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
- Add coconut oil and honey to large mixing bowl. If coconut oil is solid, microwave for 15 seconds.
- Cream together with a mixer on high speed.
- Add eggs and Greek yogurt. Mix together until combined.
- Add the 2 mashed bananas, vanilla, cinnamon, nutmeg, baking powder, baking soda and salt. Mix until well combined.
- Add flour and oats. Mix until just combined.
- Fold berries into mix.
- Line a 12-cup muffin pan with liners; fill each cup evenly with batter.
- Sprinkle the tops of each muffin with turbinado sugar (optional).
- 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.