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Low Fat Blueberry Oat Muffins

Low Fat Blueberry Oat Muffins

Looking for an easy, and super yummy muffin for your morning?  Check out this great recipe I found at Healthy Aperture that was submitted by This Life Abundant.  A great way to start your day, that is good for you too.

Prep Time
Cook Time
Total Time
Ingredients
  • FOR THE MUFFINS:
  • 1 cup Almond milk
  • ¼ cup Brown sugar, packed
  • 2 Tbsp Honey
  • ½ cup Apple, chopped (about ½ a large apple)*
  • 1 tsp Vanilla extract
  • 1 Tbsp Oil
  • 2 Egg whites
  • 1½ cups Oat flour
  • ½ cup All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 cup Blueberries**
  • FOR THE TOPPING:
  • 2 Tbsp Old-fashioned oats
  • 2 Tbsp Brown sugar, packed
  • 1 Tbsp Flour
  • ¼ tsp Cinnamon
  • ¼ cup Blueberries
Instructions
  1. Preheat oven to 400 degrees F and spray non-stick muffins tin with cooking spray. Or line with paper liners and spray the insides.
  2. FOR THE MUFFINS:
  3. In a blender or food processor, add almond milk, brown sugar, honey, chopped apple, vanilla, oil, and egg whites.
  4. Blend until the apples are relatively smooth, then transfer to a medium bowl. (If you are using applesauce, you can skip the blending and simply stir ingredients together in a medium bowl).
  5. In a large bowl, whisk together oat flour, all-purpose flour, baking powder, baking soda, and salt.
  6. Slowly add the dry ingredients to the wet almond milk mixture, being careful not to overmix.
  7. Fold in blueberries.
  8. Spoon batter evenly into 12 muffin cups.
  9. FOR THE TOPPING:
  10. In a small bowl, combine oats, brown sugar, flour, and cinnamon. Sprinkle evenly over the muffins before baking.
  11. Press one or two extra blueberries into the top of each muffin.
  12. Bake at 400 degrees for 18-20 mins, until a toothpick inserted comes out clean.
  13. Notes: *Can substitute ½ cup applesauce. **You can use fresh or frozen blueberries. If using frozen, toss them in a little flour to remove some of the moisture and avoid turning your muffin batter blue.

Storage Note:  These muffins are best straight from the oven, obviously!  But can be stored in an airtight container for two to three days (Just give them a few seconds in the microwave).  Usually I’ll whip up a half batch, so we get to eat at their freshest!

Image reprinted with permission from “www.thislifeabundant.com” and www.healthyaperture.com

About Sheila Thomas

Hi, My name is Sheila and I am the Living Smart Girl. My goal is to bring everyone the latest and greatest tips and advice on fitness, healthy choices, recipes, shopping, beauty, home and garden, family and parenting, daily deals, travel, and so much more. I love fitness, but life is more than just exercise and when you visit Living Smart Girl you can connect the dots and live a well rounded life ~ the Living Smart way :)

I love working online and spend most of my day blogging, and researching new topics and tips to bring my readers.

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Sheila Thomas

Comments

  1. I am going to give these a try, they look incredible!

  2. Those look SO good!

  3. I love blueberry muffins. :)

  4. Ooh, yum! These look amazing!

  5. Those look really good and healthy but I’m not the greatest cook.. I’m gonna try it and see how it goes!

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