Unlike that sugar bomb you’d get at the quickie mart, these muffins are made without flour and contain only 2g of (natural) sugar per muffin. Store an extra batch in the freezer for up to two months. Enjoy with a protein-packed Greek yogurt for breakfast, or as a quick grab-and-go snack.
Nutrition (per serving)
Calories: 73; protein: 4g; fat: 2g; carbs: 18g; sugar: 2g
Recipe and photo by Christy Brissette, M.S., R.D. president of 80 Twenty Nutrition.
Makes 12 servings
- 2½ cups uncooked oat bran
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- ½ cup Stevia or coconut sugar (or other favorite sweetener)
- ¾ cup almond milk
- 1 banana, mashed
- ¾ cup frozen blueberries, defrosted
- 2 tsp vanilla extract
How to make it
Preheat your oven to 425°F.
In a large bowl, mix the oat bran, baking powder, salt, cinnamon, and Stevia together.
Create a "well" (or as I like to call it, a crater) in the middle of your dry ingredients. Add the almond milk, mashed banana, frozen blueberries, and vanilla extract, and stir them together. Then stir them into the dry ingredients until just combined.
Grease your muffin tins or line them with paper muffin cups. Bake for about 15 minutes, or until the muffin tops start to turn golden brown and a fork or toothpick inserted into the middle of the muffins comes out clean.