Banana Blueberry Oatmeal Muffins

Course: Breakfast

Cuisine: Universal

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 222kcal

Author: Lauren

These Banana Blueberry Oatmeal Muffins are sweet, moist and make the best healthy grab-and-go breakfast! They're bursting with sweet banana and fresh blueberry flavor and are topped with the most amazing buttery, brown sugar crumble on top. Even better, they're super easy to make and ready in just 30 minutes.

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Ingredients

3 medium overly ripe bananas (310g) ~1.25 cup mashed
1/4 cup pure maple syrup (60g)
1/4 cup melted coconut oil (60g)
2 large eggs
2 tsp vanilla extract
1 cup oat flour* (120g)
1 cup old fashioned oats (100g)
1 tsp baking powder
1/2 tsp EACH: baking soda, cinnamon & salt
1 cup blueberries (140g)

Streusel Topping:

1/2 cup all-purpose flour (60g)
1/4 cup brown sugar (48g)
3 Tbsp butter (42g) cold
1/2 tsp cinnamon

Instructions

Preheat the oven to 350 degrees F. Prepare a muffin pan with cooking spray or muffin liners.
Add the bananas to a large mixing bowl and mash with a fork.
Then add the maple syrup, coconut oil, eggs and vanilla extract and mix until well combined.
Add the oat flour, oats, baking powder, baking soda, cinnamon and salt. Stir with a rubber spatula until the dry ingredients are incorporated.
Then add blueberries and mix until just combined. Be careful not to overmix.
In a separate bowl, combine the flour, brown sugar, butter and cinnamon with a fork or your hands; mix until crumbly and mostly combined.
Spoon the muffin batter into the prepared muffin pan. Then sprinkle the muffins evenly with the crumble.
Bake for 17-20 minutes, or until a toothpick inserted in the center comes out mostly clean with a few wet crumbs.
Remove from the oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve with cream cheese, if desired, and enjoy!

Notes

*Oat flour: if you don't have oat flour on hand, you can make your own oat flour by blending rolled oats or quick oats in a blender or food processor until they’re a fine flour-like consistency!

Baking Tips!

Do NOT over mix! Over mixing the batter can cause denser, gummy muffins instead of light and fluffy muffins like we all love! For the best results, be sure to mix the wet and dry ingredients until just combined and them softly fold in the blueberries.
Let your eggs come to room temperature! Let your eggs sit our roughly 30 minutes before baking or place them in a bowl of warm water for 3-5 minutes before you using them.
Use fresh baking soda and baking powder! Be sure to use baking powder that hasn’t been open for more than 3 months. I like to write the date on top of the can whenever I open a new one to ensure I know when to start fresh!
Use brown bananas! You want your bananas to be covered in brown spots. The brown spots bring out the banana flavor and make them sweeter which will help sweetened the muffins since we’re only using maple syrup as our other sweetening agent.
Don’t overfill muffin tin! Be sure to only fill muffin tin about 3/4 full or the muffin tops will rise too much and fall to the sides!

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