Banana Blueberry Oatmeal Muffins are a delicious blend of ripe bananas, juicy blueberries, and hearty oats, creating a wonderful balance of sweetness and texture in every bite.
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Perfectly moist and bursting with flavor. These Banana Blueberry Oat Muffins are a delightful treat for an easy breakfast or snack time!
Some of our other favorite recipes that use bananas are Banana Bread with Chocolate, Pancake Tacos with Bananas and Caramel Sauce, and these Chocolate Banana Muffins made with honey.
And for the blueberry lovers, indulge in these amazing Crepes with a homemade Blueberry Sauce!
Ingredients For This Recipe
- Rolled Oats - Rolled, or Old-Fashioned Oats really work best for baking, but quick oats could also be used if necessary.
- All-Purpose Flour
- Baking Powder - Baking Soda - Salt
- Ground Cinnamon
- Overripe Bananas - Mashed
- Brown Sugar
- Melted Butter - Vegetable Oil, Canola Oil, or Coconut Oil will also work.
- Milk - You can use dairy or non-dairy
- Egg
- Vanilla Extract
- Blueberries - fresh or frozen
Ingredient Notes
Why Overripe Bananas
Just like making delicious banana bread, using overripe bananas is perfect for muffins. When the bananas are extra ripe, and turning brown, they are not only much softer (which makes them easier to mash) they are also much sweeter. Of course the sweetness adds to the delicious flavor added to your banana oat muffins.
Fresh or Frozen Blueberries
In this recipe, you can use either fresh blueberries or frozen. If using frozen blueberries, make sure they are still frozen. Thawed blueberries become very mushy and can also turn your muffin batter a different color. Either frozen or fresh fruit, you will still get that delicious blueberry flavor in your banana blueberry muffins.
Rolled Oats or Quick Oats
Rolled oats, otherwise known as old-fashioned oats, and quick oats both work in baked goods. The rolled oats are a bit thicker than quick oats so the texture of the baked goods would be slightly different.
Since the quick oats are rolled a bit thinner, they will have a slightly creamier texture. Both types of oats work fine in baking, however, the old-fashioned, or rolled oats, are a personal favorite of mine.
Directions For This Recipe
Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners or grease a non-stick cooking spray.
- In a large bowl, add the rolled oats, flour, baking powder, baking soda, salt, and cinnamon. Whisk together and set aside.
- In a separate bowl, mash the bananas and add the brown sugar, melted butter or oil, milk, egg, and vanilla extract. Whisk well until combined.
- Combine the banana mixture with the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries into the batter. Spoon the batter into the muffin cups, filling each about ⅔ full.
- Optional: Sprinkle a few extra oats and blueberries, or a light dusting of cinnamon on top of the muffins for added texture and flavor. Bake.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious Banana Blueberry Oatmeal Muffins for a quick breakfast on busy mornings, or with a nice glass of milk or cup of coffee on a slow Sunday morning. These awesome banana muffins also make a great snack or a simple evening dessert.
How to Freeze Banana Blueberry Muffins
I like to take a cookie sheet and line it with parchment paper. Set the muffins, not touching each other, on the parchment paper. Freeze the muffins until they become firm on the outer edges. This will prevent the muffins from sticking to each other.
Move the muffins to a freezer bag. You can store these muffins in the freezer for 2 to 3 months.
To re-heat a muffin, place the frozen muffin on a paper towel and heat for about 30 seconds for one muffin. Remember, all microwaves vary and you may need to adjust the time for your microwave.
Other Muffin Recipes you might like
Overripe bananas are easier to mash and are much sweeter.
Fresh blueberries or frozen blueberries will both work, just make sure that the frozen blueberries have not thawed. They will be mushy and turn the batter into another color.
Switching the type of berries should work just fine. Just remember, if using frozen berries make sure they have not thawed first.
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Recipe
Banana Blueberry Oatmeal Muffins
Ingredients
- 1 cup Rolled Oats plus additional for sprinkling on top
- 1 cup All-Purpose flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ teaspoon Ground Cinnamon
- 2 Very Ripe Bananas mashed
- ½ cup Brown Sugar
- ¼ cup Butter melted or oil (vegetable, coconut, or olive oil work well)
- ¼ cup Milk dairy or non-dairy
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Blueberries fresh or frozen, plus additional for sprinkling on top
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners or grease a non-stick cooking spray.
- In a large bowl, add the rolled oats, flour, baking powder, baking soda, salt, and cinnamon. Whisk together and set aside.
- In a separate bowl, mash the bananas and add the brown sugar, melted butter or oil, milk, egg, and vanilla extract. Whisk well until combined.
- Combine the banana mixture with the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries into the batter.
- Spoon the batter into the muffin cups, filling each about ⅔ full.
- Optional: Sprinkle a few extra oats or a light dusting of cinnamon on top of each muffin for added texture and flavor.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
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