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A pile of banana blueberry oatmeal muffins on a large white plate.
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5 from 2 votes

Banana Blueberry Oatmeal Muffins

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.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 170kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1muffin | Calories: 170kcal | Carbohydrates: 25.5g | Protein: 3.5g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3.5g | Cholesterol: 31mg | Sodium: 240mg | Potassium: 142mg | Fiber: 2g | Sugar: 8.5g | Vitamin C: 3mg | Calcium: 101mg | Iron: 1.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.