Blueberry Oatmeal Blender Muffins
Total Time: 40 min. | Prep Time: 15 min. | Cooking Time: 25 min. | Yield: 12 servings, 1 muffin each
Containers: 1 Yellow, 1/2 Purple, 1/2 Blue
Ingredients:
- Nonstick cooking spray (optional)
- 1 cup reduced fat (2%) plain Greek yogurt
- 3 Tbsp. raw honey
- 2 large very ripe bananas, cut into chunks
- 2 large eggs
- 1/2 tsp. pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt (or Himalayan salt)
- 2 cups fresh or frozen blueberries
- 2/3 cup chopped raw walnuts
Directions:
- Preheat oven to 350° F.
- Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
- 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.
- Gently fold in blueberries and walnuts.
- Evenly divide batter among prepared muffin cups.
- Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.
- Transfer muffins to rack; cool.
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