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Healthy Blueberry Banana Oatmeal Muffins
4.6 from 174 votes

Healthy Blueberry Banana Oatmeal Muffins

Healthy Blueberry Banana Oatmeal Muffins are made by blending rolled oats into flour and combining with mashed banana, eggs, avocado oil, maple syrup, and spices. Fresh blueberries are added before baking to give bursts of juicy sweetness. The result is moist muffins with a tender crumb and balanced natural sweetness without refined flours. They store well refrigerated or frozen for convenient snacking.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 9 Muffins
Calories: 263 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. Transfer the rolled oats to a high-powered blender and blend for 30 seconds on a high speed until a flour forms.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 9 Muffins

Amount Per Serving

Calories 263

% 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.