These healthy and easy banana berry oatmeal muffins are made from natural ingredients, nutritious and a great recipe for the whole family.
- Banana Berry Muffins
- Banana Blueberry Oat Muffins
- Ingredients for Healthy Blueberry Banana Oatmeal Muffins
- How To Make - Step-by-Step
- Healthy Banana Blueberry Oatmeal Muffins Serving Ideas And Add-ins
- How To Store Banana Blueberry Oat Muffins
- More Related Recipes
- Healthy Easy Banana Berry Oatmeal Muffins
Banana Berry Muffins
Muffins are one of my favorite baked meals because they're not only easy to make but also a great way to add some wonderful fruit and veggies to your nutrition.
And you don't even need to use some special ingredients. Just some simple ingredients like flour, eggs and oil with an addition of overripe bananas and juicy blueberries.
Banana Blueberry Oat Muffins
These banana blueberry oat muffins are that special because alongside the flour we are adding some oats or oat flour to the recipe.
The quick oats add nutritional value and whole grains to the muffins as well as flavor so that they actually resemble to baked oatmeal.
This easy muffin recipe where you're just slightly combining the wet and dry ingredients, and adding some berries of choice to the muffins batter, is an easy recipe for busy mornings and a quick breakfast or quick and easy party or park snack.
And they taste great with no added sugar. So they are perfect for babies and toddlers.
Ingredients for Healthy Blueberry Banana Oatmeal Muffins
To make there banana berry muffins you will need the following ingredients:
- whole wheat flour: if I'm not doing recipes that require the dough to raise before baking, like there banana berry muffins, I like the to use whole wheat flour for its nutritional value. But white flour will also do the trick.
- rolled oats or oat flour: rolled oats are the thing I always have at home so they are my oat choice for baked recipes as well. You can either add them to the batter as whole rolled oats or if you like a smoother texture to your muffins, you can blend them in a food processor until you get a flour-like texture. Quick-cooking oats are also a good alternative.
- baking powder: baking powder is needed to help the muffins rise while baking so it's used as a leavening agent but you can also use baking soda
- bananas: overripe bananas are what you want to use here because they are easier to mash and add natural sweetness to the muffins
- eggs: try and choose organic eggs when you can
- yogurt: I use plain yogurt but greek yogurt, kefir or milk can be a good enough alternative. Just avoid using fruit yogurts or yogurts with added sugar or high fructose corn syrup
- coconut oil: instead of butter, I like to use coconut oil for baking. But another vegetable oil or butter is also acceptable.
- berries: berries are the final touch to these muffins and are gently folded into the batter mixture. You can pretty much choose any you like. From fresh blueberries to frozen raspberries.
- optional: honey and vanilla extract are optional for this recipe from my point of view. Sometime and for some people, especially babies, the overripe bananas are sufficient for sweetness. But if you want you can always add the honey (for babies over 1 years old). And the vanilla extract for more flavor.
How To Make - Step-by-Step
Follow the below steps to make these delicious blueberry banana muffins:
1. Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners use a silicone muffin tray. In a large bowl, mix all the wet ingredients.
2. Mix the dry ingredients together in a separate bowl.
3. Now add the dry ingredients to the wet ones and gently mix with a whisk or silicone spatula.
4. Add the berries and gently fold into the muffin batter. You can leave a few berries aside.
5. Fill the muffin cups until they are about ¾ filled. Add the berries you have left aside on top now.
6. Bake for about 20 minutes.
7. Take out from the oven when baked and allow to cool for a few minutes before taking out the muffins from the tin and fully cooling on a wire rack. Serve to your liking.
Healthy Banana Blueberry Oatmeal Muffins Serving Ideas And Add-ins
Try serving these healthy banana blueberry oat muffins with the following:
- whipped cream
- peanut butter
- fresh fruit on the side
Or you can try adding these add-ins to the batter before baking:
- chocolate chips
- chopped nuts
- shredded coconut
How To Store Banana Blueberry Oat Muffins
In case you want to make these muffins ahead of time and store or you have some leftovers, you can store them in an airtight container in the fridge for about 2-3 days.
You can also freeze them for long-term storage in silicone bags and keep in the freezer for up to 3 months.
Before serving, remember to allow enough time for the to thaw and heat up. You can do this either at room temperature for a few hours or in the microwave or oven under the defrost option.
To know that your healthy banana muffins are baked, insert a toothpick in the middle and if it comes out clean and dry, your muffins are baked. If it's still moist then leave them in the oven baking for a couple more minutes.
Sure. The yogurt can be substituted for regular cow's milk or a plant-based milk such as almond milk or oat milk. I would advise though that you choose a milk that has no added sugar.
Yes. If you want to use another sweetener instead of honey, you can pretty much use any you like. I always prefer using natural ones like honey, maple syrup, agave syrup or dates but brown sugar or even regular sugar is fine recipe-wise.
More Related Recipes
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Healthy Easy Banana Berry Oatmeal Muffins
- 1 ½ cup whole wheat flour
- ½ cup rolled oats or oat flour
- 1 tsp baking powder
- pinch salt
- 2 bananas overripe, mashed
- 2 eggs
- ½ cup yogurt
- ½ cup coconut oil
- 2 tablespoon honey optional
- 1 teaspoon vanilla extract optional
- ½ cup berries fresh or frozen
- Preheat the oven to 180℃/250℉. Line a 12-cup muffin pan with paper liners or use a silicone muffin tray. In a large bowl, mix all the wet ingredients.
- Mix the dry ingredients together in a separate bowl.
- Now add the dry ingredients to the wet ones and gently mix with a whisk or silicone spatula.
- Add the berries and gently fold into the muffin batter. You can leave a few berries aside.
- Fill the muffin cups until they are about ¾ filled. Add the berries you have left aside on top now.
- Bake for about 20 minutes.
- Take out from the oven when baked and allow to cool for a few minutes before taking out the muffins from the tin and fully cooling on a wire rack. Serve to your liking.