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    Home » Breakfast

    Banana Blueberry Oatmeal Muffins

    May 23, 2023 by Erica Hopper Leave a Comment

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    Jump to Recipe Print Recipe

    Enjoy these soft, fluffy Banana Blueberry Oatmeal Muffins for a quick breakfast this week! They're made with just 11 ingredients, are naturally gluten free, and filled with fresh, juicy blueberries. 

    If busy mornings are a commonality in your household, having a batch of banana blueberry oat muffins ready to go can be a true life saver! Everyone can grab them on their way out the door in the morning and eat them on the go. 

    Plus, when made with healthy ingredients like oat flour, fresh fruit, and protein rich Greek yogurt, it's a nutritious breakfast you can feel good about the whole family snacking on. 

    Jump to:
    • Why You'll Love This Recipe
    • Tools You'll Need
    • Ingredients
    • Substitutions
    • How to Make Banana Blueberry Oatmeal Muffins
    • Prep Ahead Options
    • Serving Suggestions
    • Recipe FAQs
    • Tips and Tricks for Success
    • More Recipes You'll Enjoy
    • Banana Blueberry Oatmeal Muffins

    Why You'll Love This Recipe

    • No stand mixer required! A stand mixer or electric mixer can really come in handy when making desserts like Gluten Free Oreo Cheesecake or Oat Flour Chocolate Chip Cookies but these muffins are quickly made in just a large mixing bowl with a standard whisk. 
    • Perfect way to get your fruit in. Most of the sweetness in these banana blueberry oatmeal muffins comes from the overripe bananas and blueberries. Healthy enough for breakfast, but delicious enough the kids won't mind an added serving of fruit. 
    • Made with a boost of protein. If you've made my Gluten Free Raspberry Muffins, you know I like to add Greek yogurt to the mix. It not only adds additional protein, but adds moisture and structure to the fluffy muffins. It's truly key to the best blueberry muffins! 

    Tools You'll Need

    • 1 muffin pan
    • 12 paper muffin liners or cooking spray
    • 1 set of dry measuring spoons
    • 1 set of liquid measuring cups
    • 1 set of dry measuring cups
    • 1 large glass bowl
    • 1 whisk
    • 1 rubber spatula
    • 1 cooling rack

    Ingredients

    Image shows wet ingredients for the Blueberry Banana Oat Muffins. There are bowls with Greek yogurt, vegetable oil, maple syrup, and vanilla extract. The whole eggs and bananas are laying on the surface.

    The moist, sweet base of these muffins are made with ripe bananas, plain Greek yogurt, vegetable oil, whole eggs, maple syrup, and vanilla extract.

    Image shows the dry ingredients for the Blueberry Banana Oat Muffins. In the bowls there is oat flour, certified gluten-free oats, cinnamon, salt, baking soda, and a bowl of fresh blueberries.

    Oat flour and oats add texture and absorb moisture. Baking soda acts as the leavening agent that helps these muffins rise. Finally, the cinnamon, salt, and fresh blueberries add flavor.

    Substitutions

    • Maple syrup - Replace this added sweetness with similar liquid sweeteners such as agave syrup, honey, or brown rice syrup. 
    • Vegetable oil - Use a similar neutral tasting baking oil such as canola oil, light olive oil, or melted coconut oil. If using coconut oil, it is important to use room temperature ingredients. Otherwise, the coconut oil will harden and leave the muffins oily. 
    • Blueberries - If you're out of blueberries they can be omitted or replaced with ½ cup of chocolate chips or chocolate chunks. I would not recommend substituting frozen blueberries - they will add too much excess moisture to the batter and prevent the banana blueberry oatmeal muffins from fully baking through in the center. 

    How to Make Banana Blueberry Oatmeal Muffins

    This image is a glass mixing bowl with mashed bananas for the blueberry banana oat muffins.
    1. Mash the bananas. ​In a large bowl, mash the bananas until smooth.
    This bowl shows the bananas mixed with the eggs, maple syrup, Greek yogurt, vegetable oil, and vanilla extract.
    1. Add the wet ingredients. Whisk the Greek yogurt, maple syrup, vegetable oil, eggs, and vanilla extract in with the mashed bananas until light and smooth. 
    This image shows the mixing bowl for the Blueberry Banana Oat Muffins once the dry ingredients have been added.
    1. Add the dry ingredients. Once combined, add in the oat flour, oats, cinnamon, salt, and baking soda. Whisk until just combined. 
    This bowl shows the batter for the Blueberry Banana Oat Muffins just before the blueberries have been folded in.
    1. Fold in the blueberries. ​Add in the blueberries, then very gently fold them into the batter using a spatula. 
    This image shows the muffin batter once it's been divided in the muffin pans. The Blueberry Banana Oat Muffins have been lightly sprinkled with coarse sugar.
    1. Divide the muffin batter. Divide batter amongst 12 muffin cups, filling each cup with about ⅓ cup muffin batter. 
    This image shows the finished Blueberry Banana Oat Muffins. They have been baked and are cooling.
    1. Bake. ​Place the muffins in the oven and bake for 12-15 minutes, or until golden brown and a toothpick inserted in the center comes out clean. 
    2. Cool, then enjoy. Transfer the banana blueberry oatmeal muffins to a cooling rack, then allow the muffins to completely cool, about 20 minutes. 

