Recipe By: Chef V
“No oil, no butter… This muffin makes me feel not guilty about having more than just one. They are great to grab and go for a quick breakfast. The oats and Greek yogurt will keep you feeling full. Enjoy fresh from the oven or cool completely, store in an airtight container for 2 days, or pack away and freeze.”
Ingredients
- cooking spray
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups Greek yogurt
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup brown sugar
- 2 tablespoons water
- 1 1/2 tablespoons vanilla extract
- 1 1/4 cups fresh blueberries
- 1 teaspoon all-purpose flour
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.
- Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl.
- Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl.
- Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins.
- Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
