Blueberry Banana Oat Muffins
Use over-ripe bananas to make these tasty, slightly sweetened Blueberry Banana Oat Muffins.
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Super excited to share this tasty muffin recipe with you all today! Featuring one of my favorite fruits, the tiny but mighty blueberry, these muffins are simple to make. And while we all know that over-ripe bananas make the perfect banana muffins, why not jazz them up a bit with blueberry gems?
I used to be a pretty regular baker, but over the past couple of years, I haven’t really made the time for it. Not sure what changed, but I’ve really enjoyed getting back into it.
When I visited my friend Jessica in Birmingham a few weeks ago, she shared one of her Chocolate Zucchini Muffins with me and said that she always keeps some muffins in the freezer for times when she or her husband want something a little sweet for breakfast or a snack. That’s an idea I fully support, so I now have my own stash of muffins in the freezer….including the Chocolate Zucchini Muffins and now these Blueberry Banana Oat Muffins.
How to Make Blueberry Banana Oat Muffins
This is a pretty basic muffin recipe with a few swaps to make them a little bit healthier. In place of all-purpose, I use white whole wheat flour which will increase the fiber content, but it doesn’t change the texture of the muffin too much. To cut back on fat, use plain Greek yogurt in place of some of the oil or butter usually found in muffin recipes.
The over-ripe banana helps add sweetness, so there’s not a significant amount of sugar in this recipe compared to most muffin recipes. If you decided to use vanilla Greek yogurt in place of plain Greek yogurt, I’d cut back on the sugar from 1/2 cup to 1/3 cup.
These Blueberry Banana Oat Muffins will keep for up to 3 days in an air-tight container at room temperature.
Freezing Muffins
As I mentioned before, I’m keeping a stockpile of muffins in the freezer for when those sweet cravings strike! It’s easy to store muffins in the freezer. First, be sure they have cooled completely before placing them in a freezer-safe resealable bag. Store them so the muffins all sit upright. To thaw, place in the microwave for 20-30 seconds.
Ingredients
- 1 cup quick oats
- 1 cup white whole wheat flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 egg
- 1 over-ripe banana
- 1/3 cup plain Greek yogurt
- 1/3 cup milk
- 1/4 cup canola oil
- 1 teaspoon vanilla
- 1 cup fresh blueberries rinsed
Instructions
- 1. Preheat oven to 375 degrees F. Line muffin pan with paper liners or coat muffin wells with cooking spray.
- 2. In a medium-sized bowl, combine the oats, flour, baking powder, baking soda, and salt. Whisk together to combine. Make a well in the center.
- 3. In another medium-sized bowl, combine the sugar, egg, banana, Greek yogurt, milk, oil, and vanilla. Stir until combined.
- 4. Add the liquid mixture to the dry ingredients and stir until just combined, being careful to not overmix. Gently fold in the blueberries and mix slightly.
- 5. Pour batter into each muffin well, filling 3/4 full. Place muffin pan in oven and bake for 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.
Nutrition
Equipment you’ll need:
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Made these with my 4 yr old tonight and turned out delicious! Used 1/4 honey and maple syrup instead of sugar and coconut oil instead of vegetable. Probably the best muffins I’ve made. Thanks for a great recipe.
So happy to hear you love the muffins, Lindsay!
I made this recipe with the addition of 1/4 teaspoon of cinnamon and changed the bake time from 20 to 16 minutes. They came out really moist and delicious. My husband and 5 year old said “they are really good!”. Thank you for the recipe! I am always trying to find healthy recipes that do not lack in taste or flavor! This one is a hit in my family and is a keeper.
How many calories and fat per muffin please? The banana blueberry oat ones