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.
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.
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.