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Fluffy, moist Banana Blueberry Oatmeal Muffins with oat streusel are perfect for weekday breakfast or weekend brunch. Wholesome oats combine with bananas and blueberries for the ultimate healthy muffin. This recipe is easy to make and uses simple ingredients.
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– 1 cup all purpose flour plus 1 tablespoon to coat the blueberries – 1½ cups old fashioned rolled oats – ½ cup light brown sugar packed – 1½ teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon ground cinnamon – ½ teaspoon salt – ½ cup buttermilk – 1 egg room temperature – ⅓ cup oil canola, vegetable, coconut, or avocado – 1 teaspoon pure vanilla extract – 1 cup mashed bananas about 3 medium ripe bananas – 1 cup fresh blueberries
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Oat Streusel Topping – ¼ cup old-fashioned rolled oats – 3 tablespoon all-purpose flour – 3 tablespoon light brown sugar packed – ½ teaspoon ground cinnamon – pinch of salt – 2 tablespoon unsalted butter room temperature
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Preheat the oven to 375°F. Line a 12-cup muffin pan with liners, and set it aside. Toss the blueberries in a tablespoon of flour.
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Mix the rolled oats, flour, baking powder, baking soda, salt, ground cinnamon, and light brown sugar in a large bowl.
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Combine the egg, vanilla extract, and oil in a separate bowl.
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Add the egg mixture and buttermilk to the dry mixture. Stir just until combined. Stir in the mashed bananas and blueberries.
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Divide the muffin batter among the paper-lined cups, filling each about ¾ of the way up.
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To make the streusel, whisk the oats, flour, brown sugar, ground cinnamon, and salt. Work in the butter until coarse crumbs form. Sprinkle the streusel over each muffin.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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