Healthy Blueberry Banana Oatmeal Muffins
Easy Healthy Blueberry Banana Oatmeal Muffins are lower in added sweetener and dairy-free for a delicious, wholesome treat. Customize these beauties to your heart's delight!
Servings: 9 Muffins
Calories: 263kcal
Ingredients
- 2 cups rolled oats
- 2 ripe bananas 1 cup mashed
- 2 large eggs
- 3 Tbsp avocado oil
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp ground cinnamon optional
- 1 cup fresh blueberries
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 leftover muffins in an airtight container in the refrigerator for up to 1 week. Freeze the muffins in a freezer bag for up to 3 months.
Nutrition
Serving: 1Muffin (of 6) | Calories: 263kcal | Carbohydrates: 37g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 629mg | Fiber: 4g | Sugar: 6g