No one can resist the simple but inviting pleasures of freshly-baked muffins for breakfast and these blueberry banana oat muffins are no different, especially when served still-warm from the oven!
With Jr now showing an interest in all that we eat, I’ve been increasingly steering towards toddler-friendly recipes which are innately healthy but delicious enough for us to share too. Baked with gluten-free oat flour and naturally sweetened with bananas and raw (or coconut) sugar, these blueberry muffins hit the spot for the entire family – setting a rather steadying start to our day! Softly speckled with juicy plops of tart blueberries, they are just as delicious when served later in the day with a cup of hot coffee.
Key Ingredients For Making These Blueberry Banana Oat Muffins
- Oat flour: I use oat flour rather than all-purpose flour to bake these muffins. Not only are oats naturally gluten-free, they are also great for ading a healthy boost of fibre and protein. You can easily make oat flour at home by grinding old fashioned rolled oats in a blender/ mixie until it is of a finely-ground flour-like consistency. Please see the recipe notes to substitute all-purpose flour instead.
- Baking powder: This is our main leavening agent.
- Salt: As always, salt enhances the flavours of this recipe.
- Raw sugar or coconut sugar: This is a personal choice. I prefer using minimally-processed sugars which are low on the glycemic index and make for a healthier choice (particularly important as Jr loves eating these muffins as much as we do at home!). However, you can use any granulated sweetener of your choice – jaggery, brown sugar or even caster sugar. Just be sure to give your sugar a quick blitz in the blender if required so that it has a super-fine (not powdered) consistency, similar to the texture of caster sugar.
- Mashed bananas: Use overripe bananas to add natural sweetness to this recipe. The addition of bananas also makes it easier to swap out the egg without compromising on the structure of these blueberry oat muffins.
- Egg: A whisked egg is what adds structure and rich flavour to these muffins. However, you can easily substitute it with some milk and lemon juice (see recipe notes below for the exact substitution).
- Coconut oil: Oil is generally superior to butter in ensuring that cakes and muffins stay moist and tender for longer. I’ve used unrefined coconut oil as it’s a good fat ; however, you can use another neutral-tasting oil (avocado oil/ refined oil etc.) if you’d prefer.
- Vanilla: You can never taste it, but you can always detect its absence! A good quality vanilla extract always serves to enhance all the other flavours of a recipe.
- Frozen blueberries: I love the soft and jammy texture imparted by frozen blueberries when they thaw during the baking process. If you don’t want the blueberries to sink to the bottom of the muffin while baking, be sure to lightly toss them in a bit of flour/ cornflour beforehand (although do bear in mind, that by doing so – the recipe will no longer be gluten-free).
Blueberry Banana Oat Muffins
- 1¼ cup oat flour (see recipe notes for how to make oat flour)
- 1 tsp baking powder
- ½ tsp sea salt
- ¼ cup raw/ coconut sugar (alternatively use granulated sweetener of choice)
- 1 egg (for eggless muffins, use 3 tbsp milk/ plant-based mylk + 1 tsp lemon juice)
- ½ cup mashed bananas (2 bananas)
- ¼ cup coconut oil (alternatively, use refined oil)
- ½ tsp vanilla extract
- 1 cup frozen blueberries (+ 1 tsp cornflour for coating)
- Pre-heat the oven to 180°C
- Line a muffin pan with cupcake/ muffin liners, greasing well. Alternatively, use silicone muffin moulds if you have them.
- Whisk together all the dry ingredients in a mixing bowl (oat flour, baking powder, salt and sugar).
- Add the egg to the mashed banana and whisk until well-mixed. Then mix in the coconut oil and vanilla extract.
- Add the wet mixture to the dry ingredients and gently stir in to combine until you have a smooth batter.
- Toss the blueberries in a bit of cornflour, then fold the coated blueberries gently into the batter.
- Pour the batter into the muffin moulds and press some more blueberries on top.
- Bake these muffins for 18-20 minutes until the tops are golden and a toothpick inserted in the centre comes out clean with a few moist crumbs attached. Don't overbake these muffins if you want a soft texture!
- Let the muffins cool down completely before serving!
- Make your own oat flour at home by grinding old fashioned rolled oats until they are of a fine flour-like consistency.
- Flour: You can substitute the oat flour in this recipe with 1 cup of all-purpose flour instead.
- Sweetener: You can use any granulated sweetener of choice (brown sugar/ jaggery / caster sugar etc); just be sure to give it a quick blitz in your blender/ mixer until it is of a fine (but not powdered) consistency, similar to the texture of caster sugar.
- Egg: You can substitute the egg in this recipe with 3 tbsp of milk/ plant-based mylk and 1 tsp of lemon juice.
- Oil: You can replace coconut oil with a neutral tasting oil if you’d prefer.
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SO delicious and such a simple recipe to make! All the family loved them and I’m looking forward to having them again for breakfast tomorrow xxx
These muffin came out fantastic!! I’m new to baking with oat flour so I was anxious to try this. I replaced the coconut sugar with unsweetened applesauce since I’m trying to keep my sugar intake down and they came out so moist.