Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Ingredients:
1 cup quick oats
1 cup all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened applesauce
1/2 cup almond milk
2 tbsp vegetable oil
1 large egg
1 tsp vanilla extract
1 cup fresh blueberries
Instructions:
Preheat the oven to 375°F and line a muffin tin with paper liners.
In a medium mixing bowl, combine the quick oats, all-purpose flour, sugar, baking powder, baking soda, and salt.
In another mixing bowl, whisk together the unsweetened applesauce, almond milk, vegetable oil, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Gently fold in the blueberries.
Scoop the batter into the muffin tin, filling each liner about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before removing them to a wire rack to cool completely.
Serve and enjoy!
Notes:
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
You can also freeze these muffins for up to 3 months.