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These Blueberry Banana Oat Crumb Muffins make for a fantastic on-the-go breakfast or snack. Add walnuts for some extra crunch!
I had a completely different post scheduled for today. But then I made these muffins and changed my plan at the last minute in a fit of excitement because these. muffins. are. LIFE.
Nothing beats the smell of blueberries baking on a warm summer morning. Whether you’re incorporating them into pancakes or folding them into muffin batter, there’s something incredibly nostalgic about that warming berry aroma. And I had a strong hankering for that sense of nostalgia, so I decided that this was a great opportunity to make blueberry-filled muffins.
And to break up the army of brown bananas in my freezer.
I don’t bake often. That’s no secret. But when I do get around to it, I like to pretend that I know what I’m doing, and it usually works out pretty well in the end.
I found a good recipe for Banana Blueberry Crumb Muffins here and made a few alterations; I swapped the white sugar for maple syrup, the brown sugar for coconut palm sugar, I brought walnuts to the mix, and I added oats to the crumb topping.
Oh, I also replaced the usual old egg with a local duck egg from my friends farm over at Mabel’s Acres! But you can use a regular egg, of course.
Because my husband and I are savages, I take my muffins (and most of my baked goods) out of the oven about a minute or two early. We love the extra moistness and chewiness of slightly under-baked treats and it works oh-so-well with these bad boys.
But you do you. Bake them until they’re cooked through if that’s your jam.
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
Blueberry Banana Oat Crumb Muffins
Ingredients
- 1.5 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 3 over-ripened bananas, mashed
- 3/4 cup natural maple syrup
- 1 egg beaten
- 1/3 cup butter, melted
- 1 cup fresh blueberries
- 1/2 cup roughly chopped walnuts
Oat Crumb Topping
- 1/4 cup coconut palm sugar, you can use brown sugar
- 1 TBSP flour
- 1/4 tsp ground cinnamon
- 1/2 TBSP butter
- 2 TBSP rolled oats
Instructions
- Preheat the oven to 370 degrees F. While the oven heats up, line a muffin tin with liners.
- In a large bowl combine, whisk together 1.5 cups of flour with baking soda, baking powder, and salt.
- In a medium bowl, combine the mashed bananas, sugar, egg, and melted butter. Whisk well until thoroughly combined.
- Slowly and gradually add the banana mixture to the flour mixture while stirring it, just until it's lightly mixed. Gently fold in the blueberries and the walnuts.
- In a small bowl, combine the coconut palm sugar, 1 tablespoon of flour, ground cinnamon, and rolled oats.
- With a fork, cut the 1/2 tablespoon of butter into the mixture until it's slightly crumbly.
- Evenly spoon the muffin batter into muffin papers. Sprinkle the sugar topping over the tops of the muffins.
- Bake for 18-20 minutes, or until a toothpick or cake tester is inserted into the center and comes out clean.
- Once done, remove, set on a cooling rack, and let cool for 5-10 minutes.
You’ve gotta love those last minute baking sessions that turn out to be blogworthy! These look so yummy and I’m always looking for innovative ways to use up the mountains of bananas in my freezer, too. :) Pinning for future reference and can’t wait to try it — I have a shipment of BC blueberries arriving on Wednesday! Hope you had a great weekend, love.
Thanks, Justine! I see you received your shipment of blueberries this week — I’m excited to see what you do with them!
I’m wiiiiith you. Blueberries forever… and blueberry muffins ARE life. I’ve never made them with bananas before though, and given my love of banana bread (also a deep and abiding love), I’m all over this idea. I don’t blame you for changing your posting plans. This is amazing.
Haha, thanks Sean! I definitely need to buy blueberries more often.
Dana, these muffins…I love everything in them, the blueberries, walnuts, maple syrup, oats and the coconut sugar, which I use, too. And I too, have that army of frozen bananas in the freezer. So this may be just the solution, thanks!
Thanks, Colleen! I love when recipes help us clean out the ol’ freezer or crisper. I made a crisper-cleaning quiche yesterday, haha.
What is coconut palm sugar? I can’t believe I’ve never heard of it.
It’s a natural sweetener. I use it in place of brown sugar because it’s got a deep and almost caramelized sweetness to it that’s very similar.
An actual healthy muffin? Sign me up!
Healthy-ish, anyway ;)
MMMmmm! those look so good! You’re right, nothing beats the smell of freshly baked muffins in the morning. I actually love baking, I find it relaxing, and unless you’re making a fancy dessert, it’s not as precise and complicated as people think it is. Baking a dozen muffins is pretty forgiving, and I love that. I recently made some blueberry muffins too, although yours look better, and I just love the explosion in my mouth! haha I think you’ve got a winner on your hands! Next time, try spelt flour, it adds a nuttiness flavour, it’s great!
Yeah, baking *can* be relaxing if it’s something simple like muffins. Or banana bread. I can’t handle cakes or icing cupcakes though, that’s for sure. Haha. I’ll definitely have to find some spelt flour! It’s great for pizza dough, too.
These muffins look delicious! Going to try them soon. Your photos are beautiful as well :)
Thanks, Jess! I hope you love them :)
After seeing these, my deduction is that really SHOULD bake more often, Dana!! WOW!
Haha, thanks so much, Christina! I appreciate that! I think after these bad boys, I just might :x