Ingredients

1 cup whole wheat flour

1/2 cup oat flour

1/2 cup all purpose unbleached flour

4 tablespoons granulated sugar

1/2 cup brown sugar

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup old-fashioned rolled oats

3 eggs

1/4 cup canola oil

1/4 cup plain, low-fat yogurt

1/4 cup applesauce

2 teaspoons vanilla extract

2 cups grated yellow squash or zucchini

1 cup blueberries

1 cup slivered almonds

Preparation

Preheat oven to 350 degrees. Spray and lightly flour muffin tin.

  1. Stir dry ingredients, except oats, in large bowl. Stir in oats last. Make a well in the center. Set aside.

  2. Whisk together wet ingredients in medium bowl. Add wet ingredients to center well and stir just until combined (don’t over stir - it will give you dense muffins).

  3. Add squash, blueberries, and almonds and stir just a bit more until everything is combined.

  4. Bake at 350 degrees for about 20 minutes or until fork comes out clean.