Banana Blueberry Oatmeal Muffins
Deliciously moist and fluffy muffins, combining ripe bananas and tart blueberries for a comforting treat that evokes cherished memories.
Ingredients
Wet Ingredients
- 3 medium Overripe bananas Ensure they are very ripe for maximum sweetness.
- 1 cup Granulated sugar Can substitute with honey or maple syrup.
- 2 large Eggs For a vegan version, replace with flax eggs.
- 1 teaspoon Vanilla extract
Dry Ingredients
- 1 cup Old-fashioned oats Quick oats can be used, but may change texture.
- 1.5 cups All-purpose flour Whole wheat or gluten-free flour can be used as a substitute.
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1 pinch Salt
Fruits
- 1 cup Fresh blueberries Frozen blueberries can also be used if washed and dried.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with liners or greasing it lightly with non-stick spray.
- In a large mixing bowl, mash your ripe bananas until smooth using a fork or potato masher.
- Stir in sugar, eggs (or flax eggs), and vanilla extract to the mashed bananas until well combined.
- In another bowl, whisk together the oatmeal, flour, baking powder, baking soda, cinnamon, and a pinch of salt.
- Gradually add the dry mixture to the wet ingredients, mixing gently. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for later.
Notes
For added texture, consider folding in chopped nuts such as walnuts or pecans. Muffins can be frozen for up to three months.