Go Back

Banana Blueberry Oatmeal Muffins

Delicious muffins combining the flavors of ripe bananas and juicy blueberries with the goodness of oats, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups oat flour Look for high-quality oat flour for the best flavor and texture.
  • ½ cup rolled oats Use old-fashioned oats for added texture and chewiness.
  • 2 tsp baking powder Make sure it’s fresh for optimal rise.
  • 1 tsp baking soda Reacts with the acidity of bananas for a nice lift.
  • 1 tsp cinnamon A hint of warmth and spice that enhances the flavors.
  • ½ tsp salt To balance the sweetness.
Wet Ingredients
  • 2 pcs ripe bananas (mashed) The riper, the better—swapping in various banana varieties can change the flavor profile.
  • 1 cup blueberries (fresh or frozen) Fresh berries recommended in summer; frozen will work too.
  • 2 large eggs Helps bind the ingredients and create a fluffy texture.
  • ½ cup almond milk Any plant-based or regular milk works; coconut milk adds nice flavor.
  • ⅓ cup vegetable oil You can substitute melted coconut oil for a richer taste.
  • ½ cup maple syrup Pure maple syrup adds sweetness; honey is a good alternative.
  • 1 tsp vanilla extract For that lovely warmth and depth of flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a 12-cup muffin pan with paper liners or spray with cooking oil.
  3. In a medium bowl, combine the oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
  4. In a large bowl, mash bananas until smooth. Add eggs, milk, oil, maple syrup, and vanilla extract. Stir until combined.
  5. Gently fold in blueberries.
  6. Pour the dry mixture into the wet ingredients. Stir until just combined.
  7. Divide the batter evenly among the 12 muffin cups.
Baking
  1. Bake for 20-25 minutes, or until a toothpick comes out clean.
  2. Let the muffins cool in the pan for about 5 minutes, then turn them out onto a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days. Can be frozen for up to 3 months.