Blueberry, Banana and Apple Oatmeal Muffins (#1994)

Breads Muffins Breakfast Low Fat Healthy
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  • 1 cup Quick Cooking Oats
  • 1 cup 1% Milk
  • 1 cup Whole Wheat Flour
  • 1/2 cup Ground Flax Seed or wheat germ
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 3/4 tsp Cinnamon
  • 1 tsp Allspice ground
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 large Eggs
  • 2 Bananas very ripe and mashed, about 1/2 cup
  • 1/2 cup Light Sour Cream
  • 1/2 cup Applesauce
  • 1 1/2 tsp Vanilla Extract
  • 1 cup Blueberries fresh or frozen
  • 1 Apples cut into 1/2-inch pieces


  1. Preheat the oven to 350f, coat 24 muffin cups with the cooking spray, grease with butter or line with paper cups. Alternatively you can use 12 muffin cups and 1 loaf pan.
  2. Soak the oatmeal in the milk for 25 minutes.
  3. Then add the soaked oatmeal and milk mixture, sugar, egg whites, bananas, sour cream and vanilla into a large mixing bowl.
  4. Stir until well mixed.
  5. In a medium bowl, add the flours, flax seed, baking soda, baking powder and spices, mix until well combined..
  6. Add the dry ingredients into wet ingredients. Mix until just incorporated. Do not over mix.
  7. Fold in blueberries and apple.
  8. Spoon the mixture evenly between 24 muffin cups or 1 muffins cups and 1 loaf pan.
  9. Bake in the preheated oven for about 35 minutes, until a wooden stick inserted into the center comes out almost clean.
  10. Note: Because there are berries and apples in the muffins, so the stick may have some moisture on it, which doesn't mean the muffins are not done.
  11. Cool the muffins or bread in the pan on a wire rack for about 10 minutes, transfer them onto the wire rack to cool completely; if the bottom still seem too sticky, let cool in the pan longer.
  12. Store in an air-tight container, and they can be frozen very well for up to 2 months.
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