5 from 33 votes
Banana Blueberry Oatmeal Muffins
Banana Blueberry Oatmeal Muffins combine oat flour and rolled oats with mashed ripe bananas and fresh or frozen blueberries for a hearty breakfast or snack option. The muffins balance moistness from bananas and maple syrup with the slight chew from oats and bright bursts of blueberry. They bake to a tender crumb with a light cinnamon aroma.
Prep Time
10 mins
Cook Time
20 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
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.