Banana Blueberry Oatmeal Muffins

Banana Blueberry Oatmeal Muffins bring a touch of magic to lazy weekend mornings with their irresistible aroma filling the kitchen. As a busy health enthusiast, I’m constantly on the lookout for the perfect blend of wholesome nutrition and indulgent flavor. These muffins have quickly become my go-to choice whenever I’m craving a sweet treat without compromising my healthy eating goals.

I first created this recipe when faced with some spotty bananas and a container of blueberries that needed to be used ASAP. What started as a kitchen experiment has now become a weekly staple in my home. These muffins are incredibly moist thanks to the ripe bananas, studded with juicy blueberries, and have a hearty texture from the rolled oats. The best part? They’re naturally sweetened, making them a wholesome choice for breakfast or an afternoon snack.

These banana blueberry Oatmeal muffins are not only gluten-free (if using certified gluten-free oats) but can easily be made dairy-free and vegan with simple swaps I’ll share below. Whether you’re meal prepping for the week ahead or looking for a kid-friendly snack that won’t cause a sugar crash, these banana blueberry oatmeal muffins have got you covered!

Why You’ll Love This Recipe

One bowl wonder – minimal dishes and cleanup required!
Naturally sweetened with ripe bananas and just a touch of maple syrup
Packed with whole grains from rolled oats for sustained energy
Bursting with antioxidants from fresh blueberries
Perfect for meal prep – they stay fresh for days and freeze beautifully
Kid-approved while still being parent-approved nutritionally
Customizable with easy swaps to accommodate dietary restrictions
Ready in just 30 minutes from start to finish

Banana Blueberry Oatmeal Muffins Recipe Overview

Baking Time and Nutrition Facts

Servings

12 Muffins

Prep time

10 Minutes

Baking time

25 Minutes

Calories

165 Kcal

Total Time

35 Minutes

Fat

Protein

Sugars

Equipment You’ll Need

Banana Blueberry Oatmeal Muffins Ingredients

Key Ingredients

2 large ripe bananas (about 1 cup mashed)
2 large eggs (or 2 flax eggs for vegan option: 2 Tbsp ground flaxseed mixed with 5 Tbsp water)
¼ cup maple syrup (or honey, if not vegan)
¼ cup coconut oil, melted (or olive oil)
1 teaspoon vanilla extract
½ cup milk of choice (dairy or plant-based)
2 cups rolled oats (use certified gluten-free if needed)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup fresh or frozen blueberries (if using frozen, do not thaw)

How To Make Banana Blueberry Oatmeal Muffins

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Mash the bananas in a large mixing bowl until smooth. A few small chunks are fine and add nice texture to the finished muffins.
Add the eggs, maple syrup, melted coconut oil, vanilla extract, and milk to the mashed bananas. Whisk until well combined.
Incorporate the rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until just combined – the batter will be thick.
Gently fold in the blueberries, being careful not to crush them or overmix the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Tips for Perfect Banana Blueberry Oatmeal Muffins

Use very ripe bananas – the ones with lots of brown spots are perfect as they’re naturally sweeter and more flavorful.
Don’t overmix the batter once you add the dry ingredients. Overmixing can result in dense, tough muffins.
Toss blueberries in a bit of oat flour before folding them into the batter to prevent them from sinking to the bottom of the muffins.
For extra flavor, try adding ½ teaspoon of almond extract along with the vanilla.
The muffin tops should spring back when lightly touched when they’re done baking.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freeze extras by wrapping individually in plastic wrap and placing in a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator or microwave for 30 seconds when you need a quick breakfast or snack.

Delicious Variations to Try

Banana Blueberry Chocolate Chip Muffins: Add ⅓ cup dark chocolate chips to the batter.
Nutty Banana Blueberry Muffins: Fold in ⅓ cup chopped walnuts or pecans for added crunch and healthy fats.
Triple Berry Oatmeal Muffins: Replace half the blueberries with a mixture of raspberries and diced strawberries.
Banana Blueberry Coconut Muffins: Add ¼ cup unsweetened shredded coconut to the batter.
Spiced Banana Blueberry Muffins: Increase the cinnamon to 1 teaspoon and add ¼ teaspoon each of nutmeg and cardamom.
Lemon Blueberry Oatmeal Muffins: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist.

Why these Muffins Are So Good For You

These banana blueberry oatmeal muffins aren’t just delicious – they’re packed with nutrition too! The rolled oats provide complex carbohydrates and fiber that help keep you feeling full longer, while the bananas offer potassium and natural sweetness. Blueberries are famous for their antioxidant properties, and when you opt for eggs, you’re getting a nice protein boost too.

Unlike store-bought muffins that can contain upwards of 400 calories and tons of refined sugar, these homemade gems come in at just 165 calories with only natural sugars from fruit and a touch of maple syrup. They’re the perfect example of how healthy baking doesn’t have to sacrifice flavor or texture!

Healthy Baking Success

The key to these muffins turning out perfectly every time is using very ripe bananas – they should be spotty and soft. This not only enhances the natural sweetness but also creates that moist texture we all love in a good muffin.

If you’re new to healthy baking, this recipe is a fantastic starting point. It’s forgiving, adaptable, and consistently delicious. Plus, with just one bowl needed, it’s a great recipe to make with kids who want to help in the kitchen.

Have you tried making healthy muffins before? Did you enjoy this recipe? I’d love to hear about your baking adventures in the comments below! Don’t forget to rate this recipe and share it with your friends who are looking for healthier breakfast and snack options.

FAQs About Banana Blueberry Oatmeal Muffins

1. Can you put oats in banana muffins?
Absolutely! Oats are a fantastic addition to banana muffins. They add a hearty texture, boost the fiber content, and help keep you feeling full longer. In this recipe, oats complement the natural sweetness of bananas and blueberries, making the muffins more wholesome and satisfying.

2. How many calories are in a blueberry and banana muffin?
The calorie count can vary depending on the ingredients used, but on average, a homemade banana blueberry oatmeal muffin contains around 150–200 calories. Using healthier substitutes like honey instead of sugar or Greek yogurt instead of butter can help reduce the calorie count even further.

3. Is oatmeal with blueberries and bananas good for you?
Yes! This trio is packed with nutrients. Oats provide fiber and support heart health, bananas offer potassium and natural sweetness, while blueberries are rich in antioxidants. Combined, they make a nutritious and delicious choice for breakfast or a snack.

4. Why are my oatmeal muffins dry?
Dry oatmeal muffins are often the result of overbaking or using too much flour or oats. Be sure to measure your ingredients correctly and check for doneness a few minutes before the suggested baking time. Adding ingredients like mashed banana or yogurt can help keep your muffins moist.

5. Can I use water instead of milk for banana muffins?
Yes, you can substitute water for milk in banana muffin recipes, but keep in mind that it may slightly affect the texture and flavor. For a creamier result, consider using a plant-based milk like almond or oat milk as an alternative to dairy.