Banana Blueberry Baked Oatmeal Muffins
Accessory
6 silicone baking cups
Prep Time
10 mins
Cook Time
12 mins
Serves
6
INGREDIENTS
Avocado oil spray
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon Pinch salt
1 medium banana, peeled
1/4 cup unsweetened applesauce 1 large egg
1 tablespoon nut butter, any type 1/2 cup blueberries
1/4 cup chopped walnuts
DIRECTIONS
1. Lightly spray 6 silicone baking cups with avocado oil spray.
2. In a food processor, process oats until fully ground into an oat flour around the consistency of whole-wheat flour. Transfer to a mixing bowl and fold in baking powder, cinnamon, and salt.
3. In the empty food processor, process banana, applesauce, egg, and nut butter until smooth.
4. Fold the banana mixture into the oats until a thick batter has formed. Fold in blueberries and walnuts.
5. Evenly fill the 6 baking cups with the batter. For the nicest presentation, top each with a few extra blueberries and a sprinkling of whole rolled oats. Place baking cups in the air fryer basket.
325°F air fry 10–12 mins
6. Muffins are done when they have puffed up in the center and are springy to the touch. Serve warm, drizzled with pure maple syrup if you prefer added sweetness. Store refrigerated.
Mona’s Tips: I love these muffins when warmed. To reheat, simply remove from the refrigerator and place in the air fryer at 300°F for 3–4 minutes.
Calories per serving: 140 ∙ Fat: 6.5g ∙ Net Carbs: 15g ∙ Fiber: 3g ∙ Sugars: 4.5g ∙ Protein: 4.5g