Banana Blueberry Oat Muffins (made with whole wheat flour and honey)
User Reviews
5.0
552 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
12 muffins
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Calories
221 kcal
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Course
Baked Goods
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Cuisine
American
Banana Blueberry Oat Muffins (made with whole wheat flour and honey)
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These Banana Blueberry Oat Muffins are made with 100% whole grains, no processed sugar, and coconut oil instead of butter! They're hearty and delicious, and my toddler LOVES them.
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Ingredients
- 1/2 cup coconut oil
- 1/4 cup honey
- 2 eggs
- 2 ripened mashed bananas
- 1/2 cup Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 cups whole wheat flour pastry flour is best
- 1 cup old fashioned oats
- 1.5 cups fresh blueberries or other berry, see notes about using frozen
- turbinado sugar if desired, for topping muffins
Instructions
- Add coconut oil (1/2 cup) and honey (1/4 cup) to large mixing bowl. If coconut oil is solid, microwave for 15 seconds, until honey and oil are softened.
- Cream together with a mixer on high speed.
- Add eggs (2) and Greek yogurt (1/2 cup). Mix together until very well combined.
- Add the 2 mashed bananas, vanilla (1 teaspoon), cinnamon (1 teaspoon), pinch of nutmeg, baking powder (1 teaspoon), baking soda (1 teaspoon), and salt (1/2 teaspoon). Mix until well combined.
- Add flour and oats- stir until just combined.
- Fold berries (1.5 cups) in to mixture.
- Line a 12-cup muffin pan with liners; fill each cup evenly with mixture.
- Sprinkle the tops of each muffin with turbinado sugar (optional).
- Bake at 375 degrees F for 20-25 minutes, or until toothpick inserted into center comes out clean.
Notes
- Storage: These muffins can be kept at room temperature in an airtight container for 5 days. They can be frozen in an airtight container or bag for up to 3 months.
- Not a fan of coconut oil? Extra-virgin olive oil can be used instead. Substitute the same amount.
- Honey Substitute: You can also use brown or white sugar, or maple syrup, instead of honey.
- You can use frozen berries for this, but keep in mind, it's likely that the muffins will be more colored blue/purple.
- To make them gluten-free: you can use a gluten-free flour mix substituted with a 1:1 ratio (I have not tried this personally, but I have readers who have substituted with no problem).
- For a dairy-free version, use your favorite dairy-free yogurt.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Serving
1muffin
Calories
221kcal
(11%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Cholesterol
27mg
(9%)
Sodium
203mg
(8%)
Potassium
222mg
(6%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
60IU
(1%)
Vitamin C
3.5mg
(4%)
Calcium
38mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 221kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 27mg | 9% |
| Sodium | 203mg | 8% |
| Potassium | 222mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
552 reviews
Excellent
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