Here’s a healthy, easy, and delicious recipe for Blueberry Banana Oat Muffins — perfect for breakfast or a snack:
🫐 Blueberry Banana Oat Muffins
Ingredients (Makes 10–12 muffins)
- 1½ cups rolled oats
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- ½ cup milk (dairy or plant-based)
- 2 eggs
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional)
- 1 cup fresh or frozen blueberries
Instructions
1️⃣ Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
2️⃣ Mix wet ingredients: In a large bowl, mash bananas and whisk in eggs, milk, honey, and vanilla.
3️⃣ Combine dry ingredients: In another bowl, mix oats, baking powder, baking soda, salt, and cinnamon.
4️⃣ Combine wet and dry: Stir the dry ingredients into the wet mixture until just combined. Gently fold in blueberries.
5️⃣ Fill muffin cups: Spoon batter into muffin tin, about ¾ full.
6️⃣ Bake: 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7️⃣ Cool: Let muffins cool 5–10 minutes before removing from the tin.
💡 Tips
- Use frozen blueberries if fresh aren’t available; no need to thaw.
- For extra protein, stir in 2 tbsp Greek yogurt or protein powder.
- These muffins store well in the fridge for 3–4 days or freeze for later.
These muffins are naturally sweet, soft, and hearty, making them kid-friendly and perfect for a grab-and-go breakfast.
If you want, I can also make a “mini batch, 5-minute prep” version that’s ready to bake quickly for busy mornings.
