These Oatmeal Banana Blueberry Muffins are essentially the ingredients I would include in a bowl of oatmeal, but baked into a delicious, golden, fluffy muffin instead. And the best part is they’re oil free, made with oat flour, and sweetened with banana and blueberry. Something about eating a baked good that’s also good for you is really exciting to me!
When I was a kid, my favorite muffins were the Jiffy Blueberry muffins. They were so buttery, fluffy and I absolutely LOVED the fake blueberries in them. But…as good as they were, they are unfortunately not the healthiest way to start the day.
You’ll start by making your flax eggs in a small bowl. Set them aside for about 10 minutes to gelatinize. Then, mash your bananas in a large bowl. I cheated and used my KitchenAid stand mixer to do this but you can do this with a fork in a mixing bowl! Once mashed, mix in the rest of your liquids, including your flax eggs.
In a separate bowl, mix together the dry ingredients. Then, slowly add the dry ingredients to the wet ingredients until just combined.
Finally add the blueberries and gently fold them in.
Baking Your Muffins
I used a silicone muffin pan for this recipe however, I think you could use any muffin pan. The one pro to using the silicone muffin pan is you don’t need to grease the pan or use any muffin liners but it is not necessary. If you do use a regular muffin pan, I would recommend using muffin liners.
Portion the batter evenly between the muffins (roughly 5-6 tablespoons). I used a cookie scoop to make this easy and mess free (almost).
Lastly, and the hardest step…wait 30 minutes for the muffins to bake! I promise, your house will smell amazing!
After removing from the oven and allowing them to cool in the pan for five minutes, gently lift the muffins out of the pan and transfer them to a cooling rack. I recommend eating at least one warm! Maybe two. SO GOOD!
More Delicious Breakfast Recipes
- Swirled Vegan Blackberry Muffins
- Vegan French Toast Casserole with Peach Preserves
- Vegan Zucchini Bread with Chocolate Chunks
- Sweet Potato and Kale Chickpea Frittata
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Oatmeal Banana Blueberry Muffins Recipe
Ingredients
- 2 flax eggs - 2 tablespoons ground flaxseed plus 5 tablespoons water
- 2 cups ripened banana - mashed
- 2 cups oat flour
- ⅓ cup brown sugar - can substitute coconut sugar
- ⅓ heaping cup rolled oats - plus more for topping
- 4 tablespoons almond butter - runny
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ¾ cup fresh blueberries
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with muffin liners.
- In a small bowl, prepare the flax eggs by whisking together the ground flaxseed meal and water. Set aside for 10-15 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 a separate bowl, combine the oat flour, heaping rolled oats, cinnamon, baking powder, baking soda, and sea salt.
- Slowly add the dry ingredients into the wet ingredients and fold together until just combined.
- Add in the fresh blueberries and gently fold until evenly dispersed.
- Divide mixture between muffin liners (roughly 5-6 tablespoons per muffin). Top with additional rolled oats and fresh berries, if desired.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove muffins from the oven and let cool in the muffin pan for 5 minutes before transferring to a wire rack to cool completely. Serve as is, or with butter or nut butter, as desired. Enjoy!
- Store in an airtight container at room temperature for up to 5 days.
Recipe Notes
- Best results if your almond butter is very creamy and almost pourable.
- I have not tried freezing these, 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 do not have a high speed blender here.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Photos by: Your Home, Made Healthy
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