Wheat and oat blueberry coffee cake

I find myself standing in the bakery department every single time I go to the grocery store, admiring the muffins and the cakes and the doughnuts and the scones. And I tell myself, “NO, NO, NO! WALK AWAY!” Sometimes I pick something up and read the ingredients list of how much fat one muffin contains and I remind myself of all the excess packaging. Besides, seeing the 14 grams of fat for one muffin makes it easier to walk away. I’ll make it myself at home. And I’ll make it better.

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I’m constantly trying new muffin recipes because when I “healthify” them, they taste….dry. Or well, to be honest, too healthy! Ha!
This was my latest attempt. And a success. I lumped the batter into a small cake pan and a small pie pan AND a 4 heart muffin pan. It makes more than one batch if you use normal muffin cups or makes one normal sized coffee cake. And I call it a coffee cake because, well, I eat mine with coffee. 🙂

This one is a two-step process, but once you premix your muffin mix, you won’t need to make it next muffin-go-round.

To make the MUFFIN MIX:
5 cups whole wheat pastry flour
2 cups rolled oats
2 tablespoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoon salt
1/2 cup Splenda
1/3 cup Stevia extract
(YOU’LL ONLY NEED 3 CUPS OF THIS. FREEZE THE REST FOR FUTURE MUFFIN RECIPES AND YOU’LL ONLY NEED TO ADD 2 EGGS, 3/4 CUP BUTTERMILK, 1/2 CUP OIL, ANY NUTS, AND YOUR FAVORITE FRUIT.)

What you’ll need:
2 eggs
3/4 cup low-fat cultured milk smoothie (or buttermilk)
1/4 cup olive oil
2 cups blueberries
6 tablespoons unsweetened applesauce
3 cups muffin mix

How to make it:
1. Beat eggs.
2. Stir yogurt and olive oil into eggs.
3. Add muffin mix.
4. Fold in blueberries and applesauce, and TRY not to overmix. (I always do.)
5. Cook at 400 degrees for 15 minutes. Then an additional 10 minutes at 375 degrees. Ovens may vary. When the cake is a light brown color and you stick in a fork and it comes out clean, it’s ready!

End Result:
I’d add one more cup of blueberries. I like mine blueberry-ee. And I don’t know about the sugar….Next time I might just use no sugar at all and more apple sauce. That one’s a taste preference.

Happy Eating!

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2 responses to “Wheat and oat blueberry coffee cake

  1. They look great. My sister-in-law was telling me that she bought a stevia plant – I might need to try one out too.

  2. Heidi, let me know if you have better luck than I have!

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