Flourless Blueberry Lemon Poppyseed Muffins
The Housewife in Training Files
The Housewife in Training Files
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  • ¼ cup plain nonfat greek yogurt ¼ cup unsweetened applesauce ¼ cup truvia baking blend 1 teaspoon lemon zest 2 tablespoons lemon juice 1 teaspoon vanilla extract 1 large egg 1¼ cup oatmeal + ¼ cup oatmeal, divided ¼ teaspoon salt ½ teaspoon baking soda ½ teaspoon baking powder 1 tablespoon chia seeds or poppy seeds ½ cup fresh blueberries Instructions Preheat oven to 350 degrees F. Spray a muffin tin with nonstick spray. In a large bowl, mix the greek yogurt, applesauce, Truvia, lemon zest, lemon juice, vanilla extract and egg. Stir until just combined. In a high powdered blender, add 1¼ cup oats. Puree until oats are flour consistency. In another small bowl, add the oat flour, remaining ¼ cup oats, salt, baking soda, baking powder and chia seeds. Add the oat mixture to the wet. Mix until just combined. Do not overmix as it will create dense muffins. And no one likes dense muffins. Fold in the blueberries. Separate the mixture evenly among 12 muffin cups. I placed 2 tablespoons of batter in each. Top with more blueberries if you like. Bake for 16 - 17 minutes or until muffins are set. Remove and allow to cool for 5 minutes and then remove them from the muffin tin and place on a wire rack to cool. Store in an air tight container in the fridge. 3.2.2925



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