Blueberry Banana Oatmeal Muffins

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Blueberry Banana Oatmeal Muffins

Blueberry Banana Oatmeal Muffins are a nutritious and delicious breakfast, snack or afternoon treat! They are packed with healthier ingredients, low sugar and sweetened with real maple syrup, and are topped with a brown sugar oat streusel!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 176kcal

Author: Meryl Downing

Ingredients

1 cup flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
⅓ cup maple syrup
¼ cup milk any kind
3 Tablespoons butter or coconut oil melted
2 teaspoons vanilla extract
1 egg
2 bananas mashed
1½ cups blueberries

For the Topping

2 Tablespoons brown sugar
2 Tablespoons flour
2 Tablespoons oats
1 Tablespoon butter melted

Instructions

Preheat the oven to 375℉.
Add all dry ingredients to a mixing bowl and whisk together.
Mash the bananas well with a fork on a cutting board. Add all other ingredients, except the blueberries, and mix until just combined. Gently fold in the blueberries.
In a small bowl, mix together the crumble topping ingredients with a fork.
Divide the batter into 12 paper-lined muffins cups, filled nearly full. Crumble the topping evenly over the muffins.
Bake at 375℉ for 22 to 25 minutes, don't open the oven door or peak until at least 20 minutes. Allow to cool and serve with butter!

Notes

Don't Open the Oven Door to Peek! - The sudden temperature drop from opening the door can cause the muffins to sink in the middle. Preheat the oven, set a timer, and don't open the door for at least 20 minutes.
Wash the blueberries but really let them drain so you don't add excess water to the batter.
Fresh or frozen blueberries can be used. Fold them into the batter last and gently. Frozen blueberries may turn the batter a bit purple!
Maple Syrup - Use real maple syrup, not pancake syrup. White sugar, brown sugar or honey could be substituted.

Nutrition