Healthy Blender Banana Blueberry Oatmeal Muffins
These Banana Blueberry Oatmeal Muffins are a yummy snack the whole family can enjoy! They're easy to make and ready in just 30 minutes!
Ingredients
- 1 ¼ cup flour, (plus 1 teaspoon to toss blueberries with)
- ½ cup rolled oats, (or quick-cook oats)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 bananas , (overripe work best!)
- 2 eggs
- ⅓ cup 100% pure maple syrup
- 1 cup coconut oil , (melted - when melted it turns into ½ cup oil)
- 2 teaspoons vanilla extract
- 2 tablespoons plain unsweetened almond milk, (or any preferred milk)
- 1 cup frozen wild blueberries, (fresh or dried blueberries work, too!)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with non-stick muffin liners and set aside.
- In a high-speed blender or food processor, add all ingredients except for blueberries and process just until smooth. Careful not to overmix.
- In a small bowl, toss blueberries with 1 teaspoon of flour and then add them to the food processor container. Using a spoon, gently stir the blueberries into the muffin batter.
- Scoop the batter into a muffin tin lined with non-stick muffin liners so they are filled right to or just below the rim. Sprinkle the top of the muffins with more blueberries if desired.
- Bake in the oven for 20-25 minues or until a toothpick comes out clean when inserted into the middle of a muffin.
Notes
How to Store: Store muffins in an airtight container or ziploc bag in the fridge for up to 5 days.
How to Freeze: Once muffins have cooled, transfer to a freezer-safe airtight container or freezer bag for up to 3 months. Thaw on the countertop at room temperature or heat in the microwave until heated through. You may want to heat the muffins in the oven for a few minutes to get them a little crispy/firm on the outside again.
To make the muffins vegan: I haven't tried making these vegan, but you can try using chia or flax eggs instead of regular eggs! To do this, mix 2 tablespoons chia seeds or flaxseed meal with 5 tablespoons water in a small bowl and let sit for about 5 minutes until it forms a gel-like texture. Add this to the food processor just as you would regular eggs.
To make the muffins gluten-free: You can use a 1:1 Gluten Free Baking Flour (I wouldn't use almond flour because it can be hard to work with!). You'll also need to make sure you use gluten-free oats.
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