A wonderful alternative to fattening coffee shop muffins your family will love. By making a few adjustments I was able to lower the fat and calories so they have only *5 WW PointsPlus or *6 WW SmartPoints.
Author: Martha | Simple Nourished Living
1cupwhole wheat pastry flour
1/2cuppacked light brown sugar
2teaspoonsfinely grated lemon zest
Position an oven rack in the center of the oven and preheat oven to 400F degrees. Grease a standard 12-cup muffin pan.
In a food processor or blender, pulse the oats until they resemble coarse meal.
In a large bowl, whisk together the oats, flour, cinnamon, baking soda, baking powder and salt until well combined and then set the bowl aside.
In a medium bowl, whisk together the brown sugar, eggs, oil, lemon zest, vanilla, and buttermilk until well blended.
Add the sugar/egg mixture to the flour mixture and stir until just blended and then gently stir in the blueberries.
Divide the batter equally among the prepared muffin cups of the muffin pan.
Bake in the preheated oven until the tops are golden and a toothpick inserted in the center comes out clean, about 18 to 23 minutes.
When they are done, remove pan from the oven and let muffins cool in the pan on a wire rack for 5 minutes, then transfer them out of the pan and onto a wire rack to cool completely.