oatmeal blueberry applesauce muffins

It's been awhile!! I have been so busy, I have no idea where the time went!! I can't believe it will be our 1st year anniversary next weekend! Married life is fabulous, and NO we are not trying to have kids just yet...we are enjoying our time together, and we are both very busy right now with our jobs & other commitments. We don't even have a dog yet, LOL!

I apologize for the lack of dinner recipes, but I have been making baked, grilled, or broiled chicken for dinner most nights because we get home too late. Also, I have been talking to the nutritionist at the gym & I am trying to cut out carbs after 5pm, so no more rice & pasta late at night ;( I have been trying to eat a healthy full lunch, so in the evening I just eat protein if I can (like protein shakes, grilled chicken & salads)...afterall it is the start of bikini season isn't it??!! LOL! ;)

I wanted to make something healthy to grab for breakfast this week, so I made these yummy muffins. This recipe caught my eye on Annie's Eats, and I knew I wanted to make them. They are healthy (they use whole wheat flour), and are great to eat with some fruit in the AM if you are in a hurry....like I always am in the morning, I never have time to scramble eggs or sit down for a bowl of cereal!

Oatmeal Blueberry Applesauce Muffins
Yield: 12 muffins

Ingredients:
~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 (I used cinnamon applesauce)
~1/2 cup low-fat buttermilk
~1/2 cup firmly packed brown sugar
~2 tbsp. canola oil
~1 large egg, lightly beaten
~3/4 cup blueberries, fresh or frozen (I highly recommend fresh!)

Directions:
Preheat the oven to 375 degrees F. Line a muffin pan with paper liners.

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil and egg. Make a well in the dry ingredients and add in the applesauce mixture. Stir together just until all dry ingredients are incorporated. Gently fold in the blueberries with a rubber spatula.

Divide the batter evenly between the prepared muffin cups. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.