Blueberry Banana Oat Muffins

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A large container of blueberries happened to be on sale at the grocery store and they were just too tempting to pass up. I'm not a fan of plain blueberries on their own, but I absolutely love baking with them in the summer. I had nothing planned when I picked them up, but some bananas also caught my eye at the store and I figured there had to be a good combination of these two ingredients somewhere out there.

As I was putting away groceries in the pantry, my eyes fell on the bag of rolled oats sitting all alone in the back of the pantry. It had been quite some time since I had used oats in anything and I immediately knew I wanted to make an oat muffin with blueberries and bananas.



Blueberry Banana Oat Muffins
Adapted from: All Recipes
Servings: 12
Printer Friendly

Ingredients:
    • 1 cup whole wheat flour
    • 1 cup all purpose flour
    • 1 cup rolled oats
    • 1 tbsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. cinnamon 
    • 1/2 tsp. ground ginger
    • 3 ripe bananas, mashed
    • 1 egg
    • 1 cup brown sugar
    • 4 oz. unsweetened applesauce 
    • 1 tsp. vanilla extract
Directions:
1. Preheat the oven to 350. Line a muffin pan with liners.
2. In a large bowl, combine flours, oats, baking powder, baking sofa, cinnamon and ginger.
3. In a medium bowl, whisk bananas, egg, brown sugar, applesauce and vanilla until fully combined.
4. Stir the wet ingredients into the dry with a wooden spoon until combined, but lumpy.
5. Divide the batter into the muffin pan.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire rack to let cool completely.



I accidentally made these in a cupcake pan instead of a muffin pan which is why they are so short, but they turned out delicious all the same. 

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