Preheat oven to 350 degrees F and line a muffin tin with non-stick spray and/or silicone baking liners (I don’t recommend using paper ones for this recipe)
In a medium sized bowl combine oat flour, baking soda, cinnamon and salt. Set aside.
In a large bowl first mash your bananas very well.
Then add in eggs, butter and vanilla. Mix until well combined.
Now add in the sugar and the flour mixture. Stir until combined.
Fold in the old fashioned oats until evenly distributed. Then fold in the blueberries.
Scoop your batter into prepared muffin tin, it should make ~10 muffins.
Now, make your crumb topping by adding all ingredients to a bowl and using a fork or your hands to mix it all together until it starts to clump.
Add your crumb topping to the tops of the muffins and press down just slightly so that it sticks to the top.
Bake your muffins for ~25 minutes until a toothpick comes out clean.
Allow muffins to cool fully before enjoying!
Video
Notes
You can use regular all-purpose flour or whole wheat flour in place of the oat flour.You can use frozen however you want to be sure you thaw them fully and then pat them dry. If you use frozen blueberries and don't do this step they'll likely add too much moisture to the banana blueberry oatmeal muffin batter.
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Nutrition Facts
Nutrition Facts
Banana Blueberry Oatmeal Muffins
Serving Size
1 g
Amount per Serving
Calories
275
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
4
g
Cholesterol
56
mg
19
%
Sodium
286
mg
12
%
Carbohydrates
42
g
14
%
Fiber
3
g
13
%
Sugar
22
g
24
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.