Blueberry Oatmeal Muffins (No Refined Sugar)
Tender whole-grain muffins sweetened only with maple and banana.
Method · 9 steps
- 1
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
- 2
Blend 2 cups rolled oats in a blender 45 seconds until they become a fine flour. You should have about 1 1/2 cups oat flour.
- 3
In a large bowl, whisk oat flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- 4
In a second bowl, whisk mashed banana, eggs, maple syrup, Greek yogurt, melted coconut oil, and vanilla until smooth.
- 5
Pour the wet into the dry. Fold with a spatula until just combined — stop when there are no dry streaks. Overmixing makes tough muffins.
- 6
Toss blueberries with 1 tsp extra oat flour (keeps them from sinking), then fold them in with 3-4 gentle strokes.
- 7
Divide batter evenly between the 12 cups — they will be mounded. Use an ice cream scoop for even portions.
- 8
Bake at 375°F for 20-22 minutes, rotating the pan at 15 minutes. Muffins are done when a toothpick comes out clean and tops spring back when poked.
- 9
Cool in the tin 5 minutes, then transfer to a rack. Muffins steam themselves if left in the hot tin too long — bottoms go soggy.
Chef's notes
- →Do not thaw frozen blueberries before adding — they'll streak the batter purple. Cold from the freezer + tossed in flour = they stay whole and suspended.
- →Make your own oat flour by blending rolled oats — it's half the price of buying it and tastes fresher.
- →Very ripe bananas (lots of brown spots) give you the most natural sweetness. If your bananas are still yellow, add an extra 2 tbsp maple syrup.
Storage
Counter 2 days in an airtight container, fridge 5 days, freezer 3 months. Microwave frozen muffin 30 seconds to reheat.
