I haven't blogged in a few months. I started a new job and life has been moving faster than the speed of light.
My new role is amazing and I love the company I work for. One of the awesome perks is catered lunches and food throughout the day. For the most part this is fantastic, but I've found it incredibly difficult to stay on a clean eating path. The main reason I cook my own food is because I want to know every single ingredient that goes into what I'm eating and what quantity. The dish says "salt" okay, HOW MUCH SALT? I'm a bit neurotic like that.
I've been heading into work early and not been able to find anything to eat for breakfast that stays within my diet. I decided to at the very least I could prep some healthy and clean, grab-and-go breakfast options.
I have a really bad sweet tooth in the morning and night. Working on that! But, I wanted to make something with protein so I could stave off hunger until lunch. I also wanted it to be something I could grab quickly as I ran out of the house.
We have an organic raised garden in our backyard and our carrots just harvested! I threw those in the mix last minute and the addition was a pleasant surprise. I never thought to blend carrots and blueberries together.
Easy, Gluten-free, Blueberry-Banana-Carrot-Oatmeal Muffins
Ingredients (Makes about 10 muffins)
- 2 Bananas
- 4 Eggs
- 1 cup of Blueberries
- 2 small Carrots Shredded
- 1/2 Cup Gluten-Free Oats
- Coconut Oil for greasing the tin
Preheat the oven to 350 degrees
Mix Bananas, Eggs, Carrots, and Oats in a bowl then add in the blueberries and mix lightly.
Grease tin pan with coconut oil or use cupcake wrappers if you have them (I didn't.)
Fill the pan with your mix. Don't worry about filling it too high. There is no flour so the mix won't rise at all. Copeland doesn't want to wait.
Pro-tip: Kids LOVE these!
Bake for 15-20 minutes depending on your oven. Let cool for at least 20-30 minutes.
Enjoy!
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