Banana blueberry oatmeal muffins

These Banana blueberry oatmeal muffins are soft, fluffy and bursting with blueberries. Healthier muffins that are easy to make, perfect for a snack or breakfast, the whole family will love them!

You will love these muffins:

• Easy to make 
• One bowl recipe 
• Healthy
• Soft and fluffy
• Made with healthy oats that will keep you full for longer

Ingredients

• Very ripe bananas mashed
• Flaxseed meal
• Greek style yoghurt, unsweetened and full fat
• Coconut oil, melted
• Coconut sugar or light brown sugar
• Quick cooking oats
• White whole wheat flour or all purpose flour
• Oat flour
• Baking soda
• Vanilla paste or vanilla extract
• Pinch of salt
• Blueberries

See recipe card for quantities.

Instructions

Start by preheating the oven to 175C (350F)

Line a muffin pan with paper liners, optional to coat them with cooking spray or a little oil.

In a bowl, mash the bananas and add the flaxseed meal, almond milk, coconut oil, greek yoghurt, sugar and quick cooking oats. Stir to combine and let sit for 10 min to thicken. Do not skip this step, it is important to get high, moist muffins!

After 10 min, add the rest of the ingredients except the blueberries. Stir to combine and then gently fold in the blueberries. Fill the prepared muffin liners and top with a little oats.

Bake the muffins for about 20 minutes, remember all ovens are different, so start checking your muffins after 18 minutes.

WHAT OATS TO USE IN THIS MUFFIN RECIPE:

In these muffins I have used both oats and oat flour. I like to use quick cooking oats for this recipe because they have a finer texture and keeps them soft and fluffy. If you don’t have oat flour it is really easy to make at home. Just add your oats to a blender and mix until it has a flour consistency. Measure out what you need for these muffins and then keep the rest in an airtight container for the next time. Some other recipes that includes oat flour are, Gluten-free Vegan Oatmeal Raisin Cookies and Mango, Coconut and Oat Muffins

TIPS FOR MAKING THESE MUFFINS: 

This recipe doesn’t have a lot of added sugar, the sweetness comes from the bananas. That’s why it’s so important that the bananas are really ripe, creamy and sweet when you use them for baking. You want lots of brown spots and a soft, creamy texture to them. That makes all the difference in the flavour and texture in these muffins and it’s also a great way to use up all those bananas that are getting over ripe. 

Substitutions

• Gluten free – To make these muffins gluten free, substitute the flour for gluten free pastry flour. Also make sure that your oats are certified gluten free!
• Oil – Instead of coconut oil you can use any neutral oil, like sunflower oil

Variations

For these muffins I have used fresh blueberries, you could also use frozen blueberries. No need to defrost them fries, but the muffins might need a few more minutes in the oven. You could also substitute for one of these options:

• Raspberries
• Chocolate chips
• Chopped Cherries

You might also like these Strawberry, Banana and Chocolate Oat Muffins

How to store muffins:

If you have leftover muffins they are great to keep in the freezer for an easy grab on the go breakfast or snack.

First the muffins have to be completely cool. Then store them in an airtight container lined with a paper towel. Or flat, in one layer on top of a paper towel, in a in a large ziplock bag. The paper towel will soak up any excess moisture that could turn the muffins soggy. Store them in room temperature for up to 4 days.

You can also freeze them in an air tight container for about 2 months.

Other muffin recipes to try:

I would love to hear from you! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!

Print

Banana blueberry oatmeal muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Banana blueberry oatmeal muffins

Servings: 12 muffins

Author: Helena

Ingredients

• 2 medium very ripe bananas mashed
• 2 tbsp (20g) flaxseed meal
• ¾ Cup (190g) greek style yoghurt, unsweetened and full fat
• 2 tablespoon coconut oil, melted
• ⅓ Cup coconut sugar or light brown sugar
• ½ Cup (40g) quick cooking oats
• ½ Cup (65g) white whole wheat flour or all purpose flour
• ½ Cup (50g) oat flour
• 1 teaspoon baking soda
• ½ teaspoon vanilla paste or vanilla extract
• pinch of salt
• ½ cup (90g) blueberries

Instructions

1. Preheat the oven to 175C (350F)
2. Line a muffin pan with paper liners, optional to coat them with cooking spray or a little oil.

3. In a bowl, mash the bananas and add the flaxseed meal, almond milk, coconut oil, greek yoghurt, sugar and quick cooking oats. Stir to combine and let sit for 10 min to thicken. Do not skip this step, it is important to get high, moist muffins!

4. After 10 min, add the rest of the ingredients except the blueberries. Stir to combine and then gently fold in the blueberries. Fill the prepared muffin liners and top with a little oats.
5. Bake the muffins for about 20 minutes, remember all ovens are different, so start checking your muffins after 18 minutes.

6. Store in an airtight contaniner for about 4 days.