Low-Calorie Blueberry Oat Muffins

These Low-Calorie Blueberry Oat Muffins are a delightful blend of traditional muffin ingredients with a creative twist. Made with whole oats and fresh blueberries, they offer a wholesome, satisfying breakfast option that is low in calories yet rich in flavor. Perfectly sweetened with a touch of honey and enhanced with a hint of almond extract, these muffins are not only nutritious but also gluten-free and easy to prepare, making them an ideal start to your day.

Ingredients:

• 1 cup rolled oats
• 1/2 cup almond milk (or any plant-based milk)
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1 teaspoon almond extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with cooking spray.
2. In a large bowl, combine the rolled oats, almond milk, applesauce, honey, and almond extract. Mix well and let it sit for about 10 minutes to allow the oats to absorb the liquid.
3. In a separate bowl, whisk together the baking powder, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.