Now, I LOVE me some blueberry muffins. I mean, y’all already know how much I love blueberries. Well, you do if you follow me on Instagram but trust me when I say
I LOVE BLUEBERRIES!!!!!
And, I heart oatmeal. And bananas. And peanut butter. And yogurt. And chocolate. And wine.
Oh wait. Sorry. Got a little carried away there.
But seriously, banana bread + blueberry muffin + oatmeal = OM. NOM. NOM.
These muffins are so easy to make! They’re gluten free (make sure you use gluten free oats!), use raw honey as a sweetener so there’s no refined sugar in them, and they’re pumped with protein with the addition of a full cup (!) of Siggi’s plain yogurt.
You're going to want to eat ALL of these gluten free banana blueberry oatmeal muffins!! Click To Tweet
These guys are definitely moist muffins – um, hello, 2 bananas, 2 eggs, and a cup of yogurt! – so you want to make sure you cool them completely before digging into one. Otherwise, it might fall apart.
Which may not necessarily be a bad thing….
They are best stored in the fridge in an airtight container or a ziptop bag for easy access. My personal favorite way to eat one is reheating it for about 20 seconds in the microwave and then topping it with nut butter.
But, you do you. 🙂