Get ready to revolutionize your breakfast game with these incredible blueberry muffins that break all the traditional baking rules! Imagine creating moist, delicious muffins without a single cup of flour, using just a blender and a handful of simple ingredients. These magical muffins are not only incredibly easy to make but also packed with wholesome nutrition that will make your taste buds dance and your body thank you. Whether you're a busy parent, a health-conscious foodie, or just someone who loves a quick and delicious treat, these no-flour blueberry muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups rolled oats
- 2 ripe bananas
- 2 large eggs
- 1/2 cup Greek yogurt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Add rolled oats to a blender and pulse until they become a fine, flour-like consistency.
- Add ripe bananas, eggs, Greek yogurt, baking powder, and vanilla extract to the blended oats. Blend until the mixture is smooth and well combined, scraping down the sides as needed.
- Transfer the blended batter to a mixing bowl. Gently fold in the fresh blueberries using a spatula, being careful not to crush the berries.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a few additional blueberries on top of each muffin for extra visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 4 days.
Tips
- Use very ripe bananas for maximum natural sweetness and better blending consistency.
- Make sure to pulse the oats thoroughly to create a fine, flour-like texture for smooth muffins.
- Don't overmix the batter after adding blueberries - gentle folding prevents tough muffins.
- For extra moisture, you can add a tablespoon of honey or maple syrup to the blender.
- Use fresh or frozen blueberries - if using frozen, don't thaw them to prevent color bleeding.
- Check muffins a few minutes early to prevent overcooking, as oven temperatures can vary.
- For a protein boost, consider adding a scoop of your favorite protein powder to the batter.
- Allow muffins to cool completely before storing to maintain their perfect texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 6g
Fat: 4g
Saturated Fat: g
Cholesterol: 40mg
