Healthy Blueberry Muffins
These healthy blueberry muffins are easy and wholesome, full of oats, berries, and bananas. They’re irresistibly tasty, too!
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Yield
- 12
Ingredients 12
- 1 ½ cups mashed ripe banana or 3 large very ripe bananas
- 2 large eggs
- 2 cups rolled oats, plus more for topping
- ¼ cup neutral oil (sunflower, vegetable or grapeseed)**
- ¼ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon kosher salt
- 1 heaping cup blueberries
- Turbinado sugar, for garnish (optional)
Method 5
- 01
Preheat the oven to 350 degrees Farenheit.
- 02
Mash the bananas. Place the bananas, eggs, oats, oil, maple syrup, vanilla, baking soda, baking powder, cinnamon and kosher salt in a blender. Blend everything on high for a minute or two until a smooth batter forms.
- 03
Add the blueberries to the blender; gently stir until combined.
- 04
Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups. To see more blueberries on the tops of the muffins, we pressed a few extras into the tops of the muffins. Sprinkle the tops with turbinado sugar (or extra oats and gently press them down).
- 05
Bake for about 30 to 35 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for about 1 week, or frozen for up to three months.
Provenance
- recipe-clones/acouplecooks-data
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