Super Healthy, Yummy Muffins!

made these for James' birthday breakfast. Clay (remember, faux names), one of our 16 year olds, ate 7 of them so they are already gone. everyone really liked them but I will tweak it a little next time. considering how nutrient packed they are, I will be making them again!

Low-Fat Oatmeal Blueberry Applesauce Muffins. Makes 12-16 muffins.
Any oats will work, but use old fashioned or steel cut oats for a heartier texture. Made with whole grains and very little fat, these muffins are a guilt free breakfast treat! Go ahead, eat a second one – they’re good for you :)
1 ¼ cups whole wheat flour
1 ¼ cups oats1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
1 cup unsweetened applesauce
½ cup low-fat or non-fat buttermilk
½ cup firmly packed brown sugar (or for lower calorie, I used splenda blend brown sugar, 1/4 C but I think I will use a little more next time)
2 tbsp canola oil (I used extra light NON virgin olive oil for the health benefits, you can't taste it)
1 large egg, lightly beaten
¾ cup blueberries (fresh or frozen) Use fresh for more nutrients!
Preheat oven to 375°F.
Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray. If you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.
In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Make a well in dry ingredients and add applesauce mixture, stirring until just moist. (Don’t over mix them! The batter will be thicker than your average muffin batter.) Carefully fold in blueberries.
Spoon the batter into muffin cups. Bake at 375°F for 16-18 minutes.

This would also be very yummy if you added some finely chopped nuts. I say finely chopped because it would go well with the other textures. Use almonds for their powerful antioxidents or walnuts or pecans.