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Blueberry Banana Oatmeal Muffins

Blueberry Banana Oatmeal Muffins

Blueberry season is finally here and we lucked out and have an actual blueberry bush in the backyard of our rental house! When I first noticed it a few months back, I was so hesitant, taking pictures of it, sending them to friends to see what they thought it may be. Everyone that saw it and everything I looked up pretty much proved to me that we did indeed have a beautiful blueberry bush full of berries! Now the wait is over and I’ve been picking berries the past couple of days. The first thing I thought I’d bake were these yummy and healthy muffins. Wasn’t quite sure how they would end up, but I am a fan and I gave one to my realtor today and he approved as well 🙂 I also made a batch of frozen doggy treats that got some blueberries added as well! Lucky dogs!

Loved how some of the blueberries exploded while the muffins baked!
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Blueberry Banana Oatmeal Muffins

Yummy, healthy and filling blueberry muffins with some banana and oatmeal added as well.

  • Author: Dawn
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast/Dessert
  • Method: Baking

Ingredients

Scale

Dry Ingredients –

  • 1 1/2 cups whole wheat flour (you can use white or a mixture of both!)
  • 1 cup oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients –

  • 1 egg, slightly beaten
  • 3/4 cup milk (I used unsweetened almond milk)
  • 1/2 cup maple syrup
  • 1/3 cup unsweetened applesauce
  • 1/2 tsp vanilla
  • 2 small bananas, mashed
  • 1 cup fresh blueberries

Instructions

Preheat oven to 350 degrees.  Fill the muffin tin with baking liners or spray with cooking spray. (I use the liners always) Mash the bananas in a small bowl and add the rest of the wet ingredients except the blueberries.  Combine all of the dry ingredients in a larger bowl and stir with a spoon to combine.  Add the wet ingredients to the dry bowl and mix together until combined.  Slowly stir in the blueberries.

Fill your muffin tins almost to the top with the batter. Mine did not overflow and they were filled to the brim!

Pop the muffin pan into the preheated oven and bake for 22-25 minutes, or until a toothpick inserted in the middle of one of the muffins comes out clean.

Notes

I haven’t tried this recipe with frozen blueberries yet, but I’m sure they will work fine as well.  They may bleed a bit more into the batter, but who really cares about that?

Dawn

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