Blueberry Oat Muffins

Whole wheats and oat muffins, bursting with juicy blueberries.


Every weekend I try to make muffins or banana bread. Some sort of baked good that can be grabbed on our way to work in the morning. Or thrown in my purse for a mid morning snack. Bonus points if it’s tasty enough to enjoy as dessert. Anything that keeps me away from a chocolate bar is key to keep my waist line from growing!

Blueberry muffins are one of my favourite kinds of muffins. I like that they are fresh and light while still providing the comfort of a baked good. I personally am not a fan of the baker style muffin. To me those are truly a dessert. They are more like cake than muffin and you will rarely find me baking them. If a baked good is going to be part of my regular diet as part of a meal pr snack I have a few requirements:

  • Mostly whole wheat or whole grain
  • Low in sugar
  • Healthy fat source
  • Delicious!

These muffins fit my rules. They contain whole wheat flour, rolled oats, honey, cinnamon, apple sauce, coconut oil and blueberries! Lots of filling healthy ingredients to fuel your day.

We’ve enjoyed these so much I’m going to me making another batch on Sunday!


Blueberry Oat Muffins

Yields: 14 Muffins


  • 1 cup Whole Wheat Flour
  • 1/2 cup All Purpose Flour
  • 1 1/2 cup Rolled Oats
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 cup Brown Sugar, loosely packed
  • 1/3 cup Honey
  • 1/3 cup Unsweetened Apple Sauce
  • 1/3 cup Coconut Oil, melted
  • 1 cup Milk (Cows milk, nut milk, oat milk – your favourite!)
  • 1 tsp Vanilla
  • 1 Egg
  • 1 cup Blueberries (fresh or frozen, do not defrost frozen)
  • Optional: Rolled Oats and Turbinado Sugar, for topping


Preheat the oven to 350°F. Prepare your muffin tins with cupcake liners or grease with oil or non stick spray. Set aside.

In a medium bowl whisk together whole wheat flour, all purpose flour, oats, salt, cinnamon, baking powder and baking soda. Once ingredients are evenly distributed, set aside.

In a large bowl whisk together brown sugar, honey, apple sauce, coconut oil, milk, vanilla and egg. Whisk until smooth. Pour dry ingredients into the wet. Fold in the dry ingredients until just combined. Add blueberries, fold into batter.

Pour batter into the prepared muffin tins. Fill each tin 3/4 of the way full. Do not over fill.  Sprinkle tops of muffins with rolled oats and turbinado sugar if desired. Bake muffins for 20-30 minutes. Muffins are done when a toothpick comes out clean.

Store in an airtight container in your refrigerator for about a week. These muffins also freeze and defrost well.

Banana Nut Muffins

These are by far my favourite healthy muffins. They are moist and flavourful without any refined sugar. I love having snacks like this on hand during the week.


My grandma taught me to always make my muffin batter by hand so that the muffins don’t get tough. This is especially important since whole wheat flour  has a tendency to make dry and tough baked goods. If you do decide to use a mixed be careful to mix just until combined.


Sometimes I will make these with chocolate chips instead of nuts or a combination of both. I also just use whatever nuts I have in the house, walnuts, pecans, almonds and cashews are all great options.

Whats your favourite type of muffin?


Servings: 15 muffins


  • 1 and 1/2 Cups Whole Wheat Flour
  • 1 Cup Old-Fashioned Oats
  • 2 Teaspoons Ground Cinnamon
  • 1 and 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 3 Bananas, mashed
  • 3 Large Eggs
  • 1/3 Cup Coconut Oil, melted (or your favourite baking oil)
  • 1/3 Cup Honey (maple syrup can also be used)
  • 1/4 Cup Greek Yogurt (plain, vanilla or honey are best)
  • 1/4 Cup Almond Milk (or your preferred milk)
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Chopped Nuts (any kind)
  • optional: Additional chopped nuts for topping


Preheat oven to 350°F. Spray muffin pan with non stick spray or line with cupcake liners.

Whisk the flour, oats, cinnamon, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, mash the bananas. Then whisk in the eggs, oil, honey, yogurt, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into pan, filling them 3/4 of the way full. Top with chopped nuts, if desired. Bake for 20-25 minutes until a tooth pick comes out clean. Allow to cool in the muffin pan for 5 minutes. Then remove from the pan and allow to fully cool in a cooling rack.

Adapted from Sally’s Baking Addiction