Banana whole wheat oat goodness and bursting with juicy blueberry flavor! These Wild Blueberry Whole Wheat Banana Oats Muffins are just plain delicious. Baked to golden brown perfection with a sprinkle of cane sugar and oats—you’re really in for a wholesome morning treat. Pairs great with your morning cup of coffee or tea, give them a try!
1/3 Cup Coconut Oil (Melted or Room Temp)
½ Cup Raw Honey
2 Eggs (Room Temp)
1 Cup Mashed Ripe Bananas
¼ Cup Almond Milk
1 Tsp Baking Soda
1 Tsp Vanilla Extract
1 Tsp Kosher Salt
½ Tsp Ground Cinnamon
2 Cups Whole Wheat Flour
1/3 Cup Old Fashioned Rolled Oats
1 Tsp Raw Cane Sugar
- Lets first start by preheating the oven to 325°F and lightly spray a muffin tray with non-stick cooking spray. Feel free to use muffin liners for this recipe as well. We found that without the liners you get a slightly crispier outside!
- Next in a large mixing bowl combine the coconut oil and raw honey using a whisk. Follow that by adding in 2 eggs and then again mixing with a whisk. Next add in the mashed banana, almond milk and Crofter’s Organic Premium Wild Blueberry Fruit Spread. Mix together. Then, add in the baking soda, vanilla extract, salt and ground cinnamon. Mix until just combined.
- Add in the flour and rolled oats next to the bowl and mix together with a spatula or wooden spoon. We found it slightly easier to mix the oats and flour together and then add it to the banana mixture in 2 steps. Give the batter a good mix, continuing to mix until just incorporated.
- Fill up your muffin tray with about 1 Tbsp scoops of the wild blueberry banana batter and then sprinkle some additional rolled oats on top along with a sprinkle of raw cane sugar to sweeten things up. Bake the muffins for 20-25 minutes. Once finished, remove from the oven and allow to cool slightly on a rack before trying to remove any of the muffins. Once cooled, serve and enjoy!