Soft, chewy, healthy, flourless, gluten-free, dairy-free, and minimal ingredients muffins.
Oats, bananas, and blueberries are the main ingredients for these muffins. They are quick and easy to make and are prefect for meal prepping. These muffins are also great for breakfast on the go, afternoon snack, and pair perfectly with coffee!
Banana Blueberry Oatmeal Muffins Are:
- made with oats
- no refined sugar
- low in calories
- quick, easy, and simple
- great for breakfast or snack
- refrigerate well for one week or up to one month in the freezer
Gluten-Free and Dairy-Free
Oatmeal is naturally gluten-free, but when they are processed in facilities that process wheat, they might be contaminated. Make sure to use gluten-free oats if you have gluten intolerance.
I used unsweetened almond milk, so the muffins are diary-free. You can easily substitute any type of milk instead of almond milk.
How To Make Banana and Blueberry Oatmeal Muffins:
- In a large bowl, mash the bananas using the back of the fork, then add the rest of the ingredients: oats, cinnamon, baking powder, almond milk, maple syrup, flaxseed meal, and almond extract.
- Mix all of the ingredients until everything is well combined.
- Add half of the blueberries and fold the mixture.
- Line the muffin cup or use a baking spray to spray the muffin pan and evenly divide the mixture for 12 muffins.
- Bake the muffins at 350 degrees F for 30-35 minutes or until slightly golden.
- Allow the muffins to cool for 10-15 minutes before removing them from the pan.
- Place the muffins on a cooling rack and allow them to completely cool before enjoying!
Banana Blueberry Oatmeal Muffins
Soft, chewy, healthy, flourless, gluten-free, dairy-free, and minimal ingredients muffins.
Ingredients
- 2 ripened bananas
- 2 1/2 cup rolled oats
- 1 cup unsweetened almond milk
- 1 tsp cinnamon
- 2 tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp almond paste or extract
- 1/3 cup flaxseed meal
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees F and line a muffin pan or use a baking spray to spray the pan and set aside.
- In a large bowl, mash the bananas using the back of the fork, then add the rest of the ingredients: oats, cinnamon, baking powder, almond milk, maple syrup, flaxseed meal, and almond extract. Mix all of the ingredients until everything is well combined.
- Add half of the blueberries and fold the mixture.
- Evenly divide the mixture for 12 muffins and add the remaining of the blueberries on top of the muffins.
- Bake the muffins at 350 degrees F for 30-35 minutes or until slightly golden. Allow the muffins to cool for 10-15 minutes before removing them from the pan. Place the muffins on a cooling rack and allow them to completely cool before enjoying!
