Blueberry Muffins


can’t take full credit for this recipe, I adapted it from The Beachbody Blog! I tweaked a few things, but they deserve the credit!

I was looking for a healthier muffin that was meal plan approved for me, but also kid approved too! Love that I can make these ahead of time and store them for an easy breakfast! P.S. they are great warmed back up in the air fryer at 400 degrees for about a minute! Yum!


  • 1 cup reduced fat (2%) plain Greek yogurt

  • 3 Tbsp. raw honey

  • 2 large very ripe bananas

  • 2  eggs

  • ½ tsp. pure vanilla extract

  • 2 cups old-fashioned rolled oats (I used gluten free oats to make this recipe gluten free!)

  • 1½ tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. sea salt

  • 2 cups fresh or frozen blueberries (I used frozen organic blueberries from Costco!)

  • Optional: 2-3 packets of stevia! I added it to mine to sweeten them up!


  1. Preheat oven to 350° F.

  2. Line a muffin tin with 12 muffin liners.

  3. In a blender, add yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt and blend.

  4. Gently fold in blueberries.

  5. Evenly divide batter among prepared muffin cups.

  6. Bake 20 to 25 minutes.

  7. Transfer muffins to rack; cool.

CONTAINER COUNTS: 1 yellow and 1/2 purple per muffin.