• 1 ½ cups rolled oats (see Tip)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened applesauce
• ⅓ cup packed light brown sugar
• 3 tablespoons canola oil
• 3 tablespoons water
• 1 tablespoon flaxmeal
• 1 teaspoon vanilla extract
• ¾ cup blueberries, cut in half if large

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Step 1

• Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

Step 2

• Pulse oats in a blender until finely ground. Add baking powder, baking soda and salt; pulse once or twice to combine. Add applesauce, brown sugar, oil, water, flaxmeal and vanilla; puree until smooth. Stir in blueberries. Divide the batter among the muffin cups.

Step 3

• Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.

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