Ingredients:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsweetened applesauce
- 1/2 cup plain non-fat Greek yogurt
- 1/3 cup sugar substitute (like Stevia or Splenda)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or coat with non-stick cooking spray.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together the applesauce, Greek yogurt, sugar substitute, egg, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Add Blueberries:
- Gently fold in the blueberries into the batter.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups.
- Bake:
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
