If you read my blog, you know that sometimes, when Trader Joe’s has produce in bulk for a really good price, I buy it. Then, I am stuck with tons of produce wondering, “what in tarnation am I going to do with all this?”
This is the burden I have to bear as a girl who loves both food and bargains.
So now I find myself with a surplus of blueberries and peaches. So I made these DELICIOUS Banana Blueberry Oat Muffins, made with 100% whole grains and absolutely no refined sugar!
It’s a good thing I bought blueberries in bulk because it took me several attempts to get this right. Baking with whole grains is much different than baking with all-purpose flour.
For one thing, whole grain baked goods can come out fairly dense. I have found that the biggest thing that helps avoid this is to not over-mix the batter.
When you hear cooks on TV saying “stir until just combined,” they mean it. The more you mix, the denser it will be.
So when you add the flour and oats to the wet ingredients, make sure you only just combine it, and then gently fold the blueberries into the batter.
A note about over-ripe bananas: please, please, whenever you have bananas about to go bad, don’t throw them out! Put them in your freezer until you want to use them for muffins, bread, or banana chia seed pancakes.
Freeze them whole, and when you need to use them, microwave for 45 seconds and remove the fruit from the peel. The peel will turn black and look unappetizing, but the inside is soft, sweet, and perfect for baking.
While we are on the subject of freezers, these muffins can be frozen for up to 6 months in an airtight container or bag. When you want one, simply remove from the freezer and microwave for 30 seconds to one minute for a quick and easy breakfast.
To serve, I recommend cutting the muffin in half, spreading butter on it, and grilling cut-side down for a couple of minutes in a cast iron skillet.
Hey, there has to be butter somewhere, right?
The result will be a toasty, buttery, crunchy outside with a soft, warm inside. Yum, I think I will go make one right now!
Of course, they are delicious on their own as well :-)
Now I have to think of something to do with those peaches… peach cobbler?
Any other ideas?
Banana Blueberry Oat Muffins (made with whole wheat flour and honey)
Ingredients
- 1/2 cup coconut oil
- 1/4 cup honey
- 2 eggs
- 2 ripened mashed bananas
- 1/2 cup Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 cups whole wheat flour pastry flour is best
- 1 cup old fashioned oats
- 1.5 cups fresh blueberries or other berry, see notes about using frozen
- turbinado sugar if desired, for topping muffins
Instructions
- Add coconut oil (1/2 cup) and honey (1/4 cup) to large mixing bowl. If coconut oil is solid, microwave for 15 seconds, until honey and oil are softened.
- Cream together with a mixer on high speed.
- Add eggs (2) and Greek yogurt (1/2 cup). Mix together until very well combined.
- Add the 2 mashed bananas, vanilla (1 teaspoon), cinnamon (1 teaspoon), pinch of nutmeg, baking powder (1 teaspoon), baking soda (1 teaspoon), and salt (1/2 teaspoon). Mix until well combined.
- Add flour and oats- stir until just combined.
- Fold berries (1.5 cups) in to mixture.
- Line a 12-cup muffin pan with liners; fill each cup evenly with mixture.
- Sprinkle the tops of each muffin with turbinado sugar (optional).
- Bake at 375 degrees F for 20-25 minutes, or until toothpick inserted into center comes out clean.
Video
Notes
- Storage: These muffins can be kept at room temperature in an airtight container for 5 days. They can be frozen in an airtight container or bag for up to 3 months.
- Not a fan of coconut oil? Extra-virgin olive oil can be used instead. Substitute the same amount.
- Honey Substitute: You can also use brown or white sugar, or maple syrup, instead of honey.
- You can use frozen berries for this, but keep in mind, it's likely that the muffins will be more colored blue/purple.
- To make them gluten-free: you can use a gluten-free flour mix substituted with a 1:1 ratio (I have not tried this personally, but I have readers who have substituted with no problem).
- For a dairy-free version, use your favorite dairy-free yogurt.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Rene ‘
Could I use Coconut or Almond flour?
Elizabeth
Unfortunately, it’s very difficult to sub coconut or almond flour for regular flour in most baking recipes, since the texture and fat content is completely different. I suggest finding an entirely different recipe- here’s a yummy looking paleo banana blueberry muffin recipe that uses coconut flour! Hope that helps :-)
Jennifer
Fantastic! I don’t bake often, but these turned out great, aren’t too sweet and the whole family enjoys. Thanks you!!
Elizabeth
So happy you and your family like them!
JoAnn Souza
I am looking forward to making these, but I don’t have yogurt or sour cream. Will it be OK to omit this ingredient, or is there a substitute I could use?
Elizabeth
I’ve never substituted anything for it before, so I can’t say for sure, but my hunch is that adding a third banana should do the trick! Also just found this on substituting yogurt with buttermilk or a milk/vinegar combo: https://www.epicurious.com/expert-advice/how-to-substitute-yogurt-in-baking-article
Melissa
These muffins are yummy! A hint of sweetness, fluffy and soft, and quick to make! Thanks for a great recipe!
Elizabeth
Thanks! Glad you liked them!
Sarah
These are delicious! I was looking for a way to use some fresh picked wild blueberries, this fit the bill. Will be making more to freeze!
Elizabeth
So glad you liked them!
Erin
My daughter, who is 6, asked me to write this review because she liked these muffins so much. She says, “They’re great!”
Elizabeth
Aw! Best review ever!! So glad she liked them :-)
Bob
Wondering how you measure the flour, scoop and scrape? Since they are small muffins, and this is the first try, I want to get the flour right.
