I found this recipe on Pinterest, it looked really yummy… BUT… It was made with vegetable oil and lots of brown sugar. After looking at the recipe, I decided to use this recipe as a guide for creating my own healthier version. Unsure of how it would turn out, I was totally surprised when I took a little bite of that warm blueberry muffin and absolutely LOVED it! I hope you love it too 🙂 If you don’t want to use my ‘healthier’ version, I’ll put the regular ingredients in parenthesis.
Blueberry Oatmeal Muffins with a Granola Topping
- 1 cup Hodgson Mill Whole Wheat Flour (this is a non GMO All Purpose flour) (1 cup AP flour)
- 1 cup Old Fashioned oats
- 1 cup Organic Coconut Palm Sugar (1/2 cup brown sugar + 2 tbsp)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup coconut milk (1 cup milk)
- 1/2 cup unsweetened, all natural apple sauce
- 1 tbsp butter, melted (1 tbsp vegetable oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 pint fresh blueberries
- 1 cup organic granola (no high fructose syrup or artificial flavors) (1 cup granola)
1. Preheat oven to 400 degrees. Line muffin tin with liner or coat them with nonstick spray.
2. In a large bowl combine the following: flour, oats, sugar, baking powder, baking soda, and salt.
3. In another bowl whisk together: coconut milk, apple sauce, butter, eggs, and vanilla. Pour this over the dry ingredients and stir until well incorporated. Add blueberries and gently toss until combined.
4. Scoop the batter into the muffin tin and sprinkle the top with granola. Bake for 15-17 minutes. Remove from oven and cool on a wire rack. (I left some muffins without granola…)
5. Top a muffin with a little bit of butter and consume!