Blueberry Oat Muffins
These moist, classic blueberry muffins make for the perfect for breakfast on the go or nutritious sweet snack.
- 1 ¼ cup self rising flour
- ¾ cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup unsweetened applesauce
- ½ cup unsweetened almond or cashew milk can substitute skim
- 1 egg
- ¼ cup brown sugar
- ½ tsp vanilla extract
- 1 tablespoon light butter melted
- 1 cup fresh blueberries
Preheat the oven to 375F.
Combine dry ingredients and wet ingredients in separate bowls, and then stir together.
Fold in the blueberries.
Spray a muffin pan with cooking spray (you can also use liners, but still make sure to spray).
Pour the batter in 1/4 cup portions into each opening of the muffin pan.
Bake for 15 minutes.
Purple Plan: 2 WW points for 1 muffin, 5 WW points for 2 muffins
Green and Blue Plans: 3 WW points for 1 muffin, 6 WW points for 2 muffins
Serving: 1g | Calories: 113kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 148mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg