Banana Blueberry Oatmeal Muffins
These banana blueberry oatmeal muffins are wholesome, easy to make, and absolutely delicious. They’re naturally sweetened as well as gluten free, dairy free, and nut free, making them very allergen-friendly and school safe.
Looking for more banana recipes? Try my dairy free banana bread, 3 ingredient banana oat pancakes, or banana oatmeal waffles.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these fluffy muffins:
- Oat flour – made from pulverized old-fashioned oats.
- Baking soda and baking powder.
- Kosher salt – a pinch to balance out the sweetness.
- Ripe, spotty bananas – they add both natural sweetness and moisture. For the best results, use bananas that aren’t completely black as it could add too much moisture to the muffins.
- Melted coconut oil – I suggest using refined coconut oil for no coconut taste.
- Maple syrup – brings out the natural sweetness in the bananas and flavor to the muffins.
- Vanilla extract.
- Large eggs – help hold the muffins together.
- Juicy blueberries – I prefer fresh fruit for the best blueberry flavor, but you can also use frozen if it’s what you have on hand.
How to Make Banana Blueberry Oatmeal Muffins: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Grease a 12-cup muffin pan with cooking spray or oil.
2. Whisk dry ingredients in a medium bowl.
3 . In a separate bowl, stir together the wet ingredients: mashed bananas, oil, etc.
4. Pour the dry ingredients into the wet ingredients then fold in the blueberries. Divide the muffin batter evenly between the greased muffin wells.
5. Bake until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring the muffins to a wire rack!
Helpful Tips
- Let the muffins cool a little before eating. Allowing them to cool, helps keep their structure.
Quick Tip:Â Make a double batch and freeze half to pull out on busy days when you want a nourishing snack but have minimal time.
Storage
Store leftover muffins at room temperature in an airtight container for up to 5 days or in a freezer bag in the freezer for up to 3 months.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these blueberry banana oatmeal muffins using what you already have? Here are some ideas…
- No oat flour? – make your own by blending old fashioned oats or quick oats in a blender. Use certified gluten-free oats if necessary.
- Make blueberry banana muffins (without oats) – use all purpose flour or gluten free all purpose flour instead of oat flour.
- No coconut oil? – olive oil, avocado oil, or melted vegan (or regular) butter are great alternatives.
- No maple syrup? – use honey instead.
- No vanilla extract? – you could also use almond extract, ground cinnamon, ground cardamom, lemon zest, or anything to give them another dimension of flavor.
- Add-ins – chocolate chips, sprinkle coconut sugar, turbinado sugar, or brown sugar on top of the muffins before baking.
Seasonal Variations
- Berry banana oatmeal muffins – use another type of berry such as blackberries or raspberries. Just be aware that these berries have seeds.
- Apple banana oatmeal muffins – use chopped apples instead of blueberries.
- Peach banana oatmeal muffins – during the summer season, use fresh chopped peaches in place of blueberries.
- Persimmon banana oat muffins – in the fall, use fresh persimmons in place of the blueberries.
Frequently Asked Questions
​Flax eggs don’t work well with oat flour and can lead to a gummy or dense texture. I only recommend using flax eggs if substituting all-purpose flour for oat flour as the gluten allows more flexibility.
​There’s no need to use muffin liners if you grease the muffin wells of your muffin pan.
More Banana Recipes
I hope you love these Banana Blueberry Oatmeal Muffins! If you make it, be sure to leave a comment & a star rating so I know how you liked it!
Banana Blueberry Oatmeal Muffins
Ingredients
- 2 ÂĽ 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
- â…“ cup maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1 ÂĽ cup fresh or frozen blueberries thaw first if using frozen
Instructions
- Preheat your oven to 375ÂşF. Grease a 12-cup muffin pan with cooking spray or oil.
- In a medium bowl, whisk together the oat flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, add the mashed bananas, melted coconut oil, maple syrup, vanilla extract, and eggs. Whisk to combine.
- Pour the dry ingredients into the wet ingredients and fold until just combined, being careful not to over-mix. Fold in the blueberries. Divide the muffin batter evenly between the greased muffin wells.
- 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!
The Banana Oatmeal Muffins are great for breakfast and for snacking.
Not having enough ripe bananas, an added 1/2 cup grated apple worked well.
Before baking, a lot got sprinkling of cinnamon and maple sugar gave a crispy top.
I love your additions, Evie! They sound so good! And that’s great to know grated apple also works. Thank you!