Banana Blueberry Oatmeal Muffins
Banana blueberry oatmeal muffins are light and fluffy, yet hearty and filling from the oats. They’re a great way to use up frozen bananas and blueberries for an easy on the go breakfast or snack.
Related: High protein overnight oats
Related: Brioche French Toast Casserole
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Equipment You’ll Need
No special equipment is required to make these muffins. Just a bowl and a muffin tin and you’re set!
Recipe Highlights
- Pantry staple ingredients
- Uses up old bananas
- Can use fresh or frozen blueberries
- Hearty, yet light from the oats
- Make ahead breakfast or snack
How to Make Blueberry Banana Oatmeal Muffins
Made with juicy blueberries, rolled oats, and delicious banana, these freshly baked muffins are the perfect way to start your day.
Muffin Ingredients
- Organic sprouted oats – you can use rolled oats instead of sprouted but don’t use steel cut.
- All-purpose flour – all-purpose flour creates the perfect light texture.
- Baking powder & 1/2 tsp Baking soda – leavening agents
- Salted butter – salted butter helps to bring out the sweetness of the muffins. If you use unsalted, be sure to add 1/2 tsp salt.
- Organic brown sugar – Caramelly and rich brown sugar makes for delicious muffins.
- Eggs – room temperature eggs will make for a lighter batter and muffin.
- Overripe bananas – do be sure to use overripe bananas – they make your muffins sweeter and more delicious.
- Pure vanilla – an extract or paste will work. I use vanilla bean paste for all my baking.
- Cinnamon – adds a nice depth of flavor to these muffins.
- Blueberries, fresh or frozen – see notes below if using frozen blueberries.
- Coconut oil – for greasing the pan
Step by Step Instructions (with photos)
- Mix flour, baking powder, baking soda, and oats.
- Whisk together the melted butter and sugars.
- Add the eggs, mashed banana, and vanilla.
- Combine the dry and wet ingredients and stir until just combined then gently fold your blueberries into the batter.
- Divide the batter between the muffin tin holes (keeping every other cup empty to add airflow) and fill them all the way to the top.
- Bake
- Transfer to a wire rack to continue cooling.
How to Store Banana Blueberry Oatmeal Muffins
Muffins are always best fresh out of the oven, however part of the benefit to these muffins is how easy they are to meal prep and use for an easy breakfast or snack.
Room temperature
Keep these muffins in an airtight bag or container at room temperature for about 3 days.
Refrigerator
Store completely cooled muffins in an airtight container in the refrigerator for up to 5 days.
Freezing Banana Blueberry Oatmeal Muffins
These muffins freeze wonderfully. To freeze, let them cool completely and place them in an airtight bag in the freezer for up to 4 months.
We like to individually wrap our muffins in plastic and place in a larger freezer bag for easy removal of one or two muffins at a time.
Reheating Muffins
To reheat or warm up your muffins, let them thaw (if frozen) then either nuke them in the microwave for about 30 seconds or cut them in half and heat on a skillet until warmed through.
In a Pinch Ideas
- Use frozen bananas and blueberries
- Skip dropping the oven temperature and simply bake at 375F for 20-25 minutes until a toothpick comes out clean.
Banana Blueberry Oatmeal Muffin Tips
- Room temp eggs: Make sure the eggs are at room temperature prior to mixing the batter. This will give you fluffier muffins.
- Fill muffin tins up to the top – like to the VERY top! They will expand slightly creating the perfect little muffin top.
- Overripe bananas – be sure your bananas are overripe and super soft. This will make for the best-tasting muffins with a smooth texture.
- High temp low temp – this will make for perfectly risen muffins with a slight crisp on the outside and a fluffy inside.
- Fill every other cup – filling every other muffin hole in the tin will allow for optimal airflow in the muffin tin.
- Don’t overmix batter – overmixing muffins will make them more dense.
Using Frozen Bananas and Blueberries
One of the benefits of these blueberry banana oatmeal muffins is that you can use frozen bananas and blueberries; however, there are a couple of notes to keep in mind when working with frozen fruit in baking.
Blueberries
You can use either frozen or defrosted blueberries in this recipe.
Defrosted
If using defrosted blueberries, be sure to drain the liquid before adding them to the batter. Also, if you don’t want the blueberries to create a swirl in the muffins you can toss them in a bit of flour until coated prior to adding them to the batter.
Frozen
If you’re adding frozen blueberries directly to the batter without defrosting first, be sure to add 5 minutes or so to the baking time as the frozen blueberries will drop the temperature of the batter.
