Have you ever craved a muffin but felt guilty about all the sugar and processed ingredients? I get it. That’s why I set out to create a muffin that’s not only delicious but also packed with wholesome ingredients. These Clean Eating Muffins with Blueberries and Oats are the answer to your prayers! Seriously, they're that good. One time, I forgot my lunch at home and these muffins saved the day. My coworker was so jealous; she ended up asking for the recipe!
These muffins are loaded with goodness, from fiber-rich oats to antioxidant-packed blueberries. They're sweetened naturally with honey (or maple syrup if you're vegan) and get a boost of moisture from unsweetened applesauce and mashed banana. Plus, they’re super easy to make, perfect for a quick breakfast or snack. What more could you ask for? Okay, maybe a lifetime supply of chocolate, but these muffins are a close second!
Required Equipments
- Mixing Bowls
- Measuring Cups and Spoons
- Muffin Tin
- Paper Liners
- Whisk
- Spatula
- Oven
Clean Eating Muffins with Blueberries and Oats: Frequently Asked Questions
Clean Eating Muffins with Blueberries and Oats
These Clean Eating Muffins with Blueberries and Oats are a healthy and delicious way to start your day or enjoy a guilt-free snack. Packed with wholesome ingredients like oats, blueberries, and banana, they're a treat you can feel good about!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners – or grease it well if you don't have any. I usually double-check this because, well, burnt muffins stuck to the tin are no fun.
- In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Make sure to get rid of any lumps; nobody likes a lumpy muffin!
- In a separate bowl, whisk together the mashed banana, honey (or maple syrup), unsweetened applesauce, egg, milk (or almond milk), and vanilla extract. I swear, the aroma at this point is already making my mouth water.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix! A few streaks of flour are okay.
- Gently fold in the blueberries. If you're using frozen blueberries, remember to toss them with a tablespoon of flour first. This little trick helps prevent them from sinking to the bottom of the muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle a few extra oats on top of each muffin for a nice touch.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them; ovens can be tricky, and you don't want to end up with hockey pucks!
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. I know it's tempting to dig in right away, but trust me, they taste even better once they've cooled down a bit.
- Enjoy your delicious, clean-eating muffins! They're perfect for breakfast, snacks, or even a healthier dessert. I won't judge if you eat more than one. Okay, maybe a little.
📝 Notes
- For extra flavor, add a handful of chopped walnuts or pecans.
- If using frozen blueberries, toss them with 1 tablespoon of flour before adding to the batter.
🍎 Nutrition
Calories: 180 kcal
Protein: 4g
Fat: 5g
Carbohydrates: 30g
Fiber: 3g
Calcium: 50mg
