Description
Soft, chewy blueberry muffin oat cookies made with banana, oats, and juicy blueberries. Healthy, quick to make, and perfect for breakfast or snacks.
Ingredients
Units
Scale
- 1 ripe banana
- 1 cup rolled oats
- 1/3 cup fresh or frozen blueberries
- 1/2 teaspoon lemon zest
- Pinch of vanilla or cinnamon (optional)
- Optional: pinch of salt or chopped nuts
Instructions
- Mash the banana in a bowl until mostly smooth.
- Stir in oats, lemon zest, and cinnamon or vanilla until fully combined.
- Fold in blueberries gently—don’t overmix if using frozen.
- Scoop the dough onto a parchment-lined baking sheet and lightly shape into rounds.
- Bake at 350°F for 13 to 15 minutes until just set and golden underneath.
- Cool completely on the pan before storing or packing.
Notes
- Use very ripe bananas for the sweetest results.
- Don’t thaw frozen blueberries; use them straight from the freezer.
- Let the dough rest 3–5 minutes before baking for a better texture.
- Store at room temperature for 2 days, in the fridge for 5–6 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 85 kcal
- Sugar: 4g
- Sodium: 1mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg