Whip up a batch of these banana blueberry oatmeal muffins for an easy breakfast muffin recipe or snack to break up the workday. These banana blueberry oat muffins are kid-friendly and full of flavor in each bite.
Studded with overripe bananas and juicy blueberries in every single bite. The perfect muffin recipe is made with simple ingredients.
Make up these muffins for having on hand for busy mornings when you want something to grab and go.
These are great dessert or snack items for play dates, snacking on after school, or serving up with breakfast. Don’t miss out on these blueberry banana oatmeal muffins.
Consider trying my apple blueberry muffins for another double fruit muffin recipe. You might also enjoy this blueberry nut bread for another blueberry dessert.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- Rolled Oats
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Ground Cinnamon
- Brown Sugar
- Ripe Bananas
- Butter
- Milk
- Egg
- Vanilla Extract
- Frozen or Fresh Blueberries
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a medium mixing bowl add your dry ingredients. Flour, oats, baking soda, baking powder, salt, and cinnamon. Whisk to combine then set it to the side.
In a large mixing bowl, you will mash your bananas, and mix in brown sugar, butter, milk, egg, and vanilla extract. Mix well to fully combine.
Next, you will work the dry ingredients into the wet ingredients in the large bowl. Mix until most lumps are mixed in.
Fold in the blueberries. Just mix enough to combine the muffin batter.
Spoon the muffin batter into the muffin tin with paper liners in the muffin cups.
Bake as directed, and once done, allow the muffins to cool on a wire rack. Then enjoy the fluffy muffins plain or add butter, jam, etc.
Hint: Frozen blueberries will create a blue tint to the muffin batter. Fresh blueberries will not. So depending on the presentation value you would like.
Variations
Here are a few different ways you can transform his blueberry banana oat muffins recipe.
- Spices -adding in some cinnamon, nutmeg, or even cloves will add a nice warm spiced flavor to the muffins.
- Peanut Butter – Add some melted peanut butter or even nut butter into each muffin cup. Use a toothpick and swirl the peanut butter into the batter for a swirled texture.
- Mix-Ins – Dried fruit, coconut flakes, nuts, other fresh fruits, and more can be added to the muffins. Feel free to play around with the ingredients and find more ingredients to add in.
See this healthy mixed berry muffin recipe for another great muffin to whip up for the whole family to enjoy.
Equipment
You can use a hand mixer or stand mixer for making the muffins, or a whisk and a bowl. You will want to use a muffin pan, and measuring cups to make sure you follow the recipe as directed.
This is an easy recipe that doesn’t require much to make.
Storage
Store your muffins in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days. You will find that refrigerating the muffins helps extend the shelf life of the banana blueberry muffins.
You can also freeze your muffins for 2-3 months if you would prefer. Just place the muffins in a freezer-friendly container or freezer bag. Then thaw on the counter or fridge for a quick breakfast or snack.
Wendy’s Test Kitchen Tips
- Do not overmix the muffin batter or it will cause the muffins to be dense and heavy once they are baked up.
- You can add a few more oats to the top of the muffins to showcase the oats in the muffins.
- Make sure to use ripe bananas that have brown speckles on them. this will help when you add mashed bananas to mix, for the banana flavor to stand out as the muffins bake up. Over-ripe bananas are best.
- I do recommend old-fashioned oats over quick oats as it provide a better texture to the muffins for a hearty snack time for even picky eaters. You can sneak in some oats for a great source of fiber.
- Aim to fill the muffin tin with 3/4 the way full of the muffin batter. It will rise as it bakes up, so leave room for that.
- If you do not use cupcake liners then spray the muffin tin with cooking spray to prevent the muffins from sticking in the pan.
FAQs
Yes, this recipe can be served as breakfast, a snack, or even a dessert. This is a wholesome choice when paired with a glass of milk, fresh fruit, etc.
You are welcome to replace the all-purpose flour with a gluten-free flour blend. Just know if you switch the flour, it could affect the texture of the muffins slightly.
Want to have a larger batch of muffins to serve up? Or maybe you want to stock the freezer. Either way, you can make a double batch of the muffins if you would like. Just whip them up and bach cook in the oven if you need.
Related
Looking for other breakfast recipes like this? Try these:
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Banana Blueberry Oatmeal Muffins
Equipment
- mixing bowls
- Muffin Pan
- Paper liners – optional
- Rubber Spatula
- wire rack
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 melted butter 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 paper liners or grease them lightly with oil.
- In a mixing bowl, combine the rolled oats, flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another bowl, whisk together the mashed bananas, brown sugar, melted butter or oil, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into 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 2/3 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 you are using frozen blueberries, it is very important that you thaw them completely, and drain off the excess water. Otherwise you will have a runny batter.
- I like to use an ice cream scoop or a cookie scoop to easily fill the muffin pan.