Blueberry Banana Oat Muffins

Whole wheat + blueberries + bananas + oats

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All mixed up and baked together into a delicious muffin.

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#cleaneating

Today was probably one of the most productive days I’ve had in months – did some laundry, cleaning, got groceries, went for a jog (baby steps, trying to get back into it!), and even did some baking. So nice to have a day to yourself once in a while to do whatever.

I was in the baking mood and whipped up probably some of the tastiest, not to mention healthiest, blueberry muffins. They’re studded with sweet blueberries, filled with a load of fibre, and are naturally sweetened with banana.

Blueberry Banana Oat Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

  • 1 C WW flour
  • 1/2 C AP flour
  • 1/2 C sweetener of your choice or sugar
  • 1/4 C sugar
  • 1/4 C oat bran
  • 1/4 C quick cooking oats
  • 1/4 C flaxseed, ground
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 C blueberries (I used frozen)
  • 1 banana, mashed up
  • 1 C milk + 1 tsp vinegar
  • 1 egg
  • 1 tbsp canola oil
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees F
  2. In a liquid measure, mix together milk and vinegar. Set aside and allow it to sit for 5 minutes
  3. In a large bowl, mix together all dry ingredients – flours, sugars, oat bran, oats, flaxseed, baking powder, baking soda, and salt. Once mixed, stir in blueberries and make a well.
  4. In a large bowl, mash up a ripe banana using a fork, then transfer into the liquid measure with the milk. Measure out all other wet ingredients into the liquid measure – egg, oil, vanilla and mix together.
  5. Slowly pour the wet ingredients into the well of the dry ingredients. Mix the batter together with a fork until no flour remains and everything is just combined – do not overmix !
  6. Spoon into a lined muffin tin, filling 3/4 or all the way up.
  7. Bake for about 15-18 minutes or until a toothpick comes out clean. Immediately transfer to a wire rack to cool.

The muffins taste the best the day they’re made – even better fresh out of the oven. Got some leftover muffins? Pop them in a freezer bag and store them in the freezer up to a few months till you’re ready to eat.

Warm muffins + hot tea = best combination ever

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By the way, head on over to Angie’s Fiesta Friday anniversary party because it’s still happening right now! Cannot believe a year has passed since she first started hosting these fun friday get-togethers. Congratulations, Angie – the parties have been awesome, looking forward to more to come =)

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15 thoughts on “Blueberry Banana Oat Muffins

  1. Pingback: First Fiesta Friday Anniversary (Part 1) | The Novice Gardener

  2. Just lovely! Blueberry muffins are a real treat, especially when you can put fresh ones in your baking! Thanks so much for helping us celebrate FF’s big one year anniversary with your super healthy muffins

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  3. I am in a baking mood today, or maybe I’m just peckish, but I think I’m going to go and make a batch of muffins now. These look delicious. Thanks for sharing these with us.

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  4. I wish I had made these instead of banana chocolate chip muffins this am for my kids snow day!! I have made another banana blueberry healthy muffin a million times in the past- it has cornmeal instead of oat bran. I am making these next time for sure- they sound great!

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