Raspberry Oatmeal Muffins

Hello there.

I have full intentions of making these again. They are the a great "healthy" muffin alternative and they don't taste like it. I mean, they are low fat., as in barely any! In the past I have tried "healthy" muffins and they normally came out really dense, dry or tasteless. Not these babies. They were moist (thanks glaze and applesauce) and tons of flavour (thanks cinnamon).

Raspberry Oatmeal Muffins
Adapted from here, god she is brilliant!

muffins
1 1/4 cup whole wheat flour
3/4 cup + 2 tbsp old fashioned oats
1/4 cup + 2 tbsp quick cooking oats
1 tsp baking powder
1/2 tsp baking soda

1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce

1/2 cup low-fat/non-fat buttermilk
1/4 cup firmly packed splenda brown sugar blend
2 tbsp canola oil

1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen) raspberries!
1 tsp flour, if using frozen berries
glaze
1 tsp raspberries jam, strained of seeds and such
1/4 tsp water
1 heaping tbsp confectioner's sugar.. or more

Line a 12 cup muffin tin with paper liners. In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Make a well in dry ingredients and add applesauce mixture, stirring until just moist. In another little bowl, coat the frozen raspberries in 1 tsp of flour. Carefully fold in the raspberries. Spoon the batter into muffin cups. Bake at 16-18 minutes. I baked mine for about 15 minutes and they were slightly underdone which left them moist and perfect. Once they are cooled mix the glaze together until smooth. Drizzle a little on each muffin. I drizzled mine in the shape of little hearts because it is the month of love!
Nutrition per muffin, without the glaze: 141 calories, 3 fat, .25 sat, 3.5 fibre, 4.2 protein