Banana Blueberry Muffins are bursting with blueberries and are so easy to make with simple ingredients! Brown sugar, two bananas, and lots of berries make these muffins moist and delicious for days. A perfect freezable snack or breakfast treat that the whole family will love!
Banana Blueberry Oatmeal Muffins are so juicy and moist! They’re super easy to make from scratch and freeze beautifully! I always make one or two batches at a time and put half of them in the freezer so I have a quick breakfast for busy days. They keep for about 3 months in the freezer and thaw quickly.
Muffins are probably one of my favorite things to eat for breakfast. Perfect to grab and go on days where time is short but also so delicious warm from the oven with a little bit of butter on the weekend. These blueberry banana muffins are great for breakfast or snack time! My whole family loves them!
I don’t mind making these muffins because they are so easy to whip up and take only a few minutes in the oven. And the best thing is, these Banana Blueberry Muffins only have 170 calories each so I don’t have to feel guilty if I have two (or three) because who could resist them?!
How to make the best Banana Blueberry Muffins
- I like to use muffin liners for this recipe because the muffins are very moist! They will be easier to remove from the pan and easier to store.
- Instead of melted butter, you can also use the same amount of coconut oil. I like to use melted butter because of its flavor.
- You can use fresh or frozen blueberries for this recipe. If you are using frozen blueberries don’t thaw them and don’t work the batter too much after adding them because they will bleed into the batter.
- Spotty bananas work best for this recipe because they are sweeter and mash more easily.
- You can reduce the amount of sugar to 1/3 cup if your bananas are very ripe and sweet.
- Don’t over-mix the batter! This is important for every muffin. Don’t let the muffins cool in the muffin pan! Give them a couple of minutes to cool off in the pan, then remove them from the pan and transfer them to a cooling rack.
- recipe. To ensure that your muffins are light and fluffy, mix the dry ingredients with the wet ingredients until just barely combined and no more dry flour is visible.
Can you freeze Banana Blueberry Muffins?
You can freeze these banana muffins. Allow them to cool completely then put them in an airtight freezer bag and freeze for up to three months. Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.
WANT TO TRY THIS BANANA BLUEBERRY MUFFINS RECIPE?
Banana Blueberry Muffins
Ingredients
- Dry
- 1 cup oats flour
- 1 cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon of sea salt
- 11/2 teaspoon baking powder
- Wet
- 2 brown bananas
- 2 eggs
- ⅓ cup thick yogurt
- 3 tablespoons coconut oil
- 3 – 4 tablespoon brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180 degrees.
- Line a cupcake pan with liners.
- Mix all the dry ingredients together. Oats flour, almond meal, baking powder, baking soda, and salt
- In another bowl mash the bananas
- Add yogurt, sugar, and coconut oil.
- Add vanilla if you wish
- Pour the dry in the wet ingredients and mix lightly.
- With a help of an ice cream scoop drop one spoonful in every cupcake wrapper.
- Use up all the mixture in 12 muffins.
- Top it with blueberries and bake for 18 -20 minutes.
- Cool slightly and devour.
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