So I posted on my facebook page asking if people wanted my Banana Muffin Recipe or Blueberry Muffin recipe FIRST and HANDS DOWN blueberry was the winner! I am on my third week of my 21 day fix challenge group (at 7.5 months pregnant), so I am trying new recipes that Annabelle and David will like too! These are great as a breakfast on the go or a mid morning snack.
These blueberry muffins are so delicious and moist! If you are making a batch I recommend storing them in tupperware in the fridge if you don’t plan on eating them all right away 🙂 You can also freeze some in a ziplock baggie then just heat in the microwave for 10-15 seconds. Recipe makes 9-12 muffins.
Blueberry Oat Muffins
-1 Cup of PLAIN greek yogurt
-2 ripe bananas (mashed)
-half cup of oats
-1 cup of Oat Flour (Can also use a food processor to break down 1 cup of oats, if you don’t have oat flour on hand)
-2 TB of raw honey
-1&half tsp of baking powder
-1/2 tsp of salt
-2 cups of blueberries
**IF mixture is TOO dry, you can add water or almond milk in small spoonfuls until its a thinner consistency.
Preheat your oven to 350 degrees. You will need to mash your bananas first OR throw them in a blender to get them smooth (I used a fork to mash mine.) In a large bowl, mix all the ingredients EXCEPT for the blueberries. Using muffin liners (I used silicone baking liners from Amazon) spoon your mixture into each cup until its 3/4th of the way full. Next add a small handful of the blueberries to each muffin tin. Bake at 350 degrees for 25-30 minutes until they are cooked through, let cool for 10 minutes. Recipe makes 9-12 muffins.