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Flourless Blueberry Oat Muffins

Serving Size

6

Ingredients

  • 1 cup oat flour
  • 1 banana mashed
  • 1⁄4 cup vanilla Greek yogurt
  • 1⁄4 cup almond butter
  • 1 egg
  • 1/2 tsp vanilla
  • 1/3 cup milk
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup blueberries

Directions

  • Preheat oven to 375˚F. Spray 6 muffin cups with cooking spray or line with paper liners.
  • In a large bowl, mash the banana. Add the Greek yogurt and almond butter. Mix until well combined.
  • Add the oat flour. Combine.
  • Gently fold in the blueberries.
  • Divide the batter evenly among the prepared muffin cups.
  • Bake for 20-25 minutes or until golden brown and the center is set.
  • Let the muffins cool completely before serving. Serve with milk if desired.

Notes

Leftovers:-Store on the counter in an airtight container for up to 5 to 7 days. Protein content: 6-6.5 g per muffin, if 6 muffins are made

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