These heathy muffins with blueberries and oatmeal are bursting with fruit, fiber and protein. These no fat muffins are something you can feel good about sending your kid out the door with!
“Samples were provided though no compensation was given and opinions are my own.”
Almost every day someone in our house is eating a bowl of oatmeal, which kind of makes us experts on oatmeal, does it not?
I know for sure that I’ll never let Manservant prepare my bowl as it always turns out so hard I could cut it with a knife.
He, on the other hand, will always let me make him a bowl.
We also love to eat oats in the form of granola, and I know you know about my addicting crack granola that right now is hiding in the depths of the pantry, so we don’t devour it immediately.
All that being said, I felt quite qualified attending a brunch sponsored by Sprouts Farmers Market at Fiona’s Natural Foods.
I felt like a kid on a field trip as I walked into their massive freezer, which I think is as big as our house.
Then it was on to the room with the oven I could easily stand in. It’s always fun seeing how food gets to our plate.
Bet you didn’t know that Fiona is from Boulder and started selling granola there.
Well, now it’s owned by Jarrett Eggers who has expanded and added some great new products that soon will be nationwide.
Wish I could say they were calorie free, too!
A nice thing about all of Fiona’s granola is that they are fairly high in protein. Pea protein, to be exact.
9g per serving which is pretty high for most granolas on the market.
Slow roasting and hand tossing keeps this granola crunchy and full of toasted flavor.
Fiona’s also contributes to Feed My Starving Children and has contributed 90,000 meals thus far. I mean how cool is that?
Sprouts and Fiona’s also made sure we were well fed before we hit the road.
The granola parfait bar and mimosa’s were enough to put me in a good mood all day.
And if you want you can also top your granola with this recipe for oatmeal crunch.
The products they sent us home with were a good start to making this happen. Look for them or order online…Fiona’s is well worth checking out.
Thanks Sprouts Farmers Market and Fiona’s Natural Foods for taking such good care of us. Sure beats eating Manservant’s oatmeal any day!
There are loads of recipes on Fiona’s site but I felt creative enough to throw together some healthy muffins with oatmeal and blueberries.
Manservant pulled an all nighter-yes they still do that at age 60- and when I woke up the next morning there were 4 gone.
Guess he liked them. Truth is these are pretty good for you.
With only about 160 c a muffin, they also contain 2.5 g of fiber and 4 g of protein. Not bad for a snack.
I’m not telling you these are the cakey blueberry muffin of your dreams, but with no added fat, these healthy muffins are something you could feel good about sending your kid out the door with.
A Few More to Try:
These no fat oatmeal muffins are bursting with fruit, fiber and protein.
1/2 c Greek yogurt
1 mashed ripe banana
1/2 c brown sugar or coconut sugar
1 t vanilla
1 t baking soda
1/2 t cinnamon
3/4 c oats (I used Fiona’s cherry oatmeal)
1/2 c cranberry or apple butter
1 c flour
1 c fresh blueberries
1/3 c Sprouts freeze dried bananas
1/3 c sliced almonds
Preheat oven to 350. Spray muffin pan with cooking spray or line tin with paper liners.
In a large bowl beat eggs, yogurt, banana, sugar, vanilla, baking soda, cinnamon, oats and cranberry butter until somewhat smooth.
Add flour, blueberries, freeze dried bananas, and almonds to bowl. Mix gently.
Spoon batter into the 12 cups. These do not rise much, so don’t worry about making the cups too full.
Bake for about 20 minutes or until the muffins turn golden and a toothpick inserted into the middle comes out clean. Allow to cool and then devour.
Keywords: healthy muffin, blueberry muffin oatmeal