Description
A delicious health-conscious breakfast made with oats, bananas, and blueberries, perfect for busy mornings or as a snack.
Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mashed bananas (from 2–3 ripe bananas)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup honey (or maple syrup)
- 2/3 cup unsweetened almond milk (or milk of your choice)
- 1 1/2 cups fresh blueberries (or frozen, do not thaw)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin or line with paper muffin liners.
- Thoroughly mash the ripe bananas in a medium bowl until mostly smooth with a few small lumps.
- In a large mixing bowl, whisk together oats, baking powder, cinnamon, and salt.
- In the bowl with mashed bananas, add almond milk, egg, honey (or maple syrup), and vanilla extract; whisk until combined.
- Pour the wet mixture into the dry ingredients; mix gently until just combined. Let sit for 5 minutes.
- Fold in the blueberries gently.
- Evenly distribute the batter into prepared muffin cups, filling almost to the brim.
- Bake for 25-30 minutes until edges are lightly golden and centers are set. A toothpick inserted should come out mostly clean.
- Cool in the muffin tin for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
Store airtight in the refrigerator for 3-4 days or freeze for up to 2 months. Perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg
Keywords: oatmeal, breakfast, healthy, meal prep, vegan, snacks