Elizabeth
Yes, I scoop with a spoon and scrape the top with a knife! I do this every time I bake. The only time I don’t measure flour that way is if I’m only using a tablespoon or two to make gravy or something. And make sure you use whole wheat flour (regular or white whole wheat flour), not traditional white flour. The measurements will be different for that (I’ve made that mistake before!). Hope you like them!
Ansley
Just found this recipe and can’t wait to try it out! Just wondering if you could recommend a substitution for coconut oil? Thank you!
Elizabeth
I’d recommend another oil (canola works great, and I’ve used olive oil too!) because the muffins will stay more moist. But butter will work as well! Hope you like them :-)
Erin
Do you recommend storing these in the fridge or can they be stored in a Tupperware on the counter? If so, for how long before needing to freeze? Thank you!
Elizabeth
I usually store a few on the counter in an airtight bag or containter for about two days, and the rest in the freezer. They will probably dry out in the fridge. Hope that helps!
Christina
These were a big hit with my 2 year old! She helped make them and eat them (video below!) Thanks for the deceivingly healhy and super delicious recipe :)
https://youtu.be/2p8g2mDySL0
Elizabeth
Oh my goodness, this made my night! So happy you and your kiddo liked them- she’s adorable! Thanks for sharing the video ????
Lexy
These were easy to make My first impression was that they weren’t sweet enough, despite using very, very ripe bananas. However, I came to appreciate that they weren’t overly sweet and contain all healthy ingredients with no processed sugar. They are perfect for breakfast heated in the toaster oven with a little butter and a glass of milk. I will definitely be making these again.
Elizabeth
So happy you liked them!
Sue
I’m thinking of trying this out for my 7 month old baby who is doing blw. Wondering if I can omit the honey?
Elizabeth
You can absolutely omit the honey! Sometimes I use brown sugar instead in this recipe, and one commenter said she left out the sugar all together and it was fine (the banana sweetens it a lot). Although, if you want, check with your pedi- mine said that raw, uncooked honey is not OK, but honey that’s been cooked is (like on a honey glazed ham). You might still be able to use it :-)
Wendy
My boyfriend found out he has diabetes a couple of months ago. I’ve tried about four different no/low sugar muffin recipes until I found this one. I left out the honey, added a handful of walnuts, and these are by far the best of the bunch. Even my teenager likes them. Thanks for sharing this recipe!
Elizabeth
So happy you and your bf/kiddo liked them! My daughter loves them too. Thanks for the comment!
Kate
Wonderful recipe, thank you so very much for sharing Elizabeth! I substituted vanilla coconut yogurt for the greek yogurt and they turned out amazing! We also keep bees (as a hobby and environmental endeavour) so fresh honey from the hive put these muffins over the top. My toddlers inhaled them at breakfast and I felt good that they were getting a solid start to their day with such high quality ingredients! I also like that they turned out a bit more dense, kind of the consistency of a scone, which meant less crumby clean-up from my messy little ones!
Elizabeth
Thanks Kate! My toddler LOVES these muffins too. I’d love to have bees some day- luckily, my father has some, so last time I made these muffins I was able to use some from his hives. Delicious!
sasha Langille-Rowe
Can you use other fruits as well as blueberry?
Elizabeth
Definitely! I’d say any kind of berry would work (cut up strawberries since they are big). Oooo I actually have strawberries and bananas right now… might have to run and make a batch!
Jen
Do yourself a favor and make a double batch! These will disappear fast! So good!
Elizabeth
Yay, so glad you liked them!
Kelley
Can I substitute regular yogurt for Greek yogurt?
Elizabeth
Yes, it should work fine!
Pat M.
We had bananas and blueberries to use, and I am SO GLAD I found this recipe today. Followed it exactly, except for slightly chopping my oats in a mini food processor, and using 1/2 tsp cinnamon, per husband’s request. Wonderfully moist, hearty beautiful muffins! At first taste, I thought they weren’t sweet enough, but with each bite I was more convinced that they are just right. Husband thinks they are perfect!
Elizabeth
I’m so glad you liked the recipe! I also thought they weren’t sweet enough at first but liked them more and more as I ate them. Thanks for the comment!
Kim R
This recipe looks delicious!I will definitely be making these. If I wanted to make these mini version, what would you suggest as far as cooking time/temperature adjustments?
Elizabeth
I’ve never made these in mini form, but this article from Taste of Home recommends 10-15 minutes, whereas big muffins take 20-40. I’d try 10 minutes, then test them with a toothpick to make sure they are done completely. Hope that helps, and hope you like them!
Katina
Do you have to use the salt in this recipe? I am using little to no sodium and would prefer not to use the salt in here, what is the purpose of the salt?
Elizabeth
Salt does play a role in the chemistry of baking- I’ve never baked anything without it, so I can’t tell you what happens when you omit it! However, after doing a bit of research, it seems like salt mostly just contributes to the flavor of baked goods, and is more important in bread making. I think you could probably omit it and be fine. If you try, I’d love to know how it comes out!
Chelly
I stumbled on this just today and made it right away because well I have blueberries ^_^ I love coconut but I was hesitant that it will taste but yay! It didn’t! End results weren’t too sweet either which is what I really really like. OK, I didn’t really follow the exact measurements as I divided it in 2 in my head and just eyed everything while mixing. In addition , I used kefir instead of yogurt and added some ground flaxseeds but i just have to say thank you for sharing this recipe as it really is good and healthy. I ate one but restrained myself to take another because it is bed time ????
Elizabeth
I’m so glad you liked the recipe! Love the idea of using kefir- I bet it added a nice tangy flavor to the muffins. Thanks for the comment!