Every family has at least one picky eater, you know the one person that won’t touch fruits and veggies if their life depended on it. I love any chance I can get to sneak some extra fruit and veggies into our family meals, especially since I have one of those “picky eaters”. These Banana Blueberry Oat Muffins are a family favorite in our house, they are filling and so good. The best part? They aren’t too sweet, just perfect for breakfast – snacks – or as a treat and full of fresh fruit.
I know you are going to love these Banana Blueberry Oat muffins. You could also think about switching up the fruit, maybe strawberries instead of the blueberries?
Banana Blueberry Oat Muffins
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- 1-1/2 Cups All Purpose Flour
- 1 Cup Oats
- 1/2 Cup Granulated Sugar
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 Egg
- 3/4 Cup Milk
- 1/3 Cup Vegetable Oil
- 1/2 tsp. Vanilla Extract
- 1 Cup Mashed Bananas
- 6 oz. Container Fresh Blueberries
- Pre-heat oven to 350 degrees.
- Fill muffin tins with liners or spray with non-stick cooking spray.
- Mash your bananas with a fork or in a food processor.
- Combine the flour, oats, sugar, baking powder, baking soda, and salt in a large mixing bowl. Combine the dry ingredients together using a fork or wire wisk.
- In a seperate bowl, beat your eggs slightly.
- Then stir in milk, oil, and vanilla with the eggs.
- Add in the mashed banana and mix.
- Pour wet ingredients into the dry ingredients, mix well. Then add the blueberries.
- Fill your muffin tins 2/3 of the way full with the batter.
- Bake for 20-25 minutes or until a toothpick pulls clean from the center of the muffin.
- Frozen blueberries can be subsituted for fresh berries. Just note that the color may bleed through the muffin batter.
The Crafted Sparrow https://www.thecraftedsparrow.com/
Looking for more great recipes to try? Be sure to check out these Coconut & Pecan Oatmeal Cookies, they are so good.
Coconut & Pecan Oatmeal Cookies