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

Ingredients

  • 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)

Instructions

1

Preheat oven to 350 degrees.

2

Place cupcake liners in muffin pan.

3

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

4

Mash the bananas and add to separate bowl.

5

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

6

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

7

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).

8

Bake 23-25 minutes.

9

Enjoy!

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