I’ve had my Impatient Pants on for the last week. Actually, they prefer to be called Impatient Slacks. They take themselves pretty seriously.
See, I have plans for 2009.
I put on my Impatient Pants and wrote every single one of those well crafted plans down.
Some of those plans are pure Joy the Baker silliness. Take, for example, task number thirty two: learn a new Michael Jackson dance move. This is not to be outdone by task number thirty seven: make a friendship bracelet for all of my friends.
Those are plans that my Impatient Pants can get behind… they do like to have a good time.
When it’s time to get down to business my Impatient Pants can work a number on my brain. Task number one is to grow Joy the Baker into a confetti spouting, money making, baking extravaganza, which directly leads into task number three: move up to the bay area to be closer to people that I adore (the orange on the right… don’t get it twisted) . Incidentally, task number two? Eat more brownies… obviously.
Brownies aside, I’m totally impatient these days. I can barely stand myself! These big tasks aren’t just going to happen overnight though. It’s a journey, right?
The solution to my current impatience seems pretty simple. Take a deep breath, throw my Impatient Pants in the hamper, sit down, shut up and eat a muffin.
While I’m at it, I might just enjoy my life exactly as it is right now. Even if it’s not precisely where I want it to be at the moment, I’m going to remind myself that I’m living the good life. Muffins: low fat, whole grain muffins make that life even better. Fact.
Oatmeal Blueberry Applesauce Muffins
These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat filled and fruit studded. Dreamy!
Makes 12-15 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tbsp canola oil (I used the almond oil I had on hand)
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.
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I made these this weekend for a small brunch….soooo good!
I made these muffins today and they are truly amazing! I’m having trouble not eating them all in one sitting… Thanks for posting this! And everything else you make – it all looks delicious and inspires me to bake more!
Made these yesterday and blogged about them for good measure! http://ilovethekitchen.blogspot.com/2009/02/muffin-top.html
Just made these this morning and heard lots of “Mmmmmm.. nom nom nom”
I punched this into Recipecal
Values for one serving
Energy 180.322 Cal
Protein 5.174 g
Fats 3.858 g
Polyunsaturates 1.234 g
Monosaturates 1.793 g
Saturates 0.467 g
Cholesterol 0.408 mg
Carbohydrates 32.875 g
and 3.8 grams fiber
These are great!!!! I have tried many blueberry recipes over the years and these are my favorite so far. My husband like them a lot too. I followed the recipe exactly but put them in the large muffins. It made 6 and I cooked about 22 minutes. Perfect!!
Just made these and enjoyed one straight out of the oven with a glass of milk. Perfection! A friend just introduced me to your site recently, and I adore it! Can’t wait to try other recipes.
I have made these twice already. They’re amazingly good. I’ve gotten into the habit of sticking one in my purse on my way out in the morning. That way, around 4 PM when I start feeling ravenous at work, I have a nice healthy snack with me and I don’t have to scrounge for cookies.
I forgot to mention that the second time I made these, I added in a mashed up ripe banana. They were even more moist and delish!
I made these with fresh cranberries and walnuts and replaced the sugar with turbinado sugar. I also tried shredded zucchini in place of the applesauce, and it worked just as well… applesauce is a better flavor for these though…
I made them today with my picky toddler and substituted the applesauce for about 3/4 cup of banana (didn’t have any applesauce). I also added in some almond meal for a protein boost. Delish!
I made these but modified slightly:)
I used quinoa flour which gave them a nutty flavour, I used a cup and a half of applesauce, added a banana and ditched the sugar. They were yummy still, i’m sure yummier with the sugar but I’m trying to cut that out when I can. Thanks for this recipe AND all the others that are so delicious looking! I can’t wait to make more of your creations!
I love your site!
I made these and everyone loved them!
I didn’t have buttermilk but substituted vanilla yogurt as some previously stated. They were very nice and moist. Please post more healthy oatmeal or wheat flour based recepes, we are always looking for healthy breakfast alternatives!
I have made four batches of these to date and the family LOVES THEM! The little two year old now demands muffins for his snack!!
I made these muffins for breakfast today & they were so good! It was a great way to start the day!
This was the first recipe I’ve tried on here and they’re quite good! I plan to make them again. I look forward to trying more recipes on here. Keep up the good work!
I made these last night, and I’ve eaten 3 since then. They’re perfect for breakfast and soooooo good!
These came out of the oven 5 minutes ago – delicious, thanks for the recipe :)
I made these muffins last night and they were wonderful! These are one of the few muffin recipes out there that doesn’t use butter. I have a general question along that line – when is it okay to replace butter in a muffin recipe by vegetable oil? Thanks very much for sharing such great recipes. I always enjoy browsing your blog (esp when I am hungry and looking for recipes/baking ideas)
With a few healthy tweaking of my own…I love this recipe. I substituted a few things: freshly pureed applesauce, Coach’s Oats, flax seed (powder) for egg, sour milk (milk & lemon) instead of buttermilk, Extra Virgin Olive Oil for canola oil. Next batch, I’m gonna experiment with substituting honey for brown sugar and adding more applesauce to substitute the oil.
