Blueberry Banana Oat Muffins
Made with mostly pantry ingredients and PACKED with jammy berries, these Blueberry Banana Oat Muffins are a quick 20-minute, freezer-friendly bake!
Ingredients
Dry
- 1 cup whole wheat or all-purpose flour
- ¾ cup old fashioned rolled oats
- ¼ cup dark brown sugar
- 2 tablespoons ground flaxseed
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher or fine sea salt
Wet
- 1 overripe banana mashed
- 1 large egg
- 2 tablespoons honey or maple syrup
- ¼ cup extra-virgin olive oil
- ¼ cup soy milk or your milk of choice
- 1 teaspoon vanilla
Add-Ins
- 1 cup fresh blueberries
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 350°F (177ºC) and prepare 12-cup muffin pan. You can use muffin cups, line with parchment or spray with a vegetable-based non-stick cooking spray.
- Whisk together dry ingredients and wet ingredients in separate mixing bowls.
- Pour banana mixture in with dry ingredients and stir together until combined. Fold in the blueberries and walnuts and transfer batter to muffin tin, dividing it equally among the 12 cups.
- Bake for 20 minutes until golden and a tester comes out clean. Let cool in pan for at least 10 minutes so the muffins are easy to remove (you made need to run a sharp knife around the edges to prevent sticking) then transfer to a wire cooling rack to continue cooling.
Notes
To make gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend in place of the whole wheat or all-purpose flour.
Oats: I love to bake with whole grains and have opted to use chewy old fashioned rolled oats in this recipe for a heartier texture. Both quick-cooking and instant oats will also work well a pinch.
To use frozen blueberries: If using frozen berries, measure and add straight from the freezer to prevent the juices from seeping into the batter.
Make ahead: Mixed muffin batter may be stored covered in the refrigerator for up to 5 days for a quick morning bake!