These Banana Blueberry Oatmeal Muffins are soft, fluffy, and a nutritious breakfast you can meal prep to grab on the go. They're made with 9 simple ingredients and the perfect way to use up those overripe bananas. Have them done in 30 minutes!
If you love blueberry flavored anything, you're going to love these banana blueberry oatmeal muffins. They're great for a quick breakfast during busy mornings when you need something healthy with just a bit of natural sweetness.
For more blueberry recipes, check out these Dairy Free Blueberry Muffins, these Vegan Blueberry Lemon Donuts, or sprinkle them on top of this Creamy Flaxseed Pudding.
Why You'll Love This Recipe
- These muffins are naturally gluten free. When made with gluten free certified oats, these oatmeal muffins are naturally free of gluten. No need for expensive alternative flours or hard to find ingredients.
- They're refined sugar free. If you're looking for healthy muffins that are made without brown sugar or granulated sugar, these muffins are for you! They're sweetened with fresh fruit, and pure maple syrup.
- They're freezer friendly. If you have a bunch of overripe bananas to use up, make a double or triple batch of these muffins and stick the excess in the freezer. Great for meal prep and easy breakfast snacks on the go.
Ingredients and Substitutions
- Rolled oats - The best oats to use are old fashioned rolled oats. They blend into the best oat flour and will create naturally light, fluffy muffins. If you are gluten free, make sure to use gluten free certified oats.
- Bananas - Ripe, spotty bananas are naturally sweet and easy to mash. If your bananas aren't ripe enough to use in baked goods, learn How to Ripen Bananas by baking them in the oven.
- Flax eggs - My absolute favorite egg substitute to use in baking. If needed, replace the ground flaxseed with an equal amount of chia seeds.
- Milk - Any unsweetened milk will work. I typically use plant based milks like oat milk or almond milk but feel free to use your favorite nondairy or dairy milk.
- Oil - I like to use melted coconut oil in these blueberry banana oatmeal muffins. There is not a strong coconut taste, but if you don't like coconut oil, use another similar oil such as vegetable oil, olive oil, or melted butter.
- Blueberries - To make the best blueberry muffins, I recommend using fresh blueberries. Frozen blueberries will add excess moisture to the muffin batter and can prevent them from cooking through in the center. If you don't have fresh juicy blueberries, swap them out with chocolate chips or chopped nuts.
Step by Step Instructions
- Blend the muffin batter ingredients. Into a high speed blender, add all of the dry ingredients and wet ingredients. Blend until smooth, approximately 45-60 seconds.
- Fold in the blueberries. Using a spatula, fold in the fresh blueberries until evenly dispersed in the batter.
- Fill the muffin liners. Divide the muffin batter evenly between 8 cups in a 12-cup muffin pan. I was able to put about 3 ½ tablespoons in each.
- Bake. Bake the banana blueberry oatmeal muffins for 24-26 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
- Enjoy. Serve these banana blueberry muffins warm or room temperature, as desired!
Storing and Reheating Instructions
These blueberry banana oat muffins will keep when stored at room temperature for 2-3 days or in the refrigerator for up to 7 days.
They can also be frozen for up to 30 days. To freeze, allow the muffins to cool completely on a wire rack. Wrap the muffins individually in plastic wrap, then place the muffins together in a larger freezer bag.
Or, spread the cooled muffins on a baking sheet and stick the baking sheet in the freezer to flash freeze. Once frozen, transfer the muffins to a freezer bag or freezer safe airtight container.
Allow the blueberry banana muffins to thaw at room temperature then if desired, reheat in the microwave or air fryer until warm and toasty again!
Time Saving Hacks
Muffins are one of the best make ahead healthy breakfast options when you're tired of overnight oats or regular oatmeal cups.
Make these muffins on Sunday night, then store them at room temperature or refrigerator and eat throughout the week.
These muffins should not stick to the liners, but if you'd like to ensure no sticking, lightly spray the inside of the liners with cooking spray.
If your muffins never rise very high, your baking powder may need to be replaced. Baking powder, especially double-acting baked powder, loses it's leavening powder quickly when exposed to moisture, warm temperatures, and air.
If you live in a humid climate, I recommend replacing your baking powder every few months. Otherwise, store it in a cool, dry place while tightly sealed shut for long lasting results.
Yes! When these muffins are made with gluten free rolled oats, these muffins are naturally gluten free. If you're interested in more gluten free recipes, check out my gluten free nutritious breakfast recipes and indulgent desserts.
I have only tested these muffins using maple syrup and honey, but a similar liquid sweetener should work. I would not recommend using a granulated sugar. This would require altered measurements of other ingredients to make up for the lack of liquid.
Tips for Success
- Use a high speed blender. In order to blend the oats into a smooth consistency, it is important to use a blender that will blend the ingredients quickly without heating up the muffin batter.
- Use room temperature plant-based milk. This isn't required, but can help ensure that the coconut oil does not harden in the batter. This will keep the texture of the muffins as light and fluffy as possible. If you have the time, it's worth it!
If you make this recipe, I would absolutely love for you to leave a rating and review. I absolutely love connecting with you!
Simple Banana Blueberry Oatmeal Muffins
- Blender or food processor
- 2 cups rolled oats
- 2 overripe bananas approx 1 cup
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- ½ cup plant based milk
- 1 tsp vanilla extract
- 2 tbsp coconut oil melted
- 1 tsp ground cinnamon
- ½ cup maple syrup
- ¼ tsp salt
- ¼ cup blueberries
- Preheat the oven to 350 degrees and line or grease a muffin tray.
- Make the flax egg and let it sit for 5 minutes.
- Add all ingredients, other than blueberries, into a blender and blend until completely smooth, approximately 30-45 seconds.You may need to scrape the edges every 15-20 seconds.
- Using a spatula, fold in the blueberries to evenly through the batter.
- Add the batter evenly through 8 cupcake liners. It will be approximately 3.5 heaping tbsp in each.
- Bake for 24-26 minutes, or until you can insert a toothpick into the center of the muffins and remove it cleanly.
- Store the cupcakes in an air tight container in a cool, dry place. Due to the fresh fruit, if your kitchen runs on the warmer side, store the muffins in the refrigerator then allow them to soften up for 10 minutes prior to eating. You can also freeze them for up to 30 days.
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