Blueberry Oatmeal Blender Muffins


πŸ’ Nonstick cooking spray (optional)
πŸ’ 1 cup reduced fat (2%) plain Greek yogurt or coconut yogurt
πŸ’ 3 Tbsp. raw honey
πŸ’ 2 large very ripe bananas, cut into chunks
πŸ’ 2 large eggs or flax seed substitute
πŸ’ Β½ tsp. pure vanilla extract
πŸ’ 2 cups old-fashioned rolled oats preferably gluten free
πŸ’ 1Β½ tsp. baking powder
πŸ’ Β½ tsp. baking soda
πŸ’ Β½ tsp. sea salt (or Himalayan salt)
πŸ’ 2 cups fresh or frozen blueberries
πŸ’ β…” cup chopped raw walnuts

1. Preheat oven to 350Β° 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 they’ll thaw by snack time.

Fix Portion Control Servings:

πŸ’› 1


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