Blueberry Oat Muffins

My husband is spoiled rotten and the envy of many at his office. Pre marriage and cohabitating, I set an unfortunate precedent for myself. Being giddy with love and blinded by my visions of our future babies, I began to cook for him, A LOT.

I made him breakfast and lunch to take to work as well as a nutritious hot meal for dinner. At first he was very appreciative of all the effort, but as time wore on it became expected. The look of disappointment on his face when I failed to produce was heartbreaking, Ok not heartbreaking, really freaking annoying.

However, in the interest of his health and longevity I didn’t want him eating junk meals on the go. I needed something I could make in advance that feed him for the week. Muffins seemed like the best option. Whip them up Sunday night and voila you have breakfast for the week.

After trying out several different recipes, I found one that was both easy for me to make, nutritious for him to eat and tasty enough to enjoy. These muffins are moist, delicious, gluten and oil free, if you care about those things. They are so popular that co-workers ask him frequently for the recipe and if they can sample a muffin. He has even had them stolen out of the refrigerator several times! Who would steal someone else’s muffins? It’s crazy or maybe they are just that GOOD. Try them and decide for yourself. If you take them to work make sure to put your name on the bag and a stern warning to keep hands off!

Blueberry Oat Muffins

These delicious muffins are moist, nutritious, gluten, oil and butter free. 

Course Breakfast


Dry Ingredients

  • 2.5 cups Rolled Oats I buy whole rolled oats and grind them in food processor
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda

Wet Ingredients

  • 1 cup Non-Fat Greek Yogurt You can use full fat or reduced fat if you prefer
  • 1/2 cup Honey
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 2 Ripe Bananas

Add In

  • 1 cup Blueberries I use frozen organic when fresh is not available
  • 1/2 cup Chopped Walnuts Or any nut you prefer


  1. Preheat Oven to 375

    Mix dry ingredients in food processor and pour into large mixing bowl. Mix wet ingredients in food processor and add to bowl. Add blueberries and walnuts and combine well. Fill 12 muffin cups almost to the top with the mix. 

    Set timer for 18 minutes and check with a tooth pick. If not done, continue cooking in 3 minute increments. Cooking times can vary. 

Make these and let me know what you think!

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