These are super tasty muffins that are my go-to muffin when I need a quick grab-and-go breakfast. They do not have any flour or refined sugar in them. Don't let that scare you! They are moist, delicious and filling. Even my hubby loves them!


  • 2 1/2 cups old fashioned oats (divided)
  • 1 cup natural unsweetened applesauce
  • 1/3 cup pure maple syrup (you can use honey as well, but will have added calories)
  • 3/4 cup skim milk (if you don't want to use dairy, you can sub unsweetened oat or almond milk)
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • dash salt
  • 1 tsp ground cinnamon
  1. Preheat oven to 350 degrees F. Line muffin pan with parchment baking cups (keeps muffins from sticking to the papers). I use a 12 hole pan and a six hole pan.
  2. Grind 1 1/2 cups of the oats in a food processor until it resembles flour. Set aside.
  3. In a large mixing bowl, combine the applesauce, syrup, milk, and vanilla. Stir until well combined (I use a whisk).
  4. Add in the ground oat "flour", the remaining oats, the baking powder, baking soda, salt and cinnamon. Stir together until combined. 
  5. Let the mixture rest for about 10 minutes to allow the oats to absorb some of the milk.
  6. Scoop batter into muffin cups (divide equally among the 18 cups).
  7. Bake for 20-25 minutes until toothpick comes out clean.

Makes 18 servings of 1 muffin

Nutrition info from My Fitness Pal

Recipe modified from Big Green House

I've been trying to cook more things that do not rely as much on processed foods like canned cream of whatever soup. One of my husband's favorite comfort foods is tuna noodle casserole, which traditionally is made with canned cream of mushroom soup. I made an attempt today to make this dish without canned soup, and it turned out to be spectacular! My hubby immediately went back for seconds and was trying to claim the leftovers for his lunch the next day. This makes a large portion that is great for a family, or if you just have two people like us, you'll get multiple meals out of it. It's simply yummy!


8 oz. wide egg noodles (I used No Yolks brand)
2 T butter
1 small onion, finely chopped
8 oz. baby bella mushrooms, sliced
1 cup frozen peas
2 T flour
1 cup skim milk
1 cup chicken stock (no salt added)
4 oz. shredded reduced fat cheddar (I use Cabot 50% reduced fat cheddar)
2 cans tuna in water, drained
Garlic Powder


1. Bring a large pot of water to a boil, add noodles, and cook until done (about 8 minutes). Right before the noodles are finished cooking, add the frozen peas to the pot and let cook for a minute. Drain the noodles and pasta. and set aside.

2. While your noodles are cooking, in a large skillet, add 1 T of butter and the chopped onion and cook until slightly soft. Add the sliced mushrooms and cook about 5 minutes. Turn heat to low while you start the sauce.

3. In the same pot that you cooked the noodles (you can use a new pot if you don't mind creating another pan to wash), add the second tablespoon of butter and melt over medium heat. Whisk in the flour to make a paste, and then immediately whisk in the milk. Heat until it starts to thicken, and then whisk in the chicken stock. Add in the cheddar and whisk together until you have a smooth sauce.

4. Dump the noodles and peas into the large skillet with the mushrooms and onions. Immediately stir in the sauce. Add in the tuna. Sprinkle the whole dish with salt, pepper and garlic powder to your taste.

Makes 6-8 servings
(If you divide it into 6 equal servings, it is 8 WW Freestyle points and if you divide it into 8 equal servings, it is 6 WW Freestyle points)

I've posted this recipe before when I made it with blackberries, but I thought I would give it a re-post since I'm on a blueberry baking spree today. :)


2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp baking soda
1 cup sugar
1/2 cup stick butter or margarine
2 eggs
1/4 cup sour cream or plain yogurt
1 tsp vanilla
2 cups blueberries

For topping:
1/4 cup sugar
1/2 tsp cinnamon


Grease bottom and sides of 13x9x2 baking pan.  Preheat oven to 350 degrees.
Mix flour, baking powder, salt, ginger, and baking soda.  Set aside.
Cream the sugar and butter.  Mix in eggs, sour cream, and vanilla.
Stir in flour mixture.  Carefully fold in 1 pt. blueberries.  Spoon into pan. 
(Tip: This batter is really thick and sticky. To get it into the pan nicely, cover your hand with a plastic bag sprayed with nonstick spray and use that to press the batter into the pan.)
Mix sugar and cinnamon for topping; sprinkle over batter.
Bake about 25-30 minutes or until golden brown.

Recipe Source: Bonnie Matzat

This is a great cake to make during blueberry season. It's loaded with berries and topped with a sweet, sugary glaze.


For Cake:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
6 eggs
1 cup plain Greek yogurt
1 teaspoon vanilla extract, store-bought or homemade
1/2 teaspoon almond extract
2 pints (4 cups) fresh blueberries coated with 2 T flour

For Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/8 teaspoon vanilla extract


Preheat oven to 325 degrees F. Spray a bundt pan with nonstick spary with flour like Baker's Joy.

