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.
All the fruit!
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)
Muffin batter with fruit mixed in
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.
Muffins fresh from the oven, tops nicely browned! (I just had to taste test one immediately…)
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