Go Back
+ servings
The inside of a blueberry banana muffin.
Print

Blueberry Banana Muffins

These healthy, refined sugar-free blueberry banana muffins are packed with juicy blueberries and hearty oats. These easy one-bowl muffins are perfect for snacking and breakfast on the go.
Course Breakfast, Snack
Cuisine American
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 187kcal
Author Ann Otis

Ingredients

  • 2 large eggs
  • ¼ cup plain yogurt
  • ½ cup maple syrup
  • ¼ cup olive oil
  • 1 cup mashed banana from 2-3 bananas
  • 1 ½ cups all-purpose
  • ½ cup rolled oats
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups blueberries fresh or frozen*

Instructions

  • Preheat the oven to 350F. In a large bowl, whisk together eggs, yogurt, maple syrup, olive oil, and mashed banana.
  • Add the flour, oats, salt, baking powder, baking soda and stir to combine. The batter will be thick.
  • Fold in the blueberries.
  • Grease a standard-size 12 cup muffin tin with olive oil or cooking spray. Divide the batter between the muffin cups (they will be almost full). Top each muffin with extra blueberries and a sprinkle of oats if desired.
  • Bake in the preheated oven for about 20-23 minutes, until the top springs back when pressed, or a toothpick inserted in the center comes out clean.
  • Cool in the pan 10 minutes and transfer to a wire rack.

Video

Notes

*Frozen blueberries can be used instead of fresh, but be sure NOT to thaw them first, and to stir them in quickly, or they will make the batter purple.

Nutrition

Calories: 187kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 109mg | Potassium: 175mg | Fiber: 2g | Sugar: 13g | Vitamin A: 67IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg