Healthy Living

Blueberry Banana Oat Muffins

Kristi Whitley

These nutty, subtly-sweet, brownie–textured squares are a deviation from my Figgy Bar recipe. I keep single-serving applesauce cups and apple juice bottles on hand just to make them both. I use the empty applesauce cup to “measure” the juice and agave nectar.  I use the term “measure” loosely.  I made these in muffin cups and I like their shape texture and portability.

2 cups rolled oats
½ cup walnuts or pecans
½ cup dried unsweetened coconut
1 teaspoon cinnamon
1 ½ teaspoons baking powder
¼ teaspoon salt
4 ounces applesauce (one single serving container)
4 ounces agave nectar
6 ounce apple juice pack
1 teaspoon vanilla
½ banana
1 cup frozen blueberries


In a food processor, grind ¾ of the oats and place along with the rest of the oats in a large mixing bowl.

Coarsely grind the nuts and add them to the oats.

Add the rest of the dry ingredients.

Puree the banana with the apple juice in the food processor and add to the dry ingredients. 

Mix all the wet ingredients except the blueberries into the oat mixture blending thoroughly.

Finally, stir in the blueberries. 

Spread the batter into an 8x8 baking pan or pyrex , or use an ice cream scoop to place into muffin tins. 

Bake at 350 degrees for 20-30 minutes.

16 servings.