BLUEBERRY SQUASH MUFFINS

BLUEBERRY SQUASH MUFFINS image

Yield 12 muffins

Number Of Ingredients 19

1 cup whole wheat flour
1/2 cup oat flour
1/2 cup all purpose unbleached flour
4 tablespoons granulated sugar
1/2 cup brown sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 eggs
1/4 cup canola oil
1/4 cup plain, low-fat yogurt
1/4 cup applesauce
2 teaspoons vanilla extract
2 cups grated yellow squash or zucchini
1 cup blueberries
1 cup slivered almonds

Steps:

Preheat oven to 350 degrees. Spray and lightly flour muffin tin. 1) Stir dry ingredients, except oats, in large bowl. Stir in oats last. Make a well in the center. Set aside. 2) Whisk together wet ingredients in medium bowl. Add wet ingredients to center well and stir just until combined (don't over stir - it will give you dense muffins). 3) Add squash, blueberries, and almonds and stir just a bit more until everything is combined. 4) Bake at 350 degrees for about 20 minutes or until fork comes out clean.