Breakfast/ Clean Snacks/ Muffins and Breads

Banana Blueberry Oatmeal Muffins

Banana Blueberry Oatmeal Muffins on wood cutting board

I’m at it again with my muffins! I absolutely love making muffins. They are easy to make and we can eat them for breakfast, for lunch, or as a snack (oh so versatile!). They are good for a couple of days out of the oven, and are just as good frozen and thawed at a later time.

Muffins are a go-to in my house for an easy breakfast or as part of lunch for my kids. If we have them for breakfast, I typically eat them with hard-boiled eggs and some fruit. For lunch, I will give my kids a muffin, typically a protein like organic shredded chicken, a side of veggies, and a side of fruit.

Banana Blueberry Oatmeal Muffins

Print Recipe
Serves: 12 Cooking Time: 25 minutes


  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup rolled oats (not instant)
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut oil; melted
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 ripe bananas
  • 1 cup blueberries (frozen or fresh)



Preheat oven to 350 degrees.


Place cupcake liners in muffin pan.


In a large bowl, mix the flour, rolled outs, baking powder, baking soda, and salt.


Mash the bananas and add to separate bowl.


Add the maple syrup, coconut oil, eggs, and vanilla to mashed bananas; mix well.


Add the liquid ingredients in with the dry ingredients. Mix until just combined.


Fold in the blueberries. If using frozen blueberries, mix the blueberries with 1 tbsp. flour first (this will help prevent the blueberries from turning the batter blue).


Bake 23-25 minutes.



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