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Blueberry Muffins

These blueberry muffins are light, moist, and packed with fresh blueberries, perfect for breakfast or a snack.
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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups quick oats
  • 1 cup unsweetened almond milk
  • 0.5 cup brown sugar
  • 2 tablespoons honey
  • 0.5 cup unsweetened applesauce
  • 2 egg whites egg whites
  • 1 tablespoon oil
  • 1 tsp vanilla extract
  • 0.5 cup white whole wheat flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup fresh blueberries
  • 1 baking spray baking spray

Method
 

Preparation Steps
  1. Preheat oven to 400F. Line a muffin tin with liners and lightly spray with oil.
  2. Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
  3. In a medium bowl, combine brown sugar, honey, applesauce, vanilla, egg whites, oil and mix well.
  4. In a separate bowl, combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
  5. Combine oats and milk with sugar, applesauce mixture and mix well.
  6. Gradually add the dry ingredients into the wet mixture and mix until just combined. Fold in blueberries.
  7. Spoon batter into muffin tin and bake for 22-24 minutes. Let cool and enjoy!

Notes

These muffins are great for meal prep and can be frozen for later use.