Power Packed Blueberry Banana Oat Muffins

Power Packed Blueberry Banana Oat Muffins

Power Packed Blueberry Banana Oat Muffins

Power Packed Blueberry Banana Oat Muffins

Although muffins typically aren’t regarded as the healthiest of snack options, in moderation these muffins make a nutritious and delicious pick-me-up! Since banana is used as a base for these muffins, they require very little added sugars. Optionally, the maple syrup can be entirely omitted and the muffins will still be delicious!

These Power Packed Blueberry Oat Muffins are NOT high glycemic snacks that truly verge more on dessert, and instead each muffin is smaller, denser and more power packed! Walnuts provide a heart-healthy dose of omega 3 fatty acids, the ground flax seeds provide estrogen-balancing support and blueberries are packed full of antioxidants to recharge your body from the inside out. The blueberries and chocolate add fresh yet indulgent flavour, and you’ll find these muffins to be snacks that your kids will also enjoy!

A typical serving size is 1-2 small muffins depending on your appetite (and level of restraint). 😉

Power Packed Blueberry Banana Oat Muffins

Power Packed Blueberry Banana Oat Muffins

Yield: 18 small muffins
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes

Enjoy these muffins as a nutritious and delicious pick-me-up to satisfy any mid-afternoon cravings!


  • Wet Ingredients:
  • 3 ripe bananas
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup
  • 2 tbsp ground flax seeds
  • 6 tbsp water
  • ¼ cup unsweetened coconut milk (or other non-dairy milk)
  • 1 ½ tsp vanilla

  • Dry Ingredients:
  • 1 cup oat flour
  • ¼ cup hemp seeds
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 2 tsp cinnamon
  • 1 cup walnuts, chopped
  • ⅔ cup blueberries, fresh or frozen and thawed
  • ½ cup dark chocolate chips (dairy-free)


  1. Preheat your oven to 350℉ and line your muffin tins with paper cups.
  2. Combine the ground flax seeds and water in a small bowl to let sit and thicken for 5-10 minutes.
  3. Mash your bananas by hand or in a food processor.  Add all other wet ingredients, including the flax and water mixture.  Process on high until smooth or mix well by hand.
  4. Add the oat flour, hemp seeds, baking soda, salt and cinnamon to the wet ingredients and process again on high or mix by hand until well combined.
  5. Stir in the walnuts, blueberries and chocolate chips. If you’re using frozen blueberries, rinse them under warm water until thawed before adding to your muffins, or the centers of your muffins may not cook evenly.
  6. Distribute batter by large spoonfuls into your muffin cups. Bake for 25 minutes or until lightly browned.
  7. Store refrigerated in an airtight container for up to 5-6 days. Enjoy!


No oats - Replace oat flour with another gluten-free flour.  A few of the best options include sorghum, rice or buckwheat flour.

No walnuts -  Replace with another nut or pumpkin seeds.

No chocolate chips -  Omit or replace with additional blueberries.

Note - Optionally you can replace the ground flax seeds and water with 2 free-range eggs.

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Allergen Info

Gluten Free
Dairy Free
Egg Free
Contains Grains
Legume Free
Soy Free
Citrus Free
Contains Walnuts
Nightshade Free