Blueberry & Oatmeal Muffins

This morning I woke up wanting oatmeal and/or blueberry muffins. It is WAY too hot here (106!) so I decided to combine the two and was very happy with the outcome! The result of my cravings are moist, healthy and gluten free muffins. I hate when I am ready to make healthy recipes and then realize I can't because it calls for a gazillion ingredients that I have never heard of before! As a result I will try my best to use as "normal" of ingredients as possible in my recipes so that everyone can enjoy healthy food. These muffins make a great breakfast or snack on the go and would be a great recipe to share with your little ones. 

Ingredients:

2 1/2 cups rolled oats

2 mashed bananas

2 eggs

1 cup blueberries

1/4 cup greek yogurt (I used plain)

1/2 cup unsweetened applesauce 

1 tsp cinnamon 

1/2 tsp baking powder

3-4 packets of stevia (this is optional if you like really sweet muffins, I did not use stevia)

Topping:

2 tablespoons chopped walnuts

1 packet of stevia

1/2 tablespoon cinnamon

1 tablespoon coconut sugar (could sub brown sugar)

Directions:

1. Preheat oven to 375. 

2. Mash bananas, then add eggs, greek yogurt and applesauce. Stir until combined.

3. Next, add cinnamon, baking powder and stevia. Stir until mixed.

4. Add oatmeal and stir until oats are covered in banana mixture, then fold in blueberries. 

5. Pour batter into silicon muffin liners.

6. In a separate small bowl mix together walnuts, stevia, cinnamon and coconut sugar. Sprinkle 1/2 teaspoon of mixture on top  of each muffin. 

7. Place in oven and bake for 15-18 minutes or until the tops of muffins begin to turn a golden brown.