Blueberry Oatmeal Muffins

Ingredients

• 1 cup rolled oats (*see notes)
• 1 cup + 1 tablespoon all-purpose flour (or gluten-free baking flour)
• 3/4 cup sugar
• 1/4 cup melted coconut oil (or avocado oil)
• 2 eggs
• 3 ripe bananas (mashed)
• 1/3 cup plain Greek yogurt
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup fresh blueberries

Instructions

1. 1

   In a large bowl, add the mashed bananas, sugar, yogurt, oil, eggs and vanilla extract. Mix well with a spatula until fully combined.

2. 2

   Add the dry ingredients to the same bowl: 1 cup of flour, oats, baking powder, salt, cinnamon. Mix until a homogeneous batter forms with no remaining visible dry flour. *See the notes section below for an alternative method.

3. 3

   In a separate bowl, coat the blueberries with a tablespoon of flour to prevent them from sinking. Then, gently fold them into the batter.

4. 4

   Divide the mixture into a muffin tin lined with parchment paper muffins liners or silicone cups, filling them to the top with the batter. Alternatively, you can grease the muffin tin with a baking spray. Optionally, sprinkle some oats or extra blueberries on top.

5. 5

   Bake in a preheated oven at 350°F until the muffins are golden on top, about 25 minutes, and a toothpick inserted in the center comes out clean.

6. 6

   Remove from the oven and let the muffins cool for a few minutes before removing them to a wire rack to cool fully.