Blueberry Banana Muffin Recipe – Whole Wheat & Oat Delight

Last Updated on 4 months by Neha Deshmukh

Blueberry Banana Muffin Recipe – Whole Wheat & Oat Delight

Introduction

Oh, muffins! Is there anything more comforting? I remember baking these with my little niece, Maya, last summer. Her tiny hands attempting to stir the batter – it was pure joy (and a little messy!). These Blueberry Banana Muffins are a family favourite, and I’m so excited to share the recipe with you. They’re wonderfully moist, packed with flavour, and surprisingly wholesome. Perfect for a quick breakfast, a midday snack, or even a little treat with your evening chai.

Why You’ll Love This Recipe

These aren’t your average muffins. We’re swapping out some of the usual suspects for ingredients that are a little kinder to your body without sacrificing any of the deliciousness. They’re easy to make, come together quickly, and are guaranteed to disappear fast! Plus, the combination of sweet blueberries and ripe bananas is just… chef’s kiss.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup all-purpose flour (about 120g)
• 0.5 cup whole wheat flour (about 60g)
• 1 tablespoon all-purpose flour (about 8g) – for coating blueberries
• 2 medium bananas, mashed (about 200g)
• 1 cup blueberries (about 150g)
• 1 whole egg
• 1 egg white
• 0.25 cup agave nectar (about 60ml) + 1 tablespoon (about 15ml)
• 0.33 cup rolled oats (about 40g) – reserve 1 tablespoon for topping
• 0.33 cup yogurt (about 80ml)
• 1 lemon zest
• 0.125 teaspoon salt (about 0.75g)
• 1.5 teaspoon baking powder (about 7.5ml)
• 1 teaspoon baking soda (about 5ml)
• 0.25 cup extra virgin olive oil (about 60ml)

Ingredient Notes

Let’s talk ingredients! I love using whole wheat flour in these muffins – it adds a lovely nutty flavour and a boost of fibre. Don’t worry, it doesn’t make them heavy at all! Rolled oats are another fantastic addition, giving a subtle texture and even more goodness.

And speaking of goodness, we’re using agave nectar instead of refined sugar. It has a lower glycemic index, which means a slower release of energy. You can also use honey or maple syrup if you prefer (see FAQs for more on that!).

Now, about that olive oil… yes, olive oil in muffins! It keeps them incredibly moist and adds a subtle richness you won’t believe. Don’t be scared – it works wonders!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Lightly oil and line a muffin tin – this is key to preventing sticking.
2. Gently toss those beautiful blueberries with 1 tablespoon of flour. This helps them distribute evenly and prevents them from sinking to the bottom.
3. In a bowl, mash your bananas with a fork until they’re nice and smooth. A few lumps are okay, though!
4. In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Sifting ensures everything is nicely combined and light.
5. Now, in a mixer (or a large bowl if you’re doing it by hand!), beat the egg, egg white, and 0.25 cup of agave nectar for about 2 minutes until light and fluffy. Add the yogurt, vanilla, and lemon zest, and mix until combined.
6. Gradually add the flour mixture to the wet ingredients, along with 0.33 cup of rolled oats. Mix until just combined – don’t overmix! Overmixing develops the gluten and can make the muffins tough.
7. Gently fold in the mashed bananas and those flour-coated blueberries. Be gentle! We want to keep the batter light and airy.
8. Divide the batter evenly into the prepared muffin tins. Sprinkle the reserved 1 tablespoon of oats over the top for a little extra crunch.
9. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
10. Let the muffins cool on a wire rack before devouring them. (If you can resist, that is!)

Expert Tips

• Don’t overmix the batter! Seriously, this is the most important tip.
• Use ripe (but not too ripe) bananas for the best flavour.
• Lining the muffin tin is non-negotiable if you want easy removal.
• For a golden-brown top, you can brush the muffins with a little milk or melted butter before baking.

Variations

• Vegan Adaptation: Replace the egg and egg white with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, comforting flavour. My grandma always added a pinch of nutmeg!
• Festival Adaptations: These are perfect for brunch or a tea-time treat. Serve with a dollop of yogurt and a sprinkle of extra blueberries.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of masala chai or a glass of cold milk. They also make a fantastic addition to a brunch spread or a picnic basket.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

• Can I use overripe bananas in this recipe? Absolutely! Overripe bananas are even sweeter and will give the muffins a more intense banana flavour.
• Can I substitute the agave nectar with honey or maple syrup? Yes, you can! Use the same amount (0.25 cup + 1 tablespoon).
• What is the best way to prevent the muffins from sticking to the tin? Lining the muffin tin with paper liners or greasing it well with oil is essential.
• Can these muffins be frozen for later? Yes! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months.
• Can I add nuts or seeds to the muffin batter? Definitely! Walnuts, pecans, or chia seeds would all be delicious additions. About ¼ cup should do the trick.