The winter chill is in the air, I’ve got some time off from school, and I’m in training for a race – let the muffin-making commence! Like their banana-maple siblings, these muffins are made with gluten-free rolled oats and Greek yogurt, resulting in a hearty morsel of goodness. Using apples and blueberries with less banana results in a slightly fluffier texture, and a few secret ingredients create a crisp, browned muffin-top that sets them apart. The fruit is definitely the star of the show with these muffins, perfect to grab anytime you’re feeling like a healthy treat.
1 1/2 cups gluten-free rolled oats
1 small banana (roughly 6″ long)
1/2 cup chopped apple (about half of a regular-sized apple)
1/2 cup blueberries
2 oz unsweetened applesauce
2 large eggs
1/2 cup sweetener (I use brown sugar and stevia, but agave can also work great here)
6 oz 2% plain Greek yogurt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2-3 tsp cinnamon (to taste)
1. Dice apple and banana into small chunks.
2. Combine oats, baking powder, baking soda, and sugar in a large bowl.
3. Add eggs, yogurt, and applesauce. Mix the batter until it gets to a uniform color, about 8-10 good stirs. Add the fruit, and mix another 4-5 stirs. Once the batter is a smooth, uniform consistency with the exception of oats and fruit, stop stirring.
4. Bake at 400 degrees Fahrenheit for 15 minutes.
5. Let cool.
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