We love making muffins because they are quick and easy to make. They are so easy to make healthy. We’ve made many different kinds of flavored muffins but this is one of our favorites. These muffins don’t leave the stuffed feeling after you eat a big flour filled muffin. Why? These have no flour! You can easily make them vegan too by substituting milk with Almond Milk or Soy Milk.
Once you bite into one, you will think you are eating a delicious slice of banana bread. They taste best when straight out of the oven or reheated with the microwave. But no one says you can’t eat them at room temperature too. Make sure to store them in a air tight container or freeze them for later snacking.
Blueberry Banana Bread Muffins
Ingredients
- 2 cups oats
- 1/4 cup fresh blueberries
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup milk
- 2 medium bananas, mashed
- 2 tbsp vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°. Evenly coat a muffin pan with non-stick cooking spray.
- In a large bowl, stir together the oats, brown sugar, baking powder, and cinnamon. Set aside.
- In another bowl, combine milk, bananas, blueberries, oil, egg and vanilla until well blended.
- Add the milk mixture to the oats and stir.
- Pour mixture into muffin cups a little over 1/2 full.
- Bake for 25-30 minutes or until done. Best served warm.
Notes
Store in an air-tight container or freeze for later. Substitute milk for Almond Milk or Soy Milk to make it Vegan.
Try our other muffins too!
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