Go Back
banana blueberry oatmeal muffins lined up on a serving board with a bowl of oats next to it
Kyrie | Healthfully Rooted Home

Banana Blueberry Oatmeal Muffins

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Video Notes

Ingredients
  

  • 1 cup organic sprouted or rolled oats
  • 1 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup salted butter melted
  • 1 cup organic brown sugar packed
  • 2 large eggs room temperature
  • 3 overripe bananas mashed
  • 1 1/2 tsp pure vanilla extract or paste
  • 1/2 tsp cinnamon
  • 1 1/2 cups blueberries frozen or fresh (see notes below if frozen)
  • Organic Coconut Oil for greasing muffin tin (this Organic Biona Coconut Oil is top notch).

Method
 

  1. Preheat your oven to 425F.
  2. Grease a muffin pan with coconut oil, or use cupcake liners.
  3. Mix flour, baking powder, baking soda, oats, and cinnamon in a medium bowl.
  4. In a large bowl, whisk together the melted butter and sugars until well combined.
  5. To the sugar/butter mixture, add the eggs, mashed banana, and vanilla, whisking until combined.
  6. Combine the dry and wet ingredients and stir until just combined (no longer).
  7. Gently fold your blueberries into the batter (drain if frozen).
  8. 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.
  9. 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. 
  10. 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.