These Banana Blueberry Oatmeal Muffins are a tasty treat that packs a punch of flavor! Made with ripe bananas, juicy blueberries, and wholesome oats, they’re both yummy and filling.
I love whipping up a batch for breakfast or snack time. They freeze well too, so I can enjoy them on busy mornings. So easy to make, I’m always wondering how they vanish so fast! 😂
Ingredients & Substitutions
Rolled Oats: These give the muffins a hearty texture. If you’re avoiding gluten, opt for certified gluten-free oats.
Whole Wheat Flour: This adds nutrition and a nutty flavor. If you prefer a lighter muffin, all-purpose flour works too!
Bananas: Make sure they’re overripe. This adds sweetness and moisture. You can also use unsweetened applesauce in a pinch—1/2 cup should do.
Brown Sugar: It gives a sweet, rich flavor. Maple syrup is a great alternative if you’re going for a natural sweetener.
Blueberries: Fresh blueberries steal the show, but frozen ones work too. Just toss them in flour first to prevent sinking.
How Do I Get Great Muffin Texture Without Overmixing?
Mixing batter too much can lead to tough muffins. To avoid this, follow these steps:
- Combine dry and wet ingredients separately, stirring them gently together just until they are combined.
- When adding blueberries, use a folding motion—this keeps the batter light and fluffy.
Remember, a few lumps are okay! This way, you’ll end up with tender, moist muffins.
Delicious Banana Blueberry Oatmeal Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour (can substitute with all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 2 ripe bananas, mashed
- 1/4 cup brown sugar or maple syrup
- 1/4 cup melted coconut oil or vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup plain yogurt or buttermilk
Mix-ins:
- 1 cup blueberries, fresh or frozen
- Additional rolled oats for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and you’ll want to bake the muffins for 20-25 minutes. After baking, allow them to cool for about 5 minutes in the tin before transferring to a wire rack. In total, expect to spend about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it warms up, grab a muffin tin and either line it with paper liners or lightly grease it with a bit of oil or cooking spray to prevent sticking.
2. Combine the Dry Ingredients:
In a large mixing bowl, combine your rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir everything together until it’s well mixed—this will be the base for your muffins!
3. Mix the Wet Ingredients:
In another bowl, whisk together the mashed bananas, brown sugar (or maple syrup), melted coconut oil (or vegetable oil), egg, vanilla extract, and yogurt. Make sure everything is smooth and well combined.
4. Mix Wet and Dry Ingredients:
Now, pour the banana mixture into the bowl of dry ingredients. Gently stir them together until just combined—remember, a few lumps are okay! Overmixing can make the muffins tough.
5. Fold in the Blueberries:
Using a spatula, gently fold in the blueberries into the batter. Take care to distribute them evenly, but don’t worry if a few burst; it adds to the flavor!
6. Fill the Muffin Tin:
Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. If you’d like, sprinkle a few rolled oats on top for added texture.
7. Bake:
Carefully place the muffin tin in the preheated oven and bake for about 20-25 minutes. They’re done when a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely. Serve them warm or at room temperature, and enjoy your delicious creations!
Can I Use Different Fruits in This Recipe?
Absolutely! While blueberries pair perfectly with bananas, feel free to experiment with other fruits like chopped strawberries, diced apples, or even raspberries. Just keep in mind that the moisture content may vary, so adjust baking time if needed.
Can I Make These Muffins Vegan?
Yes! To make the muffins vegan, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based yogurt. Maple syrup instead of brown sugar is also a great option!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them! Wrap each muffin in plastic wrap or foil and place them in a freezer-safe bag. They’ll keep well for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Omit the Sweetener Entirely?
While you can reduce or omit the sweetener, keep in mind that it does add flavor and moisture to the muffins. If you’re looking for a healthier option, consider using ripe bananas as a natural sweetener; just make sure they’re very ripe for the best flavor!
