Last week I was browsing Instagram before getting out of bed, the usual you know, and came across bluebirdkisses photo where she posted about these super delicious looking banana blueberry oatmeal muffins! I went on the hunt immediately for a recipe and made them that afternoon. I will definitely be making these again, they’re so great for a quick breakfast or a light snack mid day. I really like how fluffy they are and how much goodness is in them.
This recipe is super simple and doesn’t take long to make at all. The only downside is it only makes a dozen muffins, so if you’d like to freeze some (or have them last a couple days even…they’ll go fast!) definitely double the recipe.
I N G R E D I E N T S :
- 1 c. quick-cooking rolled oats (not instant)
- ½ c. each all-purpose flour and whole wheat flour (I used 1 c. all purpose instead)
- ½ c. granulated sugar
- ¼ c. ground flaxseed
- 1½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1½ c. mashed ripe bananas (about 3 large or 4 small)
- ¼ c. butter, melted
- 1 egg
- 1 c. fresh blueberries
D I R E C T I O N S :
1.Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray and set aside.
*I used olive oil instead because we had no cooking spray in the house and it worked g r e a t!
2. Combine oats, both flours, sugar, ground flaxseed, baking powder, baking soda and salt in a large bowl. Mix well and set aside.
*I also added 1 tbsp. of chia seeds here
3.In a medium bowl, whisk together bananas, butter and egg. Add banana mixture to dry ingredients and stir just until dry ingredients are moistened. Gently fold in blueberries.
4.Divide batter among 12 muffin cups. Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a wire rack.
Makes 12 muffins
** This recipe is from Janet and Greta ‘s website and is not my own**