I love you web Joy, keep up the great work!
These were WONDERFUL! My children, age 1 and 4, loved them. Making them again right now… Thanks!
Love the recipe! I substituted greek yogurt instead of buttermilk, honey instead of sugar, one banana instead of applesauce, added a tbsp of flax seed powder and sprinkled some walnuts on top. Divine! Can’t stop eating them!
Wow. just made these and my dad, who loves health food, liked them! I am in a definate search for “go to delicious recipes” And this just might fit for my healthy blueberry muffin catagory (I do still need one for a buttery one!) Mine just came out a little flat but perhaps i did not put in as much as needed into the cups because i made delicious mini versions too. Overall a good recipe considering it only has 2 tablespoons of oil :D
These muffins are amazing! I have also substituted chopped apples for the blueberries! Yummmm!
Love your site! Made these muffins tonight and they were great! Nice and moist and slightly chewy. I had homemade applesauce with some honey and cinnamon in it so I omitted the cinnamon. I was out of whole wheat flour so I used 1 cup white and 1/4 cup wheat germ. I also used huckleberries instead of blueberries (kind of fun since both the apples-for the applesauce- and the huckleberries we picked wild out in the forest! :0) Anyway these slight changes probably didn’t affect the results and even if they did the muffins are still fantastic! Thanks for the recipe!
~Laurie
These oatmeal blueberry applesauce muffins are fantastic and soooooooooooooo good!!!! I used quick oats, left out the salt as my husband is on a low salt diet and subsituted water for the low fat buttermilk and added 1/4 cup crushed walnuts. Also used olive oil instead of canola oil. They were very moist and wonderful!
http://untilwednesdaycalls.blogspot.com/2010/02/how-to-baking-with-toddlers.html
I would like to thank Joy the Baker for the very delicious Oatmeal Blueberry Applesauce Muffin recipe. They were awesome.
Thank you SO much for this recipe! The muffins were delicious!
I love your site! You inspire me to cook more! :)
I’ve been reading your blog for over a year now, and it’s so neat to go back to old posts like this one and see how much your writing has changed. You’ve been great fun to read all along, but I love how confident you are now to just be you. Thank you for the inspiration you bring – both in food and in life :)
They’re in the oven now. I used coconut oil instead of canola. I added a little cardamom too. I can’t wait!
Hi Joy! I’m newly intolerant to sugar and have started a blog featuring how I work around this intolerance. Tonight, I made an altered version of your muffins (and linked back to you, of course!). I added nutmeg and made a few substitutions/ changes (most importantly the use of honey instead of brown sugar). Check it out! And thank you so much for the inspiration. :)
http://kaitlinwithhoney.wordpress.com/2010/07/03/a-night-in/
Hi Joy,
I tried this recipe and it turned out really good. I also altered this recipe and made Strawberry Banana Oatmeal Muffins, turned out good. Thank you!! Love your site and all.. :-)
-Honey!
They just came out of the oven. So good!
jtb,
how would you feel about making this batter and freezing it for use in say a couple days? i’ve frozen scone batter, cookie batter and even certain doughs…but never muffin batter.
thanks,
r
p.s. i did a test batch last night…extra good with thick slice of cold butter. i’m just sayin…
Hi! I’m making these in Tokyo, Japan, and perhaps due to my crummy ol’ microwave oven, it came out too doughy :’( I baked them for 17 min first, and they were still runny, so I tried for another 5, another 5 again, and now for another 10. I followed everything exactly. What did I do wrong??? Don’t want to dissapont hubby, and your site looks amazing so I want to figure out what happened. Is it because of the oven? The silicone muffin cups? (muffin tins do not fit in tiny Japanese oven/microwaves. ) Should I reduce the paplesauce next time? There’s absolutely no fluff to it. Help!!
Hi Joy,
I made these with chocolate chips for half the batter and blueberries for the other half, and I have to tell you, the commenters are all right–this is such a great recipe! The whole wheat flour works well in the muffin and I really like the hard muffin tops that I had baked up–squishyness begone! Except for the insides, the insides were soft. As desired.
Hi Joy,
First, I love your blog! I made so many things from here and it was all great.
I have a question, do you use quick oats or old-fashioned rolled oats for this recipe?
Thanks!
Hi Joy!
I used the recipe this morning and made a batch of those muffins and they are making my Tuesday super awesome! Thanks!
Po
Hello Joy :3
Is there possible to use an apple that has been mashed into something gooey instead of an apple sauce?
I am a big fan yours by the way, all the way from Iceland. Your blog makes me happy, because it is yes, full of joy :D
Joy, I love your site. This is the first recipe of yours that I’ve tried, and I can’t figure out what I did wrong but they didn’t turn out all that good. Boo hoo….I’m sorry that I didn’t get the results everyone else did. My tasted dry and bland! Maybe it’s my taste buds?? I’ll try it again and add some additional fat and perhaps bump up the sugar. I know it’s not “healthy” if I do that!!
How far in advance can you make these little gems? Do they get better each day?
These were pretty good. I made them today for the first time after looking for healthy snack recipes for my toddler. I wish I would have made them without the paper liners though because a lot of the muffin was stuck to the paper. I’m going to try making them with a little more cinnamon and apple pieces next time as well as trying banana and strawberry like another commenter suggested!
I wanted to make your Browned Butter Blueberry muffins, but since we didnt have any butter.. and we had applesauce, I googled blueberry applesauce muffin recipes. Imagine my surprise when I saw that you had a recipe for Oatmeal Blueberry Applesauce Muffins! Oooh lala they are good! Mmmm, I just took my last batch out of the oven and wow they smell, taste, and look amazing!! Thanks for such a great recipe!! :)
For the last few months or so I have been trying to find and perfect a healthy muffin recipe to no avail. They either turned out too hard, too dry, no taste, or too flat. Today I stumbled onto your site and found this Oatmeal Blueberry Applesauce Muffin Recipe. Not only do I like all the ingredients but I had most of them all on hand and decided to try this recipe. These are the best healthy muffins that I have ever tasted in my life. They are better than the muffins that my ex-wife used to make from a store bought muffin mix. Those had a high fat and high sugar content and still didn’t taste this good. I followed the recipe to the letter except I didn’t have canola oil so I used olive. I wondered if the taste of the olive oil might be overpowering, but I guess since it was only 2 tbsps they tasted fine. I also used a brown sugar substitute and they are even healthier and still delicious.
Thanks Joy and two thumbs up from this Canadian biker that dabbles in the kitchen.
I was looking for a “base” muffin recipe to use with some fresh blackberries I had. Your photos made these look mouthwatering so I just had to try it out. I also have a bad habit of altering recipes I find, and did so with this one, but only because it turned out I did not have all of these ingredients. I substituted the canola oil with unrefined coconut oil and I did not have buttermilk. I used the milk and lemon juice version. And the applesauce, I did not quite have enough so I had to add a jar of my toddlers Gerber applesauce. The blackberries were delicious and the muffins were amazing. I browsed through your site and it all looks wonderful! I will definitely make these muffins again and again, and many of your other recipes too! Thanks for sharing!
Yum! I have made this several times and today I used fresh raspberries. I have a little advice you may want to consider if you aren’t crazy about the first batch. To make them just a tad bit fluffier I use an extra egg white. The extra egg white seems to ad more structure to the muffins. Because I am a mother of 4 great kids and I bake treats ALL the time I wanted to see if I could lower the sugar and still have a little sweetness so I reduced the brown sugar to just over a 1/4cup and squeezed a little less than a tablespoon of organic honey. I think the honey goes a long way when sweetening baked goods. I read a few people said there muffins were very flat and aside from adding an additional egg white I also whisk the flour, baking powder, baking soda, and cinnamon together before adding the oats then giving it a good mix again so as to ensure the baking powder and baking soda are thoroughly distributed. Thank you Joy! You inspire me in many ways and your blog always feels so personal.
WOW! My son insisted he only wanted peach muffins, so I switched peach puree for the applesauce and omitted the berries, and loved it! Going to try the original version for myself. Thanks for a wonderful whole grain recipe.
Dear Joy, I stumbled upon this blog while looking for a healthy, whole-wheat berry muffin recipe. Made these yesterday and they are delicious! I substituted additional applesauce for the oil and they are still very moist and tasty. I can’t wait to try some of your other goodies!
Hi Joy,
Great recipe – I change recipes all the time – and this one looked like a good “base” recipe.
I quadrupaled it the first time I made it, and baked them in large muffin tins ( got 18 muffins out of it ).
I also doubled the blueberry content, substituted water for the buttermilk, halved the brown sugar content, and added some nutmeg ( 1/4 tsp / recipe – so 1 tsp total for my batch ), and added 1/2 cup of flax seeds.
They took a good 40 + min to cook. I’ll try reducing the applesause content next time – or adding less water – as it’s more viscus than buttermilk – and may be part of the reason that they took so much longer to bake ( besides the fact that they were in larger muffin tins ).
My husband loved them, and they are the tastiest healthy muffins I’ve ever eaten / made.
Now we have a stash in the freezer for those times when you have to run, and know you’ll be hungry in an hour or two……And I just bought 8 – 3 # boxes of blueberries – that I’m hoping to make into something :) so I’m sure I’ll be making more of these – and testing more alterations.
I wanted a low sugar, lower oil / fat content , non-white flour muffin recipe – this was great
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