Banana Blueberry Muffins

This is not your typical blueberry muffin. It is SOOO much better! They’re fluffy, made with 100% wholegrains, and naturally sweetened, making them a healthy and guilt free snack at only 96 calories each!  This recipe is adapted from my Protein Banana Cake Bites which were so amazing that I had to turn them into muffins! The taste of banana and blueberry goes so well together as the natural sweetness of the banana compliments the tanginess of the blueberries so so well. 

They’re easy to make using basic ingredients and only require one bowl! Go ahead and try them and please feel free to let me know what you think.

INGREDIENTS (yields 12):

• 1/3 cup melted coconut oil

• 1/3 cup maple syrup

• 2 eggs

• 3 ripe bananas (mashed)

• 1/4 cup @rudehealth almond milk (or any other milk of choice)

• 1 tsp baking powder

• 1 scoop vanilla protein powder

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1 ¾ cups wholemeal flour 

• 1/3 cup wholegrain rolled oats, plus extra for sprinkling on top

• 1/2 cup blueberries

METHOD:

1. Preheat the oven to 165 degrees, and thoroughly grease a muffin tin.

2. In a large mixing bowl, beat the coconut oil and maple syrup together with a whisk until combined, then add in the eggs and beat well. Mix in the mashed banana and milk, followed by the baking powder, vanilla protein powder, salt, cinnamon and sugar. Continue to mix with the whisk until well combined.

3. Next add in the flour and oats and mix until combined with a large wooden spoon (I find a flat one works better), or a rubber spatula. 

4. Divide the mixture evenly across all cups of the muffin tin – they should fill 2/3 of the cup full, then sprinkle some oats on the top. TIP: to ensure the blueberries don’t pop out whilst baking, try to ensure there are none visible from the top, if they are just push they down gently and cover with a little batter. 

5. Bake for about 13-15 minutes – you can check if they are done by inserting a cocktail stick or small knife into the middle and if it comes out clean they are cooked.

6. Remove from the oven and leave the tray on a cooling rack for about 10 minutes to cool before removing from the tin.

NUTRITIONAL INFO – per muffin:

96 calories

15.4g carbs

2.6g fat

3.2g protein