Oatmeal Banana Blueberry Muffins

Blueberry Oatmeal Muffin with a bite out

These Oatmeal Banana Blueberry Muffins are quick and easy to make in just 30 minutes with just 7 simple ingredients. They’re naturally sweetened with no added sugar, yet they are light and moist and hold together perfectly with a tender crumb.

Course Snack

Cuisine American

Prep Time 8

Cook Time 22

Total Time 30

Servings muffins

Calories 188kcal

Author Kim

Ingredients

1 ¾ cups Oats or oat flour
2 teaspoons Baking Powder
¾ cup Monkfruit Sweetener Brown
1 cup Fresh Blueberries
2 medium Ripe Bananas
1 medium Egg
⅓ cup Vegetable Oil

Instructions

Preheating: Preheat fan oven to 180 degrees C, or 350 degrees F.
Blitz oats: If you’re not using oat flour, blitz the oats in a high speed food processor until finely ground and the consistency of flour is reached
Add Egg, Sweetener, baking powder, oil, bananas: to the food processor and blitz until just combined (30 seconds or so), pausing to scrape down the edges if necessary
Add blueberries: Remove the blade from the food processor and add ½ the blueberries to the batter and gently stir through. (reserve remaining blueberries for the top)
Batter into Muffin Cases: Using either a silicone muffin mold, or paper inserts into a metal muffin tin, spoon the muffin mixture evenly across 10 regular sized muffin cases, filling each one to the top
Add Blueberries: Place the remaining blueberries evenly across the top of the muffins.
Bake: Bake for 22 minutes in a fan oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the centre. If it comes out clean, they are cooked. Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature. Once at room temperature, store in an air tight container. On the bench They’ll last for around 3 to 4 days. Alternatively you can freeze them for upto 2 months.

Notes

Oats: I buy the big oats which blitz up in the food processor to a powder like consistency. If you don’t have a food processor, you can instead buy oat flour. Avoid steel cut oats as these wont work as well.
Blueberries: I love making this recipe using fresh blueberries, however I’ve also made it with frozen berries in the off season. If making with frozen, the muffins will end up with more purple colour throughout.
Bananas: Using very ripe or over ripe bananas will get the best result. Even using banana that look like they are past their prime with brown spots everywhere would be good to use and they would be sweet and soft.
Egg: this is the binder that holds all the ingredients together. Make sure to check the used by date on your eggs and to use a fresh egg for best results.
Granulated Sweetener: Sometimes baked goods need a little extra sweetener even when using fruits. I use Monkfruit Sweetener Golden or Brown which is available in the baking aisle of most supermarkets.
Vegetable Oil: this helps to moisten the muffins and keeps them fresh for longer. Alternatively, you could use the same amount of extra virgin olive oil, or coconut oil.
Baking Powder: gives the muffins body and structure
Addins: sugar free dark chocolate chips, sugar free white chocolate chips, peanut butter (or other nut butter, ground cinnamon, rolled oats sprinkled on top

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