I was invited to brunch at my friend Sandy's house and wasn't about to arrive empty-handed. But in the Venn diagram of "things that are tasty but I think I can resist" and "things that are also healthy, in case I slip," it's a pretty narrow silver in the middle. It looks about like this.
So I turned to fellow SoCal resident Joy The Baker for inspiration. I've made her desserts on more than one occasion, and I knew I could find a recipe for something wholesome and appealing.
oatmeal blueberry applesauce muffins fit the bill nicely—made with blueberries, whole-wheat flour, oats, applesauce and just a bit of brown sugar for sweetness. Everyone seemed to enjoy them, but I'm proud to say I had just enough willpower to resist.
Oatmeal Blueberry Applesauce Muffins
Adapted from Joy The Baker
Makes 12-15 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tablespoons canola oil
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. 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 cool. Bake for 16-18 minutes. Note: I needed to bake mine for a few minutes longer.