Happy August y’all!
Where has the summer gone! Seriously, though? I might be over here counting macros (update post coming soon), but it’s not stopping me from baking tasty muffins for the the fam… or me if I’m being serious. Hey as long as it fits my numbers…
I’m notorious for finding recipes on pinterest and then altering the ingredients to fit my wants and needs. Today’s recipe is no different. You can find the original recipe here.
With berry season practically upon us I want all things berries — tarts, crumbles, muffins, pancakes — you name it and I’ll eat it. E loves her berries too. Every morning she has blueberries, raspberries or strawberries with breakfast. She love these muffins although she only eats the top. The kid knows what’s up. You know muffin tops are the best part?!
Not only are these Blueberry Banana Oat Muffins a tasty breakfast options they can be included in any school lunch (nut-free) in lieu of a sweet treat or enjoyed as an afternoon snack. (144 Calories/ 20.6g Carbs/ 5.9g Fat / 2.9g Protein )
Blueberry Banana Oat Muffins
Makes 16 / Adapted from The Crafted Sparrow
1 cup Bananas, mashed (roughly 2 medium bananas)
6 oz. Blueberries (fresh or frozen)
1 cup Old Fashion Oats
1 1/2 cups All purpose flour
2 tsp Baking powder
1 tsp Baking soda
1/2 cup Coconut sugar
1/2 tsp Salt
1/2 tsp Vanilla extract
1/3 cup Avocado Oil
3/4 cup Unsweetened Almond Milk
Pre-heat oven to 350 degrees and line muffin tin with liners or non-stick spray.
Mash your bananas.
In a large mixing bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. Combine with a whisk and set aside.
In a another bowl, beat egg before adding in milk, oil, and vanilla. Next, add in the mashed banana and combine.
Pour wet ingredients into the dry ingredients, mix well. Fold in blueberries.
Fill your muffin tins 2/3 of the way full with the batter.
Bake for 20 minutes or until a toothpick pulls clean from the center of the muffin.