Looking for an easy and healthy muffin recipe for you and the kids? These blueberry banana oat muffins are a definite hit at our house right now. They’re made with healthy ingredients and no refined sugar, and the kids gobble them up.
My kids prefer them as mini muffins, which works great for lunch boxes or freezing too. Best of all, this is a one bowl recipe, which helps control the mess in the kitchen.
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INGREDIENTS
- 2 large eggs
- 2 medium bananas, mashed (about 1 cup)
- 1/2 cup plain Greek yogurt
- 1/2 cup coconut palm sugar*
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 Tbsp chia seeds (optional)
- 3/4 cups rolled oats
- 1 cup + 2 Tbsp white whole wheat flour
- 1 cup blueberries, fresh or frozen**
RECIPE NOTES & SWAPS
*I’ve found coconut palm sugar to be the best non-refined, all natural way to add sweetness and keep muffins fluffy. Know coconut palm sugar isn’t the most common pantry item, so you can also sub for maple syrup – it will just make your muffins a little denser and stickier. You can also substitute with brown sugar.
**In my photos I used large fresh blueberries, which makes for a juicier mini muffin since the blueberries are a large proportion of the mini muffin size. If you prefer, you can use smaller frozen blueberries (I love the organic frozen wild blueberries from Trader Joe’s or Whole Foods. I recommend to wash frozen blueberries in a colander first to remove the excess juice
Here’s the Silpat mini muffin tray I use that makes clean up so much easier. It’s a little pricey, but will last your forever and really does help to ease the clean up with small kids. I’ve also included a link to the pan and dish towel (sold out, similar here) for those interested.
INSTRUCTIONS
- Preheat oven to 350 degrees and prep muffins cups (silpat muffin cups, coconut oil, or paper liners)
- In a large mixing bowl, lightly beat the eggs. Next, whisk in the mashed bananas, yogurt, sugar, cinnamon, baking soda, oats, and chia seeds. Mix until smooth.
- Spoon the flour gradually into the mixing bowl and stir until just combined (reserve 2 Tbsp of flour for next step)
- Toss blueberries in 2 Tbsp of flour to prevent them from bleeding or falling to bottom of batter. Fold blueberries into the batter
- Scoop batter into mini muffin cups (~24) or regular muffin cups (12)
- Bake for 18 – 22 minutes, until toothpick comes out clean and tops are golden brown
