Healthy Banana Berry Breakfast Muffins
These muffins are very breakfast-y, not super sugary, dairy free, and gluten free. It has some protein, fruit, good fat, and oatmeal - what else could you want?!
Yields: 14 muffins
Ingredients:
.25 cup coconut oil
.25 cup honey
2 large eggs
1.5 cups of mashed ripe bananas
.5 tsp baking soda
.5 tsp baking powder
1 tbsp vanilla
.25 tsp salt
2.5 cups of oats (pulsed so it’s a mix of flour and some oats)
1.5 cups of berries (olallieberries, blueberries, blackberries, diced up strawberries, etc.)
Directions
Preheat the oven to 425 degrees
Whisk coconut oil and honey together until combined well.
Add in the two large eggs and with a paddle attachment, mix on medium-high speed until combined well. Add in the bananas and mix it on a low setting. At this point if the coconut oil starts to solidify due to the cold ingredients, I place it on the stove burner where the heat is released from my oven for a few minutes.
Add in the baking soda, baking powder, salt, and vanilla and mix at a low to medium speed with the paddle attachment. Add half the pulsed oats and stir it together using your kitchenaid mixer. Then add the other half of the pulsed oats in until well combined.
Add the berries to the mixture and fold it in. If you have blackberries, they will explode and turn your mixture a dull purple/gray so folding is the way to go.
Using a large ice cream scoop, fill 12 lined muffin tins until it is almost filled to the top. These muffins will have a slight dome shape, but not rise a ton.
Bake on the middle rack for about 13-16 minutes. Should have a slight golden edge on the top of the muffin and not look wet. Cool the muffins in their lining on a wire rack and bake the additional 2 muffins as well.
Nutrition
Calories: 140
Total Fat: 5.5 g
Saturate Fat: 3.7 g
Cholestrol: 30.6 mg
Sodium: 110.3 mg
Total Carbs: 19.6 g
Fiber: 2 g
Sugars: 8.1 g
Protein: 2.7 g