These Banana Blueberry Oatmeal Muffins are the perfect way to start your day. Made with ripe bananas, plump blueberries, and rolled oats, these healthy, lightly-sweetened muffins make a wonderful grab-and-go breakfast or mid-day snack. They’re ready in just 30 minutes and are a fantastic way to use up ripe bananas.
Blueberry muffins are deliciously juicy. And banana muffins are tender and sweet. So, how do you decide which muffins to make for breakfast? You don’t!
This banana blueberry oatmeal muffin recipe is the best of both worlds.
The natural sweetness of the bananas and the burst of flavor from the blueberries are the perfect complement to the chewy texture of the oats.
These banana blueberry oatmeal muffins are easy to make and can be enjoyed warm or at room temperature, making them perfect for a quick breakfast on the go or as a snack. They are also a great way to use up overripe bananas and they store well in the freezer.
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Why You’ll Love This Recipe
- Healthy- Whole grain oats, bananas, and fresh blueberries are all packed with fiber, vitamins, and minerals. What a fantastic way to start the day!
- Lightly Sweetened- Only a ¼ cup of brown sugar goes into the entire recipe. The rest of the sweetness comes naturally from the bananas and blueberries.
- Easy to Make- Just a little mashing and mixing is all you need to do to make these healthy banana blueberry muffins with oats.
- Ready in 30 Minutes- You can have a whole week’s worth of breakfast treats ready in just a few minutes. Better yet, make a double batch and store the extra muffins in the freezer for busy weekday mornings.
- Use Up Ripe Bananas- These banana and blueberry oat muffins are a fun and delicious way to use up a couple of ripe bananas before they go bad.
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Oats- I like to use old-fashioned rolled oats in this recipe because it gives the muffins a bit more texture. Quick oats will work as well.
- All-Purpose Flour- Flour gives us a more even textured muffin. It also helps the muffins rise because it contains gluten.
- Bananas- One of the key ingredients in these banana blueberry muffins. Bananas add sweetness and moisture.
- Blueberries- Another key ingredient is blueberries. I prefer using fresh blueberries in these muffins because they hold their shape a little better than frozen ones. But, I also tested these muffins with frozen blueberries and they work as well.
- Brown Sugar- Adds a caramelized sweetness that pairs well with the sweetness of the bananas.
- Eggs- Eggs bind the muffin batter together and add a bit of moisture.
- Canola Oil- For a soft, fluffy textured muffin, I find that a ¼ cup of oil is perfect. I also tested this recipe with 2 tablespoons of oil. It worked, but they were slightly denser.
- Milk- Any type of milk will work in this recipe. I like to use unsweetened almond milk to make them dairy-free.
- Baking Powder- For leavening.
- Salt- Enhances the flavor of the muffins.
- Vanilla Extract- Adds a wonderful vanilla flavor that pairs beautifully with bananas and blueberries.
Step by Step Instructions
Here is how to make these banana blueberry oatmeal muffins.
Step 1: Mix dry ingredients. Preheat the oven to 400°F. Line a standard 12-cup muffin tin with muffin tin liners or spray with cooking spray. In a large mixing bowl, combine the flour, oats, baking powder, and salt. Gently fold in the blueberries to lightly coat them with flour.
Step 2: Whisk together wet ingredients. In a separate mixing bowl, thoroughly mash the bananas. Then, add the egg and whisk together until well combined. Add the remaining wet ingredients and continue whisking until mostly homogenous.
Step 3: Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and fold them together, being careful not to over-mix the batter. Most of the flour and oats should be moistened, but it’s okay if a few lumps remain.
Step 4: Bake the muffins. Evenly fill each muffin tin with batter and bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out with just a few crumbs. Allow the muffins to cool inside of the muffin pan for 5 minutes before transferring them to a cooling rack to cool completely.
Quick Tip: If using frozen blueberries, keep them frozen until you add them to the batter. Additionally, mix the frozen blueberries into the batter at the very end.
