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Bird's-eye view of a blueberry oat muffin on a plate, topped with rolled oats and a dollop of Greek yogurt.

Healthy Low Calorie Blueberry Oat Muffins

Baked with rolled oats and whole wheat flour, these blueberry oat muffins use applesauce and Greek yogurt for a low calorie breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 120 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsweetened applesauce
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 cup fresh blueberries

Instructions
 

  • Preheat oven and line tin:

    Set oven to 350°F (175°C). Insert paper liners into a muffin tin.

  • Mix dry ingredients:

    In a large bowl, mix rolled oats, whole wheat flour, baking powder, baking soda, and cinnamon.

  • Blend wet ingredients:

    In another bowl, blend applesauce, Greek yogurt, maple syrup, and egg until uniform.

  • Combine and fold in blueberries:

    Add wet mixture to dry ingredients; stir until barely combined. Carefully fold in blueberries.

  • Fill muffin cups:

    Distribute batter equally among the muffin cups.

  • Bake until done:

    Bake for 18-20 minutes, until a tester inserted in the center emerges clean. Let cool before serving.
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