Why You’ll Love This Recipe
These muffins are naturally sweetened with banana and bursting with real fruit flavor. The oats add a satisfying chew and boost of fiber, while the blueberries provide a juicy, antioxidant-rich pop in every bite. They’re easy to make, freezer-friendly, and great for grab-and-go mornings or healthy lunchbox treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas
eggs
milk (dairy or non-dairy)
honey or maple syrup
vanilla extract
old-fashioned rolled oats
whole wheat flour or all-purpose flour
baking powder
baking soda
ground cinnamon
salt
fresh or frozen blueberries
Directions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, mash the ripe bananas until smooth.
- Whisk in eggs, milk, honey or maple syrup, and vanilla extract until well combined.
- Stir in the oats and let the mixture sit for 5–10 minutes to soften.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Carefully fold in the blueberries. If using frozen, toss them in a bit of flour to prevent sinking.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Makes 12 standard-size muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Add nuts: Stir in chopped walnuts or pecans for extra crunch.
- Chocolate twist: Add a handful of mini chocolate chips for a sweet upgrade.
- Zesty flavor: Add lemon zest to brighten the flavor.
- Dairy-free: Use almond milk, oat milk, or any non-dairy milk alternative.
- Gluten-free: Substitute a gluten-free flour blend and use certified gluten-free oats.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, place muffins in a freezer-safe bag or container and freeze for up to 3 months.
To reheat, microwave individual muffins for 15–20 seconds or warm in the oven at 300°F (150°C) for 5–10 minutes.
FAQs
Can I use quick oats instead of rolled oats?
Yes, though the texture will be slightly softer. Rolled oats give the muffins more structure and bite.
Can I use frozen blueberries?
Absolutely. Use them straight from the freezer and toss in a bit of flour before folding into the batter to reduce bleeding.
Are these muffins healthy?
Yes, they’re naturally sweetened, made with whole grains, and full of fruit, making them a wholesome snack or breakfast option.
How ripe should the bananas be?
Very ripe bananas with brown spots are best—they’re sweeter and easier to mash.
Can I make them vegan?
Yes. Replace eggs with flax eggs and use plant-based milk and sweetener.
Why did my muffins turn out dense?
Overmixing the batter can cause dense muffins. Stir gently until ingredients are just combined.
Can I make these muffins sugar-free?
You can omit the honey or maple syrup and rely solely on ripe bananas for sweetness, though the muffins will be less sweet.
Can I use a muffin mix as a base?
It’s best to make this recipe from scratch to get the full benefits of the banana, oats, and fresh ingredients.
What’s the best way to prevent soggy muffins?
Cool muffins completely before storing, and keep them loosely covered at room temperature or refrigerate.
How do I make mini muffins?
Use a mini muffin pan and reduce the baking time to 10–12 minutes.
Conclusion
Blueberry Banana Oatmeal Muffins are a wholesome, flavorful treat that’s easy to make and perfect for any time of day. With the natural sweetness of bananas, the burst of blueberries, and the heartiness of oats, they’re a nutritious option you’ll feel good about baking again and again. Enjoy warm from the oven or as a healthy snack on the go.
PrintBlueberry Banana Oatmeal Muffins
Blueberry Banana Oatmeal Muffins are soft, moist, and packed with wholesome ingredients like ripe bananas, juicy blueberries, and hearty oats—perfect for breakfast, snacking, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- 3/4 cup whole wheat flour or all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, mash the bananas until smooth.
- Whisk in eggs, milk, honey or maple syrup, and vanilla extract.
- Stir in the oats and let sit for 5–10 minutes to soften.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in the blueberries (toss with a little flour if using frozen).
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best natural sweetness.
- Toss frozen blueberries in a little flour to prevent sinking and bleeding.
- Let the oat mixture sit before adding flour for better texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
