One Bowl Banana Blueberry Oatmeal Muffins
These moist and fluffy vegan banana blueberry oatmeal muffins are super easy to make and come together in one bowl. They're gluten-free, whole-grain, and oil-free, too!
Servings: 6 muffins
Calories: 145kcal
Equipment
Ingredients
Wet Ingredients
- 1 large or 2 small bananas peeled
- ¼ cup coconut sugar
- 2 Tablespoons unsweetened plant milk almond, soy, or oat milk work well
- 1 Tablespoon ground flax seeds
- ½ Tablespoon molasses
- ½ teaspoon vanilla extract
Dry Ingredients
- ½ cup rolled oats
- ½ cup oat flour
- 2 Tablespoons almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-Ins
- ½ cup frozen blueberries rinsed (see instructions)
Topping (optional)
- 2 Tablespoons frozen blueberries
- ½ Tablespoon rolled oats
- 1 teaspoon coconut sugar
Instructions
- Preheat your oven to 425°F and line 6 muffin cups with papers.
- Use a fork to mash your banana(s) in a large mixing bowl. Add the coconut sugar, plant milk, ground flax seeds, molasses, and vanilla extract. Stir until the mixture is incorporated.
- Measure the oats, oat flour, almond flour, baking soda, and salt into the bowl of wet ingredients in the order listed. Mix the batter well and set it aside.
- Rinse the blueberries. If using frozen berries, put them in a mesh strainer and rinse them under cold water for about 10 seconds. (This helps prevent the color from bleeding into your muffin batter and possibly turning green when the blueberry juice reacts with the baking soda.) Drain the berries well and tap the strainer on the side of the sink to remove excess water.
- Add the blueberries to your batter and gently fold them in.
- Scoop a slightly rounded ¼ cup into each lined muffin cup to fill it about ¾ full.
- Sprinkle the tops with additional blueberries (no need to rinse these), oats, and coconut sugar, if using.
- Bake the muffins for 5 minutes at 425°F. (This helps them rise nice and high so they’re light and fluffy.)
- After 5 minutes, lower the heat to 350°F and bake the muffins for an additional 22-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the muffin tin for 5 minutes before removing them from the tin and placing them on a wire rack to cool completely.
Notes
If using fresh blueberries instead of frozen, reduce the baking time at 350°F by 5 minutes.
Storage: Store the cooled muffins in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.
Freezing muffins: These muffins can be frozen. To do this, let them cool completely and place them on a small baking sheet. Put the baking sheet in the freezer just until the muffins are frozen solid. Place the frozen muffins in a freezer bag and remove as much air as possible before closing the bag. You can also use a vacuum sealer (I love mine!). (Make sure the muffins are frozen TOTALLY solid before using a vacuum sealer or it will smoosh them!)
To thaw muffins, you can either thaw them in the refrigerator overnight or on the counter for 1-3 hours (still sealed in the bag).
Reheating muffins: Frozen muffins can be reheated in a muffin tin in a preheated 350°F oven for 15-20 minutes, allowing muffins to cool in the pan for a few minutes before handling them. Thawed muffins can be reheated in a muffin tin in a preheated 350°F oven for 5-10 minutes, allowing muffins to cool in the pan for a few minutes before handling them. Thawed muffins can also be reheated in the microwave in 10 second increments. These muffins can get a bit crumbly after they’re reheated, but they’re still delicious.
Nutrition information was calculated using almond milk and includes all the optional toppings.
Nutrition
Calories: 145kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 213mg | Potassium: 181mg | Fiber: 3g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg