Banana Blueberry Fit Muffins!

These Blueberry Banana Fit Muffins are fairly Low Carb, High Fiber, and High Protein providing you with a high energy breakfast to kick start your day!

½ Cup Plain Greek Yogurt (I used whole milk fat)

2 Large Eggs

¾ Cup Almond Flour

¼ Cup Coconut Flour

1 Tbsp Vanilla Extract

1 Banana (sliced into small pieces – I cut it into slices then each wheel slice into 4 pieces)

½ Cup Frozen Blueberries

½ Cup Oil of choice (Coconut Oil Melted, Avocado Oil, Vegetable/Canola Oil, Saflower Oil- I don’t recommend olive oil or peanut oil because they really aren’t the best for baking and alter the flavor of the muffins)

1 Heaping Scoop of Vanilla Whey Protein of Choice (I used Gold Standard Vanilla Ice Cream)

1 Tbsp of Baking Soda

½ Tsp Salt

Old Fashioned Oats to sprinkle on top (optional)

Preheat oven to 350 degrees

Spray or line muffin pan of choice (I used a 6 count large for the picture shown- but you can use a standard 12 count muffin pan as well or mini muffins)

Combine your dry ingredients – Almond & Coconut Flour, baking Soda, Salt, Protein Powder in a mixing bowl.

In a second mixing bowl, combine your wet ingredients- Greek Yogurt, 2 eggs, Vanilla Extract, and Oil.

Chop up the Banana into wheel shaped slices, they cut each slice into 4 pieces like a pizza! 🙂 Set the Banana aside with the blueberries

Combine your dry ingredients in with the wet ingredients and mix thoroughly until no clumps of the dry mixture remains.

Using a large spoon or rubber spatula, slowly fold in the blueberries and sliced banana. Over mixing the blueberries will turn your muffins blue! That’s why I suggest mixing this way. Walnuts are another options mix in item at this point.

Now scoop the muffin mixture into the prepared pan, and sprinkle with a few oats if you would like as shown in my picture! Bake on center rack. Depending on the muffin pan size you use, and the efficiency of your oven – this could take between 10-20 minutes to bake. I recommend checking after about 10 minutes and poke ’em with a tooth pick for firmness at the center. Muffins will turn slightly brown (also as shown in the picture).

Once fully cooked, remove from pan, and onto a cooling rack until cool enough to eat without burning your mouth, but still warm enough to enjoy the delicious taste of a fresh baked muffin… Without the guilt! I store these on the counter, in the fridge and also in the freezer in a ziplock bag! 🙂

Don’t forget to turn off the oven and wash all the dishes once you’re done! Thanks for checking out my page and stay tuned for more great recipes by RPTrainer! 🙂

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