Watermelon Muffins
Have you ever seen a muffin like this?? If you have leftover watermelon, this is a GREAT way to use it up!
We had watermelon that was going to go bad so I decided to blend it up and use it as a natural sweetener in muffins and BOY DID IT NOT DISAPPOINT!
Ellie said these are her new favorite muffins and if you try them, I bet you will agree with her.
10 minutes
25 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 221 |
| Fat: | 8 g |
| Carbohydrates: | 30 g |
| Protein: | 8 g |
| Cholesterol: | 1 g |
| Sodium: | 186 mg |
| Fiber: | 4 g |
| Sugars: | 4 g |
| Calculated per serving. | |
Serves: 7
Ingredients
- 0.75 cup0.75 cup0.75 cup Watermelon, blended into juice (1/2 cup)
- 1 cup1 cup1 cup Oat Flour
- 0.25 cup0.25 cup0.25 cup Coconut Flour
- 0.25 cup0.25 cup0.25 cup Plain Greek Yogurt
- 0.25 cup0.25 cup0.25 cup unsweetened Applesauce
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 0.25 cup0.25 cup0.25 cup Dark Chocolate Chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix everything together in a bowl and fold in the chocolate chips.
- Line a muffin tin with liners and fill each one with the mixture.
- Bake at 350 for 20-25 min. Let cool completely before enjoying!
Add a Note
My Notes:
About This Recipe
Baked Goods Egg Free Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free Snacks VegetarianNever Miss a Bite
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