Healthy Blueberry Banana Muffins

Amanda Cooks & Styles

My easy and delicious homemade blueberry banana muffins are made with only real clean ingredients. No refined white flours or sugars! These muffins are gluten-free.

5 from 32 votes

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Prep Time 15

Cook Time 24

Total Time 40

Course Breakfast

Cuisine American

Servings muffins

Ingredients

1 cup Rolled Oats (gluten free + organic)
½ cup Almond Milk or milk of your choice
1 ½ cups Almond Flour or gluten-free flour**see notes
1 teaspoon Baking Soda
1 teaspoon Baking Powder
¼ cup Butter melted
2 Eggs
¼ cup Pure Maple Syrup or Raw Honey
2 Bananas peeled + mashed
1 cup Blueberries fresh or frozen
1 tsp Vanilla Extract
1 teaspoon Ground Cinnamon
½ tsp Salt

Instructions

Preheat oven to 375 degrees.
Line a standard muffin pan with paper muffin liners.
In a large mixing bowl, add oats and milk. Let sit for about 10 minutes until the oats soften.
Add mashed banana, maple syrup, melted butter, and vanilla extract to the oats and mix until well combined. Add eggs and mix until combined.
In a separate bowl, whisk almond flour, cinnamon, salt, baking soda and baking powder.
Add dry ingredients to the wet and mix until fully combined. Fold blueberries into the mixture.
Fill muffin cups up about ¾ of the way full. Bake in preheated oven for 22-24 minutes until tops are golden. A toothpick or knife should run through the muffin and comes out clean.
Remove muffins from the oven and let cool on a cooling rack. Enjoy!

Notes

**If you aren't gluten free, feel free to use regular all-purpose flour.

How to store homemade muffins:

Store homemade muffins in a storage bag or sealed container on the counter for up to 2-3 days.

You can also store these muffins in the fridge for up to a week and in the freezer for up to a month.

Nutrition

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