American•healthy
Breakfast Lemon-Blueberry Oatmeal Cakes
Try this diabetes friendly cake recipe for delicious on-the-go breakfasts or snacks. Double the batch to enjoy all week long, or store some in the freezer.
:max_bytes(150000):strip_icc()/breakfast-lemon-blueberry-oatmeal-cakes-7964800-1x1-0a5d589f7dd94f6baa2c8835d81b356d.jpg)
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups old-fashioned rolled oats (see Tip)
- 1.25 cups low-fat milk
- 0.5 cup unsweetened applesauce
- 0.33 cup packed light brown sugar
- 1 tablespoon grated lemon zest
- 0.25 cup lemon juice
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 cup frozen blueberries, preferably wild
Instructions
- 1
Preheat oven to 375°F. Coat a muffin tin with cooking spray.
- 2
Combine oats, milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, baking powder, vanilla and salt in a large bowl. Fold in frozen blueberries. Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.