Healthy Blueberry Banana Pecan Muffins

Banana oatmeal muffin with pecans for a healthy, flourless baked muffin.

5 from 1 vote

Healthy Blueberry Banana Pecan Muffins

Healthy Greek Yogurt Blueberry Banana Muffins are loaded with wholesome oats, ripe bananas, juicy blueberries, crunchy pecans, and warm cinnamon for a moist, protein-packed breakfast treat!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast muffins, Snack

Cuisine: American

Servings: Muffins

Calories: 144kcal

Author: Marisa Franca @ All Our Way

Equipment

Oven Temperature: 385°F (196°C)
Yield: 12 Muffins
Style: Flourless Blender / Food Processor Method

Ingredients

2 cups old-fashioned rolled oats
2 ripe medium bananas
1 cup thick Greek yogurt plain or vanilla
4 tablespoons ¼ cup pure maple syrup
2 large eggs
½ cup pecans finely chopped * See notes
1 cup blueberries dried, fresh or frozen * See notes
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 pinch of salt

Instructions

Prep the Oven and Tin
Preheat your oven to 385°F.
Line a 12-cup muffin tin with paper liners, silicone cups, or grease the cups thoroughly with cooking spray.
Add the liquid and soft ingredients to your blender or food processor first. Use bananas, Greek yogurt, maple syrup, eggs, baking powder, baking soda, vanilla extract, cinnamon, and salt.
Blend the Batter
Add the 2 cups of rolled oats last on top of the wet ingredients to keep the oats from getting stuck under the blades.
Blend or process on high for about 45 to 60 seconds until the oats are completely broken down and the batter is creamy and smooth.
Remove the blender pitcher or food processor bowl from the base.
Remove the blade carefully if using a food processor.
Divide the batter and add the berries and nuts ** see notes
Divide the smooth batter evenly among the 12 prepared muffin cups.
Top each muffin generously with the blueberries and nuts pressing them down just slightly into the batter. Gently stir the berries and nuts in the batter with a skewer or chop stick.
Bake at 385°F for 15 to 18 minutes. Check them with a toothpick in the center around the 15-minute mark. They are done when the toothpick comes out clean or with a few dry crumbs.
Cool
Remove from the oven and let the muffins cool in the hot tin for 10 minutes.
Transfer them to a wire rack to finish cooling completely.

Notes

How to Store:

Countertop: Store in an airtight container lined with a paper towel at room temperature for up to 2 days.
Refrigerator: These muffins have fresh fruit and Greek yogurt. Store them in an airtight container in the fridge. Line the container with a paper towel. Keep them for 5 to 7 days.
Freezer: Wrap each muffin tightly in plastic wrap. Or place muffins in a freezer-safe bag. Freeze for up to 3 months.
Thaw overnight in the fridge or warm in the microwave for 20 to 30 seconds before eating.

The Perfect Muffin: Wait to add the nuts and blueberries to the batter. We find this method ensures an even amount of nuts and berries in each muffin.

Nutrition