Quick and simple breakfasts while traveling. A muffin packed with nutritious grains, fiber, protein, and low fat!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup unbleached flour
- 1 cup instant whole-grain hot cereal (such as Coach’s Oats®)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ cup sugar
- ½ cup applesauce
- ½ cup non-fat vanilla-flavored Greek-style yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or use paper liners.
- Mix flour, oats, baking powder, and cinnamon together in a bowl. Stir sugar, applesauce, yogurt, egg, and vanilla extract together in a separate bowl. Stir flour mixture into applesauce mixture until just combined. Fold blueberries into batter. Fill prepared muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 95 mg |
| Sugars | 18 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Used rolled oats, frozen blueberries, and maple syrup instead of sugar. Going to try with different add ins next time. Definitely going into the rotation this school year
This was good for a healthy muffin. The texture was a little chewy. Next time I would run the oats through the food processor. I also think it needs a bit of fat, which is why it is so chewy and unbalanced.
I used quick oats and whole wheat flour. I also used Monk fruit sweetener instead of sugar. Delicious!?
Excellent .. used brown sugar
Absolutely delicious! They are perfectly gooey, and wonderful texture. I used quick oats instead of cereal and they worked out fantastic. Next time I will use less blueberries as there was almost too much to the batter, but fantastic otherwise!
Moist and delicious! I used
All fresh ingredients, used Quaker rolled oats instead. The muffins did not rise, they just baked. They tasted okay, very strong blueberry flavor (which is why it’s call Blueberry Muffins), but they are ugly as sin! Got to serve these in the dark.
Excellent recipe!!!! I made these as written the first time and they were perfect. The second time I substituted a browned mashed banana for the applesauce, used brown sugar in place of white and decreased it by 1/4, and added a streusel topping which I made from oats, flaxseed, brown sugar and butter. Delicious versatile recipe!!
These were delicious and my husband is not a bread lover but he said I can make these any time. I used whole wheat flour and only 1/2 c sugar per other reviews. My husband was watching our 1 yo grandson and tried to feed him pasta and he wouldn’t eat it. But he said he ate 3 of these muffins. They are a hit with our family and we will definitely make them again!
Super yummy and moist!
I used Oat Flour, Monk Fruit, & Steel Cut Oats that I soaked first as an alternative.
I don’t care for these. The only change I made was using 1/2 whole wheat flour and 1/2 all purpose flour. I wanted a higher fiber muffin, which these were. They didn’t rise as I had expected and were pretty goopy.
Followed the recipe, have made it 2 times. The kids loved them. Wanted more
I added apricot preserves, 1 tbls oil, blueberry yogurt and made it in a brownie pan. I finished with a lemon glaze. It was moist but dense. Maybe low fat milk?
Made almost exactly as described and they turned out great. Only changes , doubled the applesauce, used 2/3 cup old fashioned oats instead of cereal . Kept all the rest as is and cooking time was exactly spot on at 15 minutes. These turned out moist and delicious.
I made it following the recipe exactly and was surprised–and a bit disappointed– to find they are not sweet. I liked them but will add a little more sugar next time.
I made this muffin using steel cut oats, plain unsweetened Greek yogurt, unsweetened applesauce and frozen blueberries. Texture was good, but I found them a bit too sweet. Will make again, but cut the sugar to 1/2 cup.
These muffins were very good – but I found a little sweet. Will make again but will cut the sugar to 1/2 cup and use unsweetened yoghurt
Oh My Gosh! These are Amazing! Instead of sugar I used low glycemic agave syrup. Worked perfectly. I will triple batch it next time so I have some to freeze. I could eat the entire batch right now. As an added bonus these make your house smell absolutely wonderful. One of my favorite recipes of all time on Allrecipes and I make a lot.
The only change I made was the sugar. I used coconut sugar. My kids loved the muffins!
These muffins are great! They don’t taste or feel like a “healthy” muffin. I used whole wheat flour, homemade unsweetened chunky applesauce, and plain Greek yogurt, and they were still plenty sweet enough.