Here at Honor Earth, we love a delicious muffin. Sprinkle in added nutrition into an everyday favorite, and we are all in. These Blueberry Banana Oat Muffins hit all the marks. With antioxidant-rich olive oil, nutrient-dense blueberries, and protein-abundant einkorn flour, these muffins are as nutritious as they are delicious. And they're also the perfect way to use up those very ripe bananas sitting on your countertop. Bonus: these muffins are loved by kids!
Ingredients:
1 egg
3 large very ripe bananas
1/2 cup raw honey
1/3 cup olive oil
1.5 cups + 3 TBS all purpose flour (we use and love this einkorn flour)
1 tsp baking soda
1 tsp baking powder
1.5 cups fresh blueberries
1/4 cup rolled oats (we use these sprouted oats)
Pinch of salt
Directions:
1. Preheat oven to 375°F and line a 12-hole muffin pan with parchment paper liners (cupcake liners work great).
2. Mash the bananas in a large bowl, add the honey and olive oil, and whisk until combined. Add the egg and mix well.
3. Combine the dry ingredients (flour, baking soda, baking powder) in a separate bowl and then slowly combine them with the wet mixture. Fold in blueberries until just combined (do not overmix).
4. Scoop the batter (an ice cream scoop works great) evenly into the muffin liners and sprinkle the tops with oats and a pinch of salt.
5. Bake in the oven for 15-20 minutes, or until the tops are golden and a toothpick can be inserted and removed cleanly...without any batter attached. Remove and let cool on a wire rack for 5 minutes before enjoying.
These will store in an airtight container 2-3 days at room temp, about a week in the fridge, and up to 3 months in the freezer.
