Ingredients40 m servings 130
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk almond milk, mashed banana, and vanilla extract together in a large mixing bowl until smooth. Add oats, brown sugar, cinnamon, baking powder, and sea salt; mix until well combined. Fold in blueberries. Fill the prepared muffin cups evenly with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 130 calories; 1.9 25.8 3.1 0 144 Full nutrition
ReviewsRead all reviews 5
I felt these needed a bit more sugar so I sprinkled powdered sugar on them as I ate them. My blueberries which I had previously flash frozen were very sweet. The recipe called for plenty of blue...
I liked this! Very simple, great for a quick breakfast, or snack. And my toddler loves them! I was a little disappointed about them sticking to the paper (picture provided). Next time I’ll just ...
These came out great! followed the recipe exactly, came out wonderful and lots of flavor. Will make again!
Something went wrong! I got 22 muffins out of this recipe but they did not turn into muffins. I ended up scraping the filling out of the liners and using it as breakfast cereal! What a waste...