Blueberry & Oat Muffins

The one frustration I have had on this journey so far is finding new recipes that are sugar free.  The majority I have found just substitute sugar for artificial sweeteners.  Personally if faced with the decision between sugar and artificial sweeteners I would take the sugar. Even though sugar is not great for you it is far better than an artificial chemical version. With most recipes you can substitute the sugar with honey or maple syrup but sometimes it is nice to try something new.  These Blueberry and Oat muffins come from an old muffin recipe that I had been using for years.  The main changes I have made are substituting the white flour for wholemeal, cutting out the sugar and adding whole oats for extra fibre.  I hope you give them a try and enjoy them as much as I do 🙂

Blueberry & Oat Muffins

• 1 1/4 cups wholemeal atta flour
• 1 1/4 cup organic whole oats
• 1 teaspoon baking powder
• 1/2 teaspoon bi carb soda
• 3/4 cup sugar free applesauce
• 1/2 cup milk
• 1/2 cup pure honey
• 2 tablespoons organic rice bran oil or organic canola oil
• 1 large egg
• 1 cup fresh blueberries

Pre heat your oven to 185 degrees.  Sift flour, baking powder and bi carb soda into a mixing bowl. Stir through oats.  In a separate bowl whisk together wet ingredients until well combined.  Fold wet ingredients into flour and oats.  When just combined gently fold through blueberries.  Spoon mixture into a muffin tray lined with cases.  Bake for 20 minutes or until brown.  These muffins freeze really well.  For a quick breakfast just pop a frozen muffin into the microwave for 40 seconds.  Enjoy 🙂