Healthy Blueberry Muffins
These healthy blueberry muffins are tender, moist and packed with blueberries. Made with oat flour and no butter or oil!
Yield: 12 muffins
Equipment
- Blender or food processor
Ingredients
- 2 ¼ cups (225 g) certified gluten free old fashioned rolled oats (or regular rolled oats if GF is not an issue)
- ½ cup (80 g) granulated coconut palm sugar (or light brown sugar)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (240 g) smooth applesauce at room temperature
- ½ cup (114 g) plain Greek-style yogurt (1%, 2%, or even 0% fat—but I prefer 2%), at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 5 ounces fresh (or frozen) blueberries
- 2 teaspoons (6 g) cornstarch (or arrowroot)
Instructions
- 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, sugar, baking powder, baking soda, and salt 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 fold the blueberries gently into the batter until they're evenly distributed throughout. 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.
Notes
Nutrition information.
Nutrition information is an estimate, per muffin, made using online nutrition calculators. It is inherently unreliable, and provided only as a courtesy.
Nutrition
Serving: 1muffin | Calories: 115kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 176mg | Potassium: 90mg | Fiber: 2g | Sugar: 8g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg