The temperature is finally dropping, blankets have begun to be pulled out from storage, winter seems to be finally approaching, and this only means one thing. That’s right…baking something warm and full of seasonal flavors. 
Usually our family favorite muffin recipe for Betty’s Simply Southern Cranberry Muffins tops the list this time of year (and don’t worry…these will still be baked several times over the next few months ???), but we were in the mood to create something different. Something full of flavor, possibly “lighter”, and full of healthy ingredients to keep us full and energized throughout the day. Challenge accepted! 
After figuring out a few swaps for healthier ingredient options, as well as figuring out how to use things we had on hand…these healthy Blueberry Banana Oat Muffins were born. And let me tell you…we are quite certain this new baby will be on repeat for weeks to come. 
Rarely do we find a recipe that could completely replace a classic, but this one tastes just like a classic homemade blueberry muffin (and, dare I say tastes even better?! 
). Seriously though…forget the fact that these are way healthier. The addition of mashed bananas, cinnamon, oats, and the magical swap of coconut palm sugar for regular sugar takes the flavor of these muffins to a whole new level. You will not be sorry after you make a batch. It will soon become something your friends and family request, just like it has for us!
Oh, and did we mention this recipe can be made with just one bowl?! Hallelu! ?? This recipe is so easy, and makes a perfect quick and healthy option for breakfast, snack time, or even dessert!
So, go one babes….don’t toss those ripe, brown bananas….they are about to make blueberry muffins that your family will request on a weekly basis!
What You Need
2 eggs, lightly whisked
1/4 cup unsweetened almond milk + 1/2 tsp white vinegar (this creates somewhat of a homemade buttermilk)*
2 medium ripe bananas, mashed
1/2 cup coconut palm sugar**
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
3/4 cup quick rolled oats
1 cup + 2 Tbsp whole wheat flour
1 cup blueberries, frozen or fresh (tossed lightly in some flour to keep from sinking in batter)
Optional: 1/4 cup Splenda + 2 Tsp ground cinnamon (for optional topping)
Step by Step
1. Preheat the oven to 350 degrees.
2. Line a 12-cavity muffin pan with parchment paper liners, or spray with nonstick baking spray. Set aside.
3. In a large mixing bowl, add the mashed bananas, eggs, almond milk + white vinegar, vanilla extract, baking soda, sugar and cinnamon. Mix until combined. Add in the oats and mix lightly until just combined.
4. Spoon in the flour until just combined. Don’t over mix.
5. Lastly, fold in the blueberries lightly until just combined.
6. Spoon the batter (or use a Baking Scoop Disher like we did…it makes this process so easy!) evenly across the 12-cavity muffin pan. Fill to the top (they batter won’t rise that much while baking).
7. Bake for 20-22 minutes, or until the tops begin to brown and a toothpick comes out clean.
8. Optional: After you remove muffins from the oven, while hot, sprinkle the Splenda/cinnamon mixture on top of each muffin. If preferred, brush with lemon or lime juice before sprinkling each muffin to help the topping stick. 
9. Let muffins cool in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
10. Store in an airtight container for up to 5 days.
Looking for other muffins or bread recipes? Here are some other fan (and family) favorites…
Betty’s Simply Southern Cranberry Muffins
Skinny Banana Chocolate Protein Muffins
Skinny Whole Wheat Banana Bread (2-Ways)
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Blueberry Banana Oat Muffins
Ingredients
- 2 eggs lightly whisked
- 1/4 cup unsweetened almond milk + 1/2 tsp white vinegar this creates somewhat of a homemade buttermilk*
- 2 medium ripe bananas mashed
- 1/2 cup coconut palm sugar**
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 cup quick rolled oats
- 1 cup + 2 Tbsp whole wheat flour
- 1 cup blueberries frozen or fresh (tossed lightly in some flour to keep from sinking in batter)
- Optional: 1/4 cup Splenda + 2 Tsp ground cinnamon for optional topping
Instructions
- Preheat the oven to 350 degrees.
- Line a 12-cavity muffin pan with parchment paper liners, or spray with nonstick baking spray. Set aside.
- In a large mixing bowl, add the mashed bananas, eggs, almond milk + white vinegar, vanilla extract, baking soda, sugar and cinnamon. Mix until combined. Add in the oats and mix lightly until just combined.
- Spoon in the flour until just combined. Don’t over mix.
- Lastly, fold in the blueberries lightly until just combined.
- Spoon the batter (or use a Baking Scoop Disher like we did…it makes this process so easy!) evenly across the 12-cavity muffin pan. Fill to the top (they batter won’t rise that much while baking).
- Bake for 20-22 minutes, or until the tops begin to brown and a toothpick comes out clean.
- Optional: After you remove muffins from the oven, while hot, sprinkle the Splenda/cinnamon mixture on top of each muffin. If preferred, brush with lemon or lime juice before sprinkling each muffin to help the topping stick. ?
- Let muffins cool in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
- Store in an airtight container for up to 5 days.
