Oat Banana Blueberry Muffins
Indulge in these delicious oat banana blueberry muffins! Perfectly moist and filled with flavor, this easy to make treat is sure to satisfy any sweet tooth.
Servings (Adjustable):
Calories: 140kcal
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Ingredients
- ½ cup Quick cook oats
- 6 tablespoons All-purpose flour
- 1 large Egg
- 3 tablespoons Sugar
- ½ teaspoon Vanilla
- 1 medium Ripe banana mashed
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Cinnamon
- ⅓ cup Fresh blueberries
Instructions
- Preheat the oven to 350 degrees, and line four sections of a muffin tin with cupcake liners.
- In a mixing bowl, blend together all of the ingredients with the exception of the blueberries.
- Fold the blueberries into the batter.
- Spoon the mixture into the cupcake liners in the muffin tin until they are nearly full.
- Bake for 25 minutes, or until cooked through.
Notes
Use ripe bananas. A critical mistake that people make when making oat banana blueberry muffins is using unripe bananas. Unripe bananas lack the natural sweetness required to make these muffins tasty, and the texture will be off. Ensure your bananas have brown spots before mashing them up.
Don't over-mix. If you want fluffy oat banana blueberry muffins, over-mixing can ruin everything. Mix enough until all dry ingredients are moistened, about 20-30 seconds! Over-mixing will cause gluten development and result in tough, dense muffins no one wants to eat.
Add blueberries last. Gently add blueberries during this recipe's last mixing stage; otherwise, you might crush them entirely into your batter, which would not look pretty after baking in the oven.
Let your muffins cool down. Allow your blueberry banana muffins to cool for 10 minutes before serving. This allows time to set so they don't fall apart easily when removed from their cups.
Nutrition
Serving: 1muffin | Calories: 140kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 139mg | Potassium: 146mg | Fiber: 2g | Sugar: 16g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg
Equipment
muffin pan
