I’m getting really into oat flour. It’s SO easy and makes everything you put it in instantly moist. Thanks to the oat flour, these healthy blueberry banana muffins are impossible to resist. They’re also made with no refined sugar—I used honey as a sweetener, and only a 1/4 cup at that. But they still end up tasting sweet thanks to the ripened bananas.
Of course, what is a true muffin without blueberries? I’m halfway convinced that any muffin sans bluebs should be outlawed.
But like, look at how moist they are. The most moistest. The combination of oat flour and bananas make it nearly impossible to over-bake these babies.
How to make oat flour at home
For those of you thinking no, Sarah, I’m not going to buy another flour at the grocery store, well, you don’t have to.
Do you have old-fashioned oats? Do you have a blender or food processor? Cool, you’re all set to make your own oat flour.
To make homemade oat flour, all you do is pulse oats in a blender until completely pulverized, and you’re good to go. You don’t want big chunks in the oat flour, so pulse it until it’s finely ground. Just make sure you’re using old-fashioned oats and not steel cut or instant, because I’m not sure how that would affect these muffins!
You can keep oat flour in an air-tight bag for weeks at a time, or you can make a smaller amount for a single recipe.
Easy. As. Pie. Or muffins. Blueberry Banana Muffins.
How to freeze muffins for later
Because these oat flour muffins are so healthy, they’re perfect to have on hand for a filling breakfast. This blueberry banana muffin recipe makes 12 muffins, but you can easily double the recipe to last you for a few weeks. To freeze these muffins, let them cool completely to room temperature before throwing them into a freezer-safe baggie. (Freezer bags are best, as they’re thicker and help prevent freezer burn).
When you’re ready to eat one of these healthy oat flour muffins, simply heat it up in the microwave or toaster oven. You can also set a muffin out on the counter overnight and grab it on your way out the door in the morning! If you have time, slather some nut butter onto your muffin for an extra burst of flavor and healthy fats.
And in news around the interwebs:
I just bought this baby at Nordstrom. Can’t wait to wear it with nude heels and a black choker necklace.
Macarons forever have my heart.
Laughing at this David Guetta parody. About lost it at “Money! Money!”
It’s popsicle season, people.
140 Calorie Blueberry Banana Oat Flour Muffins
- 2 ripe bananas, mashed
- 1/4 cup honey
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
- 1 teaspoon baking powder
- 1 1/3 cups oat flour*
- 2/3 cup old fashioned oatmeal (not quick oats)
- 1 1/4 cups blueberries
- Preheat oven to 400°F. Line a muffin tin with 12 muffin liners.
- In a large bowl, combine mashed bananas, honey, eggs, vanilla extract, salt, and melted coconut oil.
- In a separate bowl, combine baking powder, oat flour*, and oatmeal. Fold the dry ingredients into the wet, mixing until just combined.
- Gently fold in blueberries, then scoop batter evenly into 12 prepared muffin liners. Bake for 5 minutes at 400°, then turn heat down to 350° and bake for an additional 12 minutes.
- Allow muffins to cool slightly before removing from muffin tin. Serve warm or cold! Can be kept for up to 5 days in the fridge, or for months in the freezer!
*to make your own oat flour, place 1 1/2 cups of old fashioned oats into a blender. pulse until completely powderized