Banana Blueberries Oatmeal Muffins (Vegan & Healthy)
These healthy banana blueberry oatmeal muffins are delicious, moist and so easy to make! Perfect breakfast on the go, healthy + filling snack or light dessert, these muffins are going to be loved by everyone. They are also vegan, egg-free and dairy-free!
Servings: 12 muffins
Calories: 198kcal
Equipment
- Large and medium bowl
- Large whisk
- Spatula
- Scale or measuring cups
- Measuring spoons
- Muffin pan + 12 muffin liners
Ingredients
- 175 g flour or 1¼ cup (see notes)
- 95 g rolled oats or 1 cup
- 2 tablespoon ground flax seed or ground chia seeds
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 250 g mashed bananas or 1 cup
- 65 g melted coconut oil or ¼ cup
- 90 g brown sugar or ½ cup
- 165 g plant based milk or ⅔ cup
- 180 g blueberries or 1 packed cup
Instructions
- Preheat the oven to 350ºF and line a muffin pan with 12 paper liners.
- In a large bowl, combine the flour, rolled oats, baking powder, baking soda, ground flax, salt and cinnamon.
- In a medium bowl, combine the mashed bananas, melted coconut oil (you can melt it using the microwave), plant-based milk and brown sugar. Whisk well until uniform.
- Pour the wet mixture over the bowl with the dry ingredients, then stir to combine (but do not overmix). Incorporate the blueberries and then if possible, let the batter rest in the bowl for about 10 minutes.
- Divide the batter in between the 12 prepared muffin liners (I like using an ice cream scoop for doing that) and then bake for 20-22 minutes (or until a toothpick comes out clean). Let the muffins rest in the muffin pan for about 5-7 minutes, then transfer over a cooling rack.
Video
Notes
- I recommend weighing the ingredients for the best result. You can find small scales online for very cheap! If you don't have a scale, then make sure to measure the ingredients (especially the flour) using the spoon and level method.
- Do not overmix the batter! If overmixing, you risk ending up with tough, chewy or dense muffins by developing the gluten from the flour. It can also break the tiny bubbles formed by the action of the leavening agents. So, keep mixing until there are no dry spots of flour anymore, then stop!
- This is optional, but you can toss the blueberries in about 1 tablespoon of flour before incorporating them into the muffin batter. This can help prevent the berries from sinking to the bottom of the muffins while baking.
- Allow the batter to rest for about 10-15 minutes in the bowl before transferring in the muffin pan. This will give some time for the leavening agents to do their work and fluff the muffins!
- Do not overbake! All ovens are different, so watch closely after 20 minutes so you don't overbake them. You want to keep them moist and tender! Mine took 22 minutes to cook, but yours could take somewhere between 20-24 minutes. I recommend doing the toothpick test to ensure they are baked just right!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 198kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 223mg | Potassium: 157mg | Fiber: 3g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg