Low fat blueberry, apple and oat muffins

blueberry, apple oat muffin cut in half

Here’s another recipe for a healthy blueberry and apple type muffin. Hey! Come back. I know I’ve posted a few of these before but these are STAPLE foods. This is the ‘other’ kind of baking. The making of food that is food for you and fills you up.

blueberry, apple oat muffins

These are the kinda muffins you eat while studying, munch on with a tea at your 10 o’clock break at work. You don’t bring them in on your day to make morning tea, make these decadent chocolate ones then. You freeze them and eat them all yourself. Guilt free.

Make these. They’re full of apples, blueberries and oats (so you’re getting your fruit intake and lowering cholesterol in one).

blueberry, apple oat muffin cut in half

Make them and eat them. I recommended giving them 10 seconds in the microwave before snacking on them too.

blueberry, apple oat muffins with apple

Then shove a biscuit in your face afterwards to balance it all back out again. At least, that’s what I do.

Ingredients
3 large green apples, peeled and grated (1 1/2 cups worth)
1 cup blueberries
1 1/2 cups plain flour
1 cup quick oats (125 grams = 356cal per 100grams)
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup buttermilk
2 tablespoons olive oil
1 tablespoon vanilla extract
3/4 cup plain fat-free yoghurt
2 egg whites

Method

  1. Preheat oven to 190 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. Peel and grate the apples, should make around one and a half cups worth. Blot shredded apple on paper towel to get rid of a little of the excess moisture. Set aside.
  3. Place flour, oats, brown sugar, baking powder, baking soda, baking powder, salt and cinnamon in a large bowl. Mix with a whisk.
  4. Combine buttermilk, oil, vanilla, yoghurt and egg whites. Stirring until well blended. Add wet ingredients to flour bowl, add apple and blueberries, mix with a wooden spoon until just combined.
  5. Spoon into the prepared muffin tin and bake for 20-25 minutes or until they bounce back to touch and are golden. Makes 12. Best served warm.

Healthy? Blueberries – check. Apples – check. Oats – check. No butter – check. 185 calories a muffin – check.

Gluten free? Substitute the flour and oats with GF versions of each and it converts across really well.

Storage: They freeze well, otherwise best eaten within a couple of days.

13 Comments on Low fat blueberry, apple and oat muffins

  1. Annette @LosingYourBelly
    17 October 2012 at 5:43 am (2 years ago)

    These muffins look good! Nice ingredient line-up. Perfect with a nice cup of tea come break time, thanks for sharing.

    Reply
  2. Amy
    18 October 2012 at 12:28 pm (2 years ago)

    Yummmy. You’re always making muffins and making me realize that I need to be making muffins too. These look like a tasty treat!

    Reply
    • Aimee@clevermuffin
      19 October 2012 at 11:48 am (2 years ago)

      I wish I had half the interest in savory food so I could make some of the yummy dinner there… sure my boyfriend would appreciate that too :)

      Reply
  3. Caroline
    19 October 2012 at 8:28 am (2 years ago)

    Wait, wait, AND they’re low-fat?? Count me in! These sound amazing!

    Reply
  4. Sarah
    21 October 2012 at 10:18 am (2 years ago)

    yes!! these sound amazing. can’t have too many of these sort of recipes.

    Reply
  5. Sarah | Curious Cuisiniere
    24 October 2012 at 2:36 am (2 years ago)

    I love blueberry muffins. I have never paired blueberry with apple though. These look great!

    Reply
    • Aimee@clevermuffin
      24 October 2012 at 12:16 pm (2 years ago)

      Thanks! Yea, the apple makes them good and moist.

      Reply
  6. Leah
    30 October 2012 at 11:34 pm (2 years ago)

    YUM! What a great way to start your day. These sound delicious. Definitely pinning this!

    Reply
  7. Sandra
    26 February 2014 at 3:51 pm (9 months ago)

    These look scrumptious. Can I substitute whole eggs for the egg whites?

    Reply
    • Aimee@clevermuffin
      2 March 2014 at 3:20 pm (9 months ago)

      Absolutely – just put the whole egg, the yolk will just make it a little more moist which is always nice.

      Reply
      • Sandra
        7 March 2014 at 2:33 pm (9 months ago)

        Thanks much!

Comments are lovely

%d bloggers like this: