Healthy Blueberry Muffins

Feel free to make these blueberry muffins healthier still by using 2 egg whites instead of a whole egg and applesauce instead of the oil. Be aware that any substitutions of this nature changes the texture a little.

Prep Time: 10 minutes

Cook Time: 16 minutes

Ingredients:

• 1 cup whole wheat pastry flour
• 1/4 cup all-purpose flour + 1 tbsp flour divided
• 1 cup quick cooking oats (not instant)
• 1/2 cup firmly packed brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg, lightly beaten
• 1 cup nonfat vanilla yogurt
• 1/2 tsp vanilla extract
• 1/4 cup canola oil
• 1 1/2 cups blueberries

Preparation:

Preheat oven to 400 degrees. Line a muffin tin with paper cases.

Combine flour (except for the 1 tbsp all purpose flour), oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, combine egg, yogurt, vanilla and oil.

Make a well in the center of the dry ingredients and add wet ingredients. Stir until just combined.

Toss blueberries with the 1 tbsp flour, then fold into mixture.

Fill muffin cases 2/3 full. Bake for 16 minutes.

Calories per Muffin: 202, Calories from Fat 55, Total Fat 6g (sat 0.6g), Cholesterol 18mg, Sodium 237mg, Carbohydrate 30.9g, Fiber 3g, Protein 5.8g

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