This recipe is quick and simple.
Throw everything into a bowl, mix it up, pour into a muffin tin, and bake.
Depending on the size you make them, this recipe can yield 12-19 muffins (I played around with mine filling some just about 3/4 of the way full and some filling up all the way). If you make smaller ones yielding closer to 19 muffins per recipe, you are looking at about 25gC/7gP/3gF per muffin. Not too bad for a slightly sweet treat. If you wanted to make the recipe sweeter you could always increase the amount of honey or omit the bananas and add sugar instead. Thanks to my friend Olivia for this recipe!
You can enjoy these right out of the oven but we prefer them kept in a gallon-sized zip lock bag and chilled out of the fridge. The one thing I would say about these is in the future I won’t use the muffin liners. The batter is a little sticky and sticks to the paper (although it did release much better after being chilled). Next time I will just lightly grease the tin with coconut oil and pour batter in commando style no liners.
- 2 cups whole wheat flour
- 1 cup oats
- 3 ripe bananas, mashed
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 blueberry Greek yogurt containers
- 2 tbsp honey
- 2 tbsp butter, melted
- 2 tbsp coconut oil, melted
- 6 tbsp egg whites
- 1 tsp vanilla extract
- 1 cup blueberries
- Preheat oven to 350 degrees.
- In a large mixing bowl, add all the ingredients except for blueberries. Mix until combined, then gently fold in the blueberries being careful not to smash them up.
- Bake for 20 minutes (a tooth pick when inserted should come out clean).
- Eat at room temp or enjoy chilled (we like to pop ours in a ziplock bag and throw it into the fridge).
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