These Banana Blueberry Oatmeal Muffins are soft, sweet, and full of yummy fruit. They’re perfect for breakfast or a quick snack anytime!
With oats, bananas, and juicy blueberries, you can’t go wrong. I love having these fresh out of the oven—they’re like a warm hug in muffin form! 🥰
Plus, they are so easy to make. Just mix, spoon, and bake. I make a big batch to share, but let’s be honest, I keep most for myself! 😉
Key Ingredients & Substitutions
Rolled Oats: Using rolled oats gives these muffins a hearty texture. If you need a gluten-free option, look for certified gluten-free oats!
Flour: All-purpose flour is great, but I often use whole wheat flour for extra nutrition. You can switch it out for almond flour or a gluten-free blend if needed.
Bananas: The riper the bananas, the sweeter your muffins. If you don’t have ripe ones, you can quickly ripen them by placing them in a brown paper bag for a day.
Sweeteners: Honey and maple syrup are lovely for sweetness. If you’re avoiding sugar, mashed dates or applesauce make great substitutes.
Oil: Vegetable oil works, but I prefer melted coconut oil for the flavor. Alternatively, unsweetened applesauce can replace oil for a lighter muffin.
Blueberries: Fresh blueberries are best, but you can use frozen ones—just make sure not to thaw them, or they’ll bleed into the batter!
How Can I Ensure My Muffins Rise Properly?
Getting muffins to rise well is key to a fluffy texture. Here’s how you can achieve that:
- Make sure your baking powder and baking soda are fresh; expired leavening can lead to flat muffins.
- Don’t overmix the batter! Gently fold until just combined to keep the air in and help them rise.
- Fill your muffin cups about 3/4 full. This gives them room to expand without spilling over.
- Also, preheat your oven fully before baking. A hot oven helps the muffins rise quickly.
With these tips, your muffins will be fluffy and delicious every time!
Banana Blueberry Oatmeal Muffins
Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour (or whole wheat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 large ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup brown sugar (optional, for extra sweetness)
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain yogurt or milk (dairy or non-dairy)
- 1 cup fresh blueberries (plus extra for topping)
- Additional oats for sprinkling on top (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. After baking, allow the muffins to cool for about 5 minutes before moving them to a wire rack. Total time from start to finish is about 40-45 minutes.
Instructions:
1. Preheat Your Oven:
First, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup with cooking spray or oil.
2. Mix the Dry Ingredients:
In a large bowl, combine rolled oats, flour, baking powder, baking soda, cinnamon, and salt. Stir them together well.
3. Combine the Wet Ingredients:
In another bowl, whisk together the mashed bananas, honey or maple syrup, brown sugar (if using), oil, eggs, vanilla extract, and yogurt or milk until smooth and well mixed.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula or wooden spoon until just combined—be careful not to overmix!
5. Add the Blueberries:
Carefully fold in the fresh blueberries, saving a few to place on top of the muffins later for a pretty look.
6. Fill Muffin Cups:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. Add Toppings:
Top each muffin with a few extra blueberries and a sprinkle of oats for a nice touch.
8. Bake:
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Muffins:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Enjoy these muffins warm or at room temperature. They store well in an airtight container for up to 3 days at room temperature, or you can freeze them for longer storage.
This recipe yields about 10-12 moist and delicious muffins, perfect for a wholesome breakfast or a healthy snack throughout the day!
Can I Use Sweetener Alternatives?
Absolutely! You can substitute honey or maple syrup with alternatives like agave nectar or even applesauce for a lower-sugar option. Just keep in mind that the sweetness level may vary, so adjust to taste.
What if I Don’t Have Ripe Bananas?
No worries! You can quickly ripen bananas by placing them in a brown paper bag for a day. If you’re in a hurry, microwaving them for 30 seconds will soften them, but they won’t be as sweet.
Can I Make Muffins Without Eggs?
Yes! For an egg-free version, try using a flaxseed meal substitute by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, letting it sit for a few minutes to thicken. This works well to bind the ingredients together.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag. Just thaw them at room temperature or pop them in the microwave for a quick treat!
