I don’t like touching old food; which, means I definitely don’t like washing dirty dishes.
Some of you may laugh because you know I am an STNA (state tested nursing assistant) at the nursing home AND am majoring in nursing. I have a list of gruesome stories I could share with you all that would most likely scar some of you for life but that’s not the point. The point is that when it comes to washing dishes… I’d beg to do almost anything else.
That feeling some of you get… you know kind of that feeling of the thought of fingernails running down a chalkboard… that goosebumps down your entire body thing? I get that feeling when I do dirty dishes.
Okay, so maybe I am being a little dramatic and maybe I am the only one that gets that feeling so I am finished ranting now and am moving on to the real reason I wrote this post!
I have been dying to find a Delicious AND Nutritious recipe for Blueberry Muffins (they truly hold a special place in my heart) and I have finally found a winner. I stumbled across this post on Pinterest. Of course, you know that saying, “Good things always come when you least expect it.” Well, so true.
AND let me just go ahead and tell you the best part… ONLY ONE DIRTY BOWL!
These are quick, easy and make a great HEALTHY snack or breakfast item. Let me know what you guys think!
Blueberry Oatmeal Muffins
- 2 large eggs
- 1/2 cup (115 g) plain 2% Greek yogurt
- 1/2 cup (100 g) coconut palm sugar* (Regular works too, this is just the healthier option)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 3/4 cup (60 g) quick oats
- 1 cup + 2 Tbsp (135 g) white whole wheat flour**
- 1 cup (140 g) blueberries, frozen or fresh
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, vanilla, baking soda, cinnamon, and oats mixing until smooth.
- Spoon in the flour and gently stir it in until just combined. Toss the blueberries in 1 Tbsp (7 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
- Bake for 20 – 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.