Banana Blueberry Oatmeal Muffins
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 ½ cups ground oats or oat flour
- 1 TBSP cinnamon
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ¼ cup coconut oil (melted)
- ¼ cup honey
- 1 medium banana (mashed; ~1/2 cup)
- 1 ½ tsp pure vanilla extract
- 1 ½ cups milk (2% or nondairy)
- 2 cups old fashioned oats
- 1 ½ cups blueberries (fresh or frozen)
Instructions
- 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 a couple times. 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 girls 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.
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