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Banana Blueberry Oatmeal Muffins

Banana Blueberry Oatmeal Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 205
Ingredients Method Notes

Ingredients
  

  • 3 large ripe bananas (about 1 1/2 cups mashed)
  • 1/3 cup melted coconut oil or neutral vegetable oil
  • 1/2 cup honey or maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk or buttermilk
  • 1 3/4 cups whole wheat flour or all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup fresh or frozen blueberries

Method
 

  1. Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Mash bananas in a large bowl, then stir in oil, honey, eggs, vanilla, and milk until combined.
  2. In a separate bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon.
  3. Pour wet mixture over dry ingredients and stir just until no flour streaks remain. Gently fold in blueberries with 3 or 4 strokes.
  4. Divide batter evenly among the 12 muffin cups. Bake for 18 to 20 minutes, until tops spring back and a toothpick comes out clean.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

Cool the muffins completely before storing so the liners do not trap steam and turn gummy. If you use buttermilk, the crumb will be slightly more tender. The muffins are at their softest the day of baking, but they stay moist for days refrigerated.