These delightfully moist, dairy-free blueberry banana muffins are filled with whole grains and proteins. The perfect, healthy breakfast-on-the-go or afternoon snack!
In a large bowl, whisk together the flour, oats, sugar, walnuts, baking powder, and salt.
In a second bowl, mash the bananas, when whisk in the eggs, milk, and vanilla extract. Pour over the dry ingredients and, using a spatula, mix just until combined. Fold in the blueberries.
Divide the batter between the paper cups. Sprinkle each muffin with some of the granola cereal. Bake for about 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool on a wire rack.
SERVING
These muffins are delicious with Blueberry Curd or Greek Yogurt.
STORAGE
The muffins will keep in an airtight container for two days at room temperature, a week in the refrigerator, or two months in the freezer.
MAKE IT DAIRY-FREE: Replace the whole milk with any variety of vegan milk (I recommend using oat milk.)
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