Healthy Banana Blueberry Oatmeal Muffins {No Flour} Recipe
If you have a soft spot for baked treats that balance wholesome nutrition with a burst of fresh flavor, then you are going to absolutely adore these Healthy Banana Blueberry Oatmeal Muffins {No Flour}. They bring together ripe bananas and juicy blueberries in a tender, naturally sweet muffin that uses oats instead of flour, making them a perfect snack or breakfast option without any guilt. Every bite offers a satisfying chew with a lovely hint of cinnamon and just the right touch of maple syrup to keep things delightfully moist and flavorful. Trust me, once you try these, you’ll want to make them again and again!
Ingredients You’ll Need
Ingredients You’ll Need
Making these muffins is simple because the ingredients are straightforward and each one plays a starring role in delivering taste, texture, and color. From the creamy mashed bananas to the fresh blueberries, every component blends beautifully to create something truly special.
- 2 large very ripe bananas: Naturally sweet and perfect for moistening the muffins without added sugar.
- 2 large eggs: They help bind everything together while adding a bit of richness.
- 1 cup unsweetened almond milk: Keeps the batter smooth and adds moisture; you can use your favorite milk if you prefer.
- 1/4 cup maple syrup: A gentle, natural sweetener that complements the fruit flavors perfectly.
- 2 teaspoons vanilla extract: Infuses a warm aroma and enhances the sweetness overall.
- 2 cups old fashioned oats: The base for these muffins, providing a hearty and chewy texture.
- 1/2 cup ground oat flour: Adds softness and structure without needing traditional flour.
- 1 teaspoon baking powder: Gives the muffins a lovely light rise.
- 1 teaspoon ground cinnamon: Adds a cozy hint of spice that pairs beautifully with bananas and blueberries.
- 1/4 teaspoon salt: Balances the sweetness and brings all flavors to life.
- 1 cup fresh blueberries (divided): Bursting with juicy pops of flavor, some mixed inside and some sprinkled on top.
How to Make Healthy Banana Blueberry Oatmeal Muffins {No Flour}
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 350ºF. Line your muffin tin with silicone cups or generously coat it with non-stick cooking spray to ensure your muffins come out clean and perfect every time.
Step 2: Mix the Wet Ingredients
In a large bowl, mash your ripe bananas until smooth. Then add the eggs, maple syrup, almond milk, and vanilla extract. Stir everything gently until combined. This wet mixture is the flavorful base that keeps your muffins moist and sweet naturally.
Step 3: Combine Dry Ingredients Separately
Grab another bowl and whisk together the old fashioned oats, ground oat flour, baking powder, cinnamon, and salt. Mixing these dry ingredients separately ensures an even distribution of baking powder and spices throughout the batter.
Step 4: Bring Wet and Dry Ingredients Together
Slowly add your wet banana mixture to the dry oat mixture. Stir until everything just comes together; be careful not to overmix, as you want the muffins to be light and tender.
Step 5: Fold in Blueberries
Gently fold in half of the fresh blueberries, making sure they are evenly distributed throughout the batter. These juicy bursts of sweetness are the flavor highlight of the muffins!
Step 6: Fill Muffin Cups and Add Topping
Using a spoon, fill each muffin cup nearly to the top with batter. Then, take the remaining blueberries and place them on top of the batter in each cup. This gives the muffins an inviting, colorful look and a deliciously fruity finish.
Step 7: Bake and Cool
Bake your muffins for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Patience is key — allow the muffins to cool completely in the tin before removing so they hold their shape and finish setting up perfectly.
How to Serve Healthy Banana Blueberry Oatmeal Muffins {No Flour}
Garnishes
A simple dusting of powdered sugar or a light spread of almond butter elevates these muffins for a special breakfast treat. Fresh mint leaves can also add a refreshing hint on top, making them feel fancy but still comforting.
Side Dishes
Pair these muffins with a dollop of Greek yogurt or a side of cottage cheese for some added protein. A warm cup of herbal tea or freshly brewed coffee completes the experience, making your morning feel balanced and delightful.
Creative Ways to Present
Turn your Healthy Banana Blueberry Oatmeal Muffins {No Flour} into mini parfaits by layering crumbled muffin pieces with yogurt and extra blueberries in a glass. This not only looks stunning but adds texture variety for your next brunch or snack time.
Make Ahead and Storage
Storing Leftovers
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. The oats will maintain their chewiness, and the bananas will continue to contribute their natural sweetness.
Freezing
If you want to prep in advance, these muffins freeze beautifully. Place them in a freezer-safe bag or container and freeze for up to 3 months. Just be sure to separate layers with parchment paper to avoid sticking.
Reheating
Warm frozen muffins in a microwave for about 30 seconds or in a 325ºF oven for 10 minutes. This freshens them up, warming the blueberries and restoring that cozy homemade feeling instantly.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine in this recipe. Just add them to the batter while still frozen to prevent the color from bleeding too much and to keep the texture intact.
What can I substitute for oat flour?
If you don’t have oat flour, you can make your own by blending oats until finely ground or try almond flour for a slightly nuttier flavor and extra moisture.
Are these muffins vegan-friendly?
This recipe uses eggs, so it is not vegan as written, but you could experiment with flax or chia egg substitutes to make it vegan-friendly with similar binding effects.
How ripe should the bananas be for best results?
Very ripe bananas with plenty of brown spots are best because they are sweeter and softer, making your muffins naturally moist and packed with banana flavor.
Can I add nuts or other fruits?
Definitely! Chopped walnuts or pecans add a wonderful crunch, and mixing in other fruits like raspberries or diced apples can bring a fun twist to this already delightful recipe.
Final Thoughts
These Healthy Banana Blueberry Oatmeal Muffins {No Flour} are a total game-changer for anyone craving a nourishing yet indulgent baked good. Super easy to mix up and made from genuinely wholesome ingredients, they make breakfast or snack time something to genuinely look forward to. I can’t wait for you to try them and see how effortlessly they fit into your life with their moist texture and vibrant flavor. Happy baking!
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Healthy Banana Blueberry Oatmeal Muffins {No Flour} Recipe
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These Healthy Banana Blueberry Oatmeal Muffins are a delicious and nutritious gluten-free treat made without flour. Packed with ripe bananas, fresh blueberries, and wholesome oats, they’re naturally sweetened with maple syrup and perfect for breakfast or a healthy snack.
Ingredients
Wet Ingredients
- 2 large very ripe bananas (mashed)
- 2 large eggs
- 1 cup unsweetened almond milk (or substitute with preferred milk)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups old fashioned oats
- 1/2 cup ground oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins
- 1 cup fresh blueberries (divided)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350ºF (175ºC). Line a muffin tin with silicone muffin cups or generously spray with non-stick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, mash the bananas thoroughly. Add the eggs, maple syrup, almond milk, and vanilla extract. Mix well until all wet ingredients are fully combined.
- Combine Dry Ingredients: In a separate large bowl, mix together the old fashioned oats, ground oat flour, baking powder, ground cinnamon, and salt, ensuring even distribution of all dry components.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredient mixture into the dry ingredients. Stir gently until everything is combined, taking care not to overmix.
- Fold in Blueberries: Fold in half a cup of fresh blueberries evenly into the batter, reserving the other half for topping the muffins.
- Fill Muffin Cups and Add Toppings: Spoon the batter evenly into the prepared muffin cups, filling each nearly to the top. Distribute the remaining blueberries on top of each muffin for a fruity garnish.
- Bake and Cool: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow them to cool completely in the tin before removing to prevent breaking.
Notes
- For a nut-free version, ensure almond milk substitute is safe for your dietary needs.
- Overripe bananas work best as they add natural sweetness and moisture.
- To make the oat flour, simply grind old fashioned oats in a blender or food processor until fine.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These muffins are naturally gluten-free if certified gluten-free oats are used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 3.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 37 mg
Keywords: banana blueberry muffins, healthy muffins, gluten free muffins, oatmeal muffins, no flour muffins, dairy free muffins, vegan option
