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) or all-purpose, GF or white whole wheat flour
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!

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