The best banana blueberry oatmeal muffins! Healthy with no refined sugar, these banana blueberry oatmeal muffins with yogurt are great for a toddler snack! Easy to make gluten free so that everyone can enjoy!
Preheat oven to 375℉. Line a muffin pan with paper liners and spray lightly with cooking spray.
cooking spray
In a large bowl, use a potato masher or a fork to mash up bananas.
2 medium overripe bananas
Beat in egg, vanilla, maple syrup, oil, and Greek yogurt, mixing until smooth after each addition.
1 large egg, ½ cup maple syrup, 1 teaspoon pure vanilla extract, ¼ cup plain Greek yogurt, ⅓ cup vegetable oil
In a separate bowl, whisk together flour, oats, baking powder, baking soda, cinnamon and salt.
1 ½ cup all-purpose flour, 1 cup old fashioned oats, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
Add blueberries to dry ingredients and toss to coat with flour mixture.
1 cup blueberries
Add half of flour/blueberry mixture to wet ingredients and fold with a rubber spatula until just combined. Repeat with remaining flour/blueberry mixture.
Use a medium cookie scoop to fill muffin liners ¾ of the way full with batter, and bake in preheated oven 23-25 minutes or until a toothpick entered into the center of a muffin comes out clean.