Blueberry Oatmeal Muffins
Ingredients
The muffins
-
¼
cup
unsalted butter, melted
-
⅓
cup
pure maple syrup
-
½
cup
unsweetened applesauce
-
⅔
cup
vanilla yogurt
-
1
unit
egg
-
1
teaspoon
pure vanilla extract
-
1¾
cups
old fashioned rolled oats
-
¾
cup
gluten-free flour blend
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
fine salt
-
1
cup
fresh blueberries
For preparation
-
12
units
paper muffin liners
-
as needed
unit
nonstick cooking spray
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with spray or liners.
- In a bowl, whisk together melted butter and maple syrup until smooth, then add applesauce, yogurt, egg, and vanilla, mixing well.
- In another bowl, combine oats, flour, baking powder, baking soda, and salt, then add to the wet mixture and stir until combined.
- Gently fold in the blueberries.
- Divide the batter into the muffin cups, using about a scant ⅓ cup for each.
- Bake for 21-24 minutes until the centers are firm.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
172
Total fat
5g
Total carbohydrates
28g
Total protein
4g
Sodium
178mg
Cholesterol
23mg
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