Introduction
These muffins are the perfect solution for using up those spotty bananas, resulting in a moist and satisfying breakfast treat. The combination of oats, banana, and plump blueberries gives you a burst of flavor and texture in every bite. You’ll love how easy they are to make, delivering bakery-quality results right from your own kitchen.
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). Generously coat a 12-cup muffin tin with cooking spray or line with muffin liners.
- In a large mixing bowl, mash the bananas until mostly smooth. Add the egg, maple syrup, vanilla powder (use half this amount if you prefer less rich vanilla flavor), vegetable oil, and Greek yogurt. Whisk vigorously until the mixture is well combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, oats, baking powder, baking soda, salt, and cinnamon.
- Gently fold the blueberries into the batter until evenly distributed.
- 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 or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Streusel Topping: Before baking, mix 2 tbsp oats, 2 tbsp flour, 2 tbsp brown sugar, and a pinch of cinnamon with 1 tbsp melted butter. Sprinkle generously over each muffin.
- Mini Muffins: For bite-sized treats, bake in a mini muffin tin for 12-15 minutes.
- Muffin Tops: For a crispy, bakery-style top, spread the batter into a greased muffin top pan and bake for 10-12 minutes.
- Flavor Infusion: Add a teaspoon of lemon or orange zest to the wet ingredients for a bright, citrusy note.
Tips for Success
- Ensure your mashed bananas yield about one cup for consistent moisture and sweetness.
- Using room-temperature egg and yogurt helps them incorporate more evenly into the batter, creating a smoother texture.
- Mix the batter by hand and only until combined to avoid developing gluten, which can make the muffins tough.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, microwave a room-temperature muffin for 15-20 seconds, or warm in a 300°F oven for 5-10 minutes.
FAQ
Can I use quick oats instead of old fashioned oats?
Yes, but the texture will be slightly less chewy. The muffins may also be a bit denser.
Do I have to use Greek yogurt?
You can substitute it with an equal amount of sour cream for a similar result.
My blueberries sank to the bottom. How can I prevent that?
Toss your blueberries (fresh or frozen) in a tablespoon of the measured flour before gently folding them into the batter. This helps suspend them.
Can I make this recipe into a loaf?
Yes, pour the batter into a greased 9×5 loaf pan and bake at 350°F for 50-60 minutes, or until a tester comes out clean.
Why are my muffins dry?
The most common cause is overbaking or overmixing the batter. Check them at the 22-minute mark and mix only until the dry ingredients are incorporated.
Can I use honey instead of maple syrup?
Yes, you can use an equal amount of honey as a direct substitute for the maple syrup.