Blueberries Oatmeal Muffin

Hearty oatmeal muffins made without flour, great texture and they stay moist and tender for days.


  • 2 cups of oats, rolled, old fashioned, or quick cooking oats
  • 2 large ripe bananas
  • 2 large eggs
  • 1 cup plain greek yogourt
  • 3 tablespoon honey
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 1 cup fresh blueberries


  1. Preheat oven to 390F
  2. Line muffin tray with muffin cases, spray with oil
  3. Add all listed ingredients except blueberries into your Ventray Blender
  4. Use speed 4 setting to blend for 2 minutes, pulse more if necessary, blend until mixture well combined
  5. Pour half of the blueberries in, mix well.
  6. Pour muffin batter into muffin cases, filling only ¾ full
  7. Top with blueberries
  8. Bake in oven between 15-20 minutes, check by inserting toothpick and see if it comes out clean
  9. Remove muffin, allow to cool on wire rack for 15 minutes

Make This Recipe With

  1. Cupcake/Muffin pans
  2. Muffin cases
  3. Blender

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