Oatmeal Blueberry Muffins

Yesterday was one of those rainy fall Saturdays that makes you want to stay inside and curl up with a blanket on the couch. I was in the mood to do some breakfast baking, so I made "healthier" oatmeal blueberry muffins. They don't have a ton of sugar and the oats and blueberries make them healthy, right? I used frozen blueberries that I hand-picked this summer. Just enough sweetness. Perfect for breakfast or a snack. I used ingredients I had on hand, and modified a recipe I found via Pinterest. I'll definitely have to make them again. 

Ingredients:
1½ cups rolled oats (uncooked)
1 cup milk
½ cup brown sugar, packed
½ cup vegetable oil
2 egg whites
1 tsp vanilla extract
½ cup flour (whole wheat or all purpose)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup fresh or frozen blueberries (if frozen, roll in flour prior to adding)

Directions:
Preheat oven to 400 degrees.
Line a muffin tin with 12 paper liners.
Combine oats and milk in a small bowl and soak for 30 minutes.
In a large bowl, combine brown sugar, oil, egg whites, vanilla and mix to combine.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Add oat mixture to wet ingredients and stir to combine.
Gradually add flour mixture to wet ingredients, and stir until just combined.
Fold in blueberries.
Spoon batter into prepared muffin tin.
Bake for 20-22 minutes until a toothpick comes out clean.

Pumpkin Chocolate Chip Muffins

This is a pretty lousy photo of some pretty amazing muffins (taken with my phone). Please don't judge them by the way the look. If you like pumpkin and you like chocolate chips, you will love these. I adapted it from this recipe for Downeast Maine Pumpkin Bread that Jon (baker extraordinaire) recommended. If you're looking for a delicious treat or a last minute Thanksgiving dessert, these will not disappoint. I've been eating them for breakfast :) 

Ingredients: 

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 bag of mini chocolate chips (or more to your liking)

Directions: 

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with muffin papers.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Fold in chocolate chips. Divide into lined muffin pan.

3. Bake about 20 minutes in preheated oven, or until muffins are golden and toothpick inserted in center comes out clean. 

*I also made mini muffins with a mini muffin pan and papers. These only need about 15 minutes to bake. 

Enjoy!