Ingredients
Scale
- 1 ½ cups of oat flour (or whole wheat flour) – for a wholesome base
- 1 teaspoon of baking powder – to ensure fluffy muffins
- ½ teaspoon of baking soda – for rise and lightness
- ¼ teaspoon of salt – to enhance flavors
- 2 ripe bananas, mashed – natural sweetness and moisture
- ¾ cup of Greek yogurt – for creamy texture and added protein
- 2 large eggs – binding and protein source
- ¼ cup of honey or maple syrup – optional for extra sweetness
- 1 teaspoon of vanilla extract – for depth of flavor
- 1 cup of fresh blueberries – the star ingredient
- ¼ cup of chopped nuts (optional) – for crunch and healthy fats
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- Combine dry ingredients: In a large bowl, whisk together oat flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, mash bananas until smooth. Add Greek yogurt, eggs, honey or maple syrup, and vanilla. Whisk until combined.
- Combine wet and dry: Pour wet mixture into dry ingredients and stir gently until just combined.
- Fold in blueberries and nuts: Carefully fold in blueberries and chopped nuts if using.
- Spoon batter into muffin tin: Fill about ¾ full. Bake for 20-25 minutes until golden and a toothpick comes out clean.
Notes
- Can substitute Greek yogurt with dairy-free alternatives like coconut or almond yogurt.
- Use frozen blueberries—thaw and drain excess moisture before adding.
- Add cinnamon or nutmeg for extra flavor.
- Extra nuts or chocolate chips can be added for variety.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg