Blueberry Oat Breakfast Muffins

This is a super easy make-ahead breakfast idea for when you need something quick or on-the-go for breakfast. They’re more of an oatmeal breakfast muffin, rather than a blueberry muffin. So if you’re looking for that classic blueberry muffin recipe, this isn’t it. The recipe calls for mainly oats and not very much flour, so it’s a more dense and oat-y texture, rather than a cake-y muffin like texture.

You can either make them ahead and store them in an air-tight container in the refrigerator, for about a week, or store in the freezer. To freeze the muffins, store them in sealed freezer bags or wrap them in foil. To reheat from the freezer, you would simply want to microwave the muffin for about 30 seconds (or you can get it out the night before to allow it to thaw).

Enjoy! ~ Kelly

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Blueberry Oat Breakfast Muffins

Yield: 12 muffins

Author: Kelly

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Easy make ahead honey sweetened blueberry oat breakfast muffins made with peanut butter.

Ingredients

• 1 medium ripe banana, mashed (about 1/3 cup)
• 1/2 cup plain Greek yogurt
• 2 large eggs
• 1/3 cup peanut butter (creamy)
• 1/4 cup honey
• 2 tsp vanilla
• 2 cups old fashioned oats
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 350º F.
2. In a large mixing bowl, mashed one medium banana with a fork. To the same bowl add the yogurt, eggs, peanut butter, honey, and vanilla. Whisk together until smooth (There will still be small clumps from the banana. The mixture should be smooth other than the banana.)
3. Stir in the oats, flour, baking powder, baking soda, cinnamon, and salt. Then stir in the blueberries, being careful not break the berries.
4. In a 12-count muffin tin, place paper liners in each spot. Spoon the batter evenly among the 12 muffins. The batter should fill the liners all the way to the top.
5. Bake for 20-22 minutes.
6. Allow the muffins to cool 5 minutes in the pan, then remove them to a wire rack or kitchen towel to cool completely.

Freezing Instructions

For Freezing, store the muffins in sealed freezer bags or wrap them tightly in foil. To reheat, microwave for about 30 seconds or until thawed. To reheat in the oven, bake foil wrapped muffins for 10-15 minutes at 350º F.

Nutrition Facts

Calories

170

Fat

5 g

Sat. Fat

1 g

Carbs

25 g

Fiber

2 g

Net carbs

23 g

Sugar

10 g

Protein

6 g

Sodium

176 mg

Cholesterol

31 mg

*Nutritional information is estimated