Banana Blueberry Oatmeal Muffins
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
Bread
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Cuisine
North American
Banana Blueberry Oatmeal Muffins
Description
This muffin batter blends oat flour and rolled oats with leavening agents, cinnamon, and salt for structure and warmth. Mashed bananas, eggs, almond milk, vegetable oil, maple syrup, and vanilla contribute moisture and natural sweetness. Adding blueberries last maintains their shape and color, especially if frozen. Baking at 400°F for 20-25 minutes yields muffins that are moist inside with a tender crumb.
Overripe bananas are ideal as they add sweetness and moisture, but if bananas lack ripeness, additional sweetener can compensate. Avoid overmixing to prevent dense muffins. Cooling on a rack after a brief rest in the tin helps preserve crumb texture by stopping residual cooking. These muffins store well for several days or freeze for longer keeping.
They make a wholesome on-the-go option or a complement to coffee or tea. Keeping frozen blueberries unthawed during mixing prevents blue streaking across the batter.
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 banana mashed, ripe
- 1 cup blueberries fresh or frozen
- 2 egg 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.
Notes
- Overripe bananas provide optimal sweetness and moisture; if using less ripe bananas, increase sweetener slightly.
- Use frozen blueberries directly without thawing to prevent discoloring the batter.
- Mix dry ingredients into wet only until combined to avoid dense, tough muffins.
- Remove muffins from pan after 5 minutes to cool on a wire rack to prevent overcooking and drying out in the pan.
- Store baked muffins in an airtight container at room temperature for 3-4 days.
- For longer storage, cool completely and freeze in a sealed container or bag for up to 3 months; thaw at room temperature before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 221 kcal
% 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.
User Reviews
Overall Rating
5
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