Blueberry Pecan Banana Oat Muffins

Let’s talk about baked goods for a moment. I love them. But…

they are often loaded with sugar and artificial ingredients. Treats are great, but too many can often lead to conditions like obesity and diabetes if we are not careful. I definitely aim for balance in my life and treat myself… but 90% of the time I like to have healthy baked goods on hand so I can satisfy the part of my brain that wants to reach for the cookies.

These muffins are low in sugar and packed with fiber from the oats.  I love packing them as quick snacks for the kids when we have busy days and you can feel good about what you are eating because they aren’t loaded with fake ingredients. Plus, they are seriously EASY to whip up. You can add any fruit you have on hand, but I love the blueberry pecan combination. Although I think peach or cherry would be a great summer flavor to try!!

Do try these and let me know what you think!

Preheat oven to 350 degrees

1. Blend Dry Ingredients:

~2 Cups whole oats

~1/2 tsp salt

~1/2 tsp baking soda

~1/2 tsp baking powder

2. Pour dry ingredients into a separate mixing bowl

3. Blend Wet Ingredients:

~2 ripe bananas

~1 cup plain greek yogurt

~1 egg

~2T honey

~1tsp vanilla

3. Pour Wet Ingredients into dry and combine

4. Fold in:

~1 pint of washed blueberries (I use fit fruit wash)

~1/4 crushed pecans

5. Spray a 12 count muffin pan with olive oil or coconut oil spray. Spoon in batter until each

muffin is about ¾ full. This will ensure that the muffin puffs up over the top giving

it a nice muffin top.

6. Put one whole Pecan on top of each muffin.

Bake in a 350 degree oven for 12-15 minutes. Muffins are finished when a knife

inserted in the center of a muffin comes out clean. Allow to cool and enjoy!