duweywings
– 3 tbsp oat flour – 1 tbsp maple syrup or honey – 2 tbsp unsweetened applesauce – 1/4 tsp baking powder – 2 tbsp blueberries – Pinch of salt
In a microwave-safe mug, add oat flour, baking powder, and a small pinch of salt. Mix well so the leavening spreads evenly and the texture stays balanced.
Add applesauce and maple syrup to the dry mix. Stir well until the batter is smooth. These give moisture and natural sweetness without processed sugar.
Gently fold in the blueberries, keeping them whole for juicy bites. If using frozen berries, toss them in a little flour first to prevent color bleeding.
Tap the mug gently on the counter to release air bubbles. This helps create an even rise and avoids a gummy or uneven center when it cooks through.
Microwave on high for 60–90 seconds until the muffin rises and the center is firm. Time may vary slightly depending on your microwave’s power level.
Let it cool for a minute before digging in. The muffin will continue to firm up slightly as it rests, giving a soft, cake-like texture with juicy berries.
I’ve spent the last decade teaching my followers how to prepare delicious, nutritious recipes. Healthy cooking doesn't always mean using low-fat products.
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