Quantcast
Print

Banana Blueberry Oat Muffins (made with whole wheat flour and honey)

These Banana Blueberry Oat Muffins with 100% whole grains, no processed sugar, and coconut oil instead of butter! These muffins are hearty, healthy, and delicious, and freezable for a quick and easy breakfast any day of the week.

5 from 24 reviews

These Banana Blueberry Oat Muffins with 100% whole grains, no processed sugar, and coconut oil instead of butter! These muffins are hearty, healthy, and delicious, and freezable for a quick and easy breakfast any day of the week.

Ingredients

Instructions

  1. Add coconut oil and honey to large mixing bowl. If coconut oil is solid, microwave for 15-20 seconds, until honey and oil are softened.
  2. Cream together with a mixer on high speed.
  3. Add egg and yogurt or sour cream, cream together.
  4. Add bananas, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt, and mix until well combined.
  5. Add flour and oats- stir until just combined.
  6. Fold berries in to mixture.
  7. Line a 12-cup muffin pan with liners; fill with mixture.
  8. Sprinkle with turbinado sugar (optional)
  9. Bake at 375 for 20-25 minutes, or until toothpick inserted into center comes out clean.

Notes

  • 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? Canola oil can be used instead. Substitute the same amount.
  • I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It 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

Keywords: muffins, breakfast, whole grain, coconut oil, no refined sugar, honey, kid friendly