Blueberry Banana Oatmeal Muffins
A moist muffin bursting with blueberries, topped with a crumbly oatmeal topping and drizzled with a light sweet cinnamon icing.
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.