5.0 from 33 votes
Banana Blueberry Oatmeal Muffins
Banana Blueberry Oatmeal Muffins are naturally sweet from ripe bananas and plump, juicy blueberries. Made with oat flour and hearty oats, these muffins are a delicious, healthy breakfast or a nutritious and tasty snack anytime of day.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 221 kcal
Course:
Bread
Cuisine:
North American
Ingredients
Muffins
- 2 cups oat flour
- ½ cup rolled oats
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 ripe bananas mashed
- 1 cup blueberries fresh or frozen
- 2 eggs large
- ½ cup almond milk
- ⅓ cup vegetable oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400° Line a 12-cup muffin pan with paper liners or spray with cooking oil.
- In a medium bowl, combine oat flour, rolled oats, baking powder, baking soda, cinnamon and salt.
- In a large bowl, combine mashed banana, eggs, milk, oil, maple syrup and vanilla extract. Stir in blueberries.
- Pour the oat flour mixture into the wet ingredients and stir to combine.
- Divide the batter equally between the 12 muffin tin cups.
- Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 5 minutes, then turn the muffins out to cool completely on a wire rack.
Cup of Yum
Notes
- Bananas: Overripe bananas are perfect for baking and they are extra sweet. However, you don't need to wait for bananas to become extra ripe to use in this, or any recipe. I often have overripe bananas in the freezer, but lately it seems bananas don't last long enough in my house to get to that stage. If your bananas don't have brown spots, you can simply add a bit more sweetener. I'm using half a cup of maple syrup, but you can reduce it to a quarter cup if you have extra ripe bananas to use. Just don't try this recipe with under ripe bananas.
- Blueberries: Fresh or frozen blueberries work equally well for these blueberry banana muffins. If you are using frozen blueberries, don't thaw them. If they go into the recipe frozen, they won't turn the entire muffin blue.
- Don't overmix. Even though this recipe is gluten-free, you can still end up with dense and tough muffins if you over mix. Mix the dry ingredients into the banana mixture just until combined, for moist and light, fluffy muffins.
- Remove from pan: Don't let the muffins cool in the pan. They will continue to cook and can end up being dry and crumbly. Use a wire rack to cool.
- Storage: Store muffins in an airtight container at room temperature for three to four days.
- To freeze: Allow the muffins to cool completely before packing into a freezer safe container or zip-lock bag. Freeze for up to three months. Thaw at room temperature.
Nutrition Information
Serving
1muffin
Calories
221kcal
(11%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
27mg
(9%)
Sodium
218mg
(9%)
Potassium
275mg
(8%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
59IU
(1%)
Vitamin C
3mg
(3%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 221
% Daily Value*
| Serving | 1muffin | |
| Calories | 221kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 27mg | 9% |
| Sodium | 218mg | 9% |
| Potassium | 275mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.