Yay, Jeremiah is home! He was working in Ohio helping restore power after the storms they had out there. Best of all he decided to take the week off and hang out with us. This couldn’t make me happier but my menu for the week wasn’t really condusive to a male appetite. Let’s face it, I can survive on a lot less food than he can. Jeremiah will vocalize if he is hungry or if the meal is a little “petite” so I have to be prepared. And I wasn’t.
I woke up one morning and realized that we didn’t have cereal or eggs and panicked a little bit. Then I found this gem. You’ll also see my egg substitution. This is super handy! I used it for pancakes earlier in the week as well.
Blueberry Oatmeal Muffins
adapted slightly from skinnytaste
1 1/2 cups old-fashioned rolled oats
1 cup skim milk
1/2 cup brown sugar, packed
2 tbsp honey
1/2 cup unsweetened applesauce
2 egg whites OR 2 tbsp ground flaxeseed and 6 tbsp water
1 tbsp oil
1 tsp vanilla extract
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries (or frozen , that’s what I used and it worked just fine)
Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil.
Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites (or flaxseed and water), oil and mix well.
In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
Bake for 22-24 minutes.