Healthy Blueberry Banana Oatmeal Muffins Recipe

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Healthy Blueberry Banana Oatmeal Muffins Recipe :-If you follow my blog, you are aware that I occasionally purchase produce from Trader Joe’s when they are selling it in large quantities at a price that is rather low. After that, I am left with a large quantity of produce and I find myself wondering, “What in the world am I going to do with all of this?”In my capacity as a young lady who is passionate about both food and bargains, I am forced to bear this responsibility.

Consequently, I am currently in possession of an abundance of peaches and blueberries. I decided to make these scrumptious Banana Blueberry Oat Muffins, which are prepared with one hundred percent whole grains and have no processed sugar whatsoever.

Healthy Blueberry Banana Oatmeal Muffins Recipe


Ingredients :

  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 2 eggs
  • 2 ripened mashed bananas
  • 1/2 cup Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 cups whole wheat flour pastry flour is best
  • 1 cup old fashioned oats
  • 1.5 cups fresh blueberries or other berry, see notes about using frozen
  • turbinado sugar if desired, for topping muffins


Instructions :

Honey (one-fourth cup) and coconut oil (half a cup) should be added to a big mixing basin. Honey would be the first ingredient. The coconut oil should be heated in the microwave for fifteen seconds, or until the honey and oil become liquid. This should be done when the coconut oil is solid.


To make a cream, combine the ingredients using a mixer that is set to a high speed.
The recipe calls for the addition of two eggs and a half cup of Greek yogurt. Put everything together until it is completely mixed into the mixture.
All of the following ingredients should be added to the mixture: two bananas that have been mashed, one teaspoon of vanilla essence, one teaspoon of cinnamon, a pinch of nutmeg, one teaspoon of baking powder, one teaspoon of baking soda, and half a teaspoon of salt. After combining everything carefully, mix it.
The mixture should be whisked until the flour and oats are almost entirely integrated after they have been added first.
Incorporate the berries, which should total to one and a half cups.
After placing liners in a muffin tray that has 12 cups, proceed to fill each cup with the ingredients in an even manner.
Although it is not required, you can sprinkle turbinado sugar on top of each muffin. However, this step is completely optional.
At 375 degrees Fahrenheit, bake the cake for twenty-five to twenty-five minutes, or until a toothpick inserted into the center of the cake comes out clean.


Close up, bird's eye view of muffins on a cooling rack. Blueberries are scattered around.

Notes :

For storage purposes, these muffins can be stored for a period of five days at room temperature in an airtight container. They can be stored in a bag or container that is airtight for up to three months before being frozen.
You don’t like coconut oil, do you?Instead of olive oil, you might use extra-virgin olive oil. Make the equal quantity of substitutions.

As an alternative to honey, you might alternatively use brown or white sugar, or maple syrup. It is also possible to use maple syrup.
It is possible to utilize frozen berries for this purpose; however, it is important to keep in mind that the muffins will most likely have a more blue or purple color.

In order to make them gluten-free, you can use a gluten-free flour mix that has been substituted with a ratio of 1:1 (while I have not personally done this, I have readers who have substituted with no issues).
Use the dairy-free yogurt of your choice to create a version that does not contain dairy.

The nutrition information that has been supplied does not take into account any brands, nor does it include any sodium that has been added with seasoning to taste, nor does it include any components that are optional. The calculation can be done by you using this calculator or by adding the recipe to Yummly . Feel free to do it yourself.


Nutrition :

Serving: 1muffin | Calories: 221kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 203mg | Potassium: 222mg | Fiber: 3g | Sugar: 10g | Vitamin A: 60IU | Vitamin C: 3.5mg | Calcium: 38mg | Iron: 1.1mg



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