Blueberry, Banana and Greek Yogurt Muffins
12
servings20
minutes25
minutes45
minutesHere’s a healthy snack that everyone will love! These blueberry, banana, and Greek yogurt muffins are perfect for your busy mornings or as an afternoon snack. They’re super soft thanks to the Greek yogurt and banana puree.
Ingredients
- Dry Ingredients
1 cup (85g) rolled oats (large-flake oats)*
2 cups (280g) all-purpose flour (or a mix of all-purpose and whole wheat flour)
2 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
- Wet Ingredients
2 ripe bananas
2 eggs
½ cup (125ml) neutral oil (avocado oil, vegetable oil, etc.)
½ cup (125ml) maple syrup
¼ cup (40g) brown sugar
¾ cup (150g) plain Greek yogurt
2 tsp (10ml) vanilla extract
2 cups (250g) frozen blueberries
- For garnish: Turbinado sugar (optional)
Instructions
- Preheat the oven to 400°F and position the rack in the middle.
- Prepare a 12-cup muffin tin by lining it with paper liners.
- In a food processor, grind 1 cup of oats into a fine flour-like texture.
- In a medium bowl, combine the ground oats, 2 cups of all-purpose flour, 2 tsp of baking powder, 1 tsp of ground cinnamon, and ½ tsp of salt.
- In a large bowl, mash 2 bananas with a fork until smooth.
- Add 2 eggs, ½ cup of neutral oil, and ½ cup of maple syrup, then whisk well. Stir in ¼ cup of brown sugar, ¾ cup of plain Greek yogurt, and 2 tsp of vanilla extract.
- Gently fold the dry ingredients into the wet ingredients.
- Add 1 ¾ cups of frozen blueberries and mix gently.
- Divide the batter evenly among the 12 muffin cups. Top with the remaining ¼ cup of blueberries and sprinkle with turbinado sugar, if desired.
- Bake for 23 to 27 minutes, checking doneness with a toothpick.
- Let the muffins rest for 5 minutes, then remove them from the tin. Transfer to a plate or a cooling rack and let cool completely.
Notes
- OATS VARIATION: Replace the rolled oats with ¾ cup of store-bought oat flour and skip step 3 of the recipe.
- BANANA VARIATION: Replace the bananas with 1 cup (minus 2 tablespoons) of store-bought applesauce.
Frequently Asked Questions
Can I use fresh blueberries instead of frozen ones?
Yes, fresh blueberries work great. However, be gentle when mixing them into the batter to avoid them breaking.
How should I store these muffins?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I freeze these muffins?
Absolutely! Place them in a freezer bag or an airtight container and freeze for up to 3 months. To enjoy, let them thaw at room temperature or gently reheat them in the microwave.
Can I substitute Greek yogurt with something else?
Yes, you can use regular plain yogurt or even a plant-based alternative like coconut yogurt. This may slightly change the texture, but the result will still be just as delicious.
What can I use instead of bananas?
You can use applesauce. Since it’s more liquid than banana puree, use 1 cup and remove 2 tablespoons.
