Description

These Banana Blueberry Oatmeal Muffins combine delicious bananas and blueberries in a simple blend of ingredients. Perfect for breakfast or a healthy snack, they offer a delightful taste with every bite.

Ingredients

Scale

1 1/4 cups white whole wheat flour
1 cup quick oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Coarse sanding sugar or turbinado sugar for topping
2 medium ripe bananas, mashed (~3/4 cup)
1/3 cup honey
1/3 cup plain greek yogurt
1/4 cup avocado oil
2 eggs
1 teaspoon pure vanilla extract
1 1/4 cups frozen wild blueberries

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Instructions

Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
In a medium bowl, combine the mashed bananas, honey, yogurt, oil, eggs, and vanilla, whisking until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over mix. Gently fold in the blueberries.
Evenly distribute the muffin batter into the prepared muffin tins and sprinkle with coarse sugar.
Bake for 18 to 22 minutes until golden brown and a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for at least 5 minutes.

Notes

For extra flavor, try using a mix of fresh and frozen blueberries.
These muffins can be stored at room temperature for a few days or frozen for later use.
Adding nuts or seeds can give a nice crunch and added nutrition.

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 6g
Sodium: 160mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 4g
Cholesterol: 50mg