Whole Wheat Oatmeal Strawberry Blueberry Muffins

Fun simple recipe! I made it with raspberries and blueberries. Maybe a bit too sweet, I will add less sugar next time.

Your recipe, while a good healthy option, was not quite low fat and low sugar enough for me. So I used 1/2 cup of Splenda in place of the sugar, nonfat milk, and one ripe, mashed banana in place of the oil. I also used 3TB of white flour and covered the strawberries and blueberries in the flour before stirring into the batter so that they wouldn’t be too mushy or sink to the bottom of the muffin pan when baking. When the batter was filled to full in each muffin portion it ended up making 14 muffins that rose up beautifully and were absolutely delicious! I baked the muffins for 19 minutes using paper liners. I wouldn’t use paper liners again though. The muffins stuck to the paper. Next time I’ll just put them in a Pam sprayed muffin pan and deal with the extra cleanup. By making these changes it also brought the calorie count from 164 per muffin to 87 calories per muffin, with quite a bit less fat and sugar.

These were some of the best ‘healthy’ muffins I’ve made.i made them as written with the exception of using brown sugar in place of the white, using only strawberries, and adding a little streusel (butter, cinnamon, sugar, flour, oats). I almost added more flour because the batter was thin, but then remembered it was whole wheat flour & they came out tender & moist.