THE WHOLESOME BANANA BLUEBERRY OAT MUFFINS

A naturally sweetened breakfast favourite - wholesome, delicious, and freezer-friendly!

Looking for a muffin recipe that's actually good for you? These banana blueberry oat muffins are my go-to for using up those spotty bananas on the counter! Made with 100% whole grains, naturally sweetened with honey, and packed with juicy blueberries - they're the kind of breakfast that makes you feel amazing.

I love making a double batch on Sunday and freezing them for those chaotic weekday mornings. Just pop one in the microwave for 30 seconds and you've got a warm, wholesome breakfast ready to go. No refined sugar, no white flour, just real ingredients that fuel your day!

A bit of education about the ingredients in these muffins:

Whole Wheat Flour - Unlike refined white flour, whole wheat keeps all the fibre, B vitamins, and minerals intact. It helps stabilize blood sugar and keeps you fuller longer.

Old-Fashioned Oats - A heart-healthy powerhouse! Rich in beta-glucan fibre that supports healthy cholesterol levels and provides sustained energy.

Bananas - Nature's sweetener! Packed with potassium, vitamin B6, and natural sugars that make these muffins perfectly sweet without refined sugar.

Blueberries - Antioxidant superstars! These little gems are loaded with vitamins C and K, and those gorgeous blue pigments contain powerful anti-inflammatory compounds.

Coconut Oil - Provides healthy medium-chain fatty acids that are easily metabolized for energy. Plus it keeps these muffins incredibly moist!

Greek Yogurt - Adds protein and creates a tender crumb while keeping the muffins light and fluffy.

Honey - Unprocessed natural sweetness with trace minerals and enzymes. So much better than refined sugar!

Naturally wholesome and nutrient-dense - These muffins are packed with everything your body loves for a nourishing breakfast!

You can also use olive oil - If you don't have coconut oil, extra virgin olive oil works beautifully and adds heart-healthy omega-3s!

CLEAN INGREDIENTS (Makes 12 Muffins)

(Choose organic when possible)

For the Muffins:

• 1/2 cup coconut oil (or extra virgin olive oil)

• 1/4 cup honey

• 2 large eggs

• 2 ripened bananas, mashed

• 1/2 cup Greek yogurt or sour cream

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• Pinch ground nutmeg

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt

• 1½ cups whole wheat flour (pastry flour is best)

• 1 cup old-fashioned oats

• 1½ cups fresh blueberries

For Topping:

• Turbinado sugar (optional, for a lovely crunch)

METHOD

Preparing Your Pan:

1. Preheat and prep - Heat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and set aside.

Creating the Perfect Batter:

1. Cream the oil and honey - Add coconut oil and honey to a large mixing bowl. If your coconut oil is solid, microwave for 15 seconds to soften. Beat together with a mixer on high speed until beautifully creamy and combined.

2. Add the protein - Mix in the eggs and Greek yogurt, beating on high until very well combined and smooth.

3. Bring in the flavour - Add your mashed bananas, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix until everything is wonderfully incorporated.

4. The crucial step - Add the flour and oats and stir until JUST combined. This is your secret to fluffy muffins! Overmixing develops the gluten and makes them dense. Stop as soon as you can't see dry flour anymore.

5. Fold in the berries - Gently fold in the blueberries with a spatula, being careful not to crush them. You want bursts of juicy berry goodness throughout!

Baking to Perfection:

1. Fill and top - Divide the batter evenly among your prepared muffin cups. Sprinkle the tops with turbinado sugar if you'd like that gorgeous golden crunch.

2. Bake - Pop them in the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

3. Cool - Let them cool in the pan for 5 minutes, then transfer to a wire rack. The smell will be absolutely divine!

PRO TIPS

• The Golden Rule: Don't overmix once you add the flour! Stir until just combined for light, fluffy muffins

• Save those bananas: Never throw out overripe bananas! Freeze them whole (peel and all). When ready to use, microwave for 45 seconds and squeeze out the sweet fruit

• Wear gloves or use a fork when handling frozen bananas - the peel turns black but the inside is perfect!

• Fresh vs frozen berries: Fresh is best, but frozen works too (expect more blue/purple colouring)

• Storage magic: Room temperature for 5 days in an airtight container, or freeze for up to 3 months

• Quick breakfast hack: Reheat frozen muffins for 30-60 seconds in the microwave

• My favourite way to serve: Cut in half, spread with butter, and grill cut-side down in a cast iron skillet for 2-3 minutes. The toasty, buttery exterior with soft warm inside is absolutely heavenly!

VARIATIONS

• Oil swap: Use extra virgin olive oil instead of coconut oil (same amount)

• Sweetener options: Try maple syrup, coconut sugar, or brown sugar instead of honey

• Berry swap: Use raspberries, blackberries, or mixed berries

• Chocolate lovers: Add 1/3 cup dark chocolate chips

• Protein boost: Stir in 2 tablespoons of your favourite protein powder (reduce oats to 3/4 cup)

• Gluten-free: Use a 1:1 gluten-free flour blend

• Dairy-free: Use your favourite plant-based yogurt

• Spice it up: Add 1/4 teaspoon cardamom or ginger

• Nutty version: Fold in 1/2 cup chopped walnuts or pecans

• Tropical twist: Use mashed pineapple instead of one banana

SERVING SUGGESTIONS

• Perfect grab-and-go breakfast

• Lovely with afternoon tea or coffee

• Great in school lunchboxes (they're wholesome!)

• Beautiful for weekend brunch spreads

• Pair with fresh fruit and a smoothie

• Slice and toast with almond butter

NUTRITIONAL INFORMATION (per muffin)

• Energy: 221 kcal

• Protein: 5g

• Carbs: 28g

• Fat: 10g

• Fibre: 3g

• Sugar: 10g