Tips for Success
- Use very ripe bananas. A very ripe banana is softer and has more sugar than a just-ripe or unripe banana. For best results, use ripe bananas that have lots of brown spots on their skin.
- Measure flour by weight. Flour is easy to over-measure because it compacts. The best way to avoid over-measuring flour (and ending up with dry muffins) is to measure it by weight using a kitchen scale. If you don’t have a kitchen scale, carefully spoon the flour into your measuring cup instead of scooping it straight from the bag.
- Don’t over-mix the batter. Over-mixed batter leads to tough, dense muffins with pockets of air often referred to as “tunnels.” To avoid this problem, gently fold the batter together until it is just combined.
- Muffins sticking to the paper liner? Don’t fret! Because this recipe is lower in fat, the muffins have a tendency to stick to the paper liners a little bit when being unwrapped. Especially if the muffins are warm. To prevent this, simply spray the liners with a bit of cooking spray or opt for non-stick muffin liners.
Substitutions and Variation
Here are a few ways you can try customizing this blueberry banana oatmeal muffin recipe to fit your diet and taste preferences.
- Rolled Oats- Use quick oats in place of old-fashioned oats. To make these blueberry banana muffins without oats, use 2 cups of all-purpose flour instead.
- All-Purpose Flour- I haven’t tested this recipe using other types of flour. However, white whole wheat flour or a blend of whole wheat and all-purpose flour will likely work. You may just need to add a bit more milk.
- Bananas- Try using 1 cup of applesauce or pumpkin purée in place of the mashed banana.
- Blueberries- Use frozen blueberries instead of fresh blueberries, if preferred. Alternatively, any other berry can be swapped for blueberries.
- Brown Sugar- Swap brown sugar for granulated sugar, maple syrup, or honey in a 1-to-1 ratio.
- Eggs- While I did not test flax eggs in this specific recipe, I often find success using them in other quick bread or muffin recipes. To replace 2 eggs with flax eggs, stir 2 tablespoons of ground flaxseed together with 5 tablespoons of water and allow the mixture to sit for 5 minutes.
- Canola Oil- Any neutral-flavored oil will work in this recipe. Alternatively, use ⅓ cup unsalted butter in place of the oil.
- Milk- Use any variety of milk you prefer. In a pinch, water can also be used.
- Gluten-Free- Make sure to use certified gluten-free oats. Additionally, swap the all-purpose flour for 1-to-1 gluten-free baking flour.
- Vegan/Egg-Free- Replace the eggs with flax eggs or a commercial egg replacer. And, of course, use dairy-free milk, such as almond milk, oat milk, or soy milk.
- Reduced Fat- I tested this recipe with only 2 tablespoons of oil and they turned out well.
- Reduced Sugar- Reduce the amount of brown sugar to 2 tablespoons for a reduced-sugar muffin recipe.
- Chocolate Chips- Swap half of the blueberries for some chocolate chips. Semi-sweet chocolate, dark chocolate, or even white chocolate would all be delicious.
- Nuts & Seeds- Add a few tablespoons of chopped walnuts, pecans, almonds, pumpkin seeds, or sunflower seeds.
What to Serve With Banana Blueberry Oatmeal Muffins
- Butter or Margarine
- Peanut Butter
- Hazelnut Spread
- Fruit Jam (Try this Blueberry Jam or this Strawberry Apple Jam recipe)
- Cream Cheese
- Crumble Over Greek Yogurt
Storage and Reheating
How to Store
- Room Temperature- Due to their high moisture content, these banana blueberry oat muffins only last about 3-4 days stored in an airtight container at room temperature.
- Refrigerator- While muffins will last a little longer in the refrigerator, I don’t recommend storing them this way. Muffins quickly dry out and stale in the refrigerator due to the cold, dry air.
- Freezer- If you need to store muffins for longer than a few days, I highly recommend freezing them. Muffins freeze and thaw exceptionally well. Store muffins in a freezer-safe container or plastic bag in the freezer for up to 3 months.
How to Reheat
- Oven/Toaster Oven- Preheat the oven to 325°F. Place muffins on a baking sheet and cover loosely with aluminum foil. Heat for 10 minutes or until the muffins are fully warmed through.
