Blueberry Banana Oatmeal Muffins
Blueberry Banana Oatmeal Muffins
Ingredients
For the Muffin Batter
- 1 ripe banana, large, peeled
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries, divided
For Greasing
- 1 tablespoon unsalted butter, melted, or cooking spray
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with melted butter or cooking spray, ensuring all cups are well coated.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, add the peeled ripe banana, large egg, and plain Greek yogurt. Using a fork, thoroughly mash and mix these ingredients until a relatively smooth, creamy base is formed.
⏱️ 3 min
- 3
Place the rolled oats into a food processor and process until they form a fine flour-like consistency. This usually takes about 30-60 seconds.
⏱️ 2 min
- 4
Add the freshly ground oat flour, almond flour, baking powder, baking soda, salt, and vanilla extract to the banana mixture in the large bowl. Mix until just combined, being careful not to overmix.
⏱️ 3 min
- 5
Gently fold in 1/2 cup of the fresh blueberries into the batter. Continue to mix until the blueberries are evenly distributed, and the batter may take on a slight purple hue as some berries break down.
⏱️ 2 min
- 6
Divide the muffin batter evenly among the 12 prepared muffin cups. Top each muffin with a few of the remaining 1/4 cup fresh blueberries.
⏱️ 3 min
- 7
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 22 min•🌡️ 375
- 8
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Banana Oatmeal Muffins
Ingredients
For the Muffin Batter
- 1 ripe banana, large, peeled
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries, divided
For Greasing
- 1 tablespoon unsalted butter, melted, or cooking spray
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with melted butter or cooking spray, ensuring all cups are well coated.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, add the peeled ripe banana, large egg, and plain Greek yogurt. Using a fork, thoroughly mash and mix these ingredients until a relatively smooth, creamy base is formed.
⏱️ 3 min - 3
Place the rolled oats into a food processor and process until they form a fine flour-like consistency. This usually takes about 30-60 seconds.
⏱️ 2 min - 4
Add the freshly ground oat flour, almond flour, baking powder, baking soda, salt, and vanilla extract to the banana mixture in the large bowl. Mix until just combined, being careful not to overmix.
⏱️ 3 min - 5
Gently fold in 1/2 cup of the fresh blueberries into the batter. Continue to mix until the blueberries are evenly distributed, and the batter may take on a slight purple hue as some berries break down.
⏱️ 2 min - 6
Divide the muffin batter evenly among the 12 prepared muffin cups. Top each muffin with a few of the remaining 1/4 cup fresh blueberries.
⏱️ 3 min - 7
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 22 min•🌡️ 375 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 4 min