These high fibre muffins are nutrient dense and make a great snack any time of the day! They contain much less sugar and fat and more protein and fibre compared to coffee shop or bakery store muffins. Pair it with a cup of tea or my spicy golden turmeric latte for a delicious treat!

 

PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
SERVINGS: 12 muffins

Ingredients

WET INGREDIENTS
  • 2 eggs
  • 1TB olive oil
  • 1 cup almond milk
  • 2 cups frozen blueberries (option: + 1/3 cup to decorate on top)
DRY INGREDIENTS
  • 1 cup rolled oats*
  • 2 cups oat flour* (or grind rolled oats in a blender to turn into a flour)
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup sugar of choice
  • 1 tsp of vanilla powder (or 1TB of vanilla extract)

  • 1 scoop of vanilla or unflavoured whey protein powder

Instructions

  1. Preheat oven to 350 degrees F (176 C).
  2. Combine the ripe bananas, eggs, olive oil and almond milk into a blender and blend until smooth.
  3. In a separate bowl, toss all the dry ingredients in and mix well.
  4. Pour the blended wet ingredients into the bowl full of dry ingredients and thoroughly mix everything together.
  5. Fold in the 2 cups of blueberries into the batter.
  6. Using a 12 cup muffin pan, line each cup with non stick parchment paper muffin cups and drop the batter into each cup (There’s plenty of batter so it’s OK if you pile each cup high!)
  7. Sprinkle more frozen blueberries on top if you wish to make it look more decorative 🙂
  8. Bake for 25 minutes.
  9. Store leftovers in an airtight glass tupperware in the refrigerator up to one week, or in the freezer up to 1 month. Thaw at room temperature or reheat in the microwave, or in a 350 degree F (176 C) oven until warmed through.


Notes:
*If you want to make these muffins gluten free, be sure to purchase oats that indicate gluten free on the label, like these ones here.