one bowl blueberry banana oatmeal muffins

One bowl blueberry bananan oatmeal muffins requires around 30 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 132 calories, 4g of protein, and 1g of fat per serving. This recipe serves 12 and costs 41 cents per serving. If you have flour, eggs, plain greek yogurt, and a few other ingredients on hand, you can make it. 85 people have made this recipe and would make it again. It works well as a side dish. It is brought to you by Running with Spoons. With a spoonacular score of 34%, this dish is rather bad. Banana Blueberry Oatmeal Muffins, 5-Ingredient Blueberry Muffin Oatmeal Bowl, and chocolate bananan oatmeal smoothie bowl are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 tsp baking soda

2 medium-size, ripe bananas, mashed (200 g or 1 cup)

1 cup (140 g) blueberries, frozen or fresh

1/2 cup (100 g) coconut palm sugar*

2 large eggs

1 cup + 2 Tbsp (135 g) white whole wheat flour**

1/2 tsp ground cinnamon

3/4 cup (60 g) quick oats

1/2 cup (115 g) plain 2% Greek yogurt

1 tsp vanilla extract

Equipments:

baking paper

mixing bowl

muffin tray

oven

muffin liners

whisk

toothpicks

wire rack

frying pan

Cooking instruction summary:

Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, vanilla, baking soda, cinnamon, and oats mixing until smooth.Spoon in the flour and gently stir it in until just combined. Toss the blueberries in 1 Tbsp (7 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.Bake for 20 - 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

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