Banana Blueberry Oat Muffins

I love muffins! Well really, any kind of breakfast food. I am slightly embarrassed to admit ,that when I make regular muffins, I usually have to eat about 4 of them  (or more, haha) before I feel like I "ate" breakfast.  My husband always jokes that we can't keep muffins in the house because i'll eat 7 out of 12 of them in one day!! The addition of oats to these muffins makes them more dense, and therefore more filling when you eat them. These muffins also have a crunchy and sweet topping that helps to make them that much more delicious! There are also some tips at the bottom for how to veganize this recipe, if you're interested! Let me know if you're making any of these recipes by tagging me on facebook (@Sarah Elizabeth) or on instagram (@lifewithsarahdavis) ! :)

Author: Sarah Davis

Prep Time: 10-15 minutes

Cook Time: 18-20 minutes

Servings: 12 muffins

Keywords: muffins, blueberries, banana, breakfast, oats

Ingredients:

For the muffins:

• 1 1/2 cups flour
  
• 1 cup oats
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3 ripe bananas, mashed
• 1 egg
• 3/4 cup milk
• 5 tablespoons melted butter
• 1 teaspoon vanilla extract 
• 1/2 - 3/4 cup fresh or defrosted frozen blueberries

For the topping:

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/8 cup oats
• 2 tablespoons flour
• 3 tablespoons room temperature butter
• a few dashes of cinnamon
• a dash of nutmeg
• a pinch of salt

Here's what they should look like before baking! 

Instructions:

1. Preheat oven to 350 F.

2. Place 1 cup of oats into a blender or food processor and blend until it has a flour like consistency. Add to a bowl with flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Whisk until combined.

3. In a separate bowl, add bananas and mash. Then add egg, milk, melted butter, and vanilla. Whisk until well combined. Then add sugar and whisk until well combined.

4. Slowly add the dry ingredients to the wet in small batches. Whisk well to ensure no clumps of dry flour.

5. Add fresh or defrosted blueberries. Fold into the batter *DO NOT STIR*.

6. Begin to make the topping in a separate bowl. Add the dry ingredients and stir. Put your room temperature butter into the mixture and mash with a for or your fingers. Keep mashing until the bowl reaches a wet sand consistency.

7. Line a muffin tin with liners and place 1/4 cup batter in each liner. Add 1 loosely packed tablespoon of topping on each.

8. Place in the oven and bake for 18-20 minutes until tops are golden brown and center is cooked through.

Notes:

1. Chocolate chips could be substituted for blueberries.

2. VEGAN OPTION: Use your favorite vegan butter in place of regular butter, 1/4 cup applesauce in place of egg, and your favorite milk substitute.