Blueberry Banana Muffins

Blueberry Banana Muffins

As an ambitious girl with a busy schedule and a passion for eating a balanced diet, I am always looking for ways to make recipes healthier and more efficient.  On top of being absolutely scrumptious, these blueberry banana muffins accomplish both of those things.

By cutting down on oil and replacing it with Greek yogurt, fat and calories are reduced, and protein is increased.  Using rolled oats instead of all-purpose flour also makes these a bit healthier than your typical muffin by incorporating whole grains.  It also means they are gluten-free!

Plus, mixing the batter in a blender cuts down preparation time.  It literally takes less than 2 minutes once all the ingredients are out!  Not to mention, this method is less messy.  If your anything like me, the worst part of baking is washing dishes afterward… the fewer bowls and utensils, the better!

Besides being super quick and easy, these blueberry banana muffins are extremely moist and delicious.  Enjoy on them on their own or top with whipped peanut butter berry spread for a sweet and nutty twist.  Good luck eating just one!

 

AuthorLeah ClapperCategory, , , , DifficultyBeginner

Yields12 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients

Muffins
 2 cups rolled oats
 1 tsp baking soda
 ½ tsp cinnamon
 ½ tsp salt
 ¼ cup granulated sugar
 ¼ cup brown sugar
 1 cup mashed bananas (about 3 bananas)
 2 large eggs
 ¼ cup vanilla Greek yogurt*
 ¼ cup vegetable oil
 2 tsp vanilla extract
 1 cup blueberries
Peanut Butter and Berry Spread
 ¼ cup berries
 2 tbsp peanut butter
 2 oz cream cheese
 1 tbsp honey

Directions

Muffins
1

Preheat oven to 350 degrees Fahrenheit.

2

Combine rolled oats, baking soda, cinnamon, and salt in a blender. Blend until oats become a flour.

3

Add granulated sugar, brown sugar, mashed bananas, eggs, Greek yogurt, vegetable oil, and vanilla extract. Blend until smooth.

4

Stir in blueberries.

5

Line a standard muffin pan with cupcake liners. Divide batter evenly between cups, filling each about 2/3 full.

6

Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.

Peanut Butter Berry Spread
7

Puree berries in a blender or food processor. If using frozen berries, let them thaw (or heat them in the microwave) first.

8

Transfer berries to a mixing bowl. Add remaining ingredients and beat well. Refrigerate until use.

Ingredients

Muffins
 2 cups rolled oats
 1 tsp baking soda
 ½ tsp cinnamon
 ½ tsp salt
 ¼ cup granulated sugar
 ¼ cup brown sugar
 1 cup mashed bananas (about 3 bananas)
 2 large eggs
 ¼ cup vanilla Greek yogurt*
 ¼ cup vegetable oil
 2 tsp vanilla extract
 1 cup blueberries
Peanut Butter and Berry Spread
 ¼ cup berries
 2 tbsp peanut butter
 2 oz cream cheese
 1 tbsp honey

Directions

Muffins
1

Preheat oven to 350 degrees Fahrenheit.

2

Combine rolled oats, baking soda, cinnamon, and salt in a blender. Blend until oats become a flour.

3

Add granulated sugar, brown sugar, mashed bananas, eggs, Greek yogurt, vegetable oil, and vanilla extract. Blend until smooth.

4

Stir in blueberries.

5

Line a standard muffin pan with cupcake liners. Divide batter evenly between cups, filling each about 2/3 full.

6

Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.

Peanut Butter Berry Spread
7

Puree berries in a blender or food processor. If using frozen berries, let them thaw (or heat them in the microwave) first.

8

Transfer berries to a mixing bowl. Add remaining ingredients and beat well. Refrigerate until use.

Blueberry Banana Muffins

*It substituting vanilla Greek yogurt with plain Greek yogurt, add 1 tbsp granulated sugar and an extra 1/4 tsp vanilla extract



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