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One Bowl Blueberry Banana Oatmeal Muffins


  • Author: Amanda @ Running with Spoons
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 muffins 1x
Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
  5. 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.

Notes

* You can also use brown sugar. ** 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.

Keywords: blueberry, blueberry muffins, Greek yogurt, Greek yogurt muffins, healthy, muffins, oatmeal muffins, oil-free, recipe