Description
These Healthy Blueberry Muffins with Greek Yogurt and Oats are soft, moist, and naturally sweetened with ripe bananas and honey. Made with wholesome oats, creamy Greek yogurt, and juicy blueberries, they are perfect for a quick breakfast, afternoon snack, or healthy lunchbox treat. Best of all, they are easy to prepare with simple ingredients and no added oil!
Ingredients
- 1½ cups fresh or frozen blueberries
- 3 large ripe bananas (about 1½ cups mashed)
- 1 large egg
- ½ cup Greek yogurt
- ¼ cup honey or ½ cup (100 g) sugar
- 2 teaspoons vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (180°C). Prepare a 12-cup muffin pan with lightly greased paper liners or grease a nonstick muffin pan well.
- Peel the ripe bananas and mash them in a large mixing bowl until mostly smooth.
- Add the egg, Greek yogurt, honey, and vanilla extract. Whisk until everything is well combined.
- Add the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
- Stir gently until the dry ingredients are just incorporated. Avoid overmixing to keep the muffins soft and tender.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the 12 muffin cups, filling each one to the top.
- Bake for approximately 22 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Remove the muffin pan from the oven and let the muffins cool for 5 minutes.
- Transfer the muffins to a wire rack and allow them to cool completely before removing the liners.
Notes
- Breakfast: Serve these muffins with Greek yogurt, fresh fruit, or a glass of milk for a satisfying morning meal.
- Afternoon snack: Enjoy them with coffee, tea, or your favorite smoothie.
- For brunch: Arrange the muffins on a serving platter with fresh blueberries and strawberries.
- Room temperature: Store completely cooled muffins in an airtight container for up to 2 days.
- Refrigerator storage: Keep them in an airtight container in the refrigerator for up to 5 days.
- Freezing: Place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months.
- Thawing: Let frozen muffins thaw at room temperature or warm them briefly in the microwave.
- Reheating: Microwave a muffin for approximately 15–20 seconds to make it warm and soft again.
- Prevent sogginess: Allow the muffins to cool completely before storing them to prevent excess moisture from collecting inside the container.
- Make ahead: Bake a batch on the weekend and freeze individual muffins for convenient breakfasts throughout the week.