Blueberry Banana Oatmeal Muffins
These easy, one bowl blueberry banana oatmeal muffins are moist, delicious and full of healthy ingredients. Made with overripe bananas, blueberries, greek yogurt and whole grain oats, these muffins make the perfect breakfast, snack or treat.
Servings: 18
Calories: 167kcal
Equipment
Ingredients
- 3 overripe bananas about 1.5 cups mashed
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ½ cup butter melted and slightly cooled
- ½ cup full fat greek yogurt
- 2 eggs
- 2 teaspoons vanilla extract
- 1.5 cups all purpose flour I used Bob's Red Mill
- 1 cup rolled oats I used Bob's Red Mill
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1.5 cups blueberries fresh or frozen
Instructions
- Preheat the oven to 425 degrees and line a muffin tin with paper liners or grease the pan.
- In a large bowl, mash bananas with a fork or a potato masher.
- Add brown sugar, granulated sugar, melted butter, greek yogurt, eggs and vanilla extract to the mashed bananas and stir with a wooden spoon or rubber spatula to thoroughly combine.
- Toss the blueberries with about a tablespoon of the measured flour. This will help prevent them from sinking to the bottom of the muffins.
- Add flour, rolled oats, baking soda, baking powder, cinnamon and salt to the wet ingredients and stir until just combined or no flour remains visible.
- Gently fold blueberries into batter.
- Let batter stand for 5-10 minutes before evenly dividing into muffin cups. Fill wells about ¾ full to make 16-18 muffins.
- Sprinkle each muffin with a few extra oats or turbinado sugar for crunch.
- Bake at 425 degrees for exactly 5 minutes and then keeping the muffins in the oven, turn the heat down to 350 degrees and bake for an additional 13-15 minutes until the tops are puffed up and a toothpick inserted in the center comes out clean.
- Cool muffins in the tin for 5 minutes and then transfer to a wire rack to cool completely.
Notes
Letting the batter stand for 5-10 minutes before baking allows the oats to fully hydrate and produce fluffy muffins. If you skip this step, your muffins may have a chewy texture.
Fresh or frozen blueberries can be used in this recipe. Do not defrost first if using frozen.
Nutrition
Calories: 167kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 200mg | Potassium: 131mg | Fiber: 2g | Sugar: 12g | Vitamin A: 204IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg