Ingredients:

  • Olive oil (or butter) – 4 Tbsp
  • Greek Yogurt – 5.3oz (one small container)
  • Eggs – 2
  • Vanilla extract – 2/3 tsp
  • Ripe mashed bananas – 2
  • Carrot granules – 4 Tbsp
  • Stevia in the Raw – 2 packets (if no Stevia, use 2 Tbsp honey for 7 g added sugar per muffin)
  • Oats – 1 cup
  • Flour – 3/8 cup
  • Carrot powder – 2 Tbsp
  • Cinnamon – 1 tsp
  • Baking soda – 1/2 tsp
  • Baking powder – 1/2 tsp
  • Salt – 1/2 tsp
  • Pumpkin pie spice – 1/2 tsp

Directions:

  • Preheat oven to 350o F
  • In a small bowl: thoroughly mix olive oil/butter, Greek yogurt, eggs, vanilla extract, ripe mashed bananas, carrot granules and Stevia.
  • In a medium bowl: mix together the oats, flour, carrot powder, cinnamon, baking soda, baking powder, salt and pumpkin pie spice.
  • Slowly mix the wet ingredients into the dry until a uniform consistency is achieved. Lightly grease (or line) muffin tins and spoon batter into tins until 3/4 full. Bake at 350o F for 24-26 minutes or until toothpick comes out clean.

Notes:

Per muffin: 32g CHO, 10g sugar, 1 combined serving of fruits and vegetables

Breakfast Muffins