Go Back
–+ servings
Blueberry banana muffin on cut in half on parchment paper on a cutting board with muffins in back

Simple Banana Blueberry Oatmeal Muffins

Chelsea Peachtree
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 24 minutes
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Servings 8
Calories 180 kcal

Equipment

  • Blender or food processor

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 180kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 3gSodium: 97mgPotassium: 144mgFiber: 3gSugar: 13gVitamin A: 3IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Follow Me on Instagram!@ChelseaPeachtree #chelseapeachtree