Banana-Blueberry Oat Muffins [RECIPE]
Good Morning Friends!
I hope your weekend has been a relaxing one. It’s Sunday morning, which for me, means I flick on a stand up comedy video, have a laugh, and then settle in to write. Last night I was curled up and suddenly thought of muffins. I don’t normally bake muffins, especially since I once heard muffins described as a “disguised slice of cake in the morning”. But last night, every cell in my body wanted to wake up this morning to a plate of blueberry muffins with my morning tea. So, that’s exactly what I did.
It was SO worth it. 🙂
This recipe by Julia from Plated Cravings is an absolute home run. I had fresh blueberries in the fridge and some ripe bananas screaming to be used up. It was the perfect combination. This muffin recipe cuts down on the sugar and gives a lovely chewy texture largely in thanks to the quick-cook oats in the batter. It was heavenly. These muffins are moist, flavorful, and gently sweet. They are 170 calories each so you don’t need to break your diet just to “have your morning cake and eat it too”. 😉 Trust me, you’re going to want to try this recipe.
So go ahead… bake up a batch and see for yourself. And head on over to Julia’s blog for more delicious recipes.
Serves: 1 dozen
- 3 large ripe bananas
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup unsalted butter melted
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup quick cooking oats
- 1 cup blueberries fresh or frozen
Preheat oven to 375°F and line a 12-count muffin pan with paper liners.
Mash bananas in a large mixing bowl.
Add sugar, egg, and vanilla extract and stir with a spatula until combined.
Add melted butter.
Combine flour, baking powder, baking soda, cinnamon, salt, and oats. Gently stir into wet ingredients. Don’t overmix!
Fold in blueberries.
Divide batter between 12 muffin cups.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.