PrepAhead and Dine In

I’m always looking for a healthy treat to pack in the girls’ lunch boxes.  I like this muffin recipe because it calls for whole wheat flour and oats.  A step up from cookies and cupcakes for sure!

Prep Ahead Plan:  I like to double the batch and individually wrap 12 of the muffins in saran wrap.  I keep them in the freezer to have on hand for those weeks when there is no time for baking! 

I’m always looking for a healthy treat to pack in the girls’ lunch boxes.  I like this muffin recipe because it calls for whole wheat flour and oats.  A step up from cookies and cupcakes for sure!

Prep Ahead Plan:  I like to double the batch and individually wrap 12 of the muffins in saran wrap.  I keep them in the freezer to have on hand for those weeks when there is no time for baking! 

Whole Wheat Blueberry Oat Muffins

Ingredients

1/2 cup quick cooking oats

1/2 cup orange juice

¾  cups all-purpose flour

¾ cup whole wheat flour

1/2 cup white sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup vegetable oil

1 egg, beaten

1 cup fresh blueberries

1 teaspoon ground cinnamon

Directions

1.    Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan. Mix the oats and orange juice together in a small bowl and set aside.

2.   In another bowl, mix the two kinds of flour, 1/2 cup sugar, baking powder, salt, and baking soda. Blend in the oil and egg (make sure it is well combined). Stir in the oat mixture and fold in blueberries. Spoon batter into the prepared muffin cups.

3.   Shake some cinnamon on the tops of each muffin before baking.  Bake 16-18 minutes or until a toothpick inserted in the muffin comes out clean.