Banana Blueberry Oatmeal Muffins (No Milk)
Banana Blueberry Oatmeal Muffins (No Milk)
Ingredients
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon, optional
For the Wet Ingredients
- 3 ripe bananas, large, mashed (about 1 1/2 cups)
- 2 large eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Add-ins
- 1 cup fresh or frozen blueberries, if frozen, do not thaw
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup. Set aside.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, salt, and ground cinnamon (if using). Make sure there are no lumps and the ingredients are well combined.
⏱️ 3 min
- 3
In a separate medium bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth. Add the lightly beaten large eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk until well combined.
⏱️ 5 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
⏱️ 2 min
- 5
Gently fold in the fresh or frozen blueberries. If using frozen blueberries, do not thaw them first, as this can cause the batter to turn purple.
⏱️ 1 min
- 6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 7
Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
⏱️ 22 min•🌡️ 400
- 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Blueberry Oatmeal Muffins (No Milk)
Ingredients
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon, optional
For the Wet Ingredients
- 3 ripe bananas, large, mashed (about 1 1/2 cups)
- 2 large eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Add-ins
- 1 cup fresh or frozen blueberries, if frozen, do not thaw
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup. Set aside.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, salt, and ground cinnamon (if using). Make sure there are no lumps and the ingredients are well combined.
⏱️ 3 min - 3
In a separate medium bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth. Add the lightly beaten large eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk until well combined.
⏱️ 5 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
⏱️ 2 min - 5
Gently fold in the fresh or frozen blueberries. If using frozen blueberries, do not thaw them first, as this can cause the batter to turn purple.
⏱️ 1 min - 6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min - 7
Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
⏱️ 22 min•🌡️ 400 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min