Recipe: Healthy Blueberry Oatmeal Muffins

Happy Monday! Today I am sharing a healthy, delicious muffin recipe with you guys. Instead of butter + sugars, I switched it up with coconut oil + yogurt. Not only did it add some additional, natural flavors, but also cut back on some of the unnecessary calories. Also, what I love about this recipe is that most people wouldn't even know you made some healthy swaps.

This week is full of early morning meetings and running from thing-to-thing, so I whipped these up over the weekend. I think my clients would prefer that I was late over being hungry and grumpy (I definitely get a bit irritable if I skip I meal). Fortunately with these, I can grab one while running out the door and eat in the car. I am on time and have had a nutritious breakfast -- win, win!  If you're interested, the recipe is below.

Healthy Blueberry Oat Muffins:

Prep: 20 min Bake: 20 min

  • Β½ cup coconut oil
  • ΒΌ cup honey
  • 2 eggs
  • 2 mashed bananas
  • Β½ cup yogurt (I used Noosa -- so good)
  • dash of cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • dash of salt
  • 1 1/2 cups of flour or almond flour
  • 1 cup rolled oats
  • 1 cup of blueberries

Preheat oven to 375 degrees and coat a muffin pan with coconut oil, set aside. 

Cream together coconut oil and honey, once mixed well, blend your mashed bananas. Next, add eggs and yogurt, once your wet ingredients are thoroughly mixed, then add all dry ingredients (except blueberries). Fold blueberries into your wet and dry mixture. Scoop into your muffin pan and bake for 18 - 20 minutes!

Freeze and pop in oven when you're ready to have them again.

xo Monet