• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Substitutes
  • Basics
  • Pairings

A Nourishing Plate

menu icon
go to homepage
  • Recipes
  • Substitutes
  • Basics
  • Pairings
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Substitutes
    • Basics
    • Pairings
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Snacks

    February 21, 2023 Gluten-Free

    Banana Blueberry Oatmeal Muffins

    Jump to Recipe - Print Recipe

    This post may contain affiliate links. See my disclosure for more info.

    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
    Print Recipe Pin Recipe
    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.

    More Snack Recipes

    • A spoonful of homemade granola oat butter on top of a jar.
      Granola Butter (Nut-Free, Oat Spread)
    • Slices of oven baked crispy prosciutto in a bowl.
      Oven Baked Crispy Prosciutto
    • A skillet of dairy-free buffalo chicken dip with sliced green onions.
      Dairy-Free Buffalo Chicken Dip
    • Sliced dairy-free banana bread loaf on a cutting board.
      Dairy-Free Banana Bread

    Reader Interactions

    Comments

      Rate & Review Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Evie Ugrin says

      March 03, 2023 at 10:13 am

      5 stars
      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.

      Reply
      • Lindsey says

        March 03, 2023 at 5:39 pm

        I love your additions, Evie! They sound so good! And that's great to know grated apple also works. Thank you!

        Reply

    Primary Sidebar

    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

    More about me →

    Spring Recipes

    • A large bowl of potato and asparagus salad with roasted garlic dressing.
      Potato Asparagus Salad With Roasted Garlic Vinaigrette
    • A loaf of carrot cake cut with a couple of slices in the front.
      Carrot Cake Loaf With Zesty Citrus Glaze
    • Lavender Lemonade
    • Sautéed Garlic Scapes with squeezed lime
      Sautéed Garlic Scapes with Smoked Sea Salt and Lime

    Popular Posts

    • A small bowl of spicy sushi mayo with a spoon.
      Japanese Spicy Mayo (For Sushi, Poke, And Beyond)
    • pouring vegan oyster sauce into a glass jar
      Vegan Oyster Sauce Recipe
    • What Goes With Spinach?
    • A short glass of overnight chia seed pudding topped with fresh fig slices and dukkah seasoning.
      Overnight Chia Seed Pudding

    Footer

    Get Started

    Capsule Pantry
    Cooking Basics
    Ingredient Pairings
    Substitutes

    Explore By Seasons

    Fall Recipes
    Winter Recipes
    Spring Recipes
    Summer Recipes

    Connect

    About
    Contact
    Subscribe
    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Privacy policy. Disclaimer. Copyright © 2022 A Nourishing Plate LLC. ALL RIGHTS RESERVED.