Description
These quick banana oatmeal blueberry muffins will surely be your newest favorite breakfast or snack for the whole family. Gluten-free, dairy-free, naturally sweetened, and kid-approved.
Ingredients
Scale
- 2 ripe bananas, mashed
- 2 eggs
- 2 tablespoons olive oil
- ¼ cup raw honey
- 1 teaspoon vanilla extract
- 1 cup gluten-free oat flour
- ½ cup gluten-free old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ cup fresh blueberries
Instructions
- Preheat the oven to 350F. Line a muffin tin with liners, or use coconut oil to grease and set it aside.
- Using a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey and vanilla extract.
- Add the oat flour, rolled oats, baking powder, and blueberries and combine well.
- Use a large cookie scoop and scoop the batter into each muffin liner. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool for 10 minutes before enjoying. Muffins store best at room temperature in an airtight container. Enjoy within 2-3 days.
Notes
- You can add a few blueberries atop each muffin before baking for added blueberry flavor.
- These are naturally sweetened from the ripe banana and honey. You can also sprinkle coconut sugar atop each muffin before baking for additional sweetness.
- The more brown the banana is, the sweeter the muffins.
- You can use frozen blueberries, but the muffins will be more purple. You can coat them in oat flour to help prevent this from occurring.
- To freeze, place the muffins into a freezer bag. Keep in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25
- Category: Breakfast
- Cuisine: American