Every week on Instagram I’m posting some new photo of muffins that I’ve baked. You’d think I’m running some sort of bakery out of my house but nope, just a huge fan of compact little flavor bombs for breakfast.
And yes, I just referred to muffins as “compact flavor bombs”… Who the hell am I?
Do you know who I wish I was? Beyonce. I mean did you guys see her last night during the half-time show? What a goddess! Seriously, can someone just explain to me how to jump around with 6-inch heels and a microphone in some tiny outfit? These are skills they need to teach you in college. Maybe I can practice next time I make muffins? Yes, definitely… look for the Instagram pics.
Just kidding, I’ll stick to the things I do best for now. You know like baking muffins with fresh strawberries, sweet bananas, healthy oats, and a bit of chocolate chips? That’s just how my brain works.
In fact, I think it may be one of the best combinations out there. However whatever they put in my margaritas is also up top on my list. But margaritas and muffins aren’t quite the same so we’ll revert back to the subject of baked goods. I apologize, it’s Monday.
So you might be wondering what’s all in these little magical bites. Well besides strawberries, there’s whole wheat pastry flour for a lighter, healthy texture. along with rolled oats, which help bring a great chewiness and flavor that remind me of a bowl of oatmeal in the morning.
To make these muffins healthy, I didn’t use any added sugar. Instead, ripe bananas and a smidge of honey sweeten up it up naturally. Oh and there’s only a tablespoon of olive oil too for a bit of healthy fat, but I’m certain you could use less since greek yogurt is used to add moistness.
The best part? These are only 150 calories and have nearly 5 grams of protein! Plus that little bit of chocolate you get with every bite is perfect; these muffins certainly make mornings a little bit brighter. I spread mine thick with healthy almond butter, but I think a drizzle of honey would be delightful as well.
Alright I need to go to stalk Instagram now. See you there!
- 1 1/4 cup whole wheat pastry flour
- 1 cup rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 heaping cup mashed bananas (about 2 to 3 large very ripe bananas)
- 1 tablespoon olive oil
- 1 tablespoon honey or agave nectar
- 1 teaspoon vanilla
- 1 egg
- 1 egg white
- 1/3 cup nonfat plain greek yogurt
- 1/2 cup unsweetened vanilla almond milk
- 1/3 cup mini chocolate chips
- 2/3 cup diced strawberries
- 12 thin slices of strawberries (about 3-4 strawberries) for topping, if desired
- Preheat oven to 350 degrees F. Spray 12-cup muffin pan with cooking spray or line the insides of the muffin tins with paper liners and spray with cooking spray so the muffins do not stick to the liners.
- In a large bowl, whisk together flour, oats, baking soda, baking powder, and salt. Reserve 2 tablespoons of the oat-flour mixture and toss with your diced strawberries. Set aside for later.
- In a large mixing bowl, combine mashed banana, olive oil, honey and vanilla. Add in egg and the egg white and beat until combined. Next add in greek yogurt and almond milk and and beat on low until smooth in consistency, about 1 minute. Add the banana mixture to the flour mixture and combine until moist — It’s important to not over mix! Next gently fold in the diced strawberries and chocolate chips into the batter with a wooden spoon to evenly distribute.
- Spoon the batter evenly into muffin cups. Place a thin strawberry slice on each muffin if desired.
- Bake for 18-23 minutes or until a tester inserted into middle of the muffin comes out clean. The length of time will vary based on your oven. Once a tester inserted into the muffin comes out clean, cool for 10 minutes in muffin tins on wire rack, then remove from pan gently and cool completely on wire rack. Muffins are perfect served a bit warm and spread with nut butter.
- The muffins can be frozen. Once completely cool, simply individually wrap in plastic wrap and place in freezer. To reheat simply heat in microwave. Muffins should be stored in refrigerator or frozen after two days.
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