Description
These no fat oatmeal muffins are bursting with fruit, fiber and protein.
Ingredients
Units
Scale
- 2 large eggs
- 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
Instructions
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.
