This Healthy Blueberry Banana Oatmeal Muffins recipe is low in added sweetener, dairy-free, and easy to prepare in your blender! The ideal healthy breakfast or snack, this simple recipe is a great celebration of banana and blueberries.
After sharing my Healthy Morning Glory Muffins recipe recently, I’ve been in hot pursuit of making more healthy muffin flavors.
Oatmeal muffins are just such a tasty, healthy snack! I love that they aren’t overly sweet, and give you just the right pick me up after a workout, between meals, or for dessert.
So combining the delicious banana and blueberry flavor, we’re here with an oatmeal muffin recipe that everyone can love.
I realized after baking them that they are a blended version of my Blueberry Banana Baked Oatmeal Cups.
These muffins aren’t very sweet, which is one of my favorite features about them. If you prefer sweeter banana muffins, make my Gluten-Free Chocolate Chip Banana Muffins, or add more sweetener like brown sugar or regular cane sugar to this recipe.
Let’s discuss the simple ingredients for these healthy banana muffins.
Ingredients for Healthy Blueberry Banana Oatmeal Muffins:
Ripe Bananas: Use overripe bananas that have plenty of brown spots. For the best results, be sure the bananas are plenty ripe, as they provide the majority of the sweetness and moisture in this easy recipe. You will need two large bananas, equivalent to about 1 cup of mashed banana.
Rolled Oats: Taking the place of all purpose flour in this simple muffin recipe, we use whole rolled old fashioned oats. I use sprouted gluten-free oats. Quick cooking oats or instant oats also work, but steel cut oats won’t work.
You can also use store-bought or homemade oat flour instead of whole oats if you’d like.
Eggs: Bringing fluffy texture to the muffins, we use two large chicken eggs. I haven’t tested the recipe using an egg replacer like flax eggs yet, but leave a comment below if you try it, letting us know how it goes.
Take the eggs out of the refrigerator 10 minutes before starting this recipe to bring them to room temperature if possible.
Avocado Oil: In order to add luscious moisture to the muffins, we use a little avocado oil. I like avocado oil because of its neutral flavor and healthy fat content. Olive oil, vegetable oil, and coconut oil work too! If using butter, use 1/4 cup of melted butter.
Pure Maple Syrup: To add a touch more sweetness, I use a little pure maple syrup to boost the sweetness of these muffins. If you prefer very sweet muffins, add up to ½ cup of brown sugar, cane sugar, coconut sugar, maple sugar, etc.
Baking Powder & Baking Soda: The leavening agents in this easy muffin recipe. Baking powder and baking soda help bring rise to the muffins, ensure they bake evenly, and keep them held together nicely when peeled.
Sea Salt: Salt enhances flavors and makes the muffins taste sweeter without the need for more sweetener. Be sure to add it!
Vanilla Extract and Cinnamon: I like adding vanilla extract and ground cinnamon to almost all of my baked goods to bring warm flavor to the mix. Skip it if you aren’t into cinnamon or increase the amount if you love it. You can also add ground nutmeg for a unique flavor.
Fresh Blueberries: Juicy blueberries bring tangy flavor and little bursts of moisture and sweetness. I like adding the blueberries to each individual muffin by hand, but you can also simply mix them into the batter.
Recipe Adaptations:
- Add ½ cup of chocolate chips and/or ½ cup of chopped walnuts, as in my Flourless Oatmeal Banana Nut Muffins.
- Add 2 to 3 tablespoons of peanut butter or almond butter to the batter for added richness.
- For grain-free banana muffins, make my Almond Flour Banana Muffins recipe.
- This recipe makes 6 large or 9 small muffins. For 12 large muffins, double the recipe.
Now that we have the ingredients list down for these banana blueberry oat muffins, let’s bake a batch of muffins!
How to Make Blueberry Banana Oatmeal Muffins:
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers.
Transfer the rolled oats to a high-powered blender and blend for 30 seconds on a high speed until a flour forms.
Add the rest of the ingredients for the muffins to the blender or food processor (all of the wet ingredients and dry ingredients) except for the blueberries and blend until combined.
Transfer the muffin batter to the muffin pan, filling the holes ⅔ of the way up. Poke many blueberries into the batter of each muffin, adding your desired amount of blueberries.
Note: You can also stir all of the blueberries into the batter prior to pouring it into the muffin holes, but I find that adding the blueberries by hand results in a more even distribution. I poke them into the batter and also put them on top of the muffins.
Bake on the center rack of the preheated oven for 20 to 30 minutes or until the muffins are golden brown on top and test clean.
Allow the muffins to cool completely before peeling them.
Store leftover muffins in an airtight container in the refrigerator for up to 1 week. Freeze the muffins in a freezer bag for up to 3 months.
The way I see it, these yummy blueberry oatmeal banana muffins are a lovely grab-and-go snack, quick breakfast, or even healthy after dinner treat. They are full of whole grains and low added sugar for a slow-burning carbohydrate source.
Fun for kids and adults of all ages, these muffins are easy to customize to your heart’s delight. Make them ahead of time to enjoy them on busy mornings!
If you love healthy muffins or quick breads, also try these out.
More Muffins and Breads:
- Chocolate Oatmeal Banana Bread
- Healthy Apple Oatmeal Muffins
- Peanut Butter Banana Baked Oatmeal Muffins
- Banana Blended Baked Oatmeal
- Healthy Oatmeal Zucchini Banana Bread
- Vegan Oatmeal Banana Bread
Healthy blueberry banana muffins on repeat!
Healthy Blueberry Banana Oatmeal Muffins
Ingredients
- 2 cups rolled oats
- 2 ripe bananas 1 cup mashed
- 2 large eggs
- 3 Tbsp avocado oil
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp ground cinnamon optional
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 6 to 9 muffin papers (depending on the size of muffins you like. I make 6 large muffins).
- Transfer the rolled oats to a high-powered blender and blend for 30 seconds on a high speed until a flour forms.
- Add the rest of the ingredients for the muffins to the blender or food processor (all of the wet ingredients and dry ingredients) except for the blueberries and blend until combined.
- Transfer the muffin batter to the muffin pan, filling the holes ⅔ of the way up. Poke many blueberries into the batter of each muffin, adding your desired amount of blueberries.
- Note: You can also stir all of the blueberries into the batter prior to pouring it into the muffin holes, but I find that adding the blueberries by hand results in a more even distribution. I poke them into the batter and also put them on top of the muffins.
- Bake on the center rack of the preheated oven for 20 to 30 minutes or until the muffins are golden brown on top and test clean.
- Allow the muffins to cool completely before peeling them.
Notes
Nutrition
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So if I use oat flour is the amount still 2 cups?
I would start with 2 cups and if the batter seems too dry, I would add a little oil or milk (dairy or non-dairy). They should come out great though! xo
Made these today and they were great. I used a mini Bundt pan and got 12 with batter lest over so I put muffin papers in small bowls and made 3 of them. Your idea for pushing in the blueberries is great.
Do you think I could make the batter overnight and keep in the fridge in the blender jar, and give it a quick pulse in the morning before putting into the muffin tins?
Hi Caroline! I bet making the batter the night before would work great! I would bring it out of the refrigerator 10-20 minutes before you want to bake the muffins to be sure the batter comes close to room temperature 🙂 Happy you enjoy the recipe! xo
@Caroline, I see you already got a reply from the recipe developer, but I would personally also wait until the morning to add the baking powder and baking soda, as these react with the other ingredients to leaven the muffins. Adding them and then letting them sit overnight would cause them to react and create CO2 that would then dissipate while the batter sat. The muffins would likely fail to rise, or at least wouldn’t rise as much, and would probably be more dense instead of fluffy.
Hi Jaselyn! Thanks so much for weighing in here – this is great advice. I didn’t consider what would happen if the leavening agents were added too soon. xo
I made these last night and they turned out AMAZING! The texture is different than flour muffins, more crumbly without being dry, and I loved it. I used veggie oil instead of avocado oil, and that worked perfectly. Also used lemon juice instead of apple cider vinegar, slightly smaller quantity. They did turn out a tad salty using sea salt, but I don’t dislike the taste. Might tune in down next time, though, so it’s not prominent.
Lastly, I made them in a cupcake tray and got exactly 12 cupcake-size muffins. 15 minutes of bake time 👌
Thanks for the super tasty and healthy recipe! Love these for breakfast and midday snacks 🤤 so healthy!
That’s so much for sharing all of that, Saba! That is so helpful to others who want to try to make the same changes. Thrilled you enjoy the muffins! xo
The best cupcakes EVER!! Literally everyone who tried them was blown away. My husband hates blueberries and he ate like half the batch
Wahoo! I’m so happy to hear that, Raazia! What an amazing review! Thanks so much for the sweet note! xo
I don’t have.avacodo oil what oil could I use in place
Hi Lesslee! Olive oil or melted coconut oil work too. If you aren’t dairy-free, use 1/4 cup of melted butter 🙂
Hello … allergic to avocado and apple. Saw your response for substituting apple cider vinegar (thank you!) However is there a good substitute for the avocado oil that is also tree nut free (yep… allergic to tree nuts too!)🤦♀️
Hi Laura! Melted coconut oil would be a great replacement as well as olive oil. Even vegetable oil works, although I try not to use it in my own cooking. If you can do dairy, use 1/4 cup of melted butter if you’d like 🙂 Enjoy! xo
Hi- thanks for the great recipe! for some reason mine tasted salty… I think I will reduce by 1/2 next time.
Hi Danielle! Thanks so much for letting me know! Did you use sea salt or iodized salt (table salt). Sea salt tastes less salty than iodized salt, but it would be good to know if the sea salt resulted in the muffins being too salty 🙂 Thank you for swinging back around! xo
@Julia, I like to keep something like this in the freezer as a cheaper gluten free breakfast option. I made both the muffins and the bread the same day. I wish I would have only made 1 at a time bc as Danielle commented they are really salty. I used sea salt as called for and did not alter the recipe at all.
Hi Sarah! Thank you for sharing your feedback! I use Real Salt, which tends to taste less salty than most brands so I’ve adjusted the amount of salt in the recipe for those who use a different brand. xo
Hi…great recipe. I do not have Apple Cider Vinegar. Can I eliminate, or substitute?
Thanks,
John
Hi John, anything acidic will work! So any type of vinegar, lemon juice or lime juice. If you don’t have any of these, no sweat – the recipe will still work without an acid 🙂 xo
Would frozen blueberries work well in this recipe?
Hi Melody! Yes, absolutely! Frozen berries contain more liquid than fresh, but I believe this will actually add some moisture and deliciousness to the muffins, so it shouldn’t negatively impact them. Hope you enjoy! xo
@Julia, Thank you Julia. Yes they worked perfectly!