Here’s a simple and delicious 3-point Skinny Blueberry Lemon Loaf recipe, perfect for a light treat:
Ingredients:
- 1 cup all-purpose flour (or whole wheat for extra fiber)
- 1/2 cup oat flour (optional, adds texture)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup unsweetened applesauce (acts as fat substitute)
- 1/4 cup honey or maple syrup
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/4 cup low-fat Greek yogurt
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tsp vanilla extract
Instructions:
- Preheat Oven: 350°F (175°C). Grease a 9×5-inch loaf pan lightly or line with parchment paper.
- Mix Dry Ingredients: In a bowl, combine flour, oat flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk together applesauce, honey, eggs, lemon zest, lemon juice, Greek yogurt, and vanilla until smooth.
- Combine: Add wet ingredients to dry ingredients and gently fold together until just combined. Avoid overmixing.
- Add Blueberries: Carefully fold in blueberries.
- Bake: Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
