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Oatmeal Blueberry Banana Bread

Healthy Oatmeal Blueberry Banana Bread made with oat flour, ripe bananas, and fresh blueberries.
Naturally sweetened with maple syrup for a soft, moist texture.
Perfect for breakfast, meal prep, or a wholesome snack.
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Prep Time 15 minutes
Course Breakfast
Cuisine American

Ingredients
  

  • 2 cups rolled oats or 1¾ cups oat flour
  • 2 ripe bananas mashed (about 1 cup)
  • 2 large eggs
  • 3 tablespoons avocado oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ teaspoons ground cinnamon optional
  • 1 cup fresh blueberries

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
  • Blend the rolled oats in a high-speed blender until a fine flour forms. Skip this step if using oat flour.
  • In a large bowl, mash the bananas until smooth.
  • Whisk in the eggs, avocado oil, maple syrup, vanilla extract, and apple cider vinegar until fully combined.
  • Add the oat flour, baking powder, baking soda, sea salt, and cinnamon. Stir until a thick batter forms.
  • Gently fold the blueberries into the batter.
  • Transfer the batter to the prepared loaf pan and top with extra blueberries if desired.
  • Cover loosely with aluminum foil and bake for 40 minutes.
  • Remove the foil and continue baking for 20–35 minutes, or until the Oatmeal Blueberry Banana Bread reaches an internal temperature of at least 190°F (88°C) or a toothpick inserted into the center comes out clean.
  • Cool in the pan for 30 minutes before transferring to a wire rack. Slice and enjoy

Notes

  • Substitute coconut oil for avocado oil if desired.
  • Add chopped walnuts or pecans for extra crunch.
  • Sprinkle rolled oats over the top before baking for a rustic finish.
  • Delicious served warm with butter, almond butter, or Greek yogurt.