This is a great way to get all the beautiful flavor and texture of moist and calorie-heavy blueberry muffins in an easy-to-make, simple recipe that is not only light, but totally delicious!
As I am trying to reduce my intake of processed carbs these days, I thought it would be great to make smaller blueberry muffins so I could still enjoy a little of what I really like with my coffee and and egg white omelette, but I also wanted something that would be really pretty to present and was a bit different from the very common blueberry muffin or mini muffin. So I made these. Everyone loved them and I use some simple shortcuts that make them silly-easy to recreate!
- 1 cup of whole grain or buttermilk pancake/baking mix (I used Trader Joe’s Pancake and All Purpose Baking Mix)
- 1/2 cup of oat flour (or 1/2 cup of instant oats ground to a fine powder in a food processor)
- 1/2 cup of sweetener of choice or 1/4 cup of sweetener and sugar blend (I used Domino Light Sugar and Stevia Blend)
- 1 1/2 cups of blueberries, fresh or frozen, divided (I used a 12 oz. bag of frozen whole blueberries)
- 1/2 cup of plain non-fat yogurt (I used Chobani, plain non-fat Greek yogurt)
- 2 teaspoons of oil (I used coconut oil, but you can use vegetable, canola/rapeseed, olive oil)
- 1/2 cup of unsweetened apple sauce
- 1 teaspoon of pure vanilla extract
- Grated zest and juice of 1 lemon
- 2 tablespoons of instant oats
- Pinch of salt
- Non-stick cooking spray (I use coconut spray)
Preheat oven to 350f. Spray a square baking dish (I used a 9″ x 9″ springform) with cooking spray and set aside.
In a mixing bowl, combine pancake/baking mix, oat flour, sugar and salt.
In a blender, throughly combine 1 cup of blueberries, yogurt, oil, applesauce, vanilla extract, lemon juice and zest.
Add wet ingredients to dry and mix.
Pour batter into baking dish and sprinkle 2 tablespoons of instant oats and remaining 1/2 cup of blueberries on top. Spray top with a light misting of cooking spray.
Allow to bake for 35-40 minutes or until light golden brown around the edges and a wooden stick inserted in the center comes out clean.
Allow to cool completely before cutting into 12 squares.
Nutrition Facts | Makes 12 servings
93 calories, 2g fat, 18.7g carbs, 2.6g protein, 1.2g fiber
3 Weight Watchers PointsPlus per serving