Healthy Blueberry Muffins with Greek Yogurt and Oats
Servings: 12 muffins
- 1½ cups (210 g) blueberries fresh or frozen
- 3 large ripe bananas
- 1 large egg
- ½ cup (120 g) Greek yogurt
- ¼ cup (90 g) honey or 1/2 cup (100 g) sugar
- 2 teaspoons vanilla extract
Dry Ingredients
- 1½ cups (225 g) all-purpose flour
- 1 cup (110 g) rolled oats
- 2 teaspoons (8 g) baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 pinch salt
- Preheat the oven to 350°F (180°C) and prepare a 12-cup muffin pan.Tip: These oil-free muffins are naturally a bit sticky, so lightly oil the paper liners, or skip the liners and oil a non-stick muffin pan well to help the muffins release easily after baking.
- In a large bowl, mash 3 large ripe bananas until mostly smooth. Add 1 large egg, ½ cup Greek yogurt, ¼ cup honey, and 2 teaspoons vanilla extract. Mix well.
- Add 1½ cups all-purpose flour, 1 cup rolled oats, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, and 1 pinch salt. Stir gently until just combined. Do not overmix.
- Gently fold in 1½ cups blueberries so they don’t break.
- Spoon the batter into the liners, filling them all the way to the top.
- Bake at 350°F (180°C) for 22 minutes, until a toothpick inserted in the center comes out mostly clean.Let the muffins cool in the pan for 5 minutes, then move them to a rack. Let cool completely before removing the liners.
Substitutions
- Blueberries –> Raspberries, chopped strawberries, blackberries, or frozen mixed berries
- Bananas –> Unsweetened applesauce, mashed pear, or pumpkin purée
- Egg –> Swap with 3 tablespoons chia seeds mixed with 4 tablespoons water if needed.
- Greek yogurt –> Low-fat Greek yogurt, Skyr for extra protein, plain yogurt, or dairy-free yogurt
- Honey –> Maple syrup, brown sugar, or white sugar
- Rolled oats –> Quick oats or spelt flakes
- All-purpose flour –> Whole wheat flour or a 1:1 gluten-free baking blend
- Cinnamon –> Nutmeg, cardamom, or pumpkin spice
- Vanilla extract –> Almond extract (use less) or omit if needed
- Oil well: These muffins are sticky. Oil liners or the pan so they release easily.
- Use ripe bananas: Spotty bananas add sweetness and moisture.
- Mix gently: Stir just until combined to keep muffins soft.
- Fill to the top: This helps the muffins bake tall and full.
- Cool first: Let muffins cool completely before peeling the liners.
- Frozen stays frozen: Add frozen blueberries straight from the freezer.
- Press to test: The top should spring back when done.
- Store cooled: Once completely cool, store them in a plastic bag or airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
