How To Make Banana Blueberry Oatmeal Muffins Video
Get the full recipe and nutritional information at:
Freshly baked Banana Blueberry Oatmeal Muffins are the perfect healthy way to start your day. Bursting with sweet, juicy blueberries and packed with 100% whole grain oatmeal goodness, these are the best homemade blueberry banana muffins!
One bowl, simple ingredients, and super quick to whip up! Incredibly moist and oh-so-delicious!
If you’ve been looking for a healthy muffin with oats, this is the recipe for you! Sweet, berry-filled muffins made with oat flour that are naturally gluten-free and dairy-free. These muffins are easily made vegan and are the perfect whole grain treat to incorporate into your diet. This is the ultimate healthy muffin!
WHY YOU’LL LOVE THIS RECIPE
Enjoy delicious bakery-style muffins from the comfort of your own home.
These oat muffins are healthy, full of 100% whole grain goodness, and have no refined sugars.
This is a quick and easy recipe that comes together in under 30 minutes. No need to break out the stand mixer!
A delicious clean eating breakfast muffin that the whole family will love.
Great for picky eaters! Toddlers may not enjoy the consistency of a bowl of oatmeal. These muffins are airy, sweet, and the perfect treat for your little one who is just learning to feed themselves.
The perfect alternative to banana bread when you need to use up those overripe bananas.
INGREDIENTS
Blueberries – Fresh or Frozen
Very Ripe Bananas – Overripe bananas are sweeter and moister
Oat Flour – Make your own or buy store-bought oat flour.
Coconut Oil – Butter or olive oil can be used
Eggs– For a vegan recipe, use two flax or chia eggs
Baking Powder– For fluffy banana bread, it’s best to use fresh baking powder.
Pure Vanilla Extract– Vanilla is optional but recommended.
Maple Syrup
Salt
RECIPE INSTRUCTIONS
Preheat your oven to 375 degrees Fahrenheit
Prepare a muffin tin with muffin liners. These muffins are super moist from the blueberries, and they are likely to stick to your muffin pan without liners.
Mash your bananas with a fork or potato masher in a medium-sized bowl
Stir in melted coconut oil, eggs, maple syrup, and vanilla
Add dry ingredients to the wet mixture and stir until the banana bread batter is mixed and the oat flour is just incorporated. Do not over mix.
Stir in blueberries being careful not to over mix the batter.
Bake at 375 degrees Fahrenheit for 15-20 minutes or until a toothpick comes out clean when testing for doneness.
If you want light, fluffy, airy muffins, it is incredibly important to not over-mix your batter. Only mix until the flour and blueberries are incorporated and you’ll be rewarded with bakery-style muffins with a crispy exterior and tender, moist crumb on the inside.
SUBSTITUTIONS
Vegan – For vegan muffins use two flax or chia eggs. The bread will be a bit denser and not as fluffy.
Low-Fat – use 4 egg whites in place of the 2 whole eggs.
Gluten-Free – Oats are naturally gluten-free yet sometimes processed in a facility that processes other grains containing gluten. Look for a certified gluten-free label when buying oats to ensure they are truly GF.
Nut-Free – Use butter or olive oil.
Maple Syrup- Honey can be used as a 1:1 replacement.
Coconut Oil – Butter or olive oil can be substituted.
WHY IS OAT FLOUR SO POPULAR IN BAKING?
Using oat flour for baking has quickly become one of my favorite ways to bake. It’s naturally gluten-free, 100% whole grain, and has many health benefits. To learn more about the health benefits of oatmeal, here’s a great article from NCBI.
Baking with oat flour creates a more delicate, light, and fluffy baked good compared to other gluten-free flours. It’s also a great alternative for anyone who has both gluten-free and nut-free dietary restrictions.
IS IT EASY TO MAKE HOMEMADE OAT FLOUR?
Making your oat flour is incredibly easy. Old-fashioned rolled oats are added to a blender or food processor and ground to a flour-like texture, and it comes together very quickly.
Oat flour is found in most grocery stores, but I usually just make my own. I have noticed that store-bought oat flour is more of a super-fine flour-like consistency. Homemade oat flour doesn’t seem to get quite as powdery, but it also hasn’t affected the result. All of my baked goods with homemade oat flour are super moist and delicious!
#oatflourrecipes #healthymuffins #oatmealmuffins #glutenfreebaking #wholegrain #blueberrymuffins #bananabread #toddler recipes #dairyfreerecipes #oatflour #oats #madefromscratch #eatrealfood #cleanfoodrecipes #healthybreakfast
Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
The BEST healthy peanut butter banana muffins that are packed with protein and peanut butter flavor. These gluten free peanut butter banana muffins are naturally sweetened with pure maple syrup, dairy free and a great on-the-go healthy breakfast or snack. Try them with mini chocolate chips!
RECIPE: ambitiouskitchen.com/healthy-peanut-butter-banana-muffins-dairy-free-gluten-free
Easy Blueberry Muffins with Streusel Topping | Chichabon
Recipe for easy blueberry muffins with streusel topping. Best homemade version I've made of the blueberry muffins at Starbucks.
#Chichabon #BlueberryMuffins #Streusel
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Ingredients (makes 12 muffins):
Streusel
97g All-purpose flour
50g Sugar
1 tsp Lemon zest
4 tbsp Melted butter
Muffin batter
325g All-purpose flour
198g Sugar
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
250mL Milk
2 large Eggs
3 tbsp Melted butter
59mL Oil
1 tsp Vanilla extract
2 cups Fresh blueberries
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Blueberry Muffins with only 8 ingredients
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⭐️ Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.
⭐️ Ingredients
WET INGREDIENTS
1 teaspoon (3 grams) grated lemon zest
1 cup (240 grams) non-dairy milk any
¾ cup (150 grams) sugar
¼ cup (60 grams) neutral vegetable oil like avocado oil or canola oil
1 tablespoon (15 grams) vanilla extract
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
⅛ teaspoon salt
2 cups (300 grams) blueberries fresh or frozen
1½ tablespoon (12 grams) cornstarch
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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JUMBO MUFFIN PAN:
BAKING CUPS:
APRON:
BOOS BLOCK CUTTING BOARD:
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MICROPLANE:
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MY FAV STAINLESS BOWL:
CAKE TESTER:
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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Banana Blueberry Oat Crumb Muffins
Muffins made with mashed ripe bananas and whole blueberries with a crunchy sugary oat crumb topping.
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