Easy Greek Yogurt Banana Blueberry Muffins

Three banana blueberry oatmeal muffins stacked on top of each other.

Easy Greek Yogurt Banana Blueberry Muffins

Erin Indahl-Fink

Looking for a healthy banana blueberry muffins recipe? These super moist, delicious banana blueberry oatmeal muffins are amazing! Refined sugar free and also made without oil, these muffins also include extra protein, making for an amazing healthy snack or breakfast option.

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Prep Time 10

Cook Time 32

Total Time 42

Course Breakfast

Cuisine American

Servings muffins

Calories 140 kcal

Equipment

Muffin Pan This non-stick muffin pan by Wilton is fantastic for muffins and cupcakes.
Silicone Baking Cups The BEST nonstick liner! Muffins and cupcakes slide right out!
Mixing Bowls These stainless steel mixing bowls are a must for every kitchen!

Ingredients

2 cups oat flour
1/2 cup vanilla protein powder
1 tablespoon granular monk fruit sweetener like Whole Earth or Lakanto
1 teaspoon baking powder
1/4 teaspoon salt
2 large ripe bananas mashed
1 cup unsweetened vanilla almond milk
1/2 cup plain Greek yogurt
1 large egg
1 teaspoon vanilla extract
1 cup blueberries fresh or frozen

Toppings:

1/2 cup rolled oats optional
1/2 fresh blueberries optional

Instructions

Preheat oven to 350 degrees. Line a muffin pan with silicone baking cups or paper liners. Set prepared pan aside.
In a large mixing bowl, combine the dry ingredients; oat flour, protein powder, sweetener, baking powder and salt. Whisk together to combine. Set aside.
In a smaller mixing bowl, combine the wet ingredients; mashed bananas, milk, Greek yogurt, vanilla and egg. Whisk together well. Pour into the dry ingredients. Using a rubber scraper, mix the wet and dry ingredients together until smooth. Batter will be slightly thick.
Fold the blueberries gently into the batter using a rubber scraper.
Using a ladle or large ice cream scoop, fill each muffin cup nearly full. Optional; top each muffin with additional oats and/or fresh blueberries.
Bake muffins at 350 degrees for 30-32 minutes or until toothpick inserted into a muffin comes out clean and crumb-free. Remove from oven and let cool before serving. Enjoy right away or wrap and freeze for later.

Notes

Preferred products I like for this recipe:

Protein Powder: I use and love Orgain Vanilla Protein Powder.
Whole Earth Granular Monk Fruit Sweetener
Fage 2% Greek Yogurt

Freezing: These muffins are ideal for freezing. For best results, wrap in press-and-seal wrap, and store the muffins in a freezer bag or container. Muffins will last for up to 3 months frozen. To defrost in microwave, use defrost setting for 60-90 seconds. Then heat for another 20-30 seconds until muffin is warm.

Storage: Muffins can be left out at room temperature, however they will only keep for 1-2 days. If you want muffins to last longer, store in the refrigerator in an airtight container or freeze.

Nutrition

Serving: 1gCalories: 140kcalCarbohydrates: 22gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 17mgSodium: 104mgFiber: 3gSugar: 5g

Keyword banana blueberry oatmeal muffins, banana blueberry oat muffins, healthy banana blueberry muffins, blueberry banana protein muffins

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