Healthy Banana Blueberry Muffins

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I am obsessed with eating oatmeal for breakfast. I eat oatmeal for breakfast almost every day during the week because it’s easy, filling, cheap and super healthy. BUT, with that being said, sometimes oatmeal just doesn’t sound good. And that’s where these healthy banana blueberry muffins come in. They 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 healthy or vegan. *Crying face*

Now, I am not going to lie to you and tell you these muffins are anywhere near as good as the Jiffy muffins. However, I will say they are dang good for a healthy muffin.

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 dried 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!

Enjoy! As always, if you try this recipe or have any questions please leave me a comment and/or review and share your photos with us on Instagram or Facebook!

healthy banana blueberry muffins

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• Author: Nicolette
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Vegan

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Description

Made with only ten ingredients. These muffins are both oil free and gluten free and made in less than an hour. Sweet enough to satisfy a sweet tooth but healthy enough for breakfast!

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Scale 1x2x3x

Ingredients

• 2 cups mashed, ripe banana 
• 2 cups oat flour 
• 1/3 cup organic cane sugar 
• 1/3 heaping cup rolled oats 
• 3/4 cup dried blueberries
• 4 tablespoons runny almond butter
• 2 flax eggs (2 tablespoons ground flax plus 5 tablespoons water) 
• 1 tablespoon baking powder
• 1 teaspoon apple cider vinegar
• 1 teaspoon cinnamon 
• 1/2 teaspoon salt 

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Prepare the flax eggs in a small bowl and set aside for ten minutes to form. 
3. In a stand mixer with the paddle attachment or large bowl, mash the banana.
4. Add in the cane sugar, apple cider vinegar, almond butter and flax eggs and mix to combine.
5. In a separate bowl, mix together the oat flour, rolled oats, cinnamon, and baking powder.
6. Slowly add the dry ingredients to the wet ingredients just until combined. Careful not to over mix. 
7. Lastly, add in the dried blueberries and gently fold into mixture.
8. Divide mixture between 12 muffin wells (roughly 5-6 tablespoons per muffin). 
9. Bake at 350 degrees for 30 minutes. 
10. Allow muffins to cool for 5 minutes after removing from oven before transferring them to a cooling rack.
11. Store in an airtight container at room temperature for up to 5 days.

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Notes

• Best results if your almond butter is very creamy and almost pourable.
• I used a silicone muffin pan, but you can use any muffin pan. I would recommend using muffin liners if you use a traditional pan to keep this recipe oil free! 
• I have not tried freezing these, but if you do let me know! 
• How to make oat flour: I make oat flour by blending the amount of oats I need in the Vitamix for about 30 seconds or until oats are a fine powder texture. Any high speed blender should work for this! 

• Category: breakfast
• Method: baking
• Cuisine: American

Keywords: vegan muffin recipe, healthy muffin recipe, vegan breakfast ideas, gluten free muffins, easy muffin recipe, vegan breakfast

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