I adapted this recipe from the Quaker Oat's Favorite Recipe Collection cookbook. I'm always on the hunt for healthy homemade snacks for my girls and these muffins are super easy and yummy. Whenever I follow a muffin or bread recipe, I automatically cut the sugar in half and it always tastes fine- sadly, doesn't work as well for cookies :)
Lemon Blueberry Oatmeal Muffins
1 1/2 c. old fashioned oats
1/2 c. whole wheat flour
1/2 c. ground almond meal (found by the nuts at Trader Joes- if you don't have it or are worried about allergies, just use 1/2 c. additional flour)
1/4 c. ground flax seed
1/4 c. wheat germ
1 T. baking powder
1/4 c. agave nectar
1 c. skim milk
2 egg whites
2 T. applesauce
1 t. grated lemon zest
1 t. vanilla
1 c. fresh or frozen blueberries
Preheat oven to 400 and prepare muffin cups.
In a large bowl, combine oats, flour, almond meal, flax seed, wheat germ and baking powder. Mix well.
In a small bowl, combine agave, milk, egg whites, applesauce, lemon zest and vanilla. Blend well.
Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened- do not overmix.
Gently fold in blueberries.
Fill muffin cups almost full. Bake 20-25 minutes until light golden brown.