By Paige from @paigescelly and @uncomplicatedfitness
Paige is a busy mother of two (under two), living a busy life playing, exploring and having fun with her kids (and of course always cleaning, cooking & baking). Paige is passionate about fitness & healthy living, with a focus on living plastic free. She gets peace of mind with her yoga practice... and by feeding her kids organic food she knows they're getting the very best nutrition..
Follow Paige's journey on Instagram: @paigescelly and @uncomplicatedfitness
Ingredients
- 2 cups (240g) whole wheat or gluten-free* flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp vanilla extract
- ¾ cup (200g) oob organic banana (defrosted + mashed)
- ¼ cup (60g) plain nonfat Greek yogurt
- 3 tbsp (45mL) honey
- ¼ cup (60mL) nonfat milk
- 1 cup (140g) oob organic frozen blueberries
- 2 tbsp (28g) dark chocolate chip
Method
- Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla.
- Stir in the oob organic mashed banana and Greek yogurt, mixing until no large lumps of yogurt remain.
- Stir in the honey.
- Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour in 3 equal portions.)
- Gently fold in the oob organic blueberries and chocolate chips.
- Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 16-19 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.
