This is a recipe for healthy blueberry oat muffins that do not require any sugar, oil or flour. These can be a good breakfast option if you are in a rush, or a healthy snack if you feel like eating something sweet. These blueberry muffins are a great low calorie dessert.
Ingredients
2 and 1/3 of a cup Old fashioned oats – 7 ounces
3 very ripe medium bananas (about 3 – 3.5 oz each) no more than 11 oz
2 large whole eggs
1/4 (1.5 oz/g) cup monkfruit sugar
¾ of a cup 6 oz non fat greek yogurt
1 tsp (4 g) vanilla extract
1 tsp (2 g) cinnamon
1 tsp (4 g) baking powder
1/2 tsp (3 g) baking soda
1/2 tsp (2 g) sea salt
Items used in video:
Monkfruit Sweetener: https://amzn.to/3tLusTi
Nutribullet: https://amzn.to/3HCPxEZ
Silicon muffin pan with steel frame: https://amzn.to/3P4jv7D
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Nutritional Facts
12 servings per recipe
Calories per Serving: 110
Total fat: 2 g
Total Carbohydrates: 22 g
Protein: 4.8 g
***This is only an approximation***
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Blueberry oat muffins healthy low calorie no flour no butter or sugar added and all flavor preserved each muffin has only 110 calories and 5 grams of protein this is a great breakfast option or a snack it’s pretty much like an oatmeal formed in a muffin you can make it even gluten-free
If you use gluten-free oats let’s go over the ingredients i’m using here old fashioned oats it’s about seven ounces which is two cups and one third of a cup so make sure that you weigh it right before you grind them i will grind the oats into fine flour i like to sift it
And remove any clumps that might have formed during the grinding process you can also buy oat flour but i prefer working with oats as i have them in the house always handy and on top of everything oat flour is way more expensive than just regular oats the rest of
The ingredients include three very ripe bananas it’s about three to eight three and a half ounce each you should not have more than 11 ounces of bananas so you don’t have too moist of it all i always make these types of muffins when my bananas get way too ripe to eat
And i do not want to eat them and also i don’t want to throw throw them my way two large whole eggs quarter of a cup of monk fruit sugar sweetener three-fourths of a cup or six ounces of non-fat greek yogurt two and a one-third cup of grinded oats one teaspoon vanilla extract
One teaspoon a teaspoon of cinnamon one teaspoon of baking powder and half a teaspoon of baking soda and i’m gonna add a quarter of a teaspoon of sea salt i’m going to start with preparing dry ingredients by adding baking powder baking soda cinnamon and that pinch of salt
Mix it together and set it aside now wet ingredients starting with mashing three bananas they are very ripe and soft so fork will do the job quickly two whole eggs sweetener greek yogurt vanilla extract stir until all ingredients are combined add dry ingredients to wet ingredients and fold until incorporated
Make sure that you do not over mix it i am using 1 cup or 133 grams of frozen blueberries you can use fresh ones if you prefer these however are much smaller than american blueberries stir them in gently
To make sure that my muffins come out as even as possible i like to use an ice cream scoop and i am using a silicon baking sheet this is my favorite one i do not use any grease any oil any cooking sprays
And they come out perfectly after baking no sticking whatsoever they’re very easy to remove and now into preheated oven at 350 degrees Fahrenheit for about 30 to 35 minutes these muffins take a little bit longer to cook because they have blueberries blueberries are
Wet and make the dough a little bit more wet therefore require a little bit more time you can also check with a wooden stick to make sure that they’re not as moist anymore assuring that they cooked through and they look and smell amazing
And they taste even better i absolutely love to eat my baked goods straight from the oven hot however they will have better texture if you slightly cool them which way do you prefer hat straight from the oven or are you a patient one and like to wait till they cool down leave
A comment below these are very moist muffins and that’s the way i like them so if you’d like a little bit denser maybe drier dough with your muffins just add a little bit more oats and if you
Don’t eat them all at once in one sitting you can easily store them for later i like to put them in the container in the fridge or freezer and when i’m ready to eat them i remove them
And reheat them either in the microwave i can actually put it back in the oven and bake them all over again for five to ten minutes or sometimes if i really wanna quick i put them in my airfryer for the crispy top if you really enjoyed this video and you like the recipe
I have few more muffin recipes so make sure you do check them out and i will see you in the next one