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!
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.
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.