Healthyyummyblueberrybananaoatmealmuffins Recipes

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THE ULTIMATE HEALTHY BLUEBERRY OATMEAL MUFFINS



The Ultimate Healthy Blueberry Oatmeal Muffins image

These muffins are supremely moist and tender, and they're the perfect combination of hearty oats, cozy cinnamon, and sweet juicy blueberries! They're great for quick grab-and-go breakfasts or snacks, and they freeze really well, too. Leftover muffins will keep for at least one week if stored in an airtight container in the refrigerator.

Yield 12 muffins

Number Of Ingredients 13

¾ cup (75g) instant oats (gluten-free if necessary and measured like this)
½ cup (120g) plain nonfat Greek yogurt
1 cup + 2 tbsp (270mL) nonfat milk, divided
2 tsp vanilla extract
2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
2 tsp ground cinnamon
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites, room temperature
1 ½ tsp vanilla stevia
1 ½ cups (210g) fresh blueberries

Steps:

  • Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
  • In a medium bowl, stir together the oats, Greek yogurt 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and vanilla stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
  • Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

  • Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  • Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

VEGAN BLUEBERRY AND BANANA OATMEAL MUFFINS



Vegan Blueberry and Banana Oatmeal Muffins image

Oatmeal muffins for a quick vegan snack!

Provided by Salvatore Tuozzola

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups almond milk
1 medium ripe banana, mashed
2 teaspoons vanilla extract
3 cups rolled oats
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
2 cups blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk almond milk, mashed banana, and vanilla extract together in a large mixing bowl until smooth. Add oats, brown sugar, cinnamon, baking powder, and sea salt; mix until well combined. Fold in blueberries. Fill the prepared muffin cups evenly with batter.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 25.8 g, Fat 1.9 g, Fiber 3.2 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 143.5 mg, Sugar 9.6 g

HEALTHY YUMMY BLUEBERRY BANANA OATMEAL MUFFINS



Healthy Yummy Blueberry Banana Oatmeal Muffins image

I created these because I looked all over for a recipe for blueberry banana muffins that were actually healthy. Many had claimed to be this but if you looked at the nutrients for it, they were horrible.

Provided by Amandarenee31

Categories     Breakfast

Time 35m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 8

4 medium ripe bananas (or 3 large bananas)
1 1/4 cups rice syrup (or honey, substituted for 1 cup sugar)
1/2 cup pureed carrot (substituted for 1/4 cup veg. oil)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup whole wheat flour (substituted for 2 1/2 cups white flour)
1 cup oats
1 cup fresh blueberries (or frozen)

Steps:

  • Preheat oven to 350 degrees F and grease or line a muffin pan.
  • In a medium bowl, mash bananas with rice syrup, pureed carrot, vanilla and mix well.
  • In a small bowl, combine baking soda, flour, and oats. Add to banana mixture and stir by hand until throughly combined. Fold in the blueberries.
  • Pour batter into muffin pan and bake for 25 minutes or until toothpick inserted in middle comes out clean.

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