These healthy blueberry banana oatmeal muffins are super moist and full of delicious blueberries. They make for a great way to add a little extra protein into your day and are a super simple grab and go breakfast idea!
What makes these blueberry banana oatmeal muffins so amazing?
- Bursting with blueberry goodness
- Quick grab and go breakfast or snack
- Super moist with a texture similar to banana bread
- Higher in protein than regular muffins
- Easy to make
- Uses basic ingredients that you probably already have in the pantry
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Ingredients
- Flour
- Sugar
- Quick Oats
- Baking Soda
- Baking Powder
- Salt
- Egg
- Vanilla or Plain Greek Yogurt
- Milk
- Oil
- Vanilla Extract
- Honey
- Cinnamon (optional)
- Powdered Sugar (optional)
- Bananas
- Blueberries
Instructions
Preheat oven to 400°F and grease a muffin tin generously. In a large mixing bowl, combine the sugar, greek yogurt, milk, oil, egg and vanilla. Mix well until the ingredients come together and form a runny batter.
Sift in the flour, baking soda, baking powder and salt to the wet mixture. Mix well making sure to scrape the sides and bottom of the bowl to get everything well combined.
Gently fold in the mashed banana, blueberries and oats.
Spoon the batter evenly into a greased muffin pan. Each slot should be filled approximately ¾ of the way full.
In a small bowl combine the honey and oats. Mix well to combine and then crumble the mixture evenly on top of each muffin. Bake on the middle rack in the preheated oven at 400°F for 15-20 minutes or until an inserted toothpick comes out clean. Remove from oven and allow the muffins to cool for 10 minutes in the pan before attempting to remove them to a cooling rack. Allow the muffins to cool completely before moving on to the cinnamon glaze.
In a small bowl mix together the icing sugar, cinnamon, Vanilla and milk. Drizzle on top of cooled muffins. Make sure not to rush this step, the muffins need to be completely cooled before adding the drizzle.
Hint: Use very ripe or over ripe bananas to get the best results! Using green or underripe bananas will not work in this recipe.
Substitutions
- Vanilla Greek Yogurt - instead of vanilla greek yogurt, you can either use plain greek yogurt or sour cream.
- Powdered Sugar - since there isn't an equal substitute for powdered sugar, you can leave out the cinnamon icing drizzle completely
- Milk - it is best if you use whole milk in this recipe, but any kind of milk will work here, even non dairy alternatives (except coconut milk)
- Frozen Blueberries - fresh or frozen both work perfectly fine
- Honey - Maple syrup or corn syrup will also work in this recipe, however it may change the flavour of the oatmeal crumble slightly
Variations
- Fruit - feel free to experiment and swap out the blueberries for a different fruit such as strawberries, raspberries or blackberries.
- Extra protein - add a scoop of protein powder into the batter for a little extra kick of protein. Keep in mind that doing this may alter the texture ever so slightly.
Equipment
Silicone bakeware - Try out a silicone muffin tin to make sure your banana blueberry oatmeal muffins don't get stuck! Plus, this can save on having to grease your pan.
Storage
Store your blueberry banana oat muffins in an airtight container or storage bag for up to 7 days. These last longer and are best stored at room temperature.
Freeze in an airtight container or freezer proof storage bag for up to 3 months in the freezer.
More Healthy Recipes
Recipe
Blueberry Banana Oatmeal Muffins
Ingredients
Blueberry Banana Muffins
- ½ cup White Sugar
- ½ cup Vanilla Greek Yogurt
- ¼ cup Milk
- ⅓ cup Canola Oil
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 cup Mashed Bananas approx 2 medium bananas
- 1 cup Frozen Blueberries or fresh blueberries
- 1 cup Quick Oats
Oat Crumble Topping
- ½ cup Quick Oats
- 1 tablespoon Honey
Cinnamon Glaze (optional)
- ½ cup Powdered Sugar
- ½ teaspoon Cinnamon
- ½ teaspoon Vanilla Extract
- 1 tablespoon Milk
Instructions
- Preheat oven to 400°F and grease a muffin tin generously.
- In a large mixing bowl, combine the sugar, greek yogurt, milk, oil, egg and vanilla. Mix well until the ingredients come together and form a runny batter.
- Sift in the flour, baking soda, baking powder and salt to the wet mixture. Mix well making sure to scrape the sides and bottom of the bowl to get everything well combined.
- Gently fold in the mashed banana, blueberries, and oats to the mixture. Pour the finished batter into a greased muffin pan. Each section should be filled ¾ of the way full. Set aside.
- In a small bowl combine the honey and oats. Mix well to combine and then crumble the mixture evenly on top of each muffin.
- Bake on the middle rack in the preheated oven at 400°F for 15-20 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow the muffins to cool for 10 minutes in the pan before attempting to remove them to a cooling rack. Allow the muffins to cool completely before moving on to the cinnamon glaze.
Cinnamon Glaze (optional)
- In a small bowl mix together the icing sugar, cinnamon, Vanilla and milk. Drizzle on top of cooled muffins. Make sure not to rush this step, the muffins need to be completely cooled before adding the drizzle.
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