These Banana Blueberry Oatmeal Muffins are soft, tasty, and packed with goodness! They are a perfect mix of sweet bananas and juicy blueberries, all held together with hearty oats.
Making these muffins is easy and fun! I love having them for breakfast or a snack—they’re healthy enough to feel good about but delicious enough to crave!
Key Ingredients & Substitutions
Rolled Oats: These give the muffins a chewy texture and are packed with fiber. If you don’t have rolled oats, quick oats can work, but they will change the texture slightly.
Whole Wheat Flour: I love using whole wheat flour for added nