Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a small loaf pan or muffin tin (or 2-3 mini muffin tins) with a little coconut oil or olive oil.
- In a medium bowl, whisk together the unsweetened applesauce, plain yogurt, and the egg until well combined.1/2 cup Unsweetened Applesauce, 1/4 cup Plain Yogurt (unsweetened, unsulfured), 1 Large Egg
- Stir in the rolled oats, mashed blueberries, and aluminum-free baking powder until just blended. Do not overmix. The batter should be thick, but pourable.1 cup Rolled Oats, 1/4 cup Fresh or Frozen Blueberries (mashed), 1/2 teaspoon Baking Powder (aluminum-free)
- Spoon the batter into your prepared pan(s), filling each about two-thirds full.
- Bake for 20-25 minutes for a loaf or larger muffin tin, or 15-20 minutes for mini muffins. The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once fully cooled, you can gently spread a thin layer of plain yogurt or cream cheese frosting on top, if desired. Add a few whole blueberries for garnish.
Notes
This cake is a treat, not a complete meal. Serve in moderation. Store in the refrigerator for up to 3 days or freeze for up to 2 months.