- Stovetop- Melt butter in a cast iron skillet or non-stick skillet over medium-low heat. Cut the leftover muffins in half and place them cut-side down in the skillet. Cook for 3-4 minutes or until the muffin develops a golden brown crust. Flip the muffin and cook for an additional 1-2 minutes or until fully warmed through.
- Microwave- Place muffins on a microwave-safe dish and cover them with a damp paper towel. Heat on HIGH in 15-second intervals until warmed through.
- Air Fryer- Place leftover blueberry banana oat muffins in the basket of an air fryer. Set the air fryer to 300°F and reheat muffins for 2-3 minutes or until warmed through.
If you use a double-acting baking powder, you can make the muffin batter the night before. Then, just store it in the refrigerator overnight and bake your blueberry banana oatmeal muffins fresh in the morning.
Alternatively, you can bake the muffins and store them in an airtight container up to 3 days in advance.
Frequently Asked Questions
Yes, these banana blueberry oatmeal muffins contain fiber from whole grains and fruit. They’re also packed with vitamins, minerals, and antioxidants from blueberries.
Definitely. Coating fresh blueberries with flour prevents them from sinking to the bottom of the muffin. In this recipe, I recommend you toss the blueberries in with the dry ingredients before folding in the wet ingredients.
I prefer fresh blueberries, but both work well and can be used interchangeably. If you use frozen blueberries, keep them frozen until you’re ready to mix them into the batter to avoid staining the batter. Additionally, they should be folded in at the very end and not tossed with the dry ingredients.
Ginger, cinnamon, nutmeg, and vanilla all pair well with the flavor of blueberries. Additionally, lemon zest or orange zest can brighten up the flavor of blueberries.
No, I don’t recommend chopping blueberries before adding them to the muffin batter. Blueberries are already the perfect mix-in size. Plus, chopping them might make the batter too wet, leading to soggy and dense muffins.
More Muffin Recipes
Banana Blueberry Oatmeal Muffins
- 1 ¼ cups (150 grams) all-purpose flour
- 1 cup (80 grams) rolled oats
- ¼ cup brown sugar packed
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
- 2 medium very ripe bananas mashed
- 2 large eggs
- ½ cup milk of choice I used unsweetened almond milk
- ¼ cup canola oil
- 2 teaspoons vanilla extract
- Preheat the oven to 400°F. Line a standard 12-cup muffin tin with muffin tin liners or spray with cooking spray. In a large mixing bowl, combine the flour, oats, baking powder, and salt. Gently fold in the blueberries to lightly coat them with flour. (Note: If using frozen blueberries, fold them into the batter at the very end.)1 ¼ cups (150 grams) all-purpose flour, 1 cup (80 grams) rolled oats, ¼ cup brown sugar, 1 tablespoon baking powder, ½ teaspoon salt, 1 cup fresh blueberries
- In a separate mixing bowl, thoroughly mash the bananas. Then, add the egg and whisk together until well combined. Add the remaining wet ingredients and continue whisking until homogenous.2 medium very ripe bananas, 2 large eggs, ½ cup milk of choice, ¼ cup canola oil, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients and fold them together, being careful not to over-mix the batter. Most of the flour and oats should be moistened, but it's okay if a few lumps remain.
- Evenly fill each muffin tin with batter and bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out with just a few crumbs. Allow the muffins to cool inside of the muffin pan for 5 minutes before transferring them to a cooling rack to cool completely.
- Quick Note: If using frozen blueberries, keep them frozen until you add them to the batter. Additionally, mix the frozen blueberries into the batter at the very end.
- Storage: Store muffins in an airtight container at room temperature for up to 4 days or in a freezer-safe bag in the freezer for up to 3 months. I do not recommend refrigerating muffins.
- Make Ahead: If you use a double-acting baking powder, you can make the muffin batter the night before. Then, just store it in the refrigerator overnight and bake your blueberry banana oatmeal muffins fresh in the morning.