Breakfast. It can get so mundane. Eggs, eggs, eggs are what tend to take place in my house on rushed mornings so I am always looking for fast, simple, healthy solutions to switch things up a bit. And these muffins are a favorite way to do that around here.
They taste as delicious as any bakery-fresh muffin, but the ingredient profile dominates those found in any market or bakery. They are full of vitamins and nutrients and my kids absolutely adore them. So I find it only necessary to pass the recipe on to you all. They are a morning game-changer!
These muffins are fantastic for freezing and pulling out of the freezer for quick, on-the-go breakfasts and wonderful for packing into lunches, too. I take them out of the freezer the night before for breakfast and sometimes warm them in the oven the next morning if I have time. And even if I don’t warm them they are still divine. For lunches…pack them frozen…they will be perfectly ready-to-eat by the time your kiddos open up their lunch boxes.
I hope you and your kiddos enjoy these, guys…there’s nothing better than nutrient-rich foods that our littles love starting their days with! xo
Perfectly Healthful Blueberry Banana Muffins
Note: If you do not have oat flour on hand, it’s very simple to make your own: just place rolled or old fashioned oats (gluten free for a GF version) in a food processor or blender and process until it becomes a fine, flour-like texture. To ensure these muffins are gluten free, be sure to use gluten free oats. If gluten is not a concern, regular old fashioned or rolled oats are completely okay.
1 1/4 Cups Oat Flour
1/2 Cup Almond Meal or Almond Flour
1 1/4 Teaspoons Baking Soda
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Mashed Ripe Bananas, about 3-4 bananas
6 Tablespoons Butter, melted and slightly cooled
1/4 Cup Pure Maple Syrup
2 Large Eggs
1 1/2 Teaspoons Pure Vanilla Extract
1 Cup Blueberries
Preheat oven to 350 and line a 12-count muffin pan with liners. Place the oat flour, almond meal, baking soda, nutmeg and salt in a medium bowl and whisk to combine.
In a large bowl, whisk the bananas, butter, maple syrup, eggs and vanilla together until well-combined. Pour the dry ingredients into the banana mixture and stir gently until all ingredients are just incorporated. Gently fold in the blueberries. Divide the batter among muffin pan and fill each one about 3/4 full (you may have a tiny bit of batter leftover). Bake for 20-25 minutes or until toothpick comes out clean. Makes 12 muffins.