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.

muffin

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.

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Mash ’em up with a fork!

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

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

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

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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.

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

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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!