Blueberry Banana Oatmeal Muffins
These banana blueberry oatmeal muffins are a great, mess-free way to get a great serving of oats in during a busy morning! They’re perfect for batch baking, freezing, and reheating!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 20 oat muffins
- 1 large very ripe banana
- ⅓ cup milk
- 1 egg
- ¼ tsp vanilla extract
- ¼ tsp cinnamon
- 1 cup old fashioned rolled oats
- ½ cup berries
Preheat the oven to 350 degrees F (180 degrees C).
Blend the banana, milk, egg, vanilla, and cinnamon until smooth, and pour this mixture into a bowl.
Add in the oats and stir until combined.
Fold in the blueberries, or your berry of choice.
Spoon in a tablespoon of batter into a mini muffin pan. Bake at 350 degrees for 15-18 minutes, or until cooked through.
- This recipe makes 20 mini oat bites. You may make regular-sized oat bites by adding a few more minutes to the total bake time.
- I like to use a silicone muffin pan to bake these oat bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
- Use a very ripe banana with several brown spots. The riper the banana, the sweeter the oat bites. Add in a little bit of maple syrup if you prefer a sweeter oat bite.
- I love using this nutribullet blender to blend the ingredients into a smooth batter!
Calories: 28.41kcal | Carbohydrates: 4.8g | Protein: 1.02g | Fat: 0.65g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.16g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 8.59mg | Sodium: 5.22mg | Potassium: 46.46mg | Fiber: 0.68g | Sugar: 1.31g | Vitamin A: 24.1IU | Vitamin C: 0.61mg | Calcium: 8.79mg | Iron: 0.24mg