Print

Blueberry Banana Oatmeal Muffins Recipe

Blueberry Banana Oatmeal Muffins Recipe
Print Recipe

★★★★★

4.8 from 7 reviews

These Blueberry Banana Oatmeal Muffins are a wholesome and delicious treat combining the natural sweetness of ripe bananas and blueberries with hearty oats. Perfect for breakfast or a snack, they offer a moist texture with a hint of cinnamon and a boost of fiber from the oats.

Ingredients

Scale

Wet Ingredients

  • 1 cup mashed ripe banana (about two medium-large bananas)
  • 1/4 cup light sour cream (or plain Greek yogurt)
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup unsalted butter, melted

Dry Ingredients

  • 2 ½ cups old fashioned oatmeal (200 grams), processed into oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon

Additional Ingredients

  • 1 ½ cups frozen blueberries

Instructions

  1. Prep the Oven and Pan. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
  2. Process Oats. Place the old fashioned oatmeal in a food processor and pulse until the oats resemble a fine flour texture to create oat flour for the batter.
  3. Combine Wet Ingredients. In a large mixing bowl, whisk together mashed bananas, light sour cream, honey, vanilla extract, eggs, and melted butter until fully blended and smooth.
  4. Add Dry Ingredients. Stir in the processed oat flour, baking powder, baking soda, kosher salt, and cinnamon using a spoon until the mixture is evenly combined.
  5. Fold in Blueberries. Gently fold the frozen blueberries into the batter to avoid breaking them up and maintain their shape.
  6. Fill Muffin Pan. Use a cookie scoop or measuring cup to evenly distribute the batter into the muffin liners, filling each to the top; this recipe yields 12 muffins.
  7. Bake the Muffins. Bake for 24 to 25 minutes, or until the muffins are set around the edges although they may still be slightly moist in the centers.
  8. Cool Before Serving. Allow the muffins to sit in the pan for 10 minutes before transferring them to a cooling rack to cool completely.

Notes

  • You can substitute light sour cream with plain Greek yogurt for a tangier flavor and added protein.
  • Using frozen blueberries helps prevent them from sinking to the bottom during baking.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • For a vegan version, replace eggs with flax eggs and use a plant-based butter substitute.
  • Do not overbake; muffins should remain slightly moist for best texture.

Nutrition

Keywords: blueberry banana oatmeal muffins, healthy muffins, breakfast muffins, banana muffins, blueberry muffins, oat muffins

Find it online: https://todayquickmeals.com/blueberry-banana-oatmeal-muffins-recipe/