Banana Blueberry Oatmeal Muffins

Banana Blueberry Oatmeal Muffins

These Banana Blueberry Oatmeal Muffins blend ripe bananas and juicy blueberries with healthy oat flour for a nutritious, comforting treat perfect for any occasion.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups oat flour Use gluten-free oat flour if necessary.
½ cup rolled oats Use gluten-free oats if needed.
2 tsp baking powder Ensure it's fresh for best rise.
1 tsp baking soda Works together with baking powder.
1 tsp cinnamon Adds warmth and depth.
½ tsp salt

Wet Ingredients

2 large eggs Room temperature for better mixing.
2 ripe bananas (mashed) The riper, the better!
1 cup blueberries (fresh or frozen) Bursts with freshness.
½ cup almond milk Use unsweetened for a great dairy alternative.
⅓ cup vegetable oil Can be replaced with melted coconut oil.
½ cup maple syrup Want to use pure maple syrup for best flavor!
1 tsp vanilla extract Enhances the flavor.

Method

Preparation

Preheat your oven to 400°F (200°C).
Line a 12-cup muffin pan with paper liners or spray with cooking oil.
In a medium bowl, combine the oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In a large bowl, mix the mashed bananas, eggs, almond milk, vegetable oil, maple syrup, and vanilla extract until smooth.
Gently stir in the blueberries.
Pour the dry ingredients into the wet ingredients and stir lightly; don't overmix.
Fill each muffin cup about ¾ full with batter.

Baking

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to three months.