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Banana Blueberry Oatmeal Muffins

Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy-free, gluten-free
Prep Time 15 minutes
Cook Time 22 minutes
Servings 12 muffins

Equipment

  • 1 muffin tin

Ingredients

  • 1.5 large bananas (or 2 medium-sized bananas)
  • 6 tablespoons milk of choice (I like full-fat almond or cashew milk)
  • 1/4 cup olive oil
  • 2 tablespoons nut butter
  • 2 teaspoons lemon juice (juice from about 1/2 lemon)
  • 2 large eggs
  • 2 cups oat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries (plus more for topping)

Crunchy Oat Topping

  • 6 tablespoons rolled oats
  • 3 tablespoons coconut sugar
  • 2 tablespoons olive oil
  • pinch cinnamon

Instructions

  • Preheat your oven to 405 degrees Fahrenheit. In a small bowl, combine the lemon juice and your milk of choice for the buttermilk. Let sit for 3-5 minutes.
  • In another small bowl, combine the rolled oats, sugar, olive oil and cinnamon and set aside.
  • In a large bowl, mash your banana with a fork until it is fairly smooth and no large lumps remain. Add the coconut sugar, milk and lemon mixture, olive oil, nut butter, vanilla extract and egg together and mix until well combined
  • Add the oat flour, baking powder, cinnamon and salt. Whisk the dry ingredients into the wet ingredients until just combined. Fold in your fresh or frozen blueberries into the batter and don't overmix!
  • Line a muffin tin with muffin liners and use a spoon or cookie/ice cream scoop to fill each liner with equal amounts of batter. Top each with a few additional blueberries and then sprinkle the rolled oat mixture on top.
  • Place the muffins in the 405 degree oven for 6 minutes, then reduce the heat of the oven to 350 degrees and bake for an additional 16-18 minutes, or until the tops are golden and they are firm. Remove from the oven and allow to fully cool before enjoying.

Notes

  • If you notice the baked muffins are a bit gummy inside, you can continue baking for an additional 2-3 minutes.
  • These muffins are dairy-free but are delicious warm with a pat of butter.
  • If you aren’t a fan of blueberries, feel free to use blackberries or raspberries.