Bananas
Always defrost and drain excess liquid from bananas before adding to baking mixes.
How to Make Blueberry Banana Oatmeal Muffins Healthier
- Soaked or sprouted oats – Using sprouted or soaked oats helps the oats to be more digestible by your body.
- Sugar – Using unrefined sugar will make these muffins healthier. I like using unrefined, raw cane sugar for baking. I this one from amazon. You could also use honey or maple syrup, but note that these will change the texture of the muffins.
Serving Suggestions
- Make-ahead breakfast or snack
- Cut in half and add butter, jam, cream cheese, nut butter, or mascarpone cheese.
- Serve warmed up with ice cream for a dessert
Blueberry Banana Oatmeal Muffins Additions
There are so many ways you can make these muffins the way you like. Either add or substitute some of the ingredients below with the ingredients in the recipe.
- Nuts: walnuts, slivered almonds, pecans, etc.
- Lemon zest
- Shredded coconut
- Poppy Seeds
- Chocolate chips
- Crumble topping: (2 Tbsp butter, 1/2 tsp cinnamon, 2 Tbsp brown sugar, 1/2 cup all-purpose flour)
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Banana Blueberry Oatmeal Muffins
Ingredients
Method
- Preheat your oven to 425F.
- Grease a muffin pan with coconut oil, or use cupcake liners.
- Mix flour, baking powder, baking soda, oats, and cinnamon in a medium bowl.
- In a large bowl, whisk together the melted butter and sugars until well combined.
- To the sugar/butter mixture, add the eggs, mashed banana, and vanilla, whisking until combined.
- Combine the dry and wet ingredients and stir until just combined (no longer).
- Gently fold your blueberries into the batter (drain if frozen).
- Divide the batter between the muffin tin holes (keeping every other cup empty to add airflow) and fill them all the way to the top.
- Bake for 5 minutes at 425F then, without opening the oven, drop the temp to 350F and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 3 minutes in the muffin pan, then transfer them to a wire rack to continue cooling.
Video
Notes
How to Store Banana Blueberry Oatmeal Muffins
Muffins are always best fresh out of the oven, however part of the benefit to these muffins is how easy they are to meal prep and use for an easy breakfast or snack.Room temperature
Keep these muffins in an airtight bag or container at room temperature for about 3 days.Refrigerator
Store completely cooled muffins in an airtight container in the refrigerator for up to 5 days.Freezing Banana Blueberry Oatmeal Muffins
These muffins freeze wonderfully. To freeze, let them cool completely and place them in an airtight bag in the freezer for up to 4 months. We like to individually wrap our muffins in plastic and place in a larger freezer bag for easy removal of one or two muffins at a time.Reheating Muffins
To reheat or warm up your muffins, let them thaw (if frozen) then either nuke them in the microwave for about 30 seconds or cut them in half and heat on a skillet until warmed through.In a Pinch Ideas
- Use frozen bananas and blueberries
- Skip dropping the oven temperature and simply bake at 375F for 20-25 minutes until a toothpick comes out clean.
Banana Blueberry Oatmeal Muffin Tips
- Room temp ingredients: Make sure the eggs and butter are at room temperature prior to mixing the batter. This will give you fluffier muffins.
- Fill muffin tins up to the top – like to the VERY top! They will expand slightly creating the perfect little muffin top.
- Overripe bananas – be sure your bananas are overripe and super soft. This will make for the best-tasting muffins with a smooth texture.
- High temp low temp – this will make for perfectly risen muffins with a slight crisp on the outside and a fluffy inside.
- Fill every other cup – filling every other muffin hole in the tin will allow for optimal airflow in the muffin tin.
Using Frozen Bananas and Blueberries
One of the benefits of these blueberry banana oatmeal muffins is that you can use frozen bananas and blueberries; however, there are a couple of notes to keep in mind when working with frozen fruit in baking.Blueberries
You can use either frozen or defrosted blueberries in this recipe.Defrosted
If using defrosted blueberries, be sure to drain the liquid before adding them to the batter. Also, if you don’t want the blueberries to create a swirl in the muffins you can toss them in a bit of flour until coated prior to adding them to the batter.Frozen
If you’re adding frozen blueberries directly to the batter without defrosting first, be sure to add 5 minutes or so to the baking time as the frozen blueberries will drop the temperature of the batter.Bananas
Always defrost and drain excess liquid from bananas before adding to baking mixes.About Me
Thanks for trying out these banana blueberry oatmeal muffins! Please let me know what you think below.