Oatmeal Blueberry Banana Muffins


So, I’m obsessed with everything brunch. I do it big, HUGE, every single weekend, especially on Sundays! Whether it’s just me, hubby and me or a crowd, we always do #BrunchItOnSundays around here!

This is one of my favorite muffins to make, and the blueberry sauce is literally the icing on the cake! Healthy though, and totally worth your time and feeding your family! Everyone will enjoy it, and if you’re feeling naughty, get some cream on top! If feeling nice, make coconut whipped cream! Great success! Enjoy!


Oatmeal? Blueberry ?Banana Muffins

½ cup oat flour
½ cup whole wheat flour
¼ cup ground flaxseed
2 tsp baking powder
¼ tsp salt
1 tbsp coconut oil
1 egg
2 tsp vanilla extract
2 mashed bananas
2 tbsp plain nonfat Greek yogurt
2 tbsp honey
1/2-3/4 cup fresh blueberries


Homemade Sugar-free ?Blueberry sauce

2 cups fresh blueberries (or frozen)
1/4 cup water
1 cup fresh orange juice
1/4 cup local raw honey
1 tbsp fresh lemon juice
1/8 teaspoon ground cinnamon

Optional( if you are short on time):
2 tablespoons cornstarch
1/4 cup cold water



Preheat the oven to 325°F, and coat a loaf pan or muffin pan with nonstick cooking spray.

Set aside 1 tablespoon of flour in a small bowl. In a medium bowl, whisk together the remaining flour, baking powder, and salt. In a separate bowl, whisk together the oil (or butter), egg, and vanilla. Stir in the mashed banana, yogurt, and honey. Add in the flour mixture, and stir just until incorporated. Toss the blueberries with the reserved tablespoon of flour, and gently fold into the batter.

Spread the batter into the prepared pan or tins and bake at 325°F for 35-45 minutes (about 25 min for muffins), or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack.



In a saucepan over medium heat, combine the blueberries, 1/4 cup of water and orange juice. Stir gently, and bring to a boil. Add honey. Simmer for 20-25 minutes to your preferred thickness.

If you don’t have that much time In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.

Remove from heat and stir in the lemon juice or lemon extract and cinnamon. If too thick, Thin sauce with water to your liking. Enjoy these and pour this Blueberry Sauce on anything!


Xoxo, Ana

Facebook page: colorful foodie
Instagram: @colorfulfoodie