Banana Blueberry Oat Muffins (made with whole wheat flour and honey)
These Banana Blueberry Oat Muffins are made with 100% whole grains, no processed sugar, and coconut oil instead of butter! They're hearty and delicious, and my toddler LOVES them.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 muffins
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
; 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.
- 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.
- 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.
- 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.
Serving: 1muffin | Calories: 221kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 203mg | Potassium: 222mg | Fiber: 3g | Sugar: 10g | Vitamin A: 60IU | Vitamin C: 3.5mg | Calcium: 38mg | Iron: 1.1mg