Blueberry muffins are a total treat, especially when they taste like they came from a bakery. This easy recipe is a new favorite—it's sweet enough to taste like a treat, but wholesome enough to fill up little tummies and provide energy for a few hours. This is another of our one-bowl, food processor muffin recipes that comes together really easily—which is important since I know you likely have a little one running around underfoot.
You may wonder why so many of my muffin and bread recipes have ground rolled oats as the base, rather than flour. The short answer is because it's an easy way to make gluten-free baked goods without needing a whole long list of specialty flours. (Just be sure to buy gluten free oats if you need them to be certified.) A longer answer is that I like making muffins with a dose of whole grains for both long lasting energy and a bit of fiber, and with this recipe, I was thinking of something that I could bring to a mom friend who's about to have a baby. (Oats are always recommended as a good food to help with milk production!)
I made this recipe on a recent weekend and we had them for breakfast and snacks through the week. They store extremely well in the fridge and are great either served chilled or slightly warmed up. You can also make them without dairy and nuts, which is nice for families who have restricted diets in the house.
I hope you enjoy them as much as we do!
Blueberry Banana Muffins with Flaxseed
Makes 12 standard-size muffins
- 2 cups rolled oats
- 1/2 cup shredded unsweetened coconut
- 1/4 cup ground flaxseed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- 3 small very-ripe-with-brown-spots bananas (about 1 1/2 cups)
- 1/4 cup coconut oil, melted (or canola oil or butter)
- 1 teaspoon vanilla
- 1/4 cup honey
- 1 cup fresh or frozen blueberries
- Preheat the oven to 350 degrees F and coat well with nonstick spray. Set aside.
- Place the oats, coconut, and flaxseed into the food processor and process for about 30 seconds or until the oats resemble a coarse flour. Add the rest of the ingredients except the blueberries and process to combine well. Remove the blade and stir in the blueberries. Spoon into the prepared muffin cups to just to the brim.
- Bake for 30-32 minutes or until the edges are just starting to turn golden brown and a cake tester inserted into the centers comes out cleanly. Let cool in the pan. Run a paring knife around the edges of the muffins and gently remove from the pan. Serve warm or store in the fridge for up to 5 days and serve chilled. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.