These healthful muffins freeze well, so make a batch over the weekend and then pop one in the microwave and serve it with a piece of fruit and a glass of low-fat milk for a quick and tasty weekday breakfast. Low-fat buttermilk and applesauce help lower the fat in this recipe, and the whole-wheat flour and flaxseed add fiber. Be sure to grind the flaxseed to get the full health benefits. -- Chef Meg Galvin
Preheat the oven to 375° F. Spray the muffin pan with nonstick cooking spray or line the wells with paper liners.
In a small bowl, combine the oats and buttermilk and let the mixture stand at room temperature for 5 minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
In a large bowl and using a hand mixer, beat the egg, applesauce, and brown sugar at medium speed for 3 minutes.
Blend the oat-buttermilk mixture into the egg mixture, then stir in the flour mixture until just combined (try not to overwork the mixture).
Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of ground flaxseed.
Reprinted from The SparkPeople Cookbook: Love Your Food, Lose The Weight (c) 2011 by SparkPeople, Inc. Permission granted by Hay House, Inc., New York, NY 10033. Available wherever books are sold.