These blueberry banana oatmeal muffins are made with NO butter or oil, but so soft and tender that you’d never be able to tell! Super easy to whip up in only ONE BOWL, they make a deliciously healthy breakfast or snack.
No matter how much I think I’ve learned about baking over the past couple of years that I’ve been developing recipes here on Spoons, something new always come up to knock me on my butt.
Case in point: remember how my oven broke down at the end of last year and it took forever for a new one to come? Well, after it came, it took me another forever to figure out how the heck to use it [properly]. I’m not gonna include it in this post, but I’ll show you a picture of the first batch of muffins that came out of my new oven on Thursday.
Apparently, you’re not supposed to use the “convection” setting on anything that has a loose batter if you want it to come out looking normal. For roasting? It’s perfect. But for things like muffins and quick breads? Not so much. I mean, they still taste great, but you end up with little misshapen blobs that definitely aren’t Instagram worthy.
And the worst part is that I was convinced there was something wrong with my recipe. Because you know how I like to make my breads and muffins in one bowl? I figured I didn’t mix the baking soda in properly and that some parts just rose higher than other parts… when it was actually the air from the fan blowing the batter around and making things come out all lumpy.
Well… Google knew. And now I know. And you know. Convection baking – it’s just not for muffins.
But one bowl recipes totally are, and these tender little blueberry banana oatmeal muffins just happen to be one of those recipes.
I mean… can you even handle that crumb?!?!
So I really wasn’t kidding when I said I was craving blueberries. I know the fresh ones are a little hard to come by around this time of year, but the frozen ones work totally fine. Just make sure to toss them in some flour before you add them to the batter… unless you don’t mind a slightly blue tinge to your muffins. They still taste totally fine, but again… not exactly Instagram worthy 😉
Another thing to keep in mind is that, because these muffins are made without oil, they might stick to regular liners. The solution for this is to scrap liners altogether and just grease the muffin tin with some cooking spray, OR to use parchment paper liners*. I discovered these gems a handful of years ago and I’ll never be able to go back to paper liners – they literally peel off of any muffin 100% clean. It’s perfection.
Other than that, I guess all that’s left to say is…
Happy eating! 😀
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- 2 large eggs
- 1/2 cup (115 g) plain 2% Greek yogurt
- 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
- 1/2 cup (100 g) coconut palm sugar*
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 3/4 cup (60 g) quick oats
- 1 cup + 2 Tbsp (135 g) white whole wheat flour**
- 1 cup (140 g) blueberries, frozen or fresh
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, vanilla, baking soda, cinnamon, and oats mixing until smooth.
- Spoon in the flour and gently stir it in until just combined. Toss the blueberries in 1 Tbsp (7 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
- Bake for 20 - 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
** You can also use all-purpose flour or a mix of AP and whole wheat. I would probably go 1/2 cup + 1 Tbsp AP and 1/2 cup +1 Tbsp whole wheat.
Click here for nutrition facts
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