Banana-Blueberry-Oat Muffins


These muffins pretty much sum up everything I like in a muffin: The taste of banana bread, the tangy burst of seasonal blueberries in every bite, and the hearty texture (and health-benefits) of oatmeal. I came across this recipe on one of my favorite blogs – Vintage Victuals. I made only a few changes to her recipe: I didn’t have any wheat flour so I used regular all purpose flour (so they’re not quite as healthy as she originally intended), I didn’t have any apple sauce on hand so I used the same measurement of vegetable oil, and instead of buttermilk or sour cream I used the plain yogurt that was in the fridge. I still think they turned out great! Tomorrow I think one of these muffins will fuel me before rock climbing at the gym. Happy Weekend, everyone!

Banana-Blueberry-Oat Muffins
(From Vintage Victuals)

1 1/2 cups flour
1 cup oats, rolled or quick
1/4 cup brown sugar, packed
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1/4 cup vegetable oil
1/4 cup plain yogurt
1 cup mashed ripe bananas (I used 2 bananas)
1 cup fresh blueberries

  • Preheat oven to 400 degrees. Grease a muffin pan or line with baking cups.
  • In a large bowl combine the flour, oats, sugars, baking powder, baking soda, salt, and cinnamon. Whisk until completely combined.
  • In a small bowl, beat together eggs, oil, yogurt, and bananas. Pour the liquid ingredients into the dry ingredients and stir until almost completely moistened. Add blueberries and continue stirring just until completely moistened, being careful not to over-mix. Batter should be lumpy.
  • Fill muffin cups about 2/3 of the way full. Bake for 17-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. This recipe yielded 16 small-ish muffins for me, but I could have just as easily made 12 larger muffins.


I ate one (ok, fine … two) right away (almost burned my mouth, but I was impatient and they smelled so good), stored some in an airtight container (which will keep for a few days), and froze the rest for a future breakfast or snack.

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5 thoughts on “Banana-Blueberry-Oat Muffins

  1. I just made these and not only did they smell amazing while they were baking but they are SO GOOD I have to use some SERIOUS self-control to stop myself from eating the whole batch right now! I did a few things differently: instead of using just plain yogurt, I used 1/4 cup of greek yogurt and used slightly less oil than 1/4 cup, and added about a tablespoon of honey and a dash of vanilla for taste. Oh, I also used 3 bananas instead of 2 and the muffins are super, super moist.

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