per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories from Fat 38
% Daily Values*
Total Fat 4.23
Saturated Fat 0.87
Polyunsaturated Fat 1.31
Monounsaturated Fat 1.34
Total Carbohydrate 51.30
Dietary Fiber 5.98
Vitamin A 1.21%
Vitamin C 5.00%
* Nutritional Values are estimated and may vary
No Oil, No Flour, No Sugar!
If you are looking for a super sugary muffin like those you get at the bakery you will probably want to add a couple of tablespoons of brown sugar to these. I kept the extra sugar out because I wanted to try to make something without any refined sugar/flour and I think it surprisingly still tastes good! I also needed to add some more protein to the muffins so they actually fill my belly, I did this by adding quinoa. Again, surprisinglyâ€¦.YUM!
1.5 Cups of oats ground into flour in food processor
1/4 C Dry Quinoa
1 Ripe Banana Mashed
1//4 C of Agave Nectar or Honey
1/2 C of Unsweetened Applesauce
1/2 C Non Fat Plain Greek Yogurt
3T Stevia; (Separated 1T and 2T)
1/2 t Vanilla Extract
2 t Baking Powder
1 t Baking Soda
2 Egg Whites
1.25 C Blueberries (fresh or frozen)
Preheat oven to 350
Boil 1/4 C of quinoa in 1/2 C of water with 2T of stevia and a few shakes of cinnamon until all water is absorbed. This is a smaller amount of water than you might normally use so it will boil quickly! Remove from heat once absorbed and set aside. (I actually had to do this twice because the first time I walked away and came back to black quinoa, burnt to a crisp!)
Pulse oats in food processor until flour. Mash banana, mix in all other ingredients but blueberries. Add in blueberries, pour into 6 jumbo muffin tins, sprayed with coconut/vegetable oil.
Bake for 20-23 minutes until toothpick comes clean.
Of course you can use regular muffin tins too if you donâ€™t have jumbos, just eat two!