One morning, I decided to make this in search of a unique smoothie flavor. It produces a creamy, silky finish. Add a lime wedge as garnish.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups almond milk
- 1 medium ripe banana, mashed
- 2 teaspoons vanilla extract
- 3 cups rolled oats
- ¼ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 cups blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk almond milk, mashed banana, and vanilla extract together in a large mixing bowl until smooth. Add oats, brown sugar, cinnamon, baking powder, and sea salt; mix until well combined. Fold in blueberries. Fill the prepared muffin cups evenly with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Reviews
These came out great! followed the recipe exactly, came out wonderful and lots of flavor. Will make again!
Something went wrong! I got 22 muffins out of this recipe but they did not turn into muffins. I ended up scraping the filling out of the liners and using it as breakfast cereal! What a waste of time and a mess.
mine were soggy. not sure what i did wrong.
I liked this! Very simple, great for a quick breakfast, or snack. And my toddler loves them! I was a little disappointed about them sticking to the paper (picture provided). Next time I’ll just spray the cups with Pam…
I felt these needed a bit more sugar so I sprinkled powdered sugar on them as I ate them. My blueberries which I had previously flash frozen were very sweet. The recipe called for plenty of blueberries so there was at least one in every bite which made the muffins a bit sweeter. The recipe does not tell you how far to fill the liners so I went with 3/4’s of the way. I wound up with 16 muffins that were quite small since they did not rise very much. Next time I will fill to the top. Thank you for the recipe.