BOB Muffins

Banana Oatmeal Blueberry muffins

From Big D



  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 2 eggs
  • 2 ripened bananas, mashed
  • 1/2 cup Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1 cup whole wheat flour
  • 2 cups old fashioned oats
  • 1.5 cups fresh blueberries or other berry, see notes about using frozen
  • Turbinado sugar if desired, for topping muffins


  1. Add coconut oil and honey to large mixing bowl. If coconut oil is solid, microwave for 15 seconds.
  2. Cream together with a mixer on high speed.
  3. Add eggs and Greek yogurt. Mix together until combined.
  4. Add the 2 mashed bananas, vanilla, cinnamon, nutmeg, baking powder, baking soda and salt. Mix until well combined.
  5. Add flour and oats. Mix until just combined.
  6. Fold berries into mix.
  7. Line a 12-cup muffin pan with liners; fill each cup evenly with batter.
  8. Sprinkle the tops of each muffin with turbinado sugar (optional).
  9. Bake at 375 degrees F for 20-25 minutes, or until toothpick inserted into center comes out clean.


  • Storage: These muffins can be kept at room temperature in an airtight container for 5 days. They can be frozen in an airtight container or bag for up to 3 months.
  • Not a fan of coconut oil? Extra-virgin olive oil can be used instead. Substitute the same amount.
  • Honey Substitute: You can also use brown or white sugar, or maple syrup, instead of honey.
  • You can use frozen berries for this, but dust them in whole wheat flour before adding to mix.
  • For gluten-free, you can use a gluten-free flour mix substituted with a 1:1 ratio.
  • For a dairy-free version, use your favorite dairy-free yogurt or sour cream.

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