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Banana Blueberry Oatmeal Muffins

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These Banana Blueberry Oatmeal Muffins are a wholesome and tasty treat! Packed with ripe bananas, fresh blueberries, and oats, they’re a healthy way to start your day or enjoy as an afternoon snack. Soft, chewy, and full of natural sweetness, these muffins are a family favorite.

Ingredients

Scale

For the Muffins:

  • 1 cup rolled oats

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 cup brown sugar (or coconut sugar)

  • 1/4 cup unsweetened applesauce or vegetable oil

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 1/2 cups mashed ripe bananas (about 3 medium bananas)

  • 1/2 cup milk (or any non-dairy milk)

  • 1 cup fresh or frozen blueberries

  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

2. Mix Dry Ingredients:

In a large bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon.

3. Make the Wet Ingredients:

In another bowl, whisk together brown sugar, applesauce (or oil), eggs, vanilla, and mashed bananas. Add the milk and stir until fully combined.

4. Combine Wet and Dry Ingredients:

Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix — it’s okay if the batter is a little lumpy.

5. Fold in Blueberries and Nuts:

Gently fold in the blueberries and walnuts or pecans if using. Be careful not to crush the blueberries if they’re fresh!

6. Fill the Muffin Tin:

Spoon the batter evenly into the muffin cups, filling each one about 3/4 full.

7. Bake the Muffins:

Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

8. Serve and Enjoy:

Serve warm or at room temperature, and enjoy these hearty, flavorful Banana Blueberry Oatmeal Muffins!

Serving Suggestions:

  • Enjoy with a dollop of Greek yogurt or a drizzle of honey

  • Pair with a hot cup of coffee or tea for a great breakfast

  • Spread with a little peanut butter or almond butter for extra protein

Notes

Pro Tips:

  • For a gluten-free version, use certified gluten-free oats and gluten-free flour

  • Add some chia seeds or flax seeds for an extra boost of nutrition

  • Use very ripe bananas for natural sweetness and flavor

  • If using frozen blueberries, don’t thaw them — just fold them into the batter frozen to prevent bleeding

Common Mistakes to Avoid:

  • Overmixing the batter – it can lead to dense muffins

  • Not using enough ripe bananas – will result in less flavor

  • Skipping the cooling time – muffins can become soggy if stored before fully cooled

Storage Instructions:

  • Store in an airtight container at room temperature for up to 3–4 days

  • Refrigerate for up to a week for extra freshness

  • Freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.

 

Enjoy these Banana Blueberry Oatmeal Muffins — they’re not only delicious but also packed with nutrients for a healthy, satisfying snack!

Find it online: https://bakesbliss.com/banana-blueberry-oatmeal-muffins/