Banana Oatmeal Blueberry Get-Out-The-Door Muffins

Mmmmm…..the smell of breakfast.

Faced this morning with a surplus of rapidly ripening Costco bananas and a freezer full of last summer’s blueberries, I set out to make a large batch of breakfast muffins…..that I could return to the freezer for later.

Admittedly, things get a little hectic around here before we leave for school, and sometimes, sometimes Evie takes her breakfast to eat in the car (okay, at least once a week). I need a few more quick–and not too messy if it happens to go out the door in a napkin–breakfast foods.

So voilá. A large batch of freezer-ready muffins, chocked full of fruit and oatmeal and breakfasty goodness. If you try these out let me know what you think!

Banana Oatmeal Blueberry Get-Out-The-Door Breakfast Muffins
Makes 30 muffins

Per Muffin: 123 calories, 20 gm carbohydrate, 4 gm fat, 2 gm protein.

(Note: Reducing the amount of sugar by half would reduce carbohydrate to 17 gm. You can also use whole wheat flour to replace up to half the amount given for some additional fiber.)

1 cup nonfat milk
1 cup rolled oats, regular or quick-cooking
2 cups (about 4 large) bananas, mashed
1 cup sugar
½ cup butter, melted
2 eggs
1 T lemon zest
2 cups flour
¼ cup fresh ground flaxseed
2 tsp cinnamon
1 ½ tsp nutmeg
1 tsp salt
1 T baking powder
1 tsp baking soda
1 ½ cups fresh or frozen blueberries

Preheat oven to 350 degrees F. Grease and flour (or use muffin cups) muffin tins.

Combine oats and milk in a small bowl and set aside to soften.

Combine mashed bananas and sugar in medium bowl. Stir in melted butter, followed by eggs, and then milk. Add lemon zest, stir, and set aside.

In large bowl, mix flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, and nutmeg. Combine well.

Add softened oatmeal to the wet ingredients and mix well. Pour wet ingredients onto flour mixture and fold a few times. Add blueberries and fold again, until just combined. Do not overmix.

Fill muffin cups ¾ full and bake for 20-22 minutes, until browned on top. Cool completely on wire rack or dish towel. Serve immediately or freeze for later use.

5 thoughts on “Banana Oatmeal Blueberry Get-Out-The-Door Muffins

  1. maria

    I just found your space…thank you so much for sharing this recipe 🙂 I am trying it tomorrow… peace be with you, m.

    Reply
  2. Sharon

    Thank you SO much for sharing this recipe. I just made them and the first dozen are in the oven.

    I wanted to let you know that the recipe instructions are a little confusing in one area. It says to combine oats and milk to soften.

    Next paragraph says…”Stir in melted butter, followed by eggs, and then milk.”

    Then it says…”Add softened oatmeal to the wet ingredients and mix well.”

    I ended up just dumping milk and oatmeal mixture into the rest and I am sure it will come out just fine.

    Looking forward to having muffins for breakfast in the morning!

    Reply

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