Enjoy the fresh flavors of lemon and blueberries in these healthy lemon banana blueberry oat muffins. They make a delightful grab-and-go breakfast packed with fiber and protein.

Why You’ll Love Healthy Lemon Banana Blueberry Oat Muffins

Lemon and blueberries are fresh summer flavors that make these oat muffins delightful. They are made healthy by using oats as the base and bananas for most of the sweetness with a little honey.

Healthy lemon banana blueberry oat muffins are packed with nutrients and provide 6.5 g protein and 3 g fiber. I focus on eating protein and fiber because it helps me feel full and satisfied. Enjoy as a snack or part of breakfast that can be eaten on the go.

Ingredients

Lemon: gives that fresh summer taste and high in vitamin C.

Blueberries: a summer fruit high in fiber, vitamin C, vitamin K, and antioxidants.

Ripe bananas: provides sweetness and good source of fiber and potassium.

Greek yogurt: adds protein and good source of calcium

Milk: adds liquid to the batter. I used 1% milk, but any milk can be used.

Eggs: provide protein and bind everything together.

Oats: the base of the muffin and provides fiber and carbs.

Vanilla extract: adds flavor.

Honey: adds sweetness. You can also replace with sugar or a sugar alternative, like stevia or allulose. Follow package instructions to convert from sugar amounts to sugar alternatives. You can also omit the honey all together to reduce the carb and sugar content.

Baking powder: helps the muffins rise.

How to Make Healthy Lemon Banana Blueberry Oat Muffins

Preheat oven to 375°F and prepare 12-cup muffin pan with silicone cups or grease.
In a large mixing bowl, mash bananas. Add milk, Greek yogurt, eggs, honey, and vanilla. Zest lemon, then squeeze 2 tablespoons of lemon juice. Whisk mixture.
Add oats and baking powder. Stir to combine. Fold in blueberries.
Pour batter into muffin cups. Bake for 30-35 minutes.

How to Store Healthy Lemon Banana Blueberry Oat Muffins

Store on the counter in an airtight container for up to 5 days. You can also store in the refrigerator for about a week or freeze muffins in a Ziploc bag for up to 3 months.

Tips

You can use fresh or frozen blueberries. For best results, coat frozen berries in flour to prevent them from sinking to the bottom. Frozen berries also lower the temperature of your batter so you may need to bake for an extra 5 minutes.

To help honey pour smoothly, spray measuring cup with oil.

You can replace honey with sugar or a sugar alternative or omit honey all together to reduce the carb and sugar content.

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