Our marketing director, Amanda, recently shared this muffin recipe with us, and we couldn’t keep it to ourselves. Amanda says, “I’m a self-proclaimed non-baker. I didn’t even own a muffin tin until about 2 years ago. But now I love anything I can make in a muffin tin. My favorites are baked egg cups, and these healthy muffins.”

The best thing about these is they are completely customizable based on what you have in your fridge and pantry. As long as you have bananas, oats, flour and eggs, you can make these muffins. Do you have anything you love to make in muffin tins? This recipe makes 6 muffins.

Ingredients
2 ripe bananas, smashed
2 eggs
3 tbsp coconut oil, melted
1/4 cup plain Greek yogurt
1/3 cup flour of your choice (I used Bob’s Red Mill Gluten Free 1 to1)
1/2 cup old fashion oats
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 tbsn chia seeds
4 tbsn raw sunflower seeds
3 tbsn flax meal
2 tsp cinnamon
1/2 cup frozen or fresh blueberries

Directions
  1. Preheat oven to 350. Grease muffin tin
  2. Combine mashed banana, eggs, coconut oil, vanilla and yogurt until well mixed
  3. Stir in remaining ingredients (excluding blueberries)
  4. Fill muffin tin to top. Divide blueberries evenly in each muffin tin
  5. Bake for 20-25 minutes until golden brown and tops spring back when lightly tapped.

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What To Eat Before & After Your Workouts

What To Eat Before & After Your Workouts

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