Short description

Moist, wholesome, and naturally sweet, Banana Blueberry Oatmeal Muffins combine ripe bananas, juicy blueberries, and hearty oats into a delicious grab-and-go breakfast or snack. They’re easy to make, kid-friendly, and perfect for meal prep.

Why You’ll Love This Recipe

These muffins are a healthier twist on a classic, packed with fiber from oats, natural sweetness from bananas, and bursts of blueberry flavor. They’re freezer-friendly, portable, and versatile—equally great as a quick breakfast, lunchbox treat, or mid-afternoon pick-me-up. Plus, they’re made with simple pantry ingredients and come together in less than 30 minutes.

Banana Blueberry Oatmeal Muffins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats
1 cup milk (dairy or non-dairy)
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 ripe bananas, mashed
½ cup brown sugar (or coconut sugar)
1 large egg
¼ cup melted coconut oil (or vegetable oil)
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Directions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
In a large bowl, mash the ripe bananas until smooth. Whisk in eggs, milk, vanilla, and honey or maple syrup if using.
In a separate bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon.
Add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Gently fold in blueberries.
Divide the batter evenly among muffin cups, filling 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.

Servings and timing

Servings: 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes

Variations

Gluten-free: Use certified gluten-free oats and a gluten-free flour blend.
Vegan: Replace eggs with flax eggs and use plant-based milk.
Nutty twist: Add walnuts, pecans, or almonds for crunch.
Extra flavor: Stir in a pinch of nutmeg or lemon zest for brightness.
Chocolate lovers: Fold in a handful of dark chocolate chips along with blueberries.

Storage/reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days for longer freshness.
Freeze muffins individually wrapped or in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or warm in the microwave for 20–30 seconds before serving.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well—just fold them in directly from frozen to avoid extra color bleeding.

How ripe should the bananas be?

The riper the better! Bananas with lots of brown spots are ideal for natural sweetness and moisture.

Can I make these muffins sugar-free?

Yes, you can omit the honey or maple syrup if your bananas are sweet enough.

Do I need to soak the oats first?

No soaking is necessary. Rolled oats bake up tender in the batter.

Can I make mini muffins with this recipe?

Yes, reduce the baking time to 10–12 minutes for mini muffins.

How do I prevent blueberries from sinking?

Toss blueberries lightly in a spoonful of flour before folding into the batter.

Can I substitute another fruit?

Yes, chopped strawberries, raspberries, or even diced apples work well.

What’s the best flour to use?

All-purpose flour works best, but whole wheat or a 50/50 blend adds extra nutrition.

Can I add protein powder?

Yes, replace up to ¼ cup of the flour with protein powder for an extra boost.

How do I reheat frozen muffins?

Microwave for 20–30 seconds or warm in a 300°F (150°C) oven for 5–7 minutes.

Conclusion

Banana Blueberry Oatmeal Muffins are a wholesome, flavorful, and easy recipe that everyone will love. Perfect for busy mornings, school lunches, or healthy snacks, these muffins combine the goodness of oats, bananas, and blueberries in every bite. Bake a batch today and enjoy them fresh or stock your freezer for grab-and-go convenience.