Description
Moist and healthy banana blueberry oatmeal muffins made with ripe bananas, oats, and juicy blueberries. A wholesome grab-and-go breakfast or snack
Ingredients
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1 cup rolled oats
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1 cup milk (dairy or non-dairy)
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp cinnamon
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¼ tsp salt
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2 ripe bananas, mashed
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½ cup brown sugar (or coconut sugar)
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1 large egg
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¼ cup melted coconut oil (or vegetable oil)
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1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
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Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
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In a small bowl, combine oats and milk. Let soak for 10 minutes.
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In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
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In another bowl, mix mashed bananas, sugar, egg, oil, and vanilla until smooth.
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Stir in soaked oats and milk.
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Gently fold wet mixture into dry ingredients until just combined.
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Carefully fold in blueberries.
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Divide batter evenly into muffin cups (about ¾ full).
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
Notes
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For extra texture, sprinkle muffins with oats before baking.
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Frozen blueberries work—do not thaw before mixing.
- Muffins keep in an airtight container for 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
