Ingredients
Scale
- 1 cup Plain Greek yogurt (Non-fat or 2% for a protein boost)
- 1 cup Unsweetened applesauce (Acts as the natural sweetener and moisture)
- 1 cup Rolled oats (Old-fashioned oats provide the best ‘hearty’ texture)
- 1 large Egg (to help the muffins hold their shape)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- Pinch of salt
- 1/2 cup Freshly diced apples (adds ~10 cals per muffin) (optional)
- 1 tablespoon Maple syrup (if your applesauce is very tart) (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with 8 liners or grease with a light coat of cooking spray.
- For a cake-like texture, place the oats in a blender first and pulse until they become a coarse flour. For a heartier texture, keep the oats whole for a chewier, ‘oatmeal-to-go’ feel. In a large bowl, whisk together the yogurt, applesauce, egg, and vanilla until smooth.
- Stir the oats, cinnamon, baking powder, and salt into the wet mixture. If you are using diced apples, fold them in last. Let the batter sit for 5 minutes to allow the oats to soak up the liquid, ensuring the muffins aren’t ‘gummy’ in the middle.
- Scoop the batter into the 8 muffin cups, filling them almost to the top, as they don’t rise quite as much as traditional flour muffins. Bake for 20–25 minutes. The test: touch the top of a muffin; if it springs back and is no longer ‘wet’ to the touch, they are done.
Notes
- For a sweeter muffin, add maple syrup if your applesauce is tart.
- Let the batter sit for 5 minutes before baking to avoid a gummy texture.
- These muffins don’t rise as much as traditional flour muffins, so fill the cups almost to the top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg