Blueberry Banana Oatmeal Muffins

If you are anything like my family, mornings are chaotic. While we are fortunate to have happy wakers, they are both *very* loud, singing at the top of their lungs, while my husband and I are rushing to find something for them to eat.

Since we can’t hear each other over the live Disney tunes (courtesy of two adorable, yet semi-tone-deaf, little ladies), there is typically some stress, especially if anything more than heating up is needed.

Enter—healthy muffins.

Yes, muffins can be healthy. And filling. And still incredibly delicious.

To save our sanity in the morning, I typically make a batch or two and store these in the freezer. Then, take a muffin or two out the night before (or be realistic and pop them in the microwave for 20 seconds in the morning) and—voila—we have a no-stress breakfast any day of the week.

Now, pat your calm self on your back and enjoy that coffee in (semi)peace…

Banana Blueberry Oatmeal Muffins

Course: Breakfast, SnackCuisine: American

Servings

18

muffins

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Unlike regular muffins that are actually cupcakes in disguise, these muffins are something you can eat in the morning and feel good about.  Good luck trying to limit yourself to just one…

Ingredients

• 1 1/2 cups ground oats or oat flour

• 1 TBSP cinnamon

• 2 tsp baking powder

• 1/2 tsp salt

• 2 large eggs

• 1/4 cup coconut oil (melted)

• 1/4 cup honey

• 1 medium banana (mashed; ~1/2 cup)

• 1 1/2 tsp pure vanilla extract

• 1 1/2 cups milk (2% or nondairy)

• 2 cups old fashioned oats

• 1 1/2 cups blueberries (fresh or frozen)

Directions

• Preheat oven to 350°F.  Prepare 18 regular muffin cups by brushing with melted coconut oil or lining with muffin liners.
• In a large bowl, whisk ground oats, cinnamon, baking powder, and salt until well combined.  Set aside.  In a separate bowl, whisk eggs.  Add coconut oil, honey, mashed banana, milk, and vanilla and mix well. Pour the wet ingredients into the dry ingredients and stir just until all ingredients are mixed together. Add the old fashioned oats and blueberries.  Fold everything together gently until just combined.
• Spoon the batter into the prepared muffin cups.  The batter should be nearly up to the top. Bake at 350°F for 20-25 minutes.  Allow the muffins to cool for 1-2 minutes in the pan, then transfer to a wire rack.

Notes

• If you haven’t already, try using silicon muffin liners.  My kids love the colors and we don’t have to worry about extra oil or the paper sticking to the muffins.  Better yet, get some silicon muffin molds if you are in need of a new muffin tin.  No need for oil and the muffins will pop right out.
• Please note this post may contain affiliate links. If you click through and purchase some goodies, I may receive a commission.  I use every product included on The Clean(ish) Kitchen and am happy to share additional information. Thanks!