Healthy Blueberry Lemon Muffins

Thursday, February 23, 2017

Y'all are either going to love me or hate me for what I'm about to type: butter was used in the making of these muffins. REAL, unsalted, from the cow BUTTER. Not margarine, not I Can't Believe it's Not Butter, not coconut oil--BUTT-ER! And yes, there is still "healthy" in the recipe title. I am able to use only 3 tablespoons of unsalted butter by using unsweetened applesauce as a replacement, which dramatically reduces the fat content compared to other muffin recipes. 

Fat is not the devil. Eating fat is not (necessarily) going to make you gain weight! Eating too much fat will cause weight gain. Eating too many carbohydrates will cause weight gain. Eating too much protein will cause weight gain. What I'm trying to say is: eating more calories than you expend will cause weight gain. It's a balancing act

We need fat in our diet in order to carry important nutrients throughout our body, we need fat for brain development and function, we need fat to clot our blood (to a certain extent). So why not get the fats in our diet from more natural sources? Like whole or part-skim milk Greek yogurt, avocados, nuts and butter, rather than processed fats like chips, french fries, and cheeseburgers. Now, I'm not saying that butter is the new health food or that you should eat it everyday. Moderation people, don't twist my words! Not all fats are created equal! Eat for your goals. 

Ok, butter rant: over :) Look at this beautiful picture of muffins. 

These babies are perfect for an on-the-go snack, pre-workout fuel, post workout fuel (paired with a vanilla whey protein shake--YUM!), for something sweet after a meal, or any other occasion you can think of! Pop one in the microwave for 20 seconds and eat with some low fat vanilla froyo and you have yourself a dessert! 

They smelled SO GOOD cooking up in the kitchen. I can already tell you, they are going to be a regular at my house!  

Prep time: 10 mins
Cook time: 15-18 mins
Macros (per one muffin):
129cals, 4.8g Fat, 19g Carbohydrate, 3.6g Protein

1.5 cup oat flour 
1 tsp baking powder
0.5 tsp baking soda
0.5 cup unsweetened applesauce
3 tbsp unsalted butter, melted
4 tbsp honey
1 egg
0.5 cup plain FF Greek yogurt
1 tsp vanilla extract
1 tbsp fresh lemon juice (~1/2 lemon, squeezed)
1 cup blueberries

1. Pre-heat oven to 350F and line muffin pan with muffin liners. 
2. Make oat flour (unless you bought pre-blended oats). Place the 1.5 cups of oats into blender (I used a Nutribullet) and blend until it reaches a flour consistency. 
3. Mix together dry ingredients (oat flour, baking powder, baking soda and salt) until combined.
4. Using a mixer, combine wet ingredients (unsweetened applesauce, melted butter, honey, egg, yogurt, vanilla extract and lemon juice).
5. Slowly add dry ingredients to wet, until well combined. Fold in blueberries. The batter will be "fluffy".
6. Spoon batter into muffin pan with liners, about halfway full. 
7. Bake for 15-18 minutes, or until tops are golden brown. Removed muffins from the pan and let cool. The liners will stick to the muffin until they are completely cool, so let them cool! Or don't, and make a mess like I did and enjoy one hot out of the oven :) 

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