As many of you already know, especially if you follow me on Instagram, I’m 4 months pregnant with a little girl. 🙂 Although I am a step-mum to a very lovely little nearly 8 year old, this is my first experience being pregnant and I really wasn’t sure what to expect in terms of cravings, weight gain, etc. So far, the main symptom I’ve experienced has been fatigue and a really serious sweet tooth!
For some reason pregnancy cravings seem a bit harder to tame and my desire for sugar has been really persistent. I have been indulging more in things that I’ve really restricted to treats for years like candy, donuts, and cake and, realistically, I know I can’t eat like this throughout my pregnancy. It’s not healthy for me or little baby Med. Today I had a few really overripe bananas in the kitchen and decided to make some Blueberry Banana Oat Muffins to help when those sweet cravings strike.
Banana provides a really nice amount of sweetness without a load of extra sugar and also helps keep the muffins moist without having to add any butter or oil. Try these for breakfast on the go with a hardboiled egg or some light cheese for protein or as a light and sweet snack with tea or coffee!
- 3 small overripe bananas
- 1/2 cup of milk (I used 1% milk)
- 1/2 cup liquid egg whites (or 3-4 large egg whites)
- 3/4 cup raw cane sugar (or coconut sugar)
- 1 teaspoon of vanilla extract
- 2 cups of oat flour (to make oat flour at home, simply grind 2 cups of instant oats in a food processor until you get a fine powder)
- 1 teaspoon of baking powder
- 1 cup, plus a few blueberries to place on top of the batter
- 1/4 cup of instant oats
Preheat oven to 350 degrees.
Line a muffin pan with paper muffin liners (I like using the parchment paper type so they don’t stick at all).
In a blender, break up bananas and add milk, blend well. Add egg whites, sugar, and vanilla and pulse a few times until combined. Add oat flour and baking powder and pulse until mixture is incorporated. Fold in 1 cup of blueberries, reserving a few for the top of the muffins.
Divide batter into muffin cups. Place a few blueberries on top of the batter in each muffin cup and then sprinkle oats over the top of each muffin before baking in your preheated oven for 18-20 minutes.
Once you remove the muffins from the oven, immediately remove the muffins from the pan and place them on a couple stacked paper towels. This will help absorb the moisture at the bottom and help you get a nice fluffy, cake-like muffin.
Nutrition Info | Makes 12 muffins
150 calories, 1.3g fat, 31g carbs, 2.6g fiber, 4g protein
4 Weight Watchers PointsPlus per muffin