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banana blueberry oatmeal muffins on at platter.
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5 from 25 votes

Banana Blueberry Oatmeal Muffins

Get your morning fix with easy Banana Blueberry Oatmeal Muffins! They are packed with flavor and a great grab-n-go breakfast.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 167kcal
Author: Wendy

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.

Nutrition

Serving: 1Muffin | Calories: 167kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 219mg | Potassium: 143mg | Fiber: 2g | Sugar: 13g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg