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Banana blueberry oatmeal muffins stacked together on a cooling rack topped with oats and blueberries.
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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.