This recipe was developed with a few of my favorite ingredients–organic blueberries, semolina flour, oatmeal, applesauce and buttermilk. It’s delicious, rich tasting and good-for-you! The batter can also be used for muffins. If you sprinkle the tops with powdered sugar, they make a statement!
Ingredients (choose organic when available):
- 1 cup semolina flour
- 1 cup quick cooking oats
- 1/2 cup coconut sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 and 1/4 cups skimmed buttermilk
- 1 large egg, beaten with a fork
- 1/4 cup natural applesauce
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups frozen blueberries, thawed
- Non-stick cooking spray
Preheat oven to 350 degrees Fahrenheit. Spray four mini loaf pans with cooking spray. In a large mixing bowl, combine the dry ingredients. In a medium bowl, combine the buttermilk, egg, applesauce and vanilla extract. Then fold the wet ingredients into the dry ingredients and mix until combined (do not over mix). Mix in the blueberries. Divide the batter and pour into the loaf pans. The batter should fill the pans about half way. Bake for 40 minutes. Let cool for at least 15 minutes.
Nutrition Facts per serving (82 grams): 135 calories, 1 gram fat, 179 mg sodium, 134 mg potassium, 27.7 grams carbs, 1.8 grams dietary fiber, 4.3 grams protein.