Banana Blueberry Oatmeal Muffins
Enjoy these soft, fluffy Banana Blueberry Oatmeal Muffins for a quick breakfast this week! They're made with just 11 ingredients, are naturally gluten free, and filled with fresh, juicy blueberries.
Ingredients
- 2 medium ripe bananas , mashed
- ⅓ cup plain Greek yogurt
- ⅓ cup maple syrup
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups oat flour , gluten free
- 1 cup cup certified gluten free rolled oats , divided
- ½ teaspoon baking soda
- ½ teaspoon coarse Kosher salt
- ½ teaspoon ground cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners, and set aside.
- In a large glass bowl, mash the bananas until they are smooth. Whisk in the Greek yogurt, maple syrup, vegetable oil, eggs, and vanilla extract. Add the oat flour, certified gluten free oats, cinnamon, salt, and baking soda, whisking until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, placing about ⅓ cup batter in each. Sprinkle lightly with coarse sugar. Place the muffins in the oven, and bake for about 12-15 minutes. Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.
- Store in an airtight container for up to 3 days.
Nutrition
Serving: 12muffinsCalories: 237kcalCarbohydrates: 33gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 28mgSodium: 207mgPotassium: 231mgFiber: 3gSugar: 12gVitamin A: 59IUVitamin C: 3mgCalcium: 45mgIron: 1mg
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