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Banana Blueberry Oatmeal Muffins

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Delicious and nutritious Banana Blueberry Oatmeal Muffins made with oat flour and ripe bananas, perfect for breakfast or snacking.

Ingredients

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  • 2 cups oat flour
  • ½ cup rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 ripe bananas (mashed)
  • 1 cup blueberries (fresh or frozen)
  • 2 large eggs
  • ½ cup almond milk
  • ⅓ cup vegetable oil
  • ½ cup maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly spray with cooking oil for easy removal.
  2. Mix dry ingredients in a medium bowl: 2 cups oat flour, ½ cup rolled oats, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt. Whisk well.
  3. Prepare your wet ingredients in a large bowl by mashing the 2 ripe bananas, then mixing in 2 large eggs, ½ cup almond milk, ⅓ cup vegetable oil, ½ cup maple syrup, and 1 tsp vanilla extract. Stir in the 1 cup blueberries until evenly distributed.
  4. Combine the oat flour mixture into the wet ingredients. Gently fold until just combined; it’s okay if there are a few lumps.
  5. Fill the muffin cups with the batter, filling them about 2/3 full for the perfect dome shape.
  6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Overmixing can lead to dense muffins. Store in an airtight container for 2-3 days at room temperature or freeze for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/banana-blueberry-oatmeal-muffins/

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