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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These muffins are a delightful blend of ripe bananas and juicy blueberries, creating a moist and flavorful treat. The use of oat flour and Greek yoghurt adds a wholesome touch, while the hint of cinnamon provides a warm aroma. Perfectly golden and slightly sweet, these muffins are a great way to enjoy a healthy snack or breakfast option.
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Preheat oven to 180°C.
Line or lightly grease a muffin tray.
Whisk mashed banana, eggs, Greek yoghurt, liquid sweetener, vanilla extract, and olive oil in a bowl.
Fold in oat flour, cinnamon, baking powder, baking soda, and salt.
Gently fold through blueberries.
Divide batter into muffin tray.
Bake for 18-22 minutes until golden and a skewer comes out mostly clean.
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Use very ripe bananas for sweetness.
Don’t overmix once flour goes in.
Let batter sit 5 minutes before baking.
Frozen blueberries also work great. Rinse and dry them or toss in a little oat flour before adding to the batter.
Can I use frozen blueberries?
Yes, frozen blueberries work great. Rinse them in a strainer first and dry or toss them in a little oat flour before adding to the batter.
What can I substitute for oat flour?
You can substitute oat flour with almond flour or other alternative flours.
How do I know when the muffins are done?
Bake until the muffins are golden and a skewer inserted comes out mostly clean.
Can I use a different sweetener?
Yes, sugar-free maple syrup or other liquid sweeteners can be used.
Why should I let the batter sit before baking?
Letting the batter sit helps improve the texture of the muffins.
