This is a delicious recipe if you like muffins and would like a healthier alternative. One muffin can often be several hundred calories and even as high as 500 calories! For this recipe the muffin is about 100 calories! I would recommend eating the muffins in a couple of days or making a half recipe if that is not possible if you are using fresh blueberries. I did find the blueberries started to ferment since I had them on the counter top. I am not sure how they would be if you placed them in the refrigerator. If you do refrigerate yours, let me know how they tasted! This is a dense muffin as it is packed with nutrients and if you are working out you must have the proper nutrition.
Since I posted this recipe, I now make them with walnuts and dark chocolate. If you are doing the 21-day challenge or just want to have another small meal option, you can make them ahead! I make two batches and once they are cooled I freeze them. Whenever a small meal is needed just take one out of the freezer and let it thaw. Typically I take one out at night as part of the next day’s lunch. Simple, nutritious and I love them!
Often people think when you are eating healthier that you are eating rabbit food. Do you enjoy muffins? This recipe is part of the 21-Day Fit plan as a snack!! I got this recipe from Beachbody and if you are doing the 21-Day Fix you will want to refer to their recipe to ensure your ingredients are correct for the container conversion. Plus they have other options instead of blueberries if you want to try a different combination! Click here for Beachbody’s recipe.
2½ cups old-fashioned rolled oats
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1½ tsp. baking powder
½ cup walnuts, chopped
2 large eggs, lightly beaten
2 tsp. pure vanilla extract, homemade
2 large ripe bananas, mashed
1 Tbsp. raw local honey
1½ cups unsweetened vanilla almond milk
1/2 cup fresh blueberries (or raspberries)or
your choice of berries, dark chocolate
Preheat your oven to 350. Use a 12-muffin pan and place your paper liners into the cups. I prefer this to spraying the cups with non-stick spray – but use what you prefer.
Combine the wet and dry ingredients in separate bowls. Add the dry ingredients to the wet ingredients and then add the almond milk. Add mixture to the muffin cups, top with fresh blueberries and bake for about 25-minutes or until a toothpick inserted in the center of a muffin comes out fairly clean.