Oat and Greek Yogurt Blueberry Muffins.

Another week, another healthy muffin recipe to devour for the upcoming days. While I was thoroughly enjoying 80 Day Obsession the previous two weeks, I ended up injuring my left shoulder and have had to postpone continuing on with the program until I am healed. Originally I thought maybe a week off with medication and rest would do the trick, but it’s looking like perhaps it isn’t that easy. So instead of being at a standstill, I decided to purchase the new Beachbody Program “2B Mindset” that centers on just nutrition. No exercise is necessarily, although I may start back slowly on a treadmill this upcoming week. 2B Mindset teaches you what to eat, how to eat and most importantly – how to keep it off; all without calorie counting or depriving yourself. I think each of us could benefit from this! If you’re interested in joining or learning more, don’t hesitate to reach out! There’s no limit on accountability buddies. 

 

Oat and Greek Yogurt Blueberry Muffins
Yields 12
A delicious and healthy alternative to blueberry muffins using old fashioned rolled oats and greek yogurt that gives you a moist morning treat.
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Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup old fashioned rolled oats
  3. ½ tsp ground cinnamon
  4. 1½ tsp baking powder
  5. ½ tsp baking soda
  6. ¼ tsp salt
  7. 1 large egg, lightly beaten
  8. 1 cup plain Greek yogurt
  9. ¼ cup honey
  10. ¼ cup unsweetened almond milk
  11. 2 tbsp coconut palm sugar
  12. 1 cup fresh or frozen blueberries
Instructions
  1. Preheat oven to 350 degrees. Well grease a cupcake pan with cooking spray, or use cupcake liners. Set aside.
  2. Using a large mixing bowl add flour, old fashioned oats, cinnamon, baking powder, baking soda and salt. Combine well.
  3. In another medium sized mixing bowl add egg, greek yogurt, honey, unsweetened almond milk, coconut palm sugar. Combine well.
  4. Slowly add wet ingredients to large mixing bowl of dry ingredients. Mix well.
  5. In a small bowl, add 1 tablespoon of flour. Add blueberries, tossing so that they are as covered with flour as possible. This will keep them from bleeding through the batter.
  6. Carefully fold blueberries into the large mixing bowl with the rest of the ingredients until they are well combined.
  7. Add batter to 12 cupcake liners, filling each about 3/4th full. Sprinkle a pinch of coconut sugar over each muffin.
  8. Bake for 22-25 minutes, or until a toothpick can be inserted and come out clean. Allow to cool on a cooling rack for at least 5 minutes before handling.
Notes
  1. Muffins can last up to 5 days if stored in an airtight container.
fitgirlnic http://fitgirlnic.com/

Healthy Banana Blueberry Bread

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I could go on and on about how blueberries seem to make everything tastes so much better, even delicious banana bread. But instead of wasting your time and trying to convince you just why; I’m going to assume you already like blueberries because you clicked on a link somewhere just for this recipe. So just right below the pictures, you’ll find a list of ingredients and instructions. Get to it!

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Healthy Banana Blueberry Bread
A delicious bread baked with fresh bananas and blueberries, healthy enough that you won't feel guilty while enjoying a slice.
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Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
  1. 1½ cups whole wheat flour
  2. 1 teaspoon baking soda
  3. ½ teaspoon baking powder
  4. 1 teaspoon cinnamon
  5. ½ teaspoon salt
  6. ½ cup brown sugar
  7. ¼ cup coconut oil
  8. ¼ cup unsweetened applesauce
  9. 2 eggs
  10. 1 teaspoon pure vanilla extract
  11. 3 ripe bananas, mashed
  12. 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350 degrees. Grease a loaf pan and set aside.
  2. In a medium bowl add flour, baking soda, baking powder, cinnamon and salt. Mix together.
  3. Next, in a large size bowl add brown sugar, coconut oil, applesauce, eggs and vanilla extract. When all ingredients have been whisked well, add mashed bananas. Whisk well again. Next, gently fold in blueberries.
  4. Add dry ingredients into large bowl with banana mixture. Combine well and pour into loaf pan. Check at 55 minutes by inserting a toothpick in the middle. If toothpick comes out clean, bread is ready. If not, bake for an additional 3-5 minutes.
  5. Remove bread from oven and allow to cool down for 10 minutes before transferring to a baker's rack. Serve warm.
fitgirlnic http://fitgirlnic.com/