Blueberry Banana Oat Muffins
Start your day with a batch of irresistible Blueberry Banana Oat Muffins—soft, wholesome, and packed with natural sweetness. These muffins combine the heartiness of rolled oats with the comforting flavors of ripe banana and warm cinnamon, making them a healthy yet indulgent treat. Bursting with juicy fresh blueberries and sweetened naturally with honey, this recipe is both nutritious and delicious. Finished with a hint of vanilla and made with melted coconut oil for a perfect crumb, these muffins are ideal for breakfast, brunch, or a satisfying snack. Ready in just 35 minutes from start to finish, they’re easy to make ahead and store for busy mornings. Whether you’re craving something wholesome or looking for a kid-friendly snack, these blueberry banana oat muffins are guaranteed to hit the spot.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 medium Mashed ripe bananas
- 1 large Egg
- 0.5 cup Milk
- 0.5 cup Honey
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk to combine and set aside.
In another mixing bowl, add the mashed bananas, egg, milk, honey, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Do not overmix.
Add the fresh blueberries to the batter and gently fold them in until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2288 mg | 99% | |
| Total Carbohydrate | 358.7 g | 130% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 148.4 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 314 mg | 24% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
