Monday, May 6, 2013

Blueberry Banana Oat Muffins

I realize my last food post was muffins, but these muffins are different I promise - and there is no coconut in them so a pat-on-the-back goes to me for leaving the coconut behind (though I was very tempted to sprinkle a bit in). I love muffins because they are quick, cupcake-disguised breakfasts. These muffins, though aren't a whole lot like cupcakes except for their shape, are protein packed and sugar and butter-less but still oh so yummy. I've been on this healthy baking kick for a little while now and every time I try a new recipe I am excited about how delicious they still are. So far there has been a serious lack in cardboard taste and I am very grateful to say so!

I followed this recipe from Ambitious Kitchen but traded in some frozen blueberries instead and they came out great. They are dense, sweet and moist and make for a perfect breakfast on the run.


1 1/4 cup whole wheat flour
1 cup rolled oats 
1 tbsp ground flax
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 ripe bananas, mashed
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon vanilla
1 egg
1 egg white
1/3 cup plain greek yogurt
1/2 cup unsweetened almond milk
2/3 cup frozen blueberries, heaping

Preheat the oven to 350 F and grease a 12 cup muffin pan. Whisk together the flour, oats, baking soda, baking powder and salt. Toss the blueberries with 1 heaping tablespoon of the flour mixture and set aside. In a separate bowl, combine the banana, olive oil, honey and vanilla on medium speed with an electric mixer. Beat in the egg and egg white until well combined. Add in the greek yogurt and almond milk and beat on low speed until smooth. Add the banana mixture into the flour and combine just until it is mixed. Gently fold in the blueberries until distributed throughout. Scoop the batter into the muffin cups evenly. Bake for 15-20 minutes or until a toothpick comes out clean.

I ate a pair of these muffins with a little bit of butter and a side of fruit. It made for a great and filling start to my day. I would also try adding in walnuts, pecans or white chocolate chips for some extra texture and taste!

Tip: Try measuring the olive oil before the honey - this way when you measure the honey (with the same tablespoon) it will slip right off without any stickiness.

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