• 250 ml (1 cup) 0% milk fat plain Greek yogurt
  • 5 ml (1 tsp.) baking soda
  • 80 ml (1/3 cup) unsweetened apple sauce
  • 60 ml (1/4 cup) brown sugar
  • 2 eggs
  • 80 ml (1/3 cup) canola oil
  • 250 ml (1 cup) oat bran
  • 250 ml (1 cup) whole wheat flour
  • 10 ml (2 tsp) baking powder
  • 5 ml (1 tsp) vanilla
  • 1.25 ml (¼ tsp) salt
  • 250 ml (1 cup) fresh or frozen blueberries
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  • Preheat oven to 350°F (180°C). Butter a medium-sized 12-cup muffin tin or prepare paper liners.
  • In a bowl, mix yogurt, apple sauce and baking soda. Set aside. In a second bowl, mix whole wheat flour, salt and baking powder. Set aside.
  • With an electric mixer, cream together eggs, vanilla and brown sugar on high speed. Add oil in a steady stream. Beat for 3 minutes until the mix turns to a light colour. On low speed, add oat bran.
  • Add dry ingredients to the egg mixture alternating with the yogurt preparation.
  • Fold blueberries gently into the mixture.
  • Using a spoon, place the mixture into the muffin tin and bake in over until a toothpick comes out clean, approximately 20 minutes. Place on a rack to cool.

Chef's notes

160 calories, 8 g of fat, 19 g of carbohydrate, 2 g of fibre and 6 g of protein.