Blueberry Banana Oat Muffins Recipes

BLUEBERRY BANANA OAT MUFFINS

Blueberry Banana Oat Muffins image

My blueberry muffin recipe, that is gone before I turn around if left on the counter. My husband adores it, and can easily eat 4-5, bless his heart! I experimented with this for low fat in 1994, and have made it since.

Provided by Scandigirl

Categories Quick Breads

Time 40m

Yield 12 large muffins

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 cup oats
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup wheat germ
1/4 teaspoon salt
2 egg whites
2 cups bananas, mashed (or 5-6)
1/4 cup melted soft margarine
1 cup wild blueberries, fresh or frozen

Steps:

Spray 12 large muffin cups with Pam or use paper cups.
Combine first 7 dry ingredients in mixing bowl.
Mix well.
Beat egg whites, banana and melted margarine together until smooth.
Add banana mixture to dry ingredients.
Stir just until moistened.
Fold in blueberries.
Fill muffin cups almost full.
Bake at 375 degrees F for 20-25 minutes.

Nutrition Facts : Calories 195.5, Fat 5.2, SaturatedFat 0.9, Sodium 260, Carbohydrate 33.8, Fiber 2.9, Sugar 12.7, Protein 4.8

VEGAN BLUEBERRY AND BANANA OATMEAL MUFFINS

Vegan Blueberry and Banana Oatmeal Muffins image

Oatmeal muffins for a quick vegan snack!

Provided by Salvatore Tuozzola

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups almond milk
1 medium ripe banana, mashed
2 teaspoons vanilla extract
3 cups rolled oats
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
2 cups blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Whisk almond milk, mashed banana, and vanilla extract together in a large mixing bowl until smooth. Add oats, brown sugar, cinnamon, baking powder, and sea salt; mix until well combined. Fold in blueberries. Fill the prepared muffin cups evenly with batter.
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 25.8 g, Fat 1.9 g, Fiber 3.2 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 143.5 mg, Sugar 9.6 g

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