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Blueberry-Walnut Muffins

Number of servings: 6 large or 12 regular size muffins

Ingredients:

1 ½ cups blueberries (fresh or frozen)

1 cup rolled oats

½ cup all purpose flour

½ cup whole wheat flour

½ cup applesauce (unsweetened)

½ cup plain yogurt

½ cup chopped walnuts

2 egg whites (from large eggs)

1 large whole egg

2 tbsp maple syrup

1 tbsp baking powder

1 tsp baking soda

1 tsp vanilla extract

1 tsp cinnamon

Preparation:

Preheat your oven to 400 F and line your muffin tins with muffin papers.

In a large bowl, mix the yogurt, egg, egg whites, maple syrup and vanilla extract until thoroughly combined. In another large bowl, mix together the flours, oats, baking powder, baking soda, cinnamon and walnuts and blueberries.

Mix together the dry and wet ingredients and mix just until the dry ingredients are moistened. Divide the muffin batter among your muffin tins and bake for about 25 minutes, or until the tops are dry and golden brown. Turn the muffins out of the tins and cool on a wire rack before serving.