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Blueberry Muffins

average rating is 4 out of 5

Prep Time:

10 Minutes

Cook Time:

35 Minutes


12 Servings



1 ½ cups mashed ripe banana or 3 large very ripe bananas

2 large eggs

2 cups rolled oats, plus more for topping

¼ cup neutral oil (sunflower, vegetable or grapeseed)**

¼ cup pure maple syrup

1 tablespoon pure vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 ½ teaspoons cinnamon

¼ teaspoon kosher salt

1 heaping cup blueberries

Turbinado sugar, for garnish (optional)


Photo and recipe are courtesy of A Couple Cooks.

Cooking Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Mash the bananas. Place the bananas, eggs, oats, oil, maple syrup, vanilla, baking soda, baking powder, cinnamon and kosher salt in a blender. Blend everything on high for a minute or two until a smooth batter forms.

  3. Add the blueberries to the blender; gently stir until combined.

  4. Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups. To see more blueberries on the tops of the muffins, we pressed a few extras into the tops of the muffins. Sprinkle the tops with turbinado sugar (or extra oats and gently press them down).

  5. Bake for about 30 to 35 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for about 1 week, or frozen for up to three months.

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