Healthy Banana Blueberry Oatmeal Muffins
These healthy banana blueberry oatmeal muffins are super fluffy, moist, and delicious. They're gluten-free, dairy-free, and made with whole-grain oats (no flour). Each bite is full of juicy fresh blueberries, and they are so easy to make in one bowl!
Equipment
- 1 Large Mixing Bowl
- 1 Standard Muffin Tin
Ingredients
- 3 ripe bananas
- 2 eggs
- ½ cup 100% pure maple syrup or honey
- ½ cup melted coconut oil or olive oil, vegetable oil
- 2 teaspoons pure vanilla extract
- 2 ½ cups oat flour finely ground
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ⅔ cups blueberries fresh or frozen*
Instructions
- Preheat the oven to 375°F and line a muffin tin with muffin liners. Instead, you can thoroughly spray the tin with non-stick cooking spray, and omit the liners.
- In a large mixing bowl, mash the ripe bananas with a fork until they resemble the consistency of lumpy applesauce.3 ripe bananas
- Stir in the melted coconut oil, eggs, maple syrup, and vanilla extract until fully incorporated. This may take 1-2 minutes to completely mix in the oil.2 eggs, ½ cup 100% pure maple syrup, ½ cup melted coconut oil, 2 teaspoons pure vanilla extract
- Add the finely ground oat flour, baking powder, cinnamon, and salt. Stir until just combined. Be careful not to over-mix!2 ½ cups oat flour, 3 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Using a rubber spatula, gently fold in the blueberries until just combined. Be careful not to crush them.1 ⅔ cups blueberries
- Transfer the batter to the prepared muffin tin. Try to add the same amount of batter to each muffin cup, for even baking. Press additional blueberries or banana slices into the top of the muffin batter before baking, if desired.
- Bake the muffins for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, or with a few moist crumbs. Be careful not to over-bake the muffins! (Note: if using frozen blueberries, they may take an extra 5 minutes to bake.)
- Allow the muffins to cool in the pan for a few minutes before serving. Enjoy!
Notes
*Fresh vs. Frozen Blueberries: I think fresh blueberries taste best in the muffins, but you can use fresh or frozen with great results. If using frozen blueberries, do NOT thaw them before using them. You may need to add 3-5 extra minutes to the baking time since frozen blueberries can significantly lower the temperature of the batter.
Storage: Store leftover banana blueberry muffins in an airtight container at room temperature for 5-7 days. They can also be kept in the fridge. To freeze the muffins, place them in an airtight, freezer-safe container to store for up to 3 months.
Oil: Make sure the coconut oil is melted before using it in the recipe. Olive oil or vegetable oil also yields good results.
Oat Flour: Use store-bought oat flour or make homemade oat flour by adding rolled oats to a food processor or blender. Grind the oats into fine flour and then measure the oat flour for use in the recipe.