Introduction
These muffins are the perfect way to turn your overripe bananas into a wholesome, delicious treat. You’ll love the moist texture from the Greek yogurt and the delightful pockets of juicy blueberries in every bite. They make for a satisfying breakfast or a convenient, energy-boosting snack.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
Ingredients
- cooking spray
- 2 medium overripe bananas (mashed (about 1 cup))
- 1 large egg (room temperature)
- ½ cup maple syrup
- 1 tsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- ⅓ cup vegetable oil
- ¼ cup plain Greek yogurt (room temperature)
- 1 ½ cup all-purpose flour
- 1 cup old fashioned oats
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 12-cup standard muffin tin with cooking spray or line it with paper liners.
- In a large mixing bowl, combine the mashed bananas, egg, maple syrup, vanilla powder (use half this amount if you prefer less rich vanilla flavor), vegetable oil, and Greek yogurt. Whisk until smooth and well combined.
- In a separate medium bowl, whisk together the all-purpose flour, old fashioned oats, baking powder, baking soda, salt, and ground cinnamon.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
- Bake for 22-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Add a Crumble Topping: Mix a few tablespoons of oats with a bit of flour, cinnamon, and a drizzle of maple syrup for a simple crumble topping before baking.
- Make Mini Muffins: Use a mini muffin tin and reduce the baking time to 12-15 minutes for a perfect bite-sized snack.
- Serve Warm with a Spread: Enjoy a warm muffin split and spread with a dollop of Greek yogurt or a light smear of nut butter for added protein.
- Create a Loaf: Pour the batter into a greased 9×5-inch loaf pan and bake for 50-60 minutes, or until a toothpick tests clean.
Tips for Success
- Using room temperature ingredients ensures the batter emulsifies smoothly and evenly, leading to a better rise and texture.
- For a taller muffin dome and fluffier texture, let the batter rest for 10 minutes before baking to allow the oats to soak up some moisture.
- Avoid overmixing the batter once the dry ingredients are added to keep the muffins tender.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual muffins in the microwave for 15-20 seconds, or in a 300°F oven for 5-7 minutes until warm.
FAQ
Can I use quick oats instead of old fashioned oats?
Yes, quick oats can be substituted in a pinch, but note the texture will be less pronounced and the muffins may be slightly denser.
Can I make these muffins vegan?
This specific recipe relies on an egg, but a common flax egg substitute (1 tbsp ground flaxseed mixed with 2.5 tbsp water) can be used. Greek yogurt alternatives should be unsweetened and of similar thickness.
Can I use honey instead of maple syrup?
Yes, you can use an equal amount of honey. The flavor will be slightly different, but still delicious.
My muffins didn’t rise very much. What happened?
This is often due to overmixing the batter or expired leavening agents (baking powder/baking soda). Ensure your baking powder and soda are fresh and mix just until combined.
Should I thaw frozen blueberries?
No, it’s best to fold frozen blueberries directly into the batter. This prevents them from bleeding too much color and making the batter gray.
Can these muffins be frozen?
Absolutely. Once completely cooled, wrap them tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen in the oven.