½cup(80g)granulated coconut palm sugar(or light brown sugar)
1 ½teaspoonsbaking powder
1cup(240g)smooth applesauceat room temperature
½cup(114g)plain Greek-style yogurt(1%, 2%, or even 0% fat—but I prefer 2%), at room temperature
2(100g (weighed out of shell))eggsat room temperature, beaten
1teaspoonpure vanilla extract
5ouncesfresh (or frozen) blueberries
Preheat your oven to 325°F. Grease or line the wells of a standard 12-cup muffin tin, and set it aside.
In a blender (or food processor fitted with the steel blade), place the oats and process into a fine powder. If you’re using coconut palm sugar, place that in the blender, too, and process it too.
Place the oat flour and sugar in a large mixing bowl, and create a well in the center. Add the applesauce, yogurt, eggs, and vanilla, and mix until just combined.
Add the blueberries tossed in cornstarch, and mix gently until the blueberries are evenly distributed throughout the batter. The batter will be thick but very soft.
Divide the batter evenly among the prepared wells of the muffin tin. Shake the tin back and forth to evenly distribute the batter in the wells.
Place the tin in the center of the preheated oven and bake until the tops of the muffins are nicely domed, and they spring back when pressed gently with a finger, about 18 minutes.
Remove the muffin tin from the oven and allow to cool for about 10 minutes in the tin before transferring to a wire rack to cool completely.
Adapted from my Healthy Banana Breakfast Muffins.Originally published on the blog in 2016. In 2019, some photos, video, some text new; recipe method changed for sake of simplicity and best results. In 2022, more text resources added.