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Blueberry Banana Oat Crumb Muffins

These muffins are naturally sweetened and packed with warm blueberries, gooey bananas, and crunchy walnuts, then topped with an incredibly oat crumble.

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.