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

Scale

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