These muffins provide lots of fiber, very low carbohydrate (but not so low as to be keto), and lots of blueberry flavor.
They pop right out of silicone muffin cups which are very easy to clean.
- 2 cups of oat bran
- 2 cup of rolled oats
- 2 cups of plain yogurt
- 3 tablespoons of vegetable oil (I use MCT oil, but coconut, walnut, almond, or olive oil will do. Avoid seed oils like corn, canola, soy, etc.)
- 2 teaspoons vanilla extract
- 2/3 cup sweetener (I use Monkfruit sweetener. Sugar will work if you want to die young.)
- 4 eggs
- 2 mashed bananas (sometimes I add grated apple instead of 1 of the bananas)
- 4 teaspoons baking powder
- 1/2 teaspoon salt (omit if your doctor advises)
- 2 (or 3) cups of fresh blueberries
- Preheat oven to 450
- Blend all ingredients except the blueberries until the batter is smooth. Best done with an electric device.
- Fold in the (carefully de-stemmed) blueberries with a spoon until they are well distributed and coated with batter.
- Fill each muffin cup with batter to about a quarter of an inch from the top (these muffins will not rise much).
- Bake for 25 minutes, or until the first signs of browning happen on the tops
Makes 24 to 30 muffins (depending on the size of the bananas and eggs, and how many blueberries you add. More berries is better.)