Fruit-Sweetened Blueberry Lemon Yogurt Muffins!

These muffins are super moist, subtly sweet, and a great option for a fast, on-the-go breakfast or snack. If you prefer a less-moist muffin, feel free to use regular whole wheat or other flour instead of oat flour.  Personally, I like the moist texture. :)  My son, who is not allowed to have sugar other than fruit, also approves!  This recipe is high protein, high fiber, high in antioxidants, and high in omega 3 fats!  So, it's very filling!




Fruit-Sweetened Blueberry Lemon Yogurt Muffins!

Ingredients:

1 cup plain Greek yogurt (I used whole milk 5%)
4 medium ripe bananas pureed
1 cup blueberries pureed (I blend them with the bananas).  Can be fresh or frozen
1 tsp vanilla
1.5 tablespoons lemon juice
4 tsp baking powder
2 cups oat flour (I grind rolled oats in our coffee grinder.  Could probably use a good food processor, instead.)
1/2 cup flax meal

Procedure:

1. Preheat oven to 350F.
2. Combine all ingredients (I always mix in the flour last.)
3. Scoop in equal amounts into greased or lined muffin tins (I usually get 12-14 muffins).

*optional:   Can make cookies instead (they are more cake like than regular cookies). Makes about 24 cookies.  Flatten into cookie shapes on greased cookie sheet or parchment paper with wet bottom of glass or wet hands.


4. Bake muffins for 40 minutes. *Cookies for about 20 minutes.



Sugar-free glaze:   

1 ripe banana
1/4 cup blueberries fresh or frozen
1/2-1 tsp lemon juice. (to taste)
Optional : 1 tblsp butter or coconut oil.

Directions: Puree all ingredients together in food processor.  Best if made, glazed and eaten right away!


Nutrition Facts (not including glaze):

Whole Recipe/Per Muffin (12)/ Per Cookie (24):

Calories:  1650/138/70
Protein: 48g/4g/2g
Fiber: 49g/4g/2g
Fat: 41g/3.5g/1.7g