Healthy Banana Blueberry Oatmeal Muffins {No Flour}
Servings 12 servings
These healthy banana blueberry oatmeal muffins are the perfect make ahead breakfast or snack! They're so simple to make, while being super moist with juicy blueberries in every bite. Make up a batch of these tasty homemade baked oatmeal cups for an easy breakfast on the go! {Dairy-free, gluten-free & vegetarian}
Ingredients
Wet ingredients:
- 2 large very ripe bananas mashed
- 2 large eggs
- 1 cup unsweetened almond milk (or sub in preferred milk)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
Dry ingredients:
- 2 cups old fashioned oats
- 1/2 cup ground oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh blueberries divided
Instructions
- Preheat the oven to 350ºF. Line a muffin tin with silicone muffin cups or generously spray muffin tin with non-stick cooking spray.
- In a large bowl, mash banana. Add in eggs, maple syrup, milk and vanilla. Mix to combine. Set aside.
- In another large bowl, mix together all of the dry ingredients.
- Slowly add the wet ingredients to the dry ingredients. Mix until combined.
- Fold in half a cup of the blueberries until evenly distributed, reserving the rest to poke into the top of the muffins.
- With a spoon, add batter to each muffin cup, filling each close to the top. Add the remaining blueberries to the top of each muffin, distributing evenly.
- Bake for 30-35 minutes or until inserted toothpick comes out clean. Allow the muffins to fully cool before removing from muffin tin.
Video
Notes
- Use overripe bananas for best results. They are naturally sweeter and lend a better flavour to these muffins. Plus, they’re easier to mash!
- You can either purchase oat flour at the store or make your own. To make oat flour, simply place whole rolled oats (AKA old fashioned oats) in a blender. Blend until they form a flour-like consistency.
- I recommend allowing the oatmeal muffins to fully cool in the muffin pan as they will firm up during this time, making it easier to remove them from the pan.
- For even easier removal from the muffin tin, I recommend baking these muffins in silicone baking cups.
- It’s highly recommended that you make up a double batch of these muffins and freeze them. They make a great grab and go breakfast or snack!
Nutrition
Calories: 130kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 124mgPotassium: 174mgFiber: 3gSugar: 8gVitamin A: 59IUVitamin C: 3mgCalcium: 69mgIron: 1mg
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