Ingredients
Method
- If you want an extra soft texture, soak the oats in the milk for about 10 minutes while you prepare the other ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mash the bananas until smooth. Add the honey (or maple syrup), soaked oats and milk mixture, melted coconut oil, egg, and vanilla extract. Whisk until everything is well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined — don’t overmix.
- Fold in the blueberries carefully, trying not to crush them. If you’re using frozen berries, toss them with a tablespoon of flour first
- Divide the batter evenly among 12 muffin cups, filling each about ¾ full. You can sprinkle a few oats or blueberries on top for that beautiful bakery-style look.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
Notes
This recipe is easy to adapt. Once you master the base, you can experiment with new flavors every time.
- Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest to the batter.
- Nutty Crunch: Fold in chopped walnuts or pecans for texture.
- Protein Boost: Stir in a scoop of vanilla protein powder (add 1–2 tablespoons more milk if needed).
- Chocolate Lovers: Add a handful of dark chocolate chips — blueberries and chocolate are a dreamy combo.