Healthy Yummy Blueberry Banana Oatmeal Muffins
Bursting with natural sweetness and packed with wholesome goodness, these Healthy Yummy Blueberry Banana Oatmeal Muffins are a must-try for breakfast, snacks, or on-the-go treats! Made with nutrient-rich rolled oats, whole wheat flour, and mashed ripe bananas, these muffins deliver a hearty dose of fiber and energy. Sweetened naturally with honey or maple syrup, and studded with juicy blueberries, every bite is a guilt-free indulgence. They're dairy-free, with the option to make them vegan, and use heart-healthy olive oil for an added nutritional boost. Ready in just 30 minutes, these fluffy, moist muffins are easy to whip up and perfect for meal prep. Enjoy them fresh or freeze for a quick, healthy snack anytime!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 large ripe bananas
- 1 large egg
- 0.5 cup unsweetened almond milk (or milk of choice)
- 0.25 cup honey (or maple syrup for vegan option)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 3 tablespoons olive oil (or melted coconut oil)
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or grease it lightly with nonstick spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to combine.
In a separate medium-sized bowl, mash the ripe bananas until smooth. Add the egg, almond milk, honey, vanilla extract, and olive oil. Whisk to combine.
Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Be careful not to overmix.
Gently fold in the blueberries using a spatula, ensuring they are evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. They freeze well for up to 3 months.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 98.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 388 mg | 30% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2122 mg | 45% | |
*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.
