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Blueberry Banana Oat Muffin Recipe

I don’t know what it is about bananas, but I can never eat all of them before they go bad. Most of the time, I just end up freezing them to use in my next smoothie. When I have the time however, and are craving a little something sweet, I make this easy blueberry banana oat bread. Usually, I bake it in a loaf pan, but this time I decided to use these cute little yellow stripped cupcake wrappers to make blueberry banana oat muffins. I’m actually eating one right now, and all I can say is yum! It is so sweet, so so moist, and so so so good!

By replacing some of the traditional ingredients with healthier alternatives, I was able to make this banana bread healthier than most, without losing any taste or adding any strange texture to it. Using oat flour allowed me to reduce the amount of all purpose flour needed by half, while also adding a good source of protein and fiber to the muffins. Coconut oil (my secret weapon when baking) is a great butter substitute in vegan baking, and by adding it to this recipe I was able to cut down the amount of butter needed by half! I mixed in some chia seeds because I add chia seeds in and on almost everything I eat. Loaded with antioxidants, fiber, protein, and omega-3s they add a little nutritional boost to anything I sprinkle them on.

From the first bite to the last, you’re going to love these blueberry banana oat muffins; I know I do! These would be perfect to make for your next bible study or gathering, they’re just too cute and delicious to keep to yourself! Let me know how it goes!

servings: 12 muffins

Ingredients

  • 1 cup whole grain oat flour
  • 1 cup all purpose flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/4 cup butter (4 Tbsp)
  • 1/4 cup refined coconut oil
  • 1 cup sugar
  • 3/4 cup vanilla greek yogurt
  • 2 tsp. vanilla extract
  • 3 ripe bananas, mashed
  • 2 Tbsp. chia seeds
  • 1 cup blueberries (frozen or fresh)
  • 1/4 cup whole grain oats

Instructions

  1. Preheat oven to 350 degrees F. Place cupcake liners in cupcake/muffin pan. If using frozen blueberries, set aside to thaw.
  2. In a medium bowl, whisk together oat flour, all purpose flour, baking soda, and salt. Set aside.
  3. In a large bowl, or electric mixer, cream sugar, butter, and coconut oil until light and fully incorporated. Add greek yogurt and vanilla until blended. Gently stir in bananas.
  4. Slowly add flour mixture to creamed banana mixture. Beat just until combined, occasionally stopping and scrapping sides of bowl. Fold in chia seeds and 2/3 cup of blueberries.
  5. Pour batter into cupcake liners until just over 3/4 filled. Arrange the remaining 1/3 cup blueberries and 1/4 cup oats on top of each muffin.
  6. This next step is optional, but a delicious one! Lick the batter off the spoon or even the entire bowl! Since there are no eggs in the batter, you don’t have to worry about getting sick!
  7. Bake for 30-35 minutes or until toothpick inserted comes out nearly clean. Cool completely on wire rack for 2 hours.

Notes
  • This recipe can be made into one big loaf (9in. x 5in. x 3in loaf pan), 3 mini loafs (roughly 5 1/2-in. x 3-in. x 2-in.), or 12 muffins. If you plan on using one large loaf pan adjust baking time to 1 hour, otherwise bake time stays between 30-35 minutes.
  • Make sure to use refined coconut oil, not unrefined. Refined coconut oil has no taste, whereas unrefined tastes like coconut.
  • You may disagree, but I think the flavors in this bread are at their best only after the bread has completely cooled to room temperature, so try your best to be patient.

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