These Blueberry Banana Oat Muffins offer a delicious and wholesome start to your day or a perfect healthy snack. You will love how simple it is to create these flavorful Healthy Banana Oat Baked Goods right in your own kitchen. This recipe proves that healthy eating can be incredibly satisfying.
Key Ingredients & Substitutions
- Ripe Bananas: You need very ripe, spotty bananas for natural sweetness and moisture.
- Rolled Oats: Old-fashioned rolled oats provide texture and fiber. Quick oats can work but might alter the texture slightly.
- Blueberries: Fresh or frozen blueberries are perfect. If using frozen, do not thaw them first.
- Sweetener: Maple syrup or honey works well. You can adjust the amount to your preference.
- Flour: All-purpose flour is suitable. For a gluten-free option, use a 1:1 gluten-free baking blend.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) will work.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ⅓ cup granulated sugar (or less, if using very ripe bananas)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large ripe bananas, mashed
- ½ cup milk
- ¼ cup melted coconut oil or unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup fresh or frozen blueberries
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Tools Needed: Muffin tin, paper liners, two mixing bowls
Step-by-Step Instructions
1. Prepare Your Oven and Muffin Tin
You will want to preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This ensures your Blueberry Banana Oat Muffins won’t stick.
2. Mix the Dry Ingredients
In a large bowl, combine the flour, rolled oats, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk these ingredients together until they are well combined. This step ensures an even distribution of leavening agents.
3. Combine the Wet Ingredients
In a separate medium bowl, mash the ripe bananas until they are mostly smooth. Add the milk, melted coconut oil (or butter), egg, and vanilla extract to the mashed bananas. Whisk everything together until it is thoroughly combined.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine for these Healthy Banana Oat Baked Goods.
5. Fold in the Blueberries
Carefully fold in the fresh or frozen blueberries. Distribute them evenly throughout the batter. Overmixing at this stage can cause the blueberries to break apart.
6. Fill the Muffin Tin
Divide the batter evenly among the 12 prepared muffin cups. You can use an ice cream scoop for easy portioning. Fill each cup about two-thirds full.
7. Bake Your Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown. Baking times can vary, so keep an eye on your muffins.
8. Cool and Enjoy
Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your homemade Blueberry Banana Oat Muffins warm or at room temperature.
Variation Ideas
- Nutty Muffins: Add ½ cup chopped walnuts or pecans to the batter for extra crunch.
- Chocolate Chip: Replace blueberries with ½ cup chocolate chips for a sweet treat.
- Spice It Up: Add a pinch of nutmeg or allspice for more depth of flavor.
- Zesty Twist: Include 1 teaspoon of lemon zest for a brighter, citrusy note.
Storage Instructions
Store your Blueberry Banana Oat Muffins in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to a week. These muffins also freeze beautifully; simply place them in a freezer-safe bag for up to 3 months and thaw at room temperature or warm gently before enjoying.
Frequently Asked Questions
Q: Can I use frozen bananas?
A: Yes, you can use frozen bananas. Thaw them first and drain any excess liquid before mashing them.
Q: Are these muffins gluten-free?
A: This recipe uses all-purpose flour. To make them gluten-free, substitute a 1:1 gluten-free baking flour blend. Ensure your oats are certified gluten-free as well.
Q: Can I reduce the sugar content?
A: Absolutely! The ripe bananas provide natural sweetness. You can reduce the granulated sugar or even omit it if your bananas are very sweet.
Q: Why are my muffins dense?
A: Overmixing the batter is a common cause of dense muffins. Stir just until the ingredients are combined.
Q: How do I get high muffin tops?
A: Baking at a slightly higher temperature (375°F) initially helps the muffins rise quickly. Also, avoid overfilling the muffin cups.
Q: Can I make these into mini muffins?
A: Yes, you can. Reduce the baking time to about 10-15 minutes for mini muffins.
