A beautiful way to make a large batch to include late summer blueberries and fall apples. Sweetened with only maple syrup these are hearty for breakfast or a snack and are a perfect way to stock the freezer.
Combine flours, oats, cinnamon, baking soda, baking powder, salt, flax meal in large bowl.
In a small bowl, reserve 1 cup of dry mixture, add blueberries and gently toss together.
In a separate bowl mix eggs, butter and applesauce.
Combine wet and dry ingredients, until just combined. Gently fold in blueberries and flour mixture.
Transfer to prepared muffin tins.
Bake at 325 degrees for approximately 13-15 minutes.
Let cool in pans and remove. Slather with butter if you so choose and enjoy!
These freeze wonderfully. Let completely cool before wrapping and freezing.
Ingredients
Directions
Combine flours, oats, cinnamon, baking soda, baking powder, salt, flax meal in large bowl.
In a small bowl, reserve 1 cup of dry mixture, add blueberries and gently toss together.
In a separate bowl mix eggs, butter and applesauce.
Combine wet and dry ingredients, until just combined. Gently fold in blueberries and flour mixture.
Transfer to prepared muffin tins.
Bake at 325 degrees for approximately 13-15 minutes.
Let cool in pans and remove. Slather with butter if you so choose and enjoy!
These freeze wonderfully. Let completely cool before wrapping and freezing.
These sound like the perfect fall treat!! Like other muffins/ treats I bake, I bet these won’t last long in my house! So I love that these are loaded with healthy/ hearty ingredients! Saving for later!
These look absolutely delicious and healthy! I’ll have to save this for my little man!