Banana Blueberry Oatmeal Muffins are full of natural sweetness from ripe bananas and plump, juicy blueberries. Made with oat flour and hearty oats, these muffins are a delicious, healthy breakfast or a nutritious and tasty snack anytime of day.
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Note: This recipe was originally published in 2018 as "banana blueberry spelt muffins" using a flax egg. In the process of updating the recipes on this site as gluten-free, it has been changed to an oatmeal muffin. If you came here to find the spelt flour version, please send me an email and I will forward that recipe.
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Why we love these muffins
- Healthy: Nutritious ingredients like oat flour, rolled oats, bananas and blueberries make these healthy banana blueberry oatmeal muffins a good-for-you breakfast or snack. They are packed with heart-healthy fiber, plus plenty of vitamins, minerals and antioxidants. And there's no refined sugar here. Just a hint of pure maple syrup to compliment the natural sweetness of the fruit.
- Easy recipe: Just a few simple ingredients and 10 minutes of prep time is need to make these healthy blueberry banana muffins.
- Meal prep: Healthy muffins are perfect for meal prep. Like these almond flour blueberry muffins, I make lots of muffins to have on hand for a quick breakfast ( love them with Greek yogurt and fresh fruit) on those busy mornings or a healthy snack during the day.
- Freezer friendly: Muffins freeze beautifully and defrost quickly.
Ingredients you'll need
Ingredient quantities and full instructions are in the recipe card at the bottom of this post.
- Oat Flour. Oat flour, like oatmeal, is made from whole oat groats. The difference is in the grind, with oat flour being finely ground. Oat flour is a versatile and delicious baking ingredient for gluten-free recipes. (Try oat flour pumpkin muffins, too). Oats are naturally gluten-free. However, they can be processed in a facility that manufactures wheat or other gluten products. This increases the risk of cross contamination. So be sure to check that the oat flour is labeled as gluten-free if that is important for you.
- Rolled oats. Rolled oats, also call old fashioned oats, add delicious texture to these oat flour muffins. Steel cut oats, quick oats or instant oats won't work for this recipe.
- Bananas. The riper the banana, the sweeter, with over ripe bananas having lots of brown spots the sweetest. This healthy banana muffin recipe is a great way to use those over ripe bananas that you may have stashed in the freezer to make banana bread.
- Blueberries. You can use fresh blueberries or frozen blueberries. If you use frozen berries, don't defrost them. If you're concerned about the blueberries "bleeding" color into the muffins, you can toss them in some oat flour to prevent that. I just use the berries right out of the freezer and don't mind a small amount to color bleeding.
- Eggs. Use large eggs.
- Milk. Any milk will work. I use almond milk, but you can use dairy milk or any of the plant-based milks. Oat milk, cashew milk, rice milk or soy milk are just a few.
- Oil. I'm using olive oil. You can use any vegetable oil, or melted coconut oil or melted butter in the same quantity.
- Maple Syrup. Pure maple syrup is our sweetener for this recipe. Depending on how ripe your bananas are, you can reduce the amount. When I have very spotty bananas, I will use just a quarter cup of maple syrup.
Step-by step instructions
- In a medium bowl, whisk the oat flour, oatmeal and other dry ingredients together.
- In a large bowl, combine the bananas, milk, oil, eggs, and vanilla. Stir in blueberries.
- Pour the oat flour mixture into the mashed banana mixture and stir to combine.
- Divide the muffin batter between the cups of the muffin pan.
- Bake until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool on a wire rack. Enjoy your delicious, moist and fluffy muffins!
Top tips
- Bananas: Overripe bananas are perfect for baking and they are extra sweet. However, you don't need to wait for bananas to become extra ripe to use in this, or any recipe. I often have overripe bananas in the freezer, but lately it seems bananas don't last long enough in my house to get to that stage. If your bananas don't have brown spots, you can simply add a bit more sweetener. I'm using half a cup of maple syrup, but you can reduce it to a quarter cup if you have extra ripe bananas to use. Just don't try this recipe with under ripe bananas.
- Blueberries: Fresh or frozen blueberries work equally well for these blueberry banana muffins. If you are using frozen blueberries, don't thaw them. If they go into the recipe frozen, they won't turn the entire muffin blue.
- Don't overmix. Even though this recipe is gluten-free, you can still end up with dense and tough muffins if you over mix. Mix the dry ingredients into the banana mixture just until combined, for moist and light, fluffy muffins.
- Remove from pan: Don't let the muffins cool in the pan. They will continue to cook and can end up being dry and crumbly. Use a wire rack to cool.
- Storage: Store muffins in an airtight container at room temperature for three to four days.
- To freeze: Allow the muffins to cool completely before packing into a freezer safe container or zip-lock bag. Freeze for up to three months. Thaw at room temperature.
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Recipe
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Banana Blueberry Oatmeal Muffins
Banana Blueberry Oatmeal Muffins are naturally sweet from ripe bananas and plump, juicy blueberries. Made with oat flour and hearty oats, these muffins are a delicious, healthy breakfast or a nutritious and tasty snack anytime of day.
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Servings: 12 muffins
Calories: 221kcal
Equipment
Ingredients
Muffins
- 2 cups oat flour
- ½ cup rolled oats
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 ripe bananas mashed
- 1 cup blueberries fresh or frozen
- 2 eggs large
- ½ cup almond milk
- ⅓ cup vegetable oil
- ½ cup maple syrup
Instructions
- Preheat oven to 400° Line a 12-cup muffin pan with paper liners or spray with cooking oil.
- In a medium bowl, combine oat flour, rolled oats, baking powder, baking soda, cinnamon and salt.
- In a large bowl, combine mashed banana, eggs, milk, oil, maple syrup and vanilla extract. Stir in blueberries.
- Pour the oat flour mixture into the wet ingredients and stir to combine.
- Divide the batter equally between the 12 muffin tin cups.
- Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 5 minutes, then turn the muffins out to cool completely on a wire rack.
Notes
- Bananas: Overripe bananas are perfect for baking and they are extra sweet. However, you don't need to wait for bananas to become extra ripe to use in this, or any recipe. I often have overripe bananas in the freezer, but lately it seems bananas don't last long enough in my house to get to that stage. If your bananas don't have brown spots, you can simply add a bit more sweetener. I'm using half a cup of maple syrup, but you can reduce it to a quarter cup if you have extra ripe bananas to use. Just don't try this recipe with under ripe bananas.
- Blueberries: Fresh or frozen blueberries work equally well for these blueberry banana muffins. If you are using frozen blueberries, don't thaw them. If they go into the recipe frozen, they won't turn the entire muffin blue.
- Don't overmix. Even though this recipe is gluten-free, you can still end up with dense and tough muffins if you over mix. Mix the dry ingredients into the banana mixture just until combined, for moist and light, fluffy muffins.
- Remove from pan: Don't let the muffins cool in the pan. They will continue to cook and can end up being dry and crumbly. Use a wire rack to cool.
- Storage: Store muffins in an airtight container at room temperature for three to four days.
- To freeze: Allow the muffins to cool completely before packing into a freezer safe container or zip-lock bag. Freeze for up to three months. Thaw at room temperature.
Nutrition
Serving: 1muffin | Calories: 221kcal | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 218mg | Potassium: 275mg | Fiber: 3g | Sugar: 12g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg
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Sheila
Should I store this in the fridge or on the counter in a counter? So delicious thanks
Colleen
Hi Sheila, I usually store muffins in an airtight container on the counter if you'll be eating them all within a couple of days. But they also freeze really well, and they defrost quickly. I'm so glad you loved these banana blueberry muffins!