Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

 Yields:  12 muffins

Baked Blueberry Oatmeal Cups are moist and not too sweet. They are a cross between baked oatmeal and muffins and perfect for quick, on-the-go breakfasts.


  • 2 cups mashed very ripe banana
  • 2 cup old-fashioned rolled oats, uncooked
  • 2 eggs
  • 2 teaspoon baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1 cup 0% Greek Yogurt
  • 2 teaspoon vanilla
  • 1 cup blueberries, fresh or frozen


  1. Preheat oven to 400 degrees. Spray large muffin tin with non-stick spray.
  2. Mash bananas until smooth.
  3. Add banana, oats, beaten egg, baking powder and vanilla to a bowl.
  4. Stir until just combined.
  5. Stir in blueberries.
  6. Using a large spring-release scoop fill muffin tins with batter. I fill to the top, these muffins do not rise very much.
  7. Bake at 400 degrees for 18 minutes.
  8. Allow muffins to cool slightly in muffin tin a few minutes. Removing them while hot will likely cause the muffins to break apart as they are very moist.