Banana Blueberry Oatmeal Muffins

Blueberry muffins with oats and blueberries on a plate.

5 from 1 vote

Indulge in the delightful combination of bananas, blueberries, and hearty oats in these moist and flavorful Banana Blueberry Oat Muffins.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: Servings

Calories: 167kcal

Author: Keri

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.

Notes

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.

How to freeze these 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. 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.

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