Weekly on Instagram I’m posting some brand-new photo of muffins that I’ve baked. You’d think I’m running some sort of bakery from my home but nope, only a huge lover of compact small flavor bombs for breakfast time.
And yes, I just described muffins as compact taste bombs”… Who the hell am I?
Do you know who I wish I used to be? Beyonce. After all did you guys see her last night during the half-time show? Just what a goddess! Significantly, can someone simply show me how to jump around with 6-inch heels along with a microphone in a few tiny outfit? These are skills they need to teach you in college. Maybe I can practice next time I make muffins? Yes, certainly… search for the Instagram pictures.
Simply kidding, I’ll adhere to the things I really do best for the present time. You understand like cooking muffins with refreshing strawberries, lovely bananas, healthy oats, along with a bit of delicious chocolate chips? That’s precisely how my brain works.
In fact, I think it might be one of the best combinations on the market. Nevertheless whatever they devote my margaritas can be up top on my list. But margaritas and muffins aren’t quite exactly the same so we’ll revert back to the main topic of cooked goods. I am sorry, it’s Monday.
So you may be wondering what’s all in these small magical bites. Well besides strawberries, there’s whole wheat pastry flour for any lighter, healthy texture. along with rolled oats, which help bring an excellent chewiness and taste that remind me of a plate of oatmeal in the morning.
To create these muffins healthy, I didn’t use any added sugar. Rather, ripe bananas and a smidge of honey sweeten up it up naturally. Oh and there’s only a tablespoon of olive oil as well for a bit of healthful fat, but I believe you could utilize much less since greek yogurt can be used to add moistness.
The best part? These are just 150 calories and also have almost 5 grams of proteins! Plus that little bit of chocolate you obtain with every bite is perfect; these muffins certainly make mornings a bit brighter. I spread mine solid with healthful almond butter, but I think a drizzle of honey will be delightful as well.
Prep period:
10 mins
Cook period:
20 mins
Total period:
30 mins
Ingredients
1 cup rolled oats
3/4 teaspoon baking soda
1/2 teaspoon cooking powder
1/4 teaspoon salt
1 heaping glass mashed bananas (about 2-3 3 large very ripe bananas)
1 tablespoon olive oil
1 teaspoon vanilla
1/3 cup mini chocolate chips
2/3 cup diced strawberries
12 thin pieces of strawberries (about 3-4 strawberries) for topping, if desired
Instructions
Preheat oven to 350 levels F. Apply 12-glass muffin skillet with cooking spray or line the insides of the muffin tins with paper liners and aerosol with cooking spray therefore the muffins do not stick to the liners.
In a big bowl, whisk jointly flour, oats, baking soda, baking powder, and sodium. Reserve 2 tablespoons from the oat-flour mix and toss with your diced strawberries. Set aside for later.
In a large mixing bowl, combine mashed banana, essential olive oil, honey and vanilla. Add egg and the egg white and beat until combined. Next add in greek yogurt and almond milk and and defeat on low until smooth in persistence, about 1 minute. Add the banana mix towards the flour blend and combine until moist – It is critical to not over mix! Next gently fold in the diced strawberries and chocolates chips into the batter having a wooden spoon to evenly distribute.
Spoon the batter evenly into muffin cups. Place a slim strawberry slice on each muffin if preferred.
Bake for 18-23 mins or until a tester inserted into middle of the muffin happens clean. The length of time will be different predicated on your oven. Once a tester inserted in to the muffin happens clean, awesome for ten minutes in muffin tins on cable rack, then remove from pan gently and cool completely on wire rack. Muffins are ideal served a little warm and pass on with nut butter.
The muffins can be frozen. Once completely cool, simply separately wrap in plastic material wrap and place in freezer. To reheat basically temperature in microwave. Muffins should be kept in refrigerator or iced after two days.
Kelly
Loving these! appreciate the big chunky oats, and the gorgeous berries – the strawberries simply pop of the page!
No white sugar, healthy, whole grains, protein – you achieved it with one of these ! Pinning!
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