Banana Blueberry Oatmeal Muffins
Delicious and nutritious muffins made with ripe bananas and blueberries, paired with oat flour for a wholesome breakfast treat.
Ingredients
Dry Ingredients
- 2 cups oat flour Use a gluten-free blend if needed.
- ½ cup rolled oats Adds that pleasant chewy texture.
- 2 tsp baking powder For that lovely rise.
- 1 tsp baking soda A little extra lift!
- 1 tsp cinnamon Compliments both the bananas and blueberries beautifully.
- ½ tsp salt Balances out the sweetness.
Wet Ingredients
- 2 large eggs Binds everything together.
- 2 ripe bananas (mashed) Choose bananas with brown spots for maximum sweetness.
- 1 cup blueberries Fresh or frozen.
- ½ cup almond milk Any milk like soy or oat works great.
- ⅓ cup vegetable oil Keeps the muffins moist.
- ½ cup maple syrup Natural sweetener for great flavor.
- 1 tsp vanilla extract Adds extra flavor!
Instructions
Preparation
- Preheat your oven to 400℉ (200℃). Line a 12-cup muffin pan with paper liners or lightly spray them with cooking oil.
- In a medium bowl, combine oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Whisk them together gently.
- In a large bowl, mash the ripe bananas. Add eggs, almond milk, vegetable oil, maple syrup, and vanilla extract. Whisk until well blended.
- Gently fold in blueberries into the wet mixture until evenly distributed.
- Pour the oat flour mixture into the large bowl with the wet ingredients. Stir gently until combined.
- Divide the batter equally among the muffin cups, filling each about ¾ full.
Baking
- Place in the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored at room temperature for 2-3 days in an airtight container, or in the refrigerator for up to a week. They freeze beautifully, wrapped individually, for longer storage. Rotate the muffin pan halfway through baking for even browning.