Sunday Spotlight Recipes-Healthy Oat Muffins with Blackberries

by Suzanne on March 12, 2011

in Breakfast, Sunday Spotlight Recipes

I’m super excited to host my first ever link party for you all!  I know it will take a while to get going good but please link whatever recipe you choose and put the button or Sunday Spotlight Recipes title with a link back on your post.  Pass along to your friends that you linked up here at you made that and let’s enjoy a variety of great recipes.

My recipe for the Sunday Spotlight Recipes is this berry oat nut muffins.  Who wouldn’t love a basket of warm muffins on the weekend, heck any day would be great for me.  These muffins are healthier than most muffins because of the whole rolled oats ,wheat flour and egg whites.  They can be made even healthier if you used less sugar and less oil but my blackberries were on the tart side so mine need the sugar.  I have a ton of frozen blackberries from last Summer so using black berries in muffins was the prefect answer.  This recipe is pretty versatile, you can use any type of berries or even dried ones too, so play around with different flavors.  The addition of almond extract gives these muffins a great taste and doesn’t compete with the pecan nuts.

Sunday Spotlight Recipes-Healthy Oat Muffins with Blackberries

Healthy Oat Muffins with Blackberries
Ingredients:

1 cup rolled oats
1 cup buttermilk
1/2 cup canola oil
2 large egg whites
3/4 cup packed brown sugar
1/2 tsp. almond extract
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. nutmeg
1/2 cup chopped pecans
1 cup blackberries (I used frozen thawed with 2T. sugar)

Directions:
Step 1: In a large bowl put first six ingredients in and stir.
Step 2: In a small bowl mix together the wheat flour and remainder ingredients except blackberries.
Step 3: Add the flour mixture to the wet mixture and stir just until moistened. Fold in blackberries.
Step 4: Fill muffin tins or papers a little more than 2/3 full, should be about 18 muffins.
Step 5: Bake at 375 degrees for 20-25 minutes. Should be light brown on tops of muffins, take out and cool in pan for 5 minutes.
Step 6: Remove from pan and let cool long enough so you don’t burn your mouth, spread some butter on and enjoy!


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{ 7 comments… read them below or add one }

1 Wendy March 13, 2011 at 10:38 am

Thank you for hosting! I will be sure include your party in my recipe posting this week and the weeks to come!

Wendy

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2 Marci March 13, 2011 at 11:26 am

your muffins look delicious! saw you on foodgawker. i haven't baked with blackberries before, great idea.

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3 Reeni March 14, 2011 at 6:45 pm

What wonderful muffins Suzanne! I love the flavors and the fact that they have lots of wholesome ingredients in them! I am so excited for your new event! I will link up with you next week.

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4 Suzanne March 14, 2011 at 6:50 pm

thanks Reeni, your such a sweetheart.

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5 Christina March 15, 2011 at 1:49 am

Happy to have found your blog, lots of great goodies here!! I invite you to link up any & all of your delightful creations to The Homespun Bake Shop @ The Tattered Tag. It’s a great new place for delicious inspiration. I also host a fun blog bash K.I.S.S.

Drop by The Tattered Tag

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6 Patti April 3, 2011 at 4:55 am

Sorry love, adding the link right now. Have a great day!

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7 Patti April 6, 2011 at 6:17 am

Hi Suzanne! Love being part of Sunday Spotlight! I've chosen you for the Stylish Blog award. Get over to my site and pick it up! Congrats and have a great day!

Reply

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