Tender, moist, and flavorful Banana Blueberry Oatmeal Muffins are freezer-safe and loaded with antioxidants. Plus, the oatmeal makes them fabulous for nursing mommas to help stimulate milk production. Jump to the recipe!
I’m committing a mortal sin. Or so my younger self would tell you.
Somewhere in my freezer, near the ice cream and homemade popsicles, there are a half dozen or so very black bananas.
Bananas which I SWORE I would never eat. To this day I still don’t like bananas. Not as much as I detest tuna fish, but bananas are a close second.
And while I swore bananas wouldn’t be part of my life as an adult, roughly eight years ago, I began making Garrett banana bread. (The things we do for love.) Over time, I started making banana muffins and banana cake. And once or twice Garrett snuck some banana into my morning smoothies without me noticing — almost.
But in the past month I took my banana sin to a whole new level — Banana Blueberry Oatmeal Muffins. On. The. Regular.
I’m not gonna lie — sinning tastes darn good. I am so irrationally in love with these blueberry-loaded muffins that they’ve earned a permanent spot on the counter.
I think it’s a nesting thing. At least I’m going to blame it on that. (Preggers over here if you haven’t heard.) We women prepare for a baby in different ways. Some gals knit little socks and others decorate the nursery. I’ve been in the kitchen.
I find something oddly comforting about accumulating a list of easy to make and/or easy to freeze recipes. It’s as though food will fortify me against the sleepless nights and ensuing trauma of a screaming baby. I take solace in the idea that I’ll be able to bounce the little one with one hand while I munch on a pre-made muffin with the other, as though somehow the blueberries and oatmeal will turn me into supermom.
Truth is, these Banana Blueberry Oatmeal Muffins just taste darn good. They have a touch of brown sugar, just enough to taste like a treat. The blueberries pretty much mask the banana flavor. For us mommas who plan to nurse, the oatmeal is supposed to be great for milk production. Plus, these muffins still taste great after they’ve been frozen!
Banana Blueberry Oatmeal Muffins
To keep these muffins ultra-tender, don’t overmix the batter. Fold the ingredients together until just combined. Also, I sometimes add a ‘heaping’ cup of blueberries when I have extra. It makes for a moister muffin, with a more intense blueberry flavor. Finally, I strongly recommend using the muffin liners. These are really delicate, especially when warm. The muffin liners help hold them together as you’re removing them. I also think they froze and defrosted better in the liners.
3 large ripe bananas
⅓ cup brown sugar
1 large egg
1 TBS vanilla extract
⅓ cup unsalted butter, melted
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
½ cup quick cooking oats
1 cup blueberries, fresh or frozen
Preheat oven to 375°F and line a 12-count muffin pan with paper liners. Mash bananas in a large mixing bowl.
Add sugar, egg, and vanilla extract and stir with a spatula until combined. Add melted butter.
Combine flour, baking powder, baking soda, cinnamon, salt, and oats. Gently stir into wet ingredients. Don’t overmix!
Fold in blueberries.
Divide batter between 12 muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.