Servings: 9 Muffins
Blueberry Banana Oatmeal Muffins Recipe
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!
Equipment
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 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