The delicious Weight Watcher Oat Banana Blueberry Muffins are easy to prepare. Furthermore, the base of this oat, banana, and blueberry muffins is oats, bananas, and blueberries. You’re going to love how good it makes you feel. Moreover, the oats give you a great energy boost without a sugar crash, the bananas add sweetness, and the blueberries are the fresh bite you love in a muffin. Pair them with Greek yogurt or eggs for a well-rounded breakfast.
Tips for making this recipe:
Mix the oats with the flour before introducing them to the dough if you like a typical muffin texture rather than a coarse one. Using a high-powered blender, pulse the oats gently til they are as fine as flour. Moreover, using oat flour instead of other gluten-free flours results in light and fluffy gluten-free muffins instead of thick and chewy ones.
Ingredients:
- Baking powder: 1 tsp.
- Brown sugar: 1/4 cup.
- Blueberries: 1 cup.
- Vanilla: 1 tsp.
- Banana: 1.
- Oats: 2 cups.
- Unsweetened almond milk: 3/4 cup.
- Eggs: 1.
- Salt.
Instructions:
- Set out a muffin pan with twelve cups that were sprayed with nonstick spray and warm to three hundred degrees Fahrenheit.
- Use the blender, and then make the combination of the brown sugar and mashed banana.
- Put the taste and the milk together, and also combine them.
- Next, mix in the cocoa powder and oats.
- Finally, fold in the blueberries very gently.
- The hitter ought to be a little runny.
- After filling a dozen muffin tins, cook it for almost an hour and serve it.
Notes:
Alternatively, you may put all the components in a blender and pour them directly into your cupcake tray, saving you the trouble of mixing them.
Storage information:
- Keep them chilled for a maximum of between three and four days. It’s worthwhile to prepare a large batch if you wish to since they freeze nicely.
- Just be sure to thoroughly drain and defrost them first.
Nutritional facts:
Carbohydrates: 14 g.
Protein: 3 g.
Fiber: 2 g.
Fat: 2 g.
Calories: 79 kcal.
Sodium: 50 mg.