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.
Step: 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.
Step: 2
Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl.
Step: 3
Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl.
Step: 4
Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins.
Step: 5
Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full.
Step: 6
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Per Serving: 183 calories; protein 5.5g; carbohydrates 31.2g; fat 3.6g; cholesterol 35.7mg; sodium 270.7mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.