Every week on Instagram I’m posting some new photo of muffins that I’ve baked. You’d believe I’m running some sort of bakery away from my home but nope, just a huge fan of compact little flavor bombs for breakfast.

And yes, I simply referred to muffins as compact flavor bombs»… Who the hell am We?

Have you any idea who I want I used to be? Beyonce. After all did you men see her last night through the half-time present? What a goddess! Seriously, can someone simply show me how to jump around with 6-inch heels along with a microphone in some tiny outfit? These are skills they have to educate you on in college. Probably I could practice the next time I make muffins? Yes, definitely… search for the Instagram pics.

Simply kidding, I’ll stick to the things I do best for now. You understand like baking muffins with clean strawberries, sugary bananas, healthy oats, and a bit of delicious chocolate chips? That’s just how my brain works.

In fact, I think it might be one of the best combinations around. Nevertheless whatever they put in my margaritas can be up best on my list. But margaritas and muffins aren’t quite the same so we’ll revert back to the main topic of cooked goods. I apologize, it’s Monday.

So you might be wondering what’s all in these small magical bites. Well besides strawberries, there’s whole wheat pastry flour for any lighter, healthy structure. along with rolled oats, that assist bring a great chewiness and taste that remind me of a bowl of oatmeal in the morning.

To make these muffins healthy, I didn’t use any kind of added sugar. Instead, ripe bananas and a smidge of honey sweeten up it up normally. Oh and there’s just a tablespoon of essential olive oil too for a bit of healthy fat, but I’m certain you could utilize less since greek yogurt is used to add moistness.

The very best part? These are just 150 calories and also have nearly 5 grams of proteins! Plus that little chocolate you get with every bite is ideal; these muffins certainly make mornings a little bit brighter. I pass on mine dense with healthy almond butter, but I think a drizzle of honey will be delightful as well.

Prep time:

10 mins

Cook period:

20 mins

Total period:

30 mins

Ingredients

1 cup rolled oats

3/4 teaspoon cooking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 heaping glass mashed bananas (about 2-3 3 large very ripe bananas)

1 tablespoon essential 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 degrees F. Apply 12-glass muffin pan with cooking squirt or line the insides from the muffin tins with paper liners and squirt with cooking spray so the muffins do not stick to the liners.

In a large bowl, whisk collectively flour, oats, baking soda, baking natural powder, and sodium. Reserve 2 tablespoons from the oat-flour blend and toss together with your diced strawberries. Reserve for later on.

In a big mixing bowl, combine mashed banana, olive oil, honey and vanilla. Add egg as well as the egg white and defeat until combined. Next add in greek yogurt and almond milk and and beat on low until simple in uniformity, about 1 minute. Add the banana combination to the flour mix and combine until damp — It is important to not over mix! Next gently fold in the diced strawberries and chocolate chips in to the batter having a solid wood spoon to evenly distribute.

Spoon the batter evenly into muffin mugs. Place a thin strawberry slice on each muffin if desired.

Bake for 18-23 mins or until a tester inserted into middle of the muffin arrives clean. The length of time will vary predicated on your range. Once a tester inserted into the muffin arrives clean, awesome for 10 minutes in muffin tins on cable rack, then remove from skillet gently and cool completely on wire rack. Muffins are perfect served a little warm and pass on with nut butter.

The muffins could be frozen. Once completely cool, simply separately wrap in plastic material wrap and place in refrigerator. To reheat merely temperature in microwave. Muffins should be stored in refrigerator or iced after two days.

Kelly

Loving these! like the big chunky oats, as well as the gorgeous berries — the strawberries just pop of the page!

No white glucose, healthy, wholegrains, protein — you did it with one of these ! Pinning!

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