Blueberry Banana Whole Wheat Oat Muffins
Could there be anything that smells better than banana bread baking in the oven? How about adding some blueberries to the mix? Heavenly. For some reason I had been craving banana bread for several weeks, while at the same time planning a blueberry muffin recipe. Two birds with one stone in this case.
Muffins are good for just about any time of the day… My husband and I were actually just having the conversation about how we aren’t cupcake people, we’re muffin people. But, with certain recipes ya might as well eat a cupcake instead of opting for a “healthier” muffin, because typical muffins are cupcakes in disguise with the amount of sugar in them.
For this recipe I used brown sugar for the consistency since I was using whole wheat flour. Feel free to swap with agave or honey, which is what I would mainly use but I needed something to help moisten these puppies! I love these as an option for breakfast or a quick snack on the go. Hope you enjoy them as much as we did!
- 1 1/4 cup thawed frozen blueberries
- 2 very ripe bananas
- 2 cups whole wheat flour
- 1/2 cup old fashioned oats
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup brown sugar
- 1/4 cup agave/maple syrup
- 3/4 cup almond milk
Preheat oven to 350F
Rinse frozen blueberries in strainer under warm water and let thaw while prepping.
In medium bowl, whisk together WW flour, oats, salt, cinnamon and baking soda.
Using a hand or standing electric mixer, mix mashed bananas, brown sugar, eggs, vanilla extract, and almond milk.
Add dry ingredients to wet ingredients and stir til combined.
Gently fold in blueberries. Scoop mix into oiled muffin pan and fill almost to the top. Sprinkle some whole oats over each muffin and bake 15-20 minutes.
Let muffins cool for 10 minutes and enjoy!!