Blueberry Oatmeal Muffins with Yogurt

• servings: 12 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

Nonstick cooking spray and/or 12 paper muffin liners

¼ cup (½ stick) unsalted butter, melted (may substitute avocado oil)

⅓ cup pure maple syrup

½ cup unsweetened applesauce

⅔ cup (or a 5.3 oz. container) vanilla yogurt

1 egg

1 teaspoon pure vanilla extract

1¾ cup old fashioned rolled oats

¾ cup gluten-free flour blend* or all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon fine salt

1 cup fresh blueberries

Directions

Preheat the oven to 350℉. Mist the cups of a muffin pan with nonstick cooking spray or line them with muffin paper liners.

In a medium or large bowl, combine the melted butter and maple syrup; whisk until smooth. Add the applesauce, yogurt, egg, and vanilla; whisk until well combined.

In a separate bowl, combine the dry ingredients (the oats, flour, baking powder, baking soda, and salt). Add the oats mixture to the butter mixture and stir until combined. Fold in the blueberries.

Divide the batter among the prepared muffin cups using a scant ⅓ cup batter in each one. If desired, top each much with a couple of blueberries and a sprinkle of oats.

Bake for 21-23 minutes until the muffin centers are slightly firm to the touch.

Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes in the pan before removing them and placing them on wire racks to cool completely.

Store leftover muffins in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat in the microwave for 15-30 seconds. You can also store them in the freezer for up to 3 months.

Nutrition

• Serving Size: 1 muffin
• Calories: 172
• Total Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 23 mg
• Sodium: 178 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 2 g
• Total Sugars: 10 g
• Protein: 4 g