Description

These Banana Blueberry Oatmeal Muffins are a delightful blend of ripe bananas and juicy blueberries, creating a tasty treat that’s perfect for breakfast or a quick snack. With wholesome ingredients like oats and yogurt, they offer a nutritious touch while being simple to prepare. Enjoy warm right out of the oven for an irresistible experience.

Ingredients

Scale

1 ¾ cup all-purpose flour (or gluten-free flour)
1 tsp baking soda
½ tsp ground cinnamon
½ tsp fine sea salt
½ cup rolled oats
2 large eggs
¾ cup cane sugar
½ cup avocado oil
2 tsp vanilla extract
1 cup mashed ripe banana
⅔ cup Greek yogurt (or any unsweetened yogurt)
1 cup blueberries, fresh or frozen
½ tsp tapioca starch (if using frozen blueberries)
½ cup chocolate chips
1 tbsp turbinado sugar (optional)

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Instructions

Preheat your oven to 425°F and line a 12-muffin pan with paper muffin cups.
In a medium bowl, whisk together the flour, baking soda, ground cinnamon, salt, and rolled oats.
In a large bowl, combine the eggs, cane sugar, avocado oil, and vanilla extract. Whisk until creamy.
Add the mashed banana and Greek yogurt to the wet ingredients and mix well.
Incorporate the dry ingredients into the wet mixture and whisk until just combined. Avoid overmixing.
If using frozen blueberries, toss them in a bowl with tapioca starch.
Gently fold in the blueberries and chocolate chips into the batter.
Spoon the batter into the prepared muffin pan, filling each cup to the top.
Optionally, sprinkle turbinado sugar and oats on top of each muffin.
Bake at 425°F for 5 minutes. Then, lower the temperature to 350°F without opening the oven door and continue baking for 24-26 minutes until golden.
Cool in the pan for 5-10 minutes before transferring to a cooling rack. Enjoy warm.

Notes

Using frozen blueberries does not require thawing, which can help prevent excess moisture.
For added sweetness, increase the sugar slightly, or use overripe bananas.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg