If you love blueberry muffins, then you’re going to LOVE the double dose of berries in these soft and tender banana muffins. With whole berries incorporated into the batter and a swirl of blueberry jam baked on top, they not only look super fancy, but they’re also loaded with antioxidants and blueberry flavor in each bite.
Ingredients
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- 1½ tsp (6 g) baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup (59 ml) unsweetened almond milk
- ¼ cup (64 g) almond butter
- ¼ cup (85 g) honey
- 2 tsp (10 ml) vanilla extract
- 2 medium-sized ripe bananas, mashed (about 1 cup [200 g])
- ¾ cup (105 g) blueberries, fresh or frozen
- 1 tbsp (7 g) coconut flour
- 2 tbsp (30 ml) blueberry jam (for refined sugar–free, use a jam sweetened with fruit juice)
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.
- Add all of the remaining ingredients except for the mashed bananas, blueberries, coconut flour and jam, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Fold in the mashed bananas by hand.
- Transfer the batter to a medium-sized mixing bowl (this makes it easier to prevent the berries from bleeding). Toss the blueberries in the 1 tablespoon (7 g) of coconut flour to prevent them from sinking to the bottom of the muffins, and gently fold them into the batter.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Top each muffin with ½ teaspoon of jam, and use a toothpick to swirl it around.
- Bake for 17–19 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
