Finally settled into the humble, tree-lined abode in the land of Mount Pleasant...I've finally had some time to get back in the kitchen! I wanted to create some carbohydrate goodies for my mornings, so I'm not stuck trying to figure out how to get 210g of carbs at the end of the day. Plus, I had a ton of blueberries that a client of mine had brought after she spent the weekend in her West Virginia house, picking a million berries. Tough life, eh? These are pretty simple, with the help of Trader Joe's Gluten Free Baking Mix. I thought they might turn out a bit dense, but they're quite nice!

Dry Ingredients
2 cups Trader Joe's Gluten Free Baking Mix

1/4c Gluten Free Oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup light brown sugar, loosely packed


Wet Ingredients
1 ripe banana, mashed
1 container Chobani 100 Blueberry (or 5oz of any greek yogurt)
1 large egg, beaten
2/3 cup Trader Joe's coconut "beverage" 
1 cup fresh blueberries

Preheat oven to 350 degrees...Mix all of the dry ingredients in a large bowl. Wet ingredients in a small bowl. Don't put the blueberries in anything quiet yet. Then...add wet to dry and mix! After everything is combined (don't overwork the batter...not good times)...fold in the blueberries...gently! Distribute evenly in a muffin tin (or use my fave silicone baking "tin"), then toss in the oven for 20 minutes and you're good to go! I devoured one (okay, maybe two) with a little salted, grass fed butter...and enjoyed them in the sunshine!

Macros per muffin
Protein 2.5g
Carb 29g
Fat .5g

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