Easy Banana Blueberry Oat Muffins
These Banana Blueberry Oat Muffins have become a staple in my kitchen. They check every single box: quick to throw together, packed with different flavors, kid-approved, freezer-friendly, and great for an on the go breakfast. Plus they are super easy to make in just about 30 minutes. Slather one with a little salted butter while it's still warm and you won't be reaching for a granola bar ever again.
Ingredients
- ½ cup rolled oats, 45g
- ¼ cup Greek yogurt, 60g
- ¼ cup milk
- 2 cups all-purpose flour, 240g
- 1 cup sugar, 200g
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup blueberries, fresh or frozen
- 2 small-medium overripe bananas
- ¼ cup unsalted butter, melted
- ¼ cup neutral oil
- 2 eggs, large room temp
- 1 tbsp vanilla extract
- Top with more blueberries and oats
Instructions
- In a small bowl, combine the ½ cup rolled oats, ¼ cup Greek yogurt, and ¼ cup milk. Stir together and let sit for 5-10 minutes to allow the oats to soak and soften.
- Preheat the oven to 425°F and line a 12 cup muffin tin with muffin liners.
- In a medium sized bowl, add the 2 cups flour, 1 cup sugar, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt. Mix lightly with a whisk. Toss the blueberries into the dry mix and coat lightly. Set aside.
- Mash the bananas into the bowl with the oats.
- Melt the 1/4 cup butter in a small bowl then add to the oats along with the ¼ cup vegetable oil, 2 eggs, and 1 tbsp vanilla extract. Mix well with the whisk.
- All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix. You want the flour to JUST mix in until there are no more large streaks. The batter will be thick and lumpy.
- Using an ice cream scoop, scoop the batter into the prepared muffin tin all the way to the top. Top each muffin with a few extra blueberries and a pinch of rolled oats.
- Bake for 7 minutes at 425°F, then lower the temperature to 350°F and continue to bake for another 13 to 15 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Take the muffins out and let them cool for 5 to 10 minutes in the tin, then remove and cool completely on a wire rack.
Notes
Storage & Freezing
Store leftover muffins in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, pop them in the fridge and they'll keep for up to 5 days. Just let them come to room temperature before eating or warm them in the microwave for about 20 seconds.
To freeze, let the muffins cool completely on a wire rack first. Wrap each one individually in plastic wrap or place them in a zip lock freezer bag and freeze for up to 3 months. When you're ready to eat one, let it thaw at room temperature or microwave it for 30 to 45 seconds straight from frozen. They taste just as good as the day you made them, which makes them the perfect thing to bake on a Sunday and pull from all week long.
Serving: 1muffin, Calories: 272kcal, Carbohydrates: 42g, Protein: 4g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 38mg, Sodium: 229mg, Potassium: 141mg, Fiber: 2g, Sugar: 21g, Vitamin A: 185IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 1mg
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