All-Purpose Flour (1 1/2 cups):

• Flour is the key structural element of your muffin batter. It forms the framework that holds everything together while creating a soft tender crumb. For a healthier twist, you can substitute part or all of the all-purpose flour with whole wheat flour.

Rolled Oats (1 cup):

• Rolled oats add texture and a hearty nutty flavor. They also boost the fiber content, making the muffins a satisfying and wholesome option. The oats work alongside the flour to create a consistent, yet slightly chewy bite that is both comforting and filling.

Optional Oat Flour (1/2 cup):

• If you want an extra boost of oat flavor or need a gluten-free variation oat flour is an excellent addition. It provides a finer texture while enhancing the overall nutritional profile of your muffins.

Baking Powder (1 teaspoon):

• This leavening agent helps the muffins rise evenly during baking. It ensures that your muffins achieve a light and airy texture rather than becoming dense.

Baking Soda (1/2 teaspoon):

• Working in tandem with baking powder baking soda contributes to the rise and helps balance the acidity from ingredients like mashed bananas and yogurt. This duo is essential for a perfectly risen muffin.

Salt (1/2 teaspoon):

• Salt is not just a flavor enhancer; it also balances the sweetness of the batter and highlights the natural flavors of the other ingredients. A small amount is enough to make a big difference in the overall taste.

Brown Sugar (1/2 cup):

• Brown sugar infuses the batter with natural sweetness and a subtle hint of caramel. It also adds moisture ensuring that your muffins stay soft and tender after baking.

Wet Ingredients

• Ripe Bananas 2 large, mashed:

Bananas are the star ingredient in this recipe. When mashed, they not only contribute natural sweetness but also add moisture and a rich, fruity flavor to the muffins. Using ripe bananas ensures that the natural sugars are well-developed, enhancing the overall taste.

• Fresh or Frozen Blueberries 1/2 to 1 cup:

Blueberries provide delightful bursts of flavor and color. Whether you use fresh or frozen blueberries, they add antioxidants and a slightly tart contrast to the sweetness of the banana. If using frozen blueberries, gently fold them into the batter to avoid excessive bleeding of color.

• Plain Greek Yogurt 1/2 cup:

Yogurt contributes creaminess and tang, balancing the sweetness of the bananas and blueberries. It also helps keep the muffins moist while adding a boost of protein and probiotics.

• Eggs 2 large:

Eggs are essential for binding the ingredients together. They add structure to the muffin batter and contribute to a light and airy texture. For a vegan alternative, you can substitute eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, allowed to rest until thickened).

• Milk 1/3 cup:

Milk (or a dairy-free alternative such as almond milk) provides additional moisture and helps create a smooth batter. It also aids in achieving a consistent texture throughout the muffins.

• Maple Syrup 1/3 cup:

Maple syrup is used to naturally sweeten the muffins and adds a subtle, rich flavor that complements the fruit components. It works well with both banana and blueberry, creating a harmonious taste profile.

• Vanilla Extract 1 teaspoon:

Vanilla extract enhances the flavors of all the ingredients. A small amount goes a long way in adding warmth and depth to the batter.