I have a girl in my life who loves scones or any baked goods she can get her little 3-year old hands on. I will buy her one periodically on our way through Starbucks or if she’s good at the grocery store, but honestly, I don’t feel great about either option, knowing they are loaded with fat and sugar and who knows what else.
I love the Happy Herbivore and recently got Nixon’s cookbook. She’s got a great recipe for Blueberry Oatmeal Muffins that are a hit with both Sophie and myself, and they are the perfect on-the-go breakfast as I’m off to class. Oh, and no one would believe it’s only 123 calories!
Blueberry Oatmeal Muffins
1 1/2 c. whole wheat pastry flour
1/2 c. rolled oats
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger, or to taste (I happened to have a gingerroot in my hand so I used fresh and it was perfect. Probaby about a tsp)
1 c. unsweetened applesauce (The only applesauce on hand was organic cinnamon. It worked just fine)
1/2 c. brown sugar
1/4 c. pure maple syrup
3/4 c. frozen wild blueberries
Preheat oven to 350*. Grease or spray muffin tin or paper liners, if using.
In a large bowl, whisk flour, oats, baking powder, baking soda, salt, and spices together until well-blended.
Add applesauce, sugar, and maple syrup and stir until mostly combined.
Add blueberries, stirring until just combined.
Spoon into muffin cups, 3/4 full.
Sprinkle additional oats or brown sugar on top if desired. (I did a tiny amt of both)
Bake for 18-25 min, until a toothpick inserted in the center comes out clean. (20 min was perfect for my oven)
Transfer to a wire rack for cooling.
Nutritional Information: Cal 123, Calories from fat 5, Total Fat 0.5, Cholesterol 0, Total Carbs 27, Dietary Fiber 2.4, Sugars 12, Proteins 2.1.