Banana Blueberry Oatmeal Muffins

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These banana blueberry oatmeal muffins are simple, wholesome, and absolutely delicious. An added bonus is that they're naturally sweetened and incredibly easy to make. This recipe is gluten-free, dairy-free, nut-free, and vegetarian.

I had leftover bananas from my banana oat pancakes that needed to be used up and a pint of fresh blueberries in the fridge. I wanted a fluffy, moist muffin that was healthy enough to enjoy for breakfast or a snack yet still tasted indulgent.

And these muffins have all of those qualities. Unlike many sugar-laden muffins, these are lightly sweetened and fiber-rich. There's no milk or butter, just a few pantry staples you likely already have on hand.

Ingredients

• Oat flour - which is just pulverized old-fashioned oats.
• Baking soda and baking powder.
• Kosher salt.
• Ripe, spotty bananas - not only do ripe bananas add more moisture to the muffins, but they act as a natural sweetener as well.
• Melted coconut oil - I like refined for no coconut taste.
• Maple syrup.
• Vanilla extract.
• Large eggs.
• Blueberries - fresh or frozen (and defrosted).

How to Make Banana Blueberry Oatmeal Muffins

Step 1. Preheat your oven to 375ºF. Grease a muffin tin with oil.

Step 2. In a medium-sized mixing bowl, whisk together the oat flour, baking soda, baking powder, and salt. Set aside.

Step 3. In a large mixing bowl, mash the spotty bananas with a fork, then add in the melted coconut oil, maple syrup, vanilla extract, and eggs. Whisk to combine.

Step 4. Pour the dry ingredients into the wet and fold until just combined, being careful not to over-mix. Fold in the blueberries. Divide the batter evenly between the greased muffin wells.

Step 5. Bake for 18-20 minutes. Let cool for a few minutes before transferring the muffins to a wire rack.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these banana blueberry oatmeal muffins using what you already have? Here are some ideas…

• No oat flour? - make your own by blending old-fashioned rolled oats in a blender. Use certified gluten-free oats if necessary.
• No coconut oil? - olive oil, avocado oil, or melted dairy-free (or regular) butter are great alternatives.
• No maple syrup? - use raw honey instead.
• No vanilla extract? - you could also use almond extract, ground cinnamon, ground cardamom, or lemon zest. Really anything to give them another dimension of flavor.
• Variations - use another type of berry such as blackberries, or raspberries. Just be aware that these have seeds. Or you could also use chopped fruit such as pear, apple, nectarine, persimmon, etc.

How to Store

Store the muffins at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months.

More Healthy Snack Ideas

• Dairy-Free Banana Bread
• Maple Tahini Nut-Free Granola
• Ricotta Toast With Roasted Grapes

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5 from 2 votes

Banana Blueberry Oatmeal Muffins

These banana blueberry oatmeal muffins are simple, wholesome, and absolutely delicious. An added bonus is that they're naturally sweetened and incredibly easy to make. This recipe is gluten-free, dairy-free, nut-free, and vegetarian.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Servings: 11 muffins

Author: Lindsey Jenkins

Ingredients

• 2 ¼ cups oat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon diamond crystal kosher salt reduce by half if using anything else
• 3 ripe spotty bananas about 1 cup mashed
• ½ cup melted coconut oil
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 1 ¼ cup fresh or frozen blueberries thaw first if using frozen

Instructions

• Preheat your oven to 375ºF. Grease a muffin tin with oil.
• In a medium-sized mixing bowl, whisk together the oat flour, baking soda, baking powder, and salt. Set aside.
• In a large mixing bowl, mash the spotty bananas with a fork, then add in the melted coconut oil, maple syrup, vanilla extract, and eggs. Whisk to combine.
• Pour the dry ingredients into the wet and fold until just combined, being careful not to over-mix. Fold in the blueberries. Divide the batter evenly between the greased muffin wells (mine made 11).
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool for a few minutes before transferring the muffins to a wire rack and enjoy!

Notes

Storage: Store the muffins at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months.

Make It Your Way: Substitutions & Variations

No oat flour? - make your own by blending old-fashioned rolled oats in a blender. Use certified gluten-free oats if necessary.

No coconut oil? - olive oil, avocado oil, or melted dairy-free (or regular) butter are great alternatives.

No maple syrup? - use raw honey instead.

No vanilla extract? - you could also use almond extract, ground cinnamon, ground cardamom, or lemon zest. Really anything to give them another dimension of flavor.

Variations - use another type of berry such as blackberries, or raspberries. Just be aware that these have seeds. Or you could also use chopped fruit such as pear, apple, nectarine, persimmon, etc.