Mini Coconut Blueberry Oat Muffins

I love to experiment with skinny version of otherwise off-limits foods.

Muffins are usually full of sugar and butter, but these little baby versions are super clean and delicious when you feel like ‘just a little something’. They’re gluten free, have virtually no fat, full of fibre, and are a great way to have a little carb fix while staying on track.


You’re gonna need:

2 bananas, very ripe

1/2 c unsweetened applesauce

½ c egg whites

½ c unsweetened almond milk

½ c splenda

loads of cinnamon

1 ½ tsp baking powder

½ tsp salt

1 cup coconut flour (you could use oat flour, too!)

¾ c raw, steel cut oats

1 ½ cup blueberries (I use frozen wild Canadian blueberries!)

½ c unsweetened, shredded coconut

Makes 36 mini-muffins

First off, preheat your oven to 325.

Peel your bananas, break into pieces, and throw in a bowl.


Mash ’em up with a fork!


Now, add your applesauce, splenda, and egg whites, and mix thoroughly.


Add your almond milk, cinnamon, salt, baking powder, and baking soda. Stir.


Throw in your flour, berries, oats, and coconut, and stir. Be careful not to overmix on this step!


Grease a mini-muffin tin (or regular muffin tin, if you’d prefer) and scoop in your batter. You want each ‘muffin spot’ to be about 3/4 full. Bake for 22-25 minutes.


Pop ’em out of your muffin tin and let cool– but be sure to try one while they’re still hot!


Enjoy these wonderful little treats in the morning, with your afternoon tea, or after dinner! At 35 calories a pop, you can afford to have two!