Hearty, delicious, healthy banana & blueberry oat muffins that can be enjoyed even for breakfast! Yes, they’re that healthy-licious!
I love breakfast. In fact, I often dream of what I can have the next day. Seriously! Oats, bananas, and blueberries are some of the usuals for me but having them in my usual overnight oats for days can get boring right? So I thought, why not turn them into muffins? Not only are they delicious and easy to make, but my little boy also happens to love muffins so it makes it the perfect kid-friendly recipe.
These banana blueberry oat muffins are so delicious and hearty just like my banana buckwheat choco chip muffins! These only have 10 ingredients that you probably have in your pantry. You can also add nuts instead of blueberries like almonds or walnuts, dark chocolate chips, chia seeds, pumpkin seeds, and even dried fruits. Your options are endless!
You can double the recipe and save some in the freezer which you can readily reheat for those busy mornings. Perfect for you meal-prepper moms who want an easy lunch-box recipe for your kids. But wait, even my husband loves these muffins too for on-the-go-breakfast. So yes, that’s 1000 wifey points for you there too!
Some TIPS to make these perfectly healthy muffins:
USE RIPE BANANAS. Like the ones with brown spots on them. The more ripe they are, the more moist your muffins will be. It also makes them sweeter, hence you will need less sugar in these muffins compared to what you find in regular store-bought muffins.
GO FOR NATURAL SWEETENERS. Coconut sugar is my go-to when it comes to healthy baking. Other options could be pure honey or pure maple. Coconut sugar is known to be low-glycemic and it also resembles the texture of your regular brown sugar, so I find that it gives a fluffier finish to my muffins and cakes.
DON’T OVER-MIX. This muffin recipe is very forgiving, so even if you don’t have the batter thoroughly mixed, it still comes out perfectly cooked. Over-mixing the batter will also give you dense muffins which is surely not what you are looking for.
- 2 ripe bananas
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- 2/3 cup oats
- 1/2 c coconut sugar
- 1/2 teaspoon baking soda
- zest and juice of 1 lemon
- 1 cup fresh or frozen blueberries
- pure honey for drizzling (optional)
- Preheat oven at 350 degrees F. Line a muffin pan with muffin liners.
- Mash bananas in a bowl. Mix in the eggs, sugar, vanilla, lemon juice. Whisk to combine.
- Add the flour, oats, baking soda. Mix until combined, careful not to overmix. Overmixing will give you dense muffins. Add the lemon zest. Fold-in blueberries.
- Scoop batter into muffin cups, about 2/3 full. Bake for 18-20 minutes until top is golden and a toothpick comes out clean when inserted.
- Take muffins out of the oven. Drizzle with honey on top. Let it cool on a wire rack for at least 10 minutes before serving.
- You can freeze by wrapping each muffin with aluminum foil. Defrost the night before you consume it and don't refreeze.
DID YOU MAKE THIS RECIPE? If you did, let me know how it turned out in comments below. And if you share them in social media, tag me and hashtag #thefitfoodiemommy for a shoutout.