Banana Blueberry Oatmeal Muffins
These banana blueberry oatmeal muffins are wholesome, easy to make, and absolutely delicious. They're naturally sweetened as well as gluten free, dairy free, and nut free, making them very allergen friendly and school safe.
Ingredients
- 2 ¼ cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon diamond crystal kosher salt reduce by half if using anything else
- 3 ripe spotty bananas about 1 cup mashed
- ½ cup melted coconut oil
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1 ¼ cup fresh or frozen blueberries thaw first if using frozen
Instructions
- Preheat your oven to 375ºF. Grease a 12-cup muffin pan with cooking spray or oil.
- In a medium bowl, whisk together the oat flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, add the mashed bananas, melted coconut oil, maple syrup, vanilla extract, and eggs. Whisk to combine.
- Pour the dry ingredients into the wet ingredients and fold until just combined, being careful not to over-mix. Fold in the blueberries. Divide the muffin batter evenly between the greased muffin wells.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool for a few minutes before transferring the muffins to a wire rack and enjoy!
Notes
See the blog post for helpful tips, frequently asked questions, and storage.