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oatmeal blueberry banana lemon muffins

Blueberry Banana Oatmeal Muffins

These light, fluffy blueberry banana oatmeal muffins are packed with whole grains, made with fresh or frozen blueberries, and sweetened with maple syrup. They're moist, dairy-free, gluten-free, and the perfect healthy on-the-go breakfast and snack!
5 from 19 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving 12 muffins

Ingredients
 

  • 1 cup mashed overripe bananas, ~2 large bananas
  • 2 large eggs
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 ¼ cup oat flour, spooned and leveled
  • ½ cup rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup fresh blueberries
  • 1 Tbsp lemon zest, ~2 lemons

Instructions

  • Preheat oven to 350°F and line a muffin tin with liners.
  • In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
  • HOMEMADE OAT FLOUR: If you are making homemade oat flour, add around 1 ½ cups of rolled oats to a high-speed blender. Blend until it resembles a fine, flour-like consistency. Once ready, measure out 1 ¼ cups for the muffins.
  • Add oat flour, rolled oats, baking soda, and baking powder to the wet ingredients. Mix until completely combined.
  • Use a spatula to gently fold in the blueberries and lemon zest.
  • Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra rolled oats on top if desired.
    oatmeal blueberry banana lemon muffin batter in tin
  • Bake for 22 - 26 minutes, until golden brown and a toothpick comes out clean.
  • Let cool & enjoy!

Notes

Oat Flour: I highly reccomend using homemade oat flour, it is lighter and airier than store-bought. If you are using a store-bought brand, I recommend Arrowhead Mills Oat Flour.
Coconut Oil: Use refined coconut oil for NO coconut taste. Can substitute with melted butter.
Storing: Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 5 days.

Nutrition

Calories: 147kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 130mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Course Breakfast & Snacks
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!