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 a great way to use up overripe bananas? Make these blueberry banana oat muffins. They were created as a way to use up leftover overripe bananas from banana oat pancakes and a pint of fresh blueberries that needed to be eaten. I wanted to make healthy muffins that could double as a quick and easy breakfast for busy mornings but didn't taste too healthy.
You'll only need a handful of simple ingredients to make these fluffy muffins:
- Oat flour - (made from pulverized old-fashioned oats) gives the muffins a really nice texture. the muffins w.
- 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 - another layer of flavor.
- Large eggs - acts as the binder and helps 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 1. Preheat your oven to 375ºF. Grease a 12-cup muffin pan with cooking spray or oil.
Step 2. In a medium bowl, whisk together the oat flour, baking soda, baking powder, and salt. Set aside.
Step 3. In a large bowl, add the mashed bananas, melted coconut oil, maple syrup, vanilla extract, and eggs. Whisk to combine.
Step 4. 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.
Step 5. 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!
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, or lemon zest. Really 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.
- 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.
How to Store
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.
Frequently Asked Questions
Flax eggs don't work very well with oat flour and can lead to a gummy or dense texture. I only recommend using flax eggs if you're going to use all purpose flour in place of the 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 first.
More Healthy Snack Recipes
- Dairy Free Banana Bread
- Maple Tahini Nut-Free Granola
- Crispy Baked Garbanzo Beans
- Frozen Yogurt Granola Bars With Fruit
Banana Blueberry Oatmeal Muffins
- 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
- Preheat your oven to 375ºF. 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!