Banana Blueberry Oat Muffins

Wholesome banana blueberry oat muffins made with honey, oats and buckwheat. A healthy snack or lunchbox option that’s easy to bake and freezer-friendly.

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Course: Breakfast, Healthy Baking, Snacks and Bites

Cuisine: dairy free, freezer friendly, gluten free, vegetarian

Prep Time: 20

Cook Time: 25

Resting Time: 10

Total Time: 55

Servings: muffins

Calories: 212kcal

Equipment

Blender for grinding oats into flour
Mixing bowl
Muffin tray

Ingredients

2 cups rolled oats or 1.75 cups pure oat flour
1/2 cup buckwheat flour
1/2 cup honey
75 g butter melted, cooled to room temperature (can sub coconut oil)
3 large bananas overripe (equalling just over a one cup, when mashed to a puree)
2 eggs
2 tsp baking powder
1 tsp ground cinnamon
2 tsp vanilla extract
Pinch salt
1.5 cups frozen blueberries
1 tablespoon cornflour

Instructions

Preheat the oven to 160C and line a 12 cup capacity muffin tin with liners or baking paper.
Using a blender or food processor, blitz the oats into a flour.
Combine oat flour, buckwheat flour, baking powder, cinnamon and salt in a large mixing bowl, set aside.
Peel and mash the bananas into a puree, it’s okay if a few small lumps remain! Once mashed, add in the eggs, honey, melted butter and vanilla extract.
Combine the wet ingredients and the dry ingredients to form a smooth, thick batter.
In a separate bowl, toss the blueberries in the tablespoon of cornflour, then add the coated blueberries to the batter.
Divide the mixture evenly between the muffin cups. Bake for approximately 25 minutes or until the tops of the muffins are golden brown and just firm to the touch.
Enjoy warm right away, or store in an airtight container for up to three days. Leftover muffins can be frozen for up to three months.

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