Light, moist and fluffy mini-blueberry muffins that are packed with flavor, and skimp on the calories. Cinnamon, nutmeg, and lemon zest help to carryout the big flavor in these little guys. Guiltless Blueberry Mini Muffins are perfect for breakfast, dessert, snacks or anytime.
What more could you ask for in a little muffin. Except maybe for them to also be gluten free, low in sugar, low fat, and maybe even sort of healthy? Well your search is over! Seriously, these little muffins are loaded with spices and everything good for you!
One of my main goals when creating this recipe was the health factor, and the other was of course the taste. When we tested the first version of this recipe, we liked it a lot, but thought something was missing. In other words, they were “almost there”. After a few additions, and four different batches later, we have a winner! For this recipe, I kicked up the cinnamon, added a tad more nutmeg, and threw in some lemon zest. I really like how these flavors compliment the oat flour, and work together with the blueberries to bring out their sweetness. The Greek yogurt helps to keep these muffins moist, and adds an extra dose of protein.
I have a feeling we can all use a little extra protein with these cold temperatures lately! This chilliness is not just a Michigan thing, either. Andrew and I have been thinking about our poor friends in Atlanta these past few days as they’re experiencing all sorts of problems due to the snow and freezing temps. This winter seems like it has a mind of its own.
When the boys and I got into the car yesterday morning at 9:30, the temperature was -4 degrees! Brrrrrr! That is just downright cold, if you ask me. Those are the kind of temperatures that pretty much make me want to stay inside all day and keep warm. Although, there’s something to be said for bundling up, heading out and braving the cold, and then coming home to our warm house. So that’s just what we did yesterday. We ran to the grocery store, the library for story time, and then headed straight home for lunch to thaw out.
After lunch, while James was napping, William and I decided that the best thing to do when it’s freezing outside, is to bake something warm and yummy inside. I love cooking with my kids! Even though sometimes it means taking longer, more messes, etc, etc. I think it’s so cute that they love to cook with me!
William and I made a double batch of these delightful minis, and had quite a nice time just the two of us. Next time you’re snowed in, or staying in because it’s too cold to go out, or just because, be sure to try these Guiltless Blueberry Mini Muffins.
- 1 3/4 cup oat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 egg whites
- 3/4 cup skim milk
- 1/2 cup plain fat-free Greek yogurt
- 2 tablespoons canola oil
- 1/4 cup apple sauce (unsweetened)
- 1/4 cup agave
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon zest (loosely packed)
- 1 1/2 cups frozen wild blueberries, thawed and drained (or fresh blueberries)
- Preheat oven to 400 degrees.
- In a large mixing bowl, add the flour, baking powder, baking soda, salt, allspice, cinnamon, and nutmeg, and mix together. Set aside.
- Slightly beat egg whites in a medium bowl. Then add in milk, yogurt, oil, applesauce, agave, vanilla, and lemon zest and whisk together until combined.
- Make a well in the center of the oat flour mixture, and gradually whisk in the wet ingredients, until just combined.
- Using a rubber spatula, gently fold in blueberries. Allow batter to sit out for about 20 minutes. (This will help soften the oat flour and thicken the batter.)
- Coat a mini-muffin tin with cooking spray. Spoon batter into pan, filling each cup about 3/4 full.
- Bake for 8 to 10 minutes, until lightly browned and toothpick inserted comes out with just a few crumbs attached.
- Allow muffins to cool in pan for 10 minutes. Gently remove from tin and let cool on wire rack. Store in an air-tight container.
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