Blueberry Oatmeal Blender Muffins


๐Ÿ’ Nonstick cooking spray (optional)
๐Ÿ’ 1 cup reduced fat (2%) plain Greek yogurt or coconut yogurt
๐Ÿ’ 3 Tbsp. raw honey
๐Ÿ’ 2 large very ripe bananas, cut into chunks
๐Ÿ’ 2 large eggs or flax seed substitute
๐Ÿ’ ยฝ tsp. pure vanilla extract
๐Ÿ’ 2 cups old-fashioned rolled oats preferably gluten free
๐Ÿ’ 1ยฝ tsp. baking powder
๐Ÿ’ ยฝ tsp. baking soda
๐Ÿ’ ยฝ tsp. sea salt (or Himalayan salt)
๐Ÿ’ 2 cups fresh or frozen blueberries
๐Ÿ’ โ…” cup chopped raw walnuts

1. Preheat oven to 350ยฐ F.
2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
3. Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.
4. Gently fold in blueberries and walnuts.
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. Transfer muffins to rack; cool.

These blender muffins freeze well. Just pop one in a microwave for 30 seconds or pack them in your meal prep and theyโ€™ll thaw by snack time.

Fix Portion Control Servings:

๐Ÿ’› 1


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