Blueberry Lemon Muffins

Prep time: 10 mins

Cook time: 15-18 mins

Macros (per one muffin):

129cals, 4.8g Fat, 19g Carbohydrate, 3.6g Protein


1.5 cup oat flour 

1 tsp baking powder

0.5 tsp baking soda

0.5 cup unsweetened applesauce

3 tbsp unsalted butter, melted

4 tbsp honey

1 egg

0.5 cup plain FF Greek yogurt

1 tsp vanilla extract

1 tbsp fresh lemon juice (~1/2 lemon, squeezed)

1 cup blueberries


1. Pre-heat oven to 350F and line muffin pan with muffin liners. 

2. Make oat flour (unless you bought pre-blended oats). Place the 1.5 cups of oats into blender (I used a Nutribullet) and blend until it reaches a flour consistency. 

3. Mix together dry ingredients (oat flour, baking powder, baking soda and salt) until combined.

4. Using a mixer, combine wet ingredients (unsweetened applesauce, melted butter, honey, egg, yogurt, vanilla extract and lemon juice).

5. Slowly add dry ingredients to wet, until well combined. Fold in blueberries. The batter will be "fluffy".

6. Spoon batter into muffin pan with liners, about halfway full. 

7. Bake for 15-18 minutes, or until tops are golden brown. Removed muffins from the pan and let cool. The liners will stick to the muffin until they are completely cool, so let them cool! Or don't, and make a mess like I did and enjoy them hot out of the oven :)