Banana & Blueberry Oat Muffins

This quick mix, tender banana and blueberry oat muffin with a crunchy buttery topping is perfect to fill hungry tummies in the morning.

This recipe can be whipped up in a snap before carpool or make ahead and freeze. Toss in the lunch box and they will be perfectly thawed for a mid morning treat or lunch for your kids. A tender muffin with crunchy buttery topping is perfect to fill hungry tummies in the morning.

It’s time for the kids to head back to school. I don’t know about you , but now that my girls are out on their own, I do miss the morning routine of everyone racing to get out the door. I remember the first few weeks of school really trying to make extra special treats for lunchboxes and after school for my family. Between golf, rowing, student government and homework, we always needed wholesome snacks to fuel their busy day.

I thought it would be fun to recreate these delicous banana muffins to share with other busy parents out there.

I use greek yogurt in the recipe. Many banana bread muffin recipes called for buttermilk which I don’t always have on hand- but I always have yogurt. I use “Because you care” unbleached paper liners for a quick clean up. Buy a box here from Thrive Market or at Whole Foods. And, of course, add in a generous teaspoon of Pine & Palm Vanilla Bean paste for deep flavor.

You can always store these muffins in your pantry for a great grab and go treat after school. Skip the chips and candy and give your kids what they need to power them through the hectic week.

Back To School Lunch box and After School Snack Ideas:

1. Make Peanut Butter Protein balls with raw oats, honey, dark chocolate chips, wheat germ and peanut butter. Store in the fridge for after school.
2. Caprese bites- skewer cherry tomatoes and mozzerella balls for a great lunch box snack. Add salami for extra protein.
3. Nut cups- Put single servings in small plastic ware of almonds and cashews for a great lunch box treat. Add raisins to sweeten it up.
4. Make smoothie packs of frozen peaches, banana, blueberries, protein powder and oats and keep in the freezer so you can give your kids a quick blast of protein in the afternoon. Just add your milk of choice and blend.
5. Roasted chickpeas are a great source of protein. Keep batches of them in the house for a great healthy snack.
6. Make your own popcorn at home with canola oil and sea salt in a heavy pot. So much healthier than microwave.
7. Yogurt cups- scoop yogurt into a small container, top with crushed nuts, frozen blueberries, drizzle with raw honey and top with toasted oats. Freeze overnight. By the time lunch rolls around at school they will be perfectly thawed.

If you love banana and blueberry oat muffins- try these recipes:

• Greek Yogurt Blueberry Muffins
• Citrus & Cardamom Spice Muffins
• Orange Cranberry Muffins with Walnut Crumble

Banana & Blueberry Oat Muffins

Recipe by Meggen Arthur Wilson

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

17

minutes

Calories

427

kcal

Start your day right with Banana & Blueberry Oat muffins topped with a crunchy Buttery Walnut Crumble. A crowd-pleasing treat for the whole family.

Ingredients

• For the Muffin Batter

• 1 1/2 cups all purpose flour

• 2/3 cup granulated sugar

• 3/4 cup old fashioned oats

• 1/2 tsp cinnamon

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp sea salt

• 1/3 cup Greek yogurt

• 2 large eggs

• 1/3 cup canola oil

• 1 tsp vanilla bean paste or vanilla extract

• 4 over ripe small bananas

• 2 cups blueberries

• 1 TBSP flour

• For the Crumb topping

• 1/2 cup chopped walnuts or pecans

• 1/2 cup light brown sugar

• 5 TBSP softened butter

• 1/4 tsp cinnamon

• 1/2 cup flour

• 1/4 tsp baking powder

Directions

• Pre- heat oven to 400 degrees. Line a muffin tin with paper liners. Set aside.
• In a small bowl, combine the streusel topping ingredients. Fluff with a fork or pastry cutter until teh mixture resembles tiny coarse pebbles. Chill.
• Combine the dry ingredients- oats, sugar, flour, cinnamon, baking powder, baking soda, and salt in a large bowl. In a smaller separate bowl whisk together the yogurt, eggs, canola, vanilla and bananas. Fold the banana mixture into the dry ingredients taking care not to over-mix. Toss the blueberries with the flour and gently fold into the batter.
• Scoop a large amount of batter into every other muffin tin and top with a heaping tablespoon of the chilled crumble/ streusel topping. REDUCE oven temp to 375 degrees.
• Bake at 375 degrees until golden brown and fragrant. Remove from the muffin pan and cool on a wire rack.