Blueberry Oatmeal Muffins

muffin small

Blueberry Oatmeal Muffins


1 Cup Mashed banana
1 Cup Old-fashioned rolled oats
1 Large Egg, beaten
1 Tsp Baking powder
1 Tsp Vanilla
½ Cup Blueberries (fresh or frozen)
Optional Cinnamon, nuts, seeds, berries


  1. Preheat oven to 425°F. Place cups in a muffin pan or spray with non-stick cooking spray.
  2. In a medium sized bowl mash the banana until smooth.
  3. Add oats, beaten egg, baking powder and vanilla. Stir until just combined.
  4. Stir in the blueberries.
  5. Fill muffin cups full with batter. Fill empty muffin cups halfway with tap water.
  6. Bake for 5 minutes at 425°F then decrease to 375°F for another 12 minutes.
  7. Allow muffins to cool slightly in the pan before removing.
Dietitian Tips:

§  This recipe is gluten free so long as you double check that the baking powder is made with cornstarch instead of wheat starch.

§  Because there’s no flour in this recipe, it doubles, or triples very well. You can double the recipe to make 10 muffins or triple it to make 12 large muffins simply by filing each cup a big fuller.

§  For an extra protein boost, add ¼ – ½ cup of nuts or seeds to the recipe or serve the muffin with plain yogurt or a glass of milk.


Servings: 5

Serving Size: 1 muffin

Total Calories 113
Carbohydrate 21 grams
Total Fat 2.1 grams
Protein 3.6 grams
Fiber 2.8 grams
Prep Time:

Cook Time:

10-15 minutes

17 minutes

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