Blueberry Oatmeal Muffins Low Sugar
Start your day right with these wholesome and delicious Blueberry Oatmeal Muffins, a low-sugar treat that's perfect for breakfast or a healthy snack. Packed with whole wheat flour, rolled oats, and bursting with fresh or frozen blueberries, these muffins strike the perfect balance between nutritious and satisfying. Sweetened naturally with unsweetened applesauce and a touch of maple syrup, they’re a guilt-free indulgence with no refined sugar. Soaked oats add a tender, hearty texture, while a hint of cinnamon enhances their cozy flavor. Easy to prepare in just 35 minutes, this recipe is ideal for meal prepping or simply enjoying warm straight from the oven. Perfect for those seeking healthier muffin options, these low-sugar blueberry muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened almond milk (or milk of choice)
- 1 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 0.5 cup unsweetened applesauce
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick cooking spray.
In a small bowl, mix the rolled oats and almond milk. Let the mixture sit for 10 minutes to allow the oats to soften.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
In another bowl, beat the egg lightly, then mix in the unsweetened applesauce, maple syrup, vanilla extract, and the soaked oat mixture.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing as it can make the muffins dense.
Gently fold in the blueberries, being careful not to crush them.
Divide the batter evenly among the 12 muffin cups, filling them about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 67.3 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 601 mg | 46% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1289 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
