The Village - Banana blueberry oatmeal muffins

RECIPES

Banana blueberry oatmeal muffins

By Anthea Dawson

This is a great back to school snack that packs well into lunch boxes and a great way to use up the overly ripened bananas that clutter up most counters.

Once these muffins have cooled, they can be stored in a large resealable bag and frozen.

Ingredients

MAKES 12

  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 ripened bananas, mashed
  • 1/4 cup plain Greek yogurt
  • 1 tsp. vanilla
  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup blueberries, fresh (frozen works too but once thawed, strain them and remove the liquid)

Preparation

Spritz a 12-cup muffin pan with non-stick cooking spray, or use muffin liners.

In a stand-up mixer, beat together the softened butter and sugar at medium speed until well combined, about 1 minute. Add the eggs one at a time, and mix for another minute. Reduce the speed of the mixer to low and add the mashed bananas, Greek yogurt and vanilla, and mix for another minute.

In a separate medium-sized bowl, mix the flour, oats, baking soda and salt until well combined. With the mixer at low speed, slowly add the dry ingredients and mix for 1 minute, just until it’s all incorporated. Be sure not to over mix! Still at low speed, add the blueberries and slowly mix until combined.

Spoon the batter into the prepared muffin pan, filling 3/4 way up. Bake for 22 to 25 minutes, or until a toothpick inserted into the centre of the muffin comes out clean. Remove from the oven and allow to cool on a wire rack for 10 minutes.

Serve and enjoy!

About the author: Anthea Dawson Oldland is a professionally trained chef who worked for years in the restaurant and catering world before her three kids came along. Her focus had to quickly shift from working black tie events on New Year's eve to purees, bake sales and chicken fingers. Now with older kids, she finds it easier to work her trained style of cooking into everyday life, making one family meal that is nutritious and delicious, that hopefully challenges everyone's taste buds and opens up their eyes to interesting food. She lives in Montreal, Quebec and is currently working on a cookbook of family recipes.

RECIPES

Banana blueberry oatmeal muffins

By Anthea Dawson

This is a great back to school snack that packs well into lunch boxes and a great way to use up the overly ripened bananas that clutter up most counters.

Once these muffins have cooled, they can be stored in a large resealable bag and frozen.

Ingredients

MAKES 12

  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 ripened bananas, mashed
  • 1/4 cup plain Greek yogurt
  • 1 tsp. vanilla
  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup blueberries, fresh (frozen works too but once thawed, strain them and remove the liquid)

Preparation

Spritz a 12-cup muffin pan with non-stick cooking spray, or use muffin liners.

In a stand-up mixer, beat together the softened butter and sugar at medium speed until well combined, about 1 minute. Add the eggs one at a time, and mix for another minute. Reduce the speed of the mixer to low and add the mashed bananas, Greek yogurt and vanilla, and mix for another minute.

In a separate medium-sized bowl, mix the flour, oats, baking soda and salt until well combined. With the mixer at low speed, slowly add the dry ingredients and mix for 1 minute, just until it’s all incorporated. Be sure not to over mix! Still at low speed, add the blueberries and slowly mix until combined.

Spoon the batter into the prepared muffin pan, filling 3/4 way up. Bake for 22 to 25 minutes, or until a toothpick inserted into the centre of the muffin comes out clean. Remove from the oven and allow to cool on a wire rack for 10 minutes.

Serve and enjoy!

About the author: Anthea Dawson Oldland is a professionally trained chef who worked for years in the restaurant and catering world before her three kids came along. Her focus had to quickly shift from working black tie events on New Year's eve to purees, bake sales and chicken fingers. Now with older kids, she finds it easier to work her trained style of cooking into everyday life, making one family meal that is nutritious and delicious, that hopefully challenges everyone's taste buds and opens up their eyes to interesting food. She lives in Montreal, Quebec and is currently working on a cookbook of family recipes.

Top of Page