In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.

Using an electric mixer with the paddle attachment, cream butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy. Reduce speed to medium-low. Add vanilla, almond extract, and eggs (one at a time). Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything is well mixed. Add in half of the flour mixture, and beat on low speed until just combined. Add in half of the Greek yogurt, and beat on low speed until just combined. Repeat with the remaining flour mixture and Greek yogurt, beating until just combined. (Do not overbeat.) Fold in the blueberries by hand.

Pour batter evenly into the pan and spread the top of the batter with a spoon until it is smooth.. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch (and not hot). 
Invert the cake onto a cooling rack or serving dish, and let it cool completely. 

To make the blaze, whisk ingredients together in a small bowl until smooth. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar. Drizzle the cooled cake with the glaze.

Serve immediately, or store covered for up to 5 days.

Recipe modified from Gimme Some Oven

This is a really delicious, moist blueberry bread recipe. I often choose to make it in muffin form instead of loaf form. You just have to cut back the cook time. I also make mini loaves (makes about 4 mini loaves).

1 cup blueberries + 1 tablespoon flour
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup plain yogurt or sour cream
2 eggs
1/2 cup oil (you can substitute applesauce if you want to lighten the calories a bit)
1 teaspoon vanilla
1/2 cup rolled oats


Preheat oven to 375 degrees. Butter and flour a 9x5 inch loaf pan.

In a small bowl, toss blueberries with 1 tablespoon flour. In a large bowl, combine 2 cups flour, sugar, baking powder and salt.

In another bowl, whisk together yogurt, eggs, oil and vanilla. Fold into dry ingredients. Gently stir in oats, followed by the blueberries. Batter with be thick and sticky.

Spread mixture into prepared pan. Bake for 50-55 minutes until golden brown and a toothpick inserted comes out clean. Remove to a wire rack to cool for 10 minutes before turning onto a wire rack to cool completely.

Recipe Source - Let's Dish

This is a delicious chicken chili that takes advantage of the Instant Pot pressure cooker to infuse flavor and cook the meat quickly, giving it that all-day simmered taste of a slow cooker. And, it's only 3 WW points per serving!

Makes 8 servings
WW Freestyle Points - 3 (4 if you use full fat cream cheese)


2 large boneless skinless chicken breasts, uncooked
15 oz can black beans drained and rinsed
15 oz can white kidney beans (or other white bean of your choice) drained and rinsed
1 medium onion chopped
15 oz can no salt added corn (do not drain)
10 oz can mild Rotel diced tomatoes with green chilis (do not drain)
1/2 cup chicken or vegetable stock
1 tsp chili powder
1 tsp cumin
1 packet Hidden Valley Ranch dressing mix
8 oz package reduced fat cream cheese


Place the whole chicken breasts in the bottom of your Instant Pot bowl. Add in the drained black and white beans, the chopped onion, the corn, the Rotel tomatoes and the chicken/vegetable stock. 

Add in the chili powder, cumin, and ranch packet. Stir to combine, making sure some of the liquid is under the chicken to keep it from scorching. 

Cut the cream cheese into 6 pieces and place over the top of the other ingredients. Cover and seal with the lid. Switch the valve to the "sealing" position and cook for 20 minutes on manual (which is high pressure). Once it is done cooking, let it naturally depressurize for 10 minutes, and then switch the valve to the "venting" position to completely release steam before opening lid.

In the pot, shred the chicken breasts with  and stir everything together in the pot to melt the cream cheese into the chili. 

Recipe adapted from Natasha's Kitchen
This is an incredibly tasty salmon dish that's also quick and easy to prepare. My husband didn't even notice the cauliflower rice, and proclaimed this dish delicious.

Makes 4 servings
WW Freestyle Points - 5


3 tbsp low-sodium soy sauce (I often use Tamari)
6 tbsp mirin (Japanese sweet rice wine)
2 tbsp honey
1 lb fresh wild salmon fillet, cut in 4 pieces (I just use the frozen kind in the bag from Walmart)
12 ounce asparagus, ends trimmed cut 1-inch
1 pkg frozen riced cauliflower


1. Combine the soy sauce, mirin, and honey in a resealable bag.
2. Add the salmon and mix to coat. Refrigerate for 15 minutes.
3. Preheat oven 450F.
4. Remove salmon, reserving the marinade.
5. Line a large sheet pan with foil and spray with olive oil. Put asparagus in a single layer on half the sheet pan. Mist the asparagus with olive oil and sprinkle with salt and pepper. Add the salmon to the other side of the sheet pan and cook in oven until tender, about 10 to 12 minutes.
5. Meanwhile, place the marinade in a small pot, bring to a boil and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
6. Cook the cauliflower rice in in microwave according to package directions.
7. To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. 

Recipe adapted from Skinnytaste