✨The perfect morning muffin ✨
This muffin is the perfect muffin to eat in the morning and as a mom who tries to constantly sneak in the healthy stuff, I’m happy my kids are loving it!
INGREDIENTS:
- 1 cups old-fashioned oats
-1 cup oat flour (if you don’t have oat flour you can put 1 cup of old fashion oats in a blender and blend)
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- 1 ¾ cups milk
- ⅓ cup maple syrup or honey
- 2 tbsp melted butter or oil
- 1 tsp vanilla extract
- 1/2 cup quartered blueberries
- 1/2 cup chopped up bananas
INSTRUCTIONS:
-Preheat oven to 350°F. Spray a 12-cup muffin tin.
-In a bowl, mix oats,oat flour , baking powder, cinnamon, and salt. Add in , whisk eggs, milk, maple syrup, melted butter, and vanilla.
-Let batter rest 5 minutes. Fill muffin cups ¾ full.
top with quartered blueberries and chopped bananas. Bake 18–22 minutes until centers are set. Cool 5–10 minutes before removing from pan.
You can even meal prep these ahead of time and put them in the fridge to have healthy little snacks throughout the day!
One of the best things about this Banana Blueberry Oatmeal Muffin recipe is how seamlessly it fits into a busy lifestyle while delivering wholesome nutrition. I’ve found that swapping traditional flour with oat flour and adding old-fashioned oats boosts the fiber content, helping to keep you full through the morning. Plus, the natural sweetness from ripe bananas and a touch of maple syrup means you’re not relying on refined sugars. When I made these muffins, I appreciated how straightforward the preparation was. Blending old-fashioned oats to create oat flour is a great hack if you don’t have store-bought oat flour on hand, and it adds a wonderful texture. Letting the batter rest before baking helps the oats absorb the moisture, resulting in moist but structured muffins that aren’t crumbly. I also love topping the muffins with fresh quartered blueberries and chopped bananas just before baking, which gives bursts of flavor and appealing color. The cinnamon adds that cozy, warm note that pairs well with breakfast treats. For busy parents like me, meal prepping a batch of these muffins means I can provide a healthy breakfast or snack option without any rush. They keep well in the fridge and even freeze beautifully. I usually grab one cold or warm it quickly in the microwave on hectic mornings. It’s comforting to know my kids are eating something nutritious, especially when time is tight. Incorporating oats and fruit into muffins adds beneficial vitamins, minerals, and antioxidants to your start of day. This recipe delivers a balanced combo of protein from eggs, wholesome carbs from oats, and natural sweetness from fruits and honey or maple syrup. If you experiment with this recipe, try adding nuts or seeds for some crunch or swapping the fruit for seasonal favorites. The versatility and health benefits make these muffins a great option to include regularly in your meal rotation.
