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Banana Blueberry Oatmeal Muffins

Moist and fluffy muffins made with oats, ripe bananas, and blueberries, perfect for breakfast or a wholesome snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups oat flour You can make your own oat flour by blending rolled oats in a food processor.
  • ½ cup rolled oats Opt for certified gluten-free oats if needed.
  • 2 tsp baking powder For leavening.
  • 1 tsp baking soda For extra lift.
  • 1 tsp cinnamon To add warmth.
  • ½ tsp salt To balance the sweetness.
Wet Ingredients
  • 2 large eggs Make sure they're at room temperature for easier mixing.
  • 2 ripe bananas (mashed) The riper the bananas, the sweeter your muffins will be.
  • 1 cup blueberries Fresh or frozen (do not thaw if using frozen).
  • ½ cup almond milk Or any milk of your choice.
  • ⅓ cup vegetable oil You can use coconut oil for a subtle flavor.
  • ½ cup maple syrup Try pure maple syrup for the best flavor.
  • 1 tsp vanilla extract For depth of flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or spray with cooking oil to prevent sticking.
  2. In a medium bowl, whisk together the oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt until mixed.
  3. In a large bowl, mix the mashed bananas, eggs, almond milk, vegetable oil, maple syrup, and vanilla extract until smooth.
  4. Gently fold in the blueberries into the wet ingredients without smashing them.
  5. Pour the dry oat flour mixture into the wet ingredients and stir gently until just combined.
  6. Divide the batter equally among the 12 muffin cups.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool in the pan for about 5 minutes, then transfer the muffins to a wire rack to cool completely.
  3. If desired, tent the muffins with aluminum foil halfway through baking to prevent over-browning.

Notes

Store leftover muffins in an airtight container for up to 3 days or refrigerate for a week. Freeze for up to 2 months.