Healthy Blueberry Banana Oatmeal Muffins
User Reviews
4.6
Healthy Blueberry Banana Oatmeal Muffins
Description
This muffin recipe uses rolled oats ground into oat flour as the base instead of wheat flour, combined with ripe mashed bananas to add moisture and natural sweetness. Eggs provide structure, while avocado oil and pure maple syrup enrich flavor and texture. Apple cider vinegar and baking powder create lift, and cinnamon and salt enhance the overall taste. Vanilla extract rounds out the aroma.
Fresh blueberries are added into the batter individually after blending to avoid breaking them up, which helps maintain even distribution and their burst of flavor in each muffin. The batter is spooned into a muffin tin lined with papers and baked until a toothpick inserted comes out clean, producing tender, slightly dense muffins with fruity pockets.
The muffins make a wholesome breakfast, snack, or lunchbox addition providing whole grain and fruit. They keep well stored in an airtight container in the fridge for a week and can be frozen up to three months, making them convenient to prepare ahead.
Store leftovers refrigerated in an airtight container for up to one week for freshness.Freeze muffins in a sealed freezer bag for up to three months to extend shelf life.
Ingredients
- 2 cups rolled oats
- 2 banana 1 cup mashed, ripe
- 2 egg large
- 3 Tbsp avocado oil
- 3 Tbsp pure maple syrup
- 1 tsp vanilla extract pure
- 1 tsp apple cider vinegar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt sea salt
- 1 1/2 tsp ground cinnamon optional
- 1 cup blueberries fresh
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 6 to 9 muffin papers (depending on the size of muffins you like. I make 6 large muffins).
- Transfer the rolled oats to a high-powered blender and blend for 30 seconds on a high speed until a flour forms.
- Add the rest of the ingredients for the muffins to the blender or food processor (all of the wet ingredients and dry ingredients) except for the blueberries and blend until combined.
- Transfer the muffin batter to the muffin pan, filling the holes ⅔ of the way up. Poke many blueberries into the batter of each muffin, adding your desired amount of blueberries.
- Note: You can also stir all of the blueberries into the batter prior to pouring it into the muffin holes, but I find that adding the blueberries by hand results in a more even distribution. I poke them into the batter and also put them on top of the muffins.
- Bake on the center rack of the preheated oven for 20 to 30 minutes or until the muffins are golden brown on top and test clean.
- Allow the muffins to cool completely before peeling them.
Notes
- Store leftovers refrigerated in an airtight container for up to one week for freshness.
- Freeze muffins in a sealed freezer bag for up to three months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Muffins
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1Muffin (of 6) | |
| Calories | 263kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 62mg | 21% |
| Sodium | 629mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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