How can I ripen my bananas quickly for these muffins?

Lay them on a baking sheet with parchment paper (leaving the peel on ) and bake in a preheated oven at 350°F for 10-20 minutes until the skin is black. This will make them very soft and easy to mash. Handle carefully and allow them to cool before adding them to the batter.

Why didn't my muffins rise?

This could be either because you added too much liquid, like yogurt and mashed banana, or the batter is overmixed, so it fell flat. Please leave a comment so I can troubleshoot this for you!

Banana Blueberry Oatmeal Muffins

Name: Banana Blueberry Oatmeal Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ¾ cup all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour); 1 tsp baking soda; ½ ground cinnamon; ½ fine sea salt; ½ cup rolled oats; 2 large eggs; ¾ cup cane sugar; ½ cup avocado oil; 2 tsp vanilla extract; 1 cup mashed ripe banana; ⅔ cup Greek yogurt (or any unsweetened yogurt); 1 cup blueberries, fresh or frozen (if you use frozen, do not defrost them); 1/2 tsp tapioca starch (if using frozen blueberries); ½ cup chocolate chips; 1 tbsp turbinado sugar (optional)

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Banana Blueberry Oatmeal Muffins

Recipe by Veronika Sykorova

These Banana Blueberry Oatmeal Muffins are fluffy, simple to make, and perfect for breakfast! They're not overly sweet, and the added oats make them more filling and higher in fiber. The muffins are gluten-free, freezer-friendly, and easy to make dairy-free as well!

Total Time40 minutes
Yield12 muffins 1x
DietGluten Free

Ingredients

Units Scale

1 3/4 cup all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
1 tsp baking soda
1/2 ground cinnamon
1/2 fine sea salt
1/2 cup rolled oats
2 large eggs
3/4 cup cane sugar
1/2 cup avocado oil
2 tsp vanilla extract
1 cup mashed ripe banana
2/3 cup Greek yogurt (or any unsweetened yogurt)
1 cup blueberries, fresh or frozen (if you use frozen, do not defrost them)
1/2 tsp tapioca starch (if using frozen blueberries)
1/2 cup chocolate chips
1 tbsp turbinado sugar (optional)

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Instructions

Preheat your oven to 425°F and line a 12-muffin pan with paper muffin cups. Set aside.
In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, fine sea salt, and rolled oats. Set aside.
Into a large bowl, add eggs, cane sugar, avocado oil, and vanilla extract. Whisk until well combined and creamy.
Add the mashed banana and Greek yogurt, then whisk again to combine.
Add the dry ingredients to the wet ingredients and whisk until just combined. Be careful not to overmix the batter.
If you're using frozen blueberries, toss them with tapioca starch in a small bowl.
Fold in the blueberries and chocolate chips into the batter.
Spoon the muffin batter into your prepared muffin pan, filling each to the top. (This recipe makes a lot of batter, so they will be filled to the top. Don’t overfill them.)
Sprinkle each muffin with turbinado sugar and a little bit of dry oats if desired.
Bake in the preheated oven at 425°F for 5 minutes.
Lower the heat to 350°F without opening the oven door and continue to bake the muffins for another 24-26 minutes. They’re ready when the tops are golden, and a toothpick inserted in the middle of a muffin comes out clean.
Allow them to cool in the pan for at least 5-10 minutes. Then carefully transfer them to a cooling wire rack. Enjoy warm.

Notes

Storing: Store the muffins either covered with a teatowel at room temperature for 1 day or store in an airtight container in the fridge for 3-4 days. You can also freeze them in a freezer bag or a container for 2-3 months.

Reheating: Reheat in a preheated oven at 300°F for about 10 minutes. If your muffins are frozen, I recommend defrosting them in the fridge overnight, on the counter for an hour or so, or in the oven set to defrost first.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Muffins
Method: Oven
Cuisine: American

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Find it online: https://thehealthfulideas.com/banana-blueberry-oatmeal-muffins/