Banana Blueberry Oat Muffins (made with whole wheat flour and honey)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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)
Description
Banana Blueberry Oat Muffins use whole wheat pastry flour, oats, mashed bananas, and blueberries to create a dense yet tender muffin. The batter is sweetened naturally with honey and enriched with coconut oil and Greek yogurt, which delivers moistness and slight tang. Ground cinnamon and nutmeg enhance the flavor profile, complementing the fresh fruit. Baking powder and soda provide lift to the hearty batter. Turbinado sugar sprinkled on top melts slightly during baking to form a light crust.
The muffins have a soft crumb and fruity bursts from the blueberries, supported by the chewiness of oats. They bake at 375°F until a toothpick tests clean, resulting in golden tops and tender interiors. These muffins are suitable for breakfast, snack time, or even a light dessert.
For storage, they keep well in an airtight container for up to 5 days or can be frozen for up to 3 months. Variations include substituting coconut oil with olive oil and using frozen berries, though frozen fruit may color the batter more. The recipe can be adapted to gluten-free or dairy-free versions by swapping appropriate ingredients.
Ingredients
- 1/2 cup coconut oil
- 1/4 cup honey
- 2 egg
- 2 banana ripened mashed
- 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 blueberries or other berry, see notes about using frozen, fresh
- 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
- Store muffins at room temperature in an airtight container for up to 5 days to maintain freshness.
- Freeze muffins in an airtight container or bag for up to 3 months for longer storage.
- Olive oil can be used instead of coconut oil in equal amounts if preferred.
- Frozen berries are acceptable but may cause the muffins to have a purple-blue color.
- Gluten-free flour blends can substitute whole wheat pastry flour in a 1:1 ratio to make gluten-free muffins.
- Dairy-free yogurt alternatives can be used to make the muffins dairy-free.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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