These muffins are so moist and delicious. They freeze well and make a great take along snack.
- 2 ¼ cups (225 g) rolled oats
- ½ cup (80 g) granulated coconut palm sugar (or light brown sugar)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (240 g) smooth applesauce at room temperature
- ½ cup (114 g) plain Greek-style yogurt (1%, 2%, or even 0% fat—but I prefer 2%), at room temperature
- 2 large eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 5 ounces fresh (or frozen) blueberries
- 2 teaspoons (6 g) cornstarch, arrowroot, or tapioca starch
- Preheat your oven to 325°F.
- Grease or line the wells of a standard 12-cup muffin tin, and set it aside.
- In a blender (or food processor fitted with the steel blade), place the oats and process into a fine powder. If you’re using coconut palm sugar, place that in the blender, too, and process it too.
- Place the oat flour and sugar in a large mixing bowl, and create a well in the center.
- Add the applesauce, yogurt, eggs, and vanilla, and mix until just combined.
- Toss blueberries in cornstarch, and fold in.
- Batter will be very thick but soft.
- Divide the batter evenly in the muffin tin.
- Shake the tin back and forth to evenly distribute the batter in the wells.
- Place the tin in the center of the preheated oven and bake until the tops of the muffins are nicely domed, and they spring back when pressed gently with a finger, about 18 minutes.
- Remove the muffin tin from the oven and allow to cool for about 10 minutes in the tin before transferring to a wire rack to cool completely.
Adapted from Gluten Free on a Shoestring
