I definitely can’t call myself an expert at baking, although I’m trying to sharpen my skills as much as I can. Muffins and cupcakes though are some of the few baked goods I really enjoy making, it’s so easy and not very intimidating, they are just little palmfuls of love! I found the original recipe for these wonderful Power Muffins on Domesticated Academic and have been making them regularly ever since. It’s also one of the few baking recipes I’ve been able to experiment on with different ingredients while still keeping it delicious! I tweaked it a bit to reduce the fat even more. Enjoy these as a convenient and quick breakfast or snack!
Health tips: Low fat, anti-inflammatory, heart healthy, kid friendly
Ingredients (Makes 12 muffins)
- Muffins liners or non-stick cooking spray
- 2 cups all-purpose flour (Tip: These taste best with regular flour, but to lower carbs, you can use half regular flour, and half wheat OR almond flour.)
- 1 cup quick-cooking or regular oats, plain
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 oz. (1 1/2 cups) honey non-fat greek yogurt
- 2 large eggs, lightly beaten
- 3/4 cup unsweetened apple sauce (Tip: Apple sauce keeps the muffins moist and are a naturally sweet, tasty alternative to butter!)
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (about 1 large lemon)
- 1 cup fresh blueberries
- Preheat oven to 350° F.
- Coat a 12-muffin tin with cooking spray or liners.
- Combine flour, sugar, oats, baking powder, baking soda and salt in a large bowl.
- Combine yogurt, eggs, apple sauce, vanilla and lemon zest in a separate medium bowl.
- Fold yogurt mixture into dry mixture; stir to combine completely.
- Gently fold in blueberries, trying not to smash them.
- Spoon batter to the top of each muffin tin cup.
- Bake until top is golden and springs back when you gently touch it (A toothpick should also come out clean when you poke into the middle), 20-25 minutes. Enjoy!