Banana Blueberry Oat Muffins
Busy mornings call for easy, grab-and-go breakfasts, and these Banana Blueberry Oat Muffins fit the game plan perfectly. They’re soft, fluffy, and just hearty enough to keep you going—whether you’re heading to work, wrangling kids out the door, or fueling up for a long day at the ball field. The best part? These muffins are made with simple ingredients you probably already have on hand.
Ingredients
- 1 ½ cups flour
- ⅔ cups sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups old fashioned rolled oats
- 1 cup mashed ripe banana (about 2-3 large)
- 2 eggs, lightly beaten
- ⅓ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1 cup blueberries
- 2 tablespoons butter, melted
- ½ cup turbinado sugar
Instructions
- In a medium sized bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir with a whisk to combine. Add oats and stir to combine.1 ½ cups flour, ⅔ cups sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, ¾ cups old fashioned rolled oats
- In a separate medium sized bowl, combine the banana, eggs, buttermilk, vegetable oil, and vanilla. Stir to combine.1 cup mashed ripe banana (about 2-3 large), 2 eggs, lightly beaten, ⅓ cup buttermilk, ¼ cup vegetable oil, 1 teaspoon vanilla
- Add the banana mixture to the flour mixture and stir just until combined and you no longer see any of the dry ingredients.1 cup blueberries
- Carefully fold in the blueberries just until incorporated.
- Tightly cover and place muffin batter in the refrigerator for at least an hour.
- Spray the top of a muffin tin with cooking spray. Line cups with muffin liners.
- Preheat oven to 425°. Fill muffin liners ¾ of the way full.
- Bake at 425° for 9 minutes. Reduce temperature to 350° and continue to bake for 7-9 additional minutes or until the muffins are lightly browned and a toothpick inserted into the middle comes out clean. Do not over bake or they will be dry.
- Let them cool in the muffin tin for 5 minutes and then carefully remove and transfer to a cooling rack to cool completely.
- Place the turbinado sugar in a small bowl. Brush the tops of the muffins with the melted butter and roll the tops in the sugar, carefully coating the entire muffin top.2 tablespoons butter, melted, ½ cup turbinado sugar
Nutrition Information
Calories: 229kcal | Carbohydrates: 37.7g | Protein: 3.5g | Fat: 7.7g | Saturated Fat: 2.5g | Cholesterol: 33mg | Sodium: 112mg | Potassium: 186mg | Fiber: 1.5g | Sugar: 21g | Calcium: 49mg | Iron: 1mg
Please note that these nutrition facts are approximations and may not be entirely precise.
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