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Acai, Banana, Apple & Blueberry Oat Breakfast Muffins

Why do we call them "breakfast" muffins? Because these muffins will help you start the day in a healthful way. The taste is mild and the nutrition profile strong. 

This muffin fuel is an exclusive recipe created by the editors of Athletic-Minded Traveler.  When we needed something beyond our Acai Oatmeal staple to start the day, we went in search of a recipe that had all the "good stuff" of the oatmeal:  unsweetened acai smoothie pack, cinnamon, chia seeds, bananas, oats, raw honey, healthy fats, etc! We found nothing! So we created our own recipe; and our taste testers gave it a BIG Breakfast Thumbs UP! 

Athletic-Minded Traveler Acai, Banana, Apple, Blueberry Oat Muffins

12 Muffins. Note: You can easily begin recipe with steps 1-5 and come back and complete the recipe later!

AMT's Acai, Fruit & Oat Muffins


  • 1 Unsweetened Acai Smoothie Pack (We use Sambazon)
  • 1 Very ripe medium or large banana (We often use a saved, frozen one)
  • 2 Large eggs
  • 1 tsp Vanilla
  • 1/2 Cup Diced apple
  • 1/2 Cup Almond Milk, (We prefer Whole Foods 365 Brand Original)
  • 1/4 Cup Raw sugar
  • 1 T Chia seeds
  • 1 T Raw honey
  • 1/4 Cup coconut oil (warmed to a liquid)
  • 1 Cup Oats
  • 1 T Cinnamon
  • 1 Cup Wheat flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Cup Wild blueberries, frozen (Fresh would be fine.)


  1. Take Acai pack out of freezer and let soften and add/squeeze in to big mixing bowl
  2. Once Acai has softened/melted, add banana, eggs, vanilla, apple, almond milk, sugar, chia seeds, honey and coconut oil.
  3. Add oats
  4. Stir to gently combine and cover oats with liquid.
  5. Let the oats soak 30 minutes or more so that they soften.
  6. Preheat oven to 375 F
  7. Use a hand immersion blender to combine wet ingredients. This will also break up oats. You can skip this step and your muffins will be more "oaty."
  8. In a separate bowl combine, cinnamon, flour, baking soda, baking powder
  9. Add frozen blueberries and gently stir to cover berries with flour mixture.
  10. Add dry the dry ingredient mix to wet ingredients and gently combine
  11. Spoon into 12 non-stick muffin cups or liners
  12. Optional, sprinkle tops with raw sugar
  13. Bake for 20-25 minutes

Nutrition Data (Calcuated using the food packaging and Calorie King)

Serving Size

  One Muffin

Calories 159.33  
Total Fat (g) 6.85  
   Sat Fat 4.38  
Cholesterol (mg) 31.00  
Sodium (mg) 33.83  
Total Carbs (g) 21.78  
   Fiber 3.31 11.03%
   Sugars 9.24  
Protein (g) 3.45  
Calcium (mg) 46.87 4.26%
Potassium (mg) 150.31 3.20%
Other Omega 3, 6, 9  

If you are interested in more Eat Well posts, visit our archives here.

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High praise when a reader

High praise when a reader tries the recipe and gives it a HUGE thumbs up. She added strawberries in place of the blueberries and plans to add chopped walnuts next time. Breakfast!

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