I'm really excited to share today's recipe with you because it's my new favorite muffin recipe!
I originally made these Oatmeal Banana Blueberry Muffins for my lactation cookbook, but they were too good not to share with the rest of the world.
Quick breads, or bread recipes that don't require yeast, are a staple in my home because they're easy to make, full of flavor, and you can get really creative with the ingredients.
Some of my favorite quick bread recipes are my best healthy banana bread, my lemon blueberry bread, and this healthy carrot cake with maple cream cheese frosting.
You'll love today's oatmeal muffins too because they are an easy recipe to throw together and they are "practically perfect in every way" as Mary Poppins would say.
Perfect for busy mornings: meal prep these healthy muffins for a quick and easy breakfast or a snack to enjoy later in the day
Simple ingredients: made with pantry staples, fresh fruit, and nourishing foods to fuel your body
Made with whole grains: for a boost of B vitamins, plant based protein, and fiber
Tons of juicy blueberries: every bite of these fluffy muffins is bursting with that sweet blueberry flavor you know and love
Kid friendly: perfectly sweet and packed with wholesome ingredients, this blueberry muffin recipe is one the whole family will love!
Good for lactation: whether you're breastfeeding or pumping, these banana blueberry oat muffins are packed with so many lactogenic ingredients that boost your milk supply like oats, almonds, protein, and flaxseed. Don't worry, if you're not a nursing mama these muffins are still safe and delicious to eat!
For a full list of ingredients, see the recipe card at the bottom of the post.
Step 1: prep. Preheat the oven to 425°F and line a muffin tin with cupcake liners or parchment paper liners. Spray each liner with cooking spray or brush with olive oil and set aside.
In a small bowl, toss the blueberries in the cornstarch. Set aside.
In a separate bowl, mix the "streusel" ingredients until combined. Set aside.
Step 2: combine the dry ingredients. In a large bowl, whisk together the oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: mix the wet ingredients. In a medium bowl, combine the mashed banana, yogurt, almond butter, protein powder, Stevia, egg, almond milk, and lemon juice until smooth. For an extra touch of sweetness, you can add a splash of vanilla extract too.
Step 4: make the muffin batter. Pour into the wet ingredients into the dry mixture and fold gently until just combined. Then, fold in the blueberries until just combined.
Step 5: portion the muffins. Using an ice cream scoop or a 1/4 cup measuring cup, portion out the muffin batter into the prepared muffin pan. The batter should completely fill the tin. Sprinkle 1-2 tsp of the streusel on top of each muffin.
Step 6: bake. Bake for 6-7 minutes, then without opening the oven, lower the oven temperature to 350°F and bake for an additional 8-12 minutes until an inserted toothpick comes out with only a few crumbs. (Note that baking time will vary depending on your oven and elevation.)
Let the muffins cool for 5 minutes in the pan, then transfer to a wire cooling rack to finish cooling.
Let cool to room temperature, then store in an airtight container on the counter for up to 3 days.
If you have a muffin tin that comes with a lid (like this one) you can just keep your muffins in there!
To make your muffins last longer, let them cool to room temperature then store in an airtight freezer bag.
Make sure to keep the muffin cups on the muffins before freezing to keep the excess moisture from escaping and drying out your muffins.
Let thaw overnight in the fridge before eating.
Pro tip: if you're planning on freezing your muffins, make a double batch!
Place a muffin on a paper towel in the microwave, then heat for 10-20 seconds until warmed through.
For the best results, drizzle a little bit of sugar free maple syrup on top!
If your muffins are frozen, let them thaw overnight in the fridge, then follow the instructions above.
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The next time you want a quick breakfast or a healthy snack, these healthy blueberry banana muffins are a great option!
Be sure to leave a star rating and review if you loved this recipe so other readers know how you liked it.
I also love seeing my recipes in your home, so take a picture and tag me on Instagram!
You will love these healthy Banana Blueberry Oatmeal Muffins because they're bursting with blueberries, topped with streusel, and perfectly moist. Each blueberry banana muffin is also gluten free, refined sugar free, and a great snack for toddlers.
*If baking at LOW altitude (less than 3500 ft) add an additional 2 tablespoons milk for a total of 1/4 cup almond milk.
Nutrition facts are a calculated estimate of 1 muffin, including the streusel.
Serving: 1 muffin / Calories: 156 / Fat: 4.8g / Saturated fat: 0.4g / Carbohydrates: 22.3g / Fiber: 4.5g / Sugar: 3.7g / Protein: 6.9g
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