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Blackberry Oat Muffins Under 100 Calories - Light, Juicy, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup rolled oats (old-fashioned), plus extra for topping
  • 3/4 cup oat flour (store-bought or finely ground oats)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (optional but nice)
  • 1/3 cup granulated sugar or 1/3 cup zero-calorie granulated sweetener
  • 1 large egg white
  • 3/4 cup nonfat plain Greek yogurt
  • 1/2 cup unsweetened almond milk (or skim milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup blackberries, cut in half if large (fresh or frozen; do not thaw frozen)
  • 1–2 teaspoons turbinado sugar for sprinkling on top (optional)

Method
 

  1. Prep the pan and oven: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray lightly with nonstick spray.
  2. Make oat flour if needed: Blend rolled oats in a food processor until fine. Measure out 3/4 cup for the recipe.
  3. Whisk dry ingredients: In a large bowl, whisk rolled oats, oat flour, baking soda, baking powder, salt, cinnamon, and sugar (or sweetener).
  4. Mix wet ingredients: In a separate bowl, whisk egg white, Greek yogurt, almond milk, and vanilla until smooth.
  5. Combine gently: Pour wet ingredients into dry. Stir with a spatula just until no dry streaks remain. The batter will be thick.
  6. Fold in berries: Add blackberries and fold gently to avoid smashing them. A few streaks of purple are fine.
  7. Portion: Divide batter evenly among 12 muffin cups. They’ll look about two-thirds full. Sprinkle with a pinch of rolled oats and a light dusting of turbinado sugar if using.
  8. Bake: Bake 16–20 minutes, until the tops look set and lightly golden and a toothpick comes out with a few moist crumbs.
  9. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely. This helps them set and stay tender.
  10. Enjoy: Serve warm or at room temperature. They’re great plain or with a little smear of Greek yogurt.