Blueberry Oat Muffins
Yum, who doesn’t love blueberry muffins? What would make blueberry muffins even better? A little more protein, and none of the added junk. These blueberry oat muffins are healthy, contain NO flour, refined sugar, or additives. Plus, they took 5 minutes to whip up in a blender and then all you do is bake! It can’t get much easier than that. I’ve whipped up a batch and am working them into my meal plan this week. They are really convenient for taking on the go. I like taking one or two as a snack or for breakfast when I am rushing out the door.
These blueberry oat muffins use oats, banana, honey, and Greek yogurt to give you a fiber-packed healthy breakfast or snack. These also freeze well if you need to freeze some for later. I like making a big batch, and taking them out as needed from the freezer. You can also pop it in the toaster oven.
Ingredients (6 Muffins)
1/2 cup non-fat Greek Yogurt
1.5 Tbsp. raw honey
1 large, ripe banana (broken into pieces)
1 large egg
1/4 tsp. pure vanilla extract
1 cup old-fashioned rolled oats
3/4 tsp. baking powder (aluminum-free)
1/4 tsp. baking soda
1/4 tsp. sea salt (or Himalayan salt)
3/4 cup fresh or frozen blueberries
1/3 cup chopped raw walnuts or pecans
Directions:
1. Preheat oven to 350° F.
2. Spray 6 muffin cups with non-stick spray
3. Combine yogurt, honey, banana, egg, extract, oats, baking powder, baking soda, and salt in a blender. Blend until smooth.
4. Mix in the blueberries and nuts
5. Evenly divide batter among prepared muffin cups.
6. Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.
7. Let muffins cool and enjoy!
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