Blueberry Banana Oatmeal Muffins
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
147 kcal
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Course
Snacks
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Cuisine
American, International
Blueberry Banana Oatmeal Muffins
Description
Blueberry Banana Oatmeal Muffins feature mashed overripe bananas blended with eggs and maple syrup as the wet base. Melted coconut oil and vanilla extract add moisture and flavor. The dry mix includes oat flour (preferably homemade by blending rolled oats), additional rolled oats, baking soda, and baking powder, which together yield a gentle leavening and oat-based structure.
Fresh blueberries and lemon zest are folded into the batter, lending juiciness and a citrus accent, then the batter is portioned into muffin cups and baked at 350°F until golden brown and set, approximately 22 to 26 minutes. The final muffins have a moist, tender crumb with visible blueberries and a slight chew from the oats on top if sprinkled.
This recipe suits those who want a muffin with whole grain texture and a blend of fruity flavors that is not overly sweet. The use of maple syrup and natural fruit sweetness replaces refined sugar. Serve these muffins for breakfast or as a portable snack.
The notes recommend using homemade oat flour for airiness and suggest refined coconut oil to avoid coconut flavor, with an option to substitute melted butter. Muffins store well in an airtight container at room temperature for up to 4 days or refrigeration for 5 days.
Ingredients
- 1 cup banana ~2 large bananas, mashed overripe
- 2 egg large
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 ¼ cup oat flour spooned and leveled
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup blueberries fresh
- 1 tablespoon lemon ~2 lemons, zest
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
- HOMEMADE OAT FLOUR: If you are making homemade oat flour, add around 1 ½ cups of rolled oats to a high-speed blender. Blend until it resembles a fine, flour-like consistency. Once ready, measure out 1 ¼ cups for the muffins.
- Add oat flour, rolled oats, baking soda, and baking powder to the wet ingredients. Mix until completely combined.
- Use a spatula to gently fold in the blueberries and lemon zest.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra rolled oats on top if desired.
- Bake for 22 - 26 minutes, until golden brown and a toothpick comes out clean.
- Let cool & enjoy!
Notes
- Homemade oat flour is preferable for a lighter muffin texture, but store-bought oat flour may be used if needed.
- Refined coconut oil is recommended to avoid coconut flavor; melted butter is a suitable substitute.
- Store muffins in an airtight container at room temperature for up to 4 days or refrigerate for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 130mg | 5% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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