2 1/4 cups (225 g) certified gluten free old fashioned rolled oats (or regular rolled oats if GF is not an issue)
1/2 cup (80 g) granulated coconut palm sugar (or light brown sugar)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (240 g) smooth applesauce, at room temperature
1/2 cup (114 g) plain Greek-style yogurt (1%, 2% or 0% fat—but I prefer 2%), at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
5 ounces fresh (or frozen) blueberries
2 teaspoons (6 g) cornstarch (or arrowroot)
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. Create a well in the center of the dry ingredients and 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 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. Some photos, video, some text new; recipe method changed for sake of simplicity and best results.