    Prep Ahead Options

    Muffins can be prepped ahead one of two ways: 

    1. Prep the batter: This muffin batter can be made (through recipe step 2), covered, then refrigerated overnight for up to 24 hours. Then, when ready to bake, allow the oatmeal muffin batter to come to room temperature while the oven preheats, then divide the muffin batter between the cups and bake as usual. 
    2. Bake and freeze: Bake and cool the banana blueberry muffins as usual, then freeze for up to 3 months. To freeze, wrap individual muffins in plastic wrap or place them together in a freezer bag or airtight container. Thaw muffins when ready to eat at room temperature. 

    Serving Suggestions

    These blueberry banana oatmeal muffins are the ideal healthy muffins to enjoy for an easy breakfast or a nutritious afternoon snack. Slather them with additional butter, nut butter, or simply pair them with your favorite fresh fruit. 

    Recipe FAQs

    Can I substitute oat flour for all-purpose flour in muffins?

    I wouldn't recommend it. Oat flour absorbs significantly more liquid than all-purpose flour because it is higher in fiber. In order to make this substitution, many of the other measurements would need altering and would require additional testing. 

    How do I make my muffins softer?

    These muffins are naturally softer because they are made with a low-protein flour (oat flour) and are baked until just light and fluffy.

    I also find that baking the muffins in paper liners as opposed to directly in the muffin pan helps them retain their moisture better, yielding softer textured blueberry banana muffins. 

    Are all oats gluten free?

    If you are baking for someone with celiac disease or someone with a gluten intolerance, it's important to be really careful where you source your ingredients from.

    Although oats are technically gluten free, the harvesting process often causes cross contamination with wheat-based crops. In order to ensure your oats are gluten free, it is necessary to purchase gluten free certified rolled oats. 

    Tips and Tricks for Success

    • Store leftover muffins at room temperature. ​Once refrigerated, the texture of the muffins will become much denser. They will still taste good but they won't have that light, muffin texture any longer. 
    • Sprinkle the top of the muffins with coarse sugar. ​These muffins are sweet on their own, but if desired, adding a little bit of sugar on top before baking can help them get eaten up quick! 

    More Recipes You'll Enjoy

    • Gluten Free Raspberry Muffins
    • White Chocolate Raspberry Blondies
    • Oat Flour Chocolate Chip Cookies
    • Once the gluten free double chocolate chip cookies have been baked they are super yummy if sprinkled with a bit of flaky sea salt.
      Gluten Free Double Chocolate Chip Cookies

    Banana Blueberry Oatmeal Muffins

    Enjoy these soft, fluffy Banana Blueberry Oatmeal Muffins for a quick breakfast this week! They're made with just 11 ingredients, are naturally gluten free, and filled with fresh, juicy blueberries. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Cooling Time 20 minutes mins
    Total Time 45 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins
    Calories 237 kcal

    Ingredients
      

    • 2 medium ripe bananas , mashed
    • ½ cup plain Greek yogurt
    • ½ cup maple syrup
    • ⅓ cup vegetable oil
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups oat flour , gluten free
    • 1 cup cup certified gluten free rolled oats , divided
    • 1 teaspoon baking soda
    • ½ teaspoon coarse Kosher salt
    • ½ teaspoon ground cinnamon
    • 1 cup fresh blueberries

    Instructions
     

    • Preheat the oven to 350°F. Line a muffin pan with paper liners, and set aside.
    • In a large glass bowl, mash the bananas until they are smooth. Whisk in the Greek yogurt, maple syrup, vegetable oil, eggs, and vanilla extract. Add the oat flour, certified gluten free oats, cinnamon, salt, and baking soda, whisking until just combined. Gently fold in the blueberries.
    • Divide the batter evenly among the prepared muffin cups, placing about ⅓ cup batter in each. Sprinkle lightly with coarse sugar. Place the muffins in the oven, and bake for about 12-15 minutes. Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.
    • Store in an airtight container for up to 3 days.

    Nutrition

    Serving: 12muffinsCalories: 237kcalCarbohydrates: 33gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 28mgSodium: 207mgPotassium: 231mgFiber: 3gSugar: 12gVitamin A: 59IUVitamin C: 3mgCalcium: 45mgIron: 1mg
    Keyword blueberry muffins, easy gluten free breakfast, easy gluten free snacks, easy muffin recipes, easy muffins, gluten free breakfast, gluten free muffins, gluten free oats
    Tried this recipe?Let us know how it was!

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    Hi, I'm Erica! Hi! I'm Erica, the creator of the sugar + salt co! With my chef-inspired, gluten free recipes, I take the fear out of the kitchen for the everyday home cook. Thanks for stopping by!

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