It is said that eating a healthy breakfast leads one to make healthier choices throughout the day. However, if you are anything like me, you will find it hard to even wake up in the morning much less make a wholesome breakfast. If you are a parent, the task becomes even more challenging.
With most kids back to school (or about to be), now is the time when parents scramble to find simple breakfast options. Although a balanced breakfast consumed at the table with family is ideal it is not very practical. That is why I love these skinny blueberry oatmeal muffins because they are quick but also nutritious enough to kick off any adult or child’s morning. What is even better about this breakfast option is it can be made ahead, leaving more time in the morning to get ready…or catch a few more precious minutes of sleep. Simply make a big batch on a day you’re not busy and store in an airtight container.
This twist on a family favorite is made healthier by replacing the majority of the all-purpose flour with whole-wheat flour and oats. Whole-wheat flour contains more nutritional value compared to white, providing fiber and essential vitamins. Oats contain potassium, calcium, and soluble fiber, which keeps blood pressure low and leads to improved heart health. Vitamin C found in the blueberries also destroys free radicals and helps prevent cancer.
In addition to all of the overall health benefits these muffins provide, they are also a tasty way to increase lactation in mothers who are breastfeeding. I recently gave birth to my second baby girl at the beginning of August so I am currently trying to maintain my supply as long as possible. These muffins contain oats which are proven to increase supply. If you are making these muffins solely for lactation and not to be shared with the rest of the family, you can also add brewer’s yeast and ground flaxseed.
I always recommend using fresh, organic produce and this recipe is no different. I prefer fresh, organic blueberries in this recipe but if you want you can also use frozen blueberries. If you are using frozen blueberries, make sure that you toss the blueberries with a bit of flour to prevent them from turning the batter purple while baking.
Note:
- If consuming these muffins for an increase in lactation output, add 2 tablespoons of ground flaxseed meal and only 1 tablespoon of brewer’s yeast for added benefits. I keep the brewer’s yeast to 1 tablespoon due to the harsh taste it has to many but if you can tolerate the taste you may increase it to 2 tablespoons as well.
- If you elect to use frozen blueberries instead of fresh, toss the frozen berries with 2 tablespoons of all-purpose flour before proceeding with the recipe as written.
- This recipe will yield 18 muffins. Store in an airtight container for up to 3 days. If you do not plan to consume all of the muffins within 3 days you may freeze them for up to 3 months in a freezer bag. Be sure that muffins have cooled completely before freezing. To thaw, simply set out at room temperature or heat in a microwave until desired degree of warmth (approximately 30 seconds each).
Skinny Blueberry Oatmeal Muffins
Ingredients:
- 1 2/3 cups Quick-Cooking Oats
- 3 oz. All-Purpose Flour
- 2.35 oz. Whole-Wheat Flour
- ¾ cup Light Brown Sugar; packed
- 2 tsp. Ground Cinnamon
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Salt
- 1 ½ cups Low-Fat Buttermilk
- ¼ cup Olive Oil
- ½ tsp. Pure Lemon Extract
- 2 Large Eggs
- 2 cups Blueberries; fresh or frozen
- Nonstick Cooking Spray
- Turbinado Sugar
Preparation:
- Preheat oven to 400°. Place oats in a food processor and pulse until oats resemble coarse meal (approximately 5 or 6 pulses). Set aside.
- In a large bowl combine all-purpose flour, whole-wheat flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Add oats and stir until combined. Make a well in the center of the mixture.
- In a medium bowl combine buttermilk, oil, extract, and eggs. Pour milk mixture into the center well of the flour mixture; stir just until moist.
- Gently fold blueberries into the batter. Spoon batter evenly into muffin cups coated with cooking spray. Sprinkle the tops of each muffin with a generous amount of Turbinado sugar. Bake for 15 minutes or until muffins spring back when lightly touched in the center. Remove muffins from pans immediately and place on a wire rack to cool completely.
NUTRITIONAL INFORMATION
(1 Muffin)
Weight Watchers: 5 Smart Points, 4 Points Plus, or 3 Traditional Points
RECIPE ADAPTED FROM: JENNIFER MARTINKUS
PHOTOGRAPHY & STAGING: PETER MENDOROS
Honeybee's Patisserie 