Banana Blueberry Oatmeal Muffins

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Banana blueberry oatmeal muffins combine hearty oats, ripe bananas, and nutrient-dense wild blueberries to create a soft muffin naturally sweetened with honey. This easy recipe is the ideal make-ahead breakfast or snack option!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

Dry ingredients

1 1/4 cups white whole wheat flour (I use King Arthur Golden Wheat)
1 cup quick oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Coarse sanding sugar or turbinado sugar for topping

Wet ingredients

2 medium ripe bananas mashed (~3/4 cup)
1/3 cup honey
1/3 cup plain Greek yogurt
1/4 cup avocado oil
2 eggs
1 teaspoon pure vanilla extract
1 1/4 cups frozen wild blueberries

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the white whole wheat flour, quick oats, baking soda, baking powder, cinnamon, and salt.
In a medium bowl, add the mashed bananas, honey, yogurt, oil, eggs, and vanilla. Whisk until completely smooth.
Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. Gently fold in the blueberries.
Divide the muffin batter evenly between the muffin tins. Sprinkle with coarse sanding sugar or turbinado sugar.
Bake for 18 to 22 minutes until golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool at least 5 minutes.

Notes

Use very ripe bananas for the best flavor. The bananas should have plenty of brown spots.
Fold in the frozen wild blueberries straight from the freezer to prevent the color from bleeding in the batter.
Store the muffins once fully cooled to prevent them from becoming soggy.

Nutrition