These Blueberry Banana Oatmeal Muffins are basically the ingredients I would include in a bowl of oatmeal, but instead baked into a delicious, fluffy, golden muffin. And the best part is that they are oil-free, made with oat flour and sweetened with banana and blueberry. Something about eating a pastry that’s also good for you seems really exciting to me!
When I was a kid, my favorite muffins were Jiffy Blueberry muffins. They were so buttery, soft and I really loved the fake blueberries in them. But… as good as they are, unfortunately they are not the healthiest way to start the day.
You will start by preparing your flax eggs in a small bowl. Let them sit for about 10 minutes to gelatinize. Next, mash your bananas in a large bowl. I cheated and used my KitchenAid stand mixer to do this, but you can do it with a fork in a mixing bowl! Once crushed, mix in the rest of your liquids, including your flax eggs.
In another bowl, mix the dry ingredients. Then, slowly add the dry ingredients to the wet ingredients until just combined.
Finally add the blueberries and fold them in delicately.
Bake your muffins
I used a silicone muffin pan for this recipe, but I think you can use any muffin pan. The only advantage of using the silicone muffin pan is that you don’t need to grease the pan or use muffin tins, but it’s not necessary. If you are using a regular muffin pan, I recommend using muffin cups.
Divide the batter evenly between the muffins (about 5 to 6 tablespoons). I used a cookie scoop to make this easy and mess-free(ish).
Finally, and the hardest step… wait 30 minutes for the muffins to bake! I promise, your house will smell great!
After removing them from the oven and letting them cool in the pan for five minutes, carefully remove the muffins from the pan and transfer them to a cooling rack. I recommend eating at least one warm! Maybe two. SO GOOD!
More delicious breakfast recipes
Oatmeal, Banana, and Blueberry Muffins Recipe
Made with just 10 ingredients. These muffins are both oil and gluten free and prepared in less than an hour. Sweet enough to satisfy a sweet tooth but healthy enough for breakfast!
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Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with muffin liners.
In a small bowl, prepare the flax eggs by whisking together the ground flaxseed flour and water. Let sit 10 to 15 minutes or until gelatinous.
In a large mixing bowl, whisk together the mashed banana, coconut sugar, apple cider vinegar, runny almond butter, and flax eggs.
In another bowl, combine the oat flour, oatmeal, cinnamon, baking powder, baking soda and sea salt.
Slowly add the dry ingredients to the wet ingredients and mix until well combined.
Add the fresh blueberries and fold gently until evenly dispersed.
Divide the mixture into the muffin cups (about 5 to 6 tablespoons per muffin). Top with additional oats and fresh berries, if desired.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Serve as is or with butter or nut butter, as desired. Appreciate!
Store in an airtight container at room temperature for up to 5 days.
- Best results if your almond butter is very creamy and almost pourable.
- I haven’t tried freezing them, but if you do, let me know!
- I make my own oat flour by blending the amount of oats I need in my Vitamix for 10-15 seconds or until a fine powder. You can buy oat flour if you don’t have a high speed blender here.
Portion: 1muffin | Calories: 202kilocalories | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated fat: 1g | Sodium: 210mg | Potassium: 292mg | Fiber: 4g | Sugar: 14g | Vitamin A: 16UI | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
Disclaimer: The nutritional information provided for this recipe is an estimate only. The accuracy of the facts listed is not and cannot be guaranteed.
Photos by: Your home, made healthy