Banana Oat Blueberry Muffins

 


  • 1½ cups all-purpose flour (180g)
  • 1½ cups old fashioned rolled oats (150g)
  • ⅔ cup granulated sugar (133g)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon or Chinese five spice 
  • ½ teaspoon salt
  • ⅔ cup milk
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (about 2 bananas)
  • 1 ½ cup blueberries 

Preheat the oven to 450F. Makes 15 muffins, line cups with paper liners.

In a large bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana.

Add the flour, oats, sugar, baking powder, baking soda, spice, and salt, blend together until well combined. Stir in the blueberries. Divide the batter among the paper liners. 

Bake for 5 minutes at 450F, then without opening the oven turn it down to 350F and continue to bake for 15 to 18 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove to continue cooling on a wire rack.

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