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.
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
The moist, sweet base of these muffins are made with ripe bananas, plain Greek yogurt, vegetable oil, whole eggs, maple syrup, and vanilla extract.
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.
- 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
- Mash the bananas. In a large bowl, mash the bananas until smooth.
- 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.
- Add the dry ingredients. Once combined, add in the oat flour, oats, cinnamon, salt, and baking soda. Whisk until just combined.
- Fold in the blueberries. Add in the blueberries, then very gently fold them into the batter using a spatula.
- Divide the muffin batter. Divide batter amongst 12 muffin cups, filling each cup with about ⅓ cup muffin batter.
- 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.
- 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:
- 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.
- 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.
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.
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.
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.
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
Banana Blueberry Oatmeal Muffins
- 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
- 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.
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