Deliciously Healthy Blueberry-Banana Muffins

Deliciously Healthy Blueberry-Banana Muffins | Twin Cities Moms Blog

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!

Deliciously Healthy Blueberry-Banana Muffins | Twin Cities Moms Blog

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.

Deliciously Healthy Blueberry-Banana Muffins | Twin Cities Moms Blog

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.

Hi friends, it’s Melissa here! Wife to one pretty stinking great guy and mama to three kids that bring me more joy, love and caffeine cravings than I knew was humanly possible! I love a good workout, broken in clothes and Autumn. But being in the kitchen with my kiddos trumps it all; creating, exploring and getting messy. I believe there is an infinite amount of value in sharing a meal around the table with the people we love, and I hope I can keep that a constant in our home forever. Most of the time you can find me blogging over at, and I’m thrilled to be back here connecting with all of you at TCMB!


  1. May sound like a silly question…what is oat flour? Is this something I should purchase or make myself?

    Also, do you think I could use the same amount of melted coconut oil in place of the butter or stick to the butter?


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