Banana Oatmeal Muffins

Banana Oatmeal Muffins with blueberries.

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5 from 2 votes

These banana oatmeal muffins are a delicious and healthy breakfast option or a wholesome snack!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Snack

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Ingredients

250 g oatmeal (rolled oats or porridge oats)
4 medium bananas or 5 small bananas
1 tbsp vanilla extract
75 ml maple syrup
250 ml milk (I use dairy-free)
1½ tsp baking powder
30 g vanilla protein powder (can use any protein powder)
180 g fresh blueberries

Metric - US Customary

Instructions

Begin by preheating the oven to 200C (390F). Transfer 100g of the oatmeal to a blender and blend into a fine flour.
Mash all but 1 off the bananas in a bowl, then combine with the vanilla extract, maple syrup and milk.
Next add the oat flour, remaining oats, baking powder and protein powder and combine. Fold through ¾ of the blueberries.
Transfer the mixture into 12 cupcake cake liners in a cupcake tin then top with the remaining blueberries. Slice the last banana and add the slices to the top of the muffins. Bake in the oven for 25 minutes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store leftover vegan banana oatmeal muffins in an airtight container at room temperature for up to four days.

To Freeze: Freeze in an airtight container or freezer-friendly plastic bag for up to three months.

Tip 1: A food processor or cup blender is a great way to blend up the flour.

Tip 2: If you want to use a smaller muffin pan to end up with more little muffin cups, you'll need to adjust your cook time. Mini muffins are great for a quick snack during the day!

Tip 3: Overripe bananas are the perfect thing to use in this healthy muffin recipe. Those brown spots mean a sweeter flavour!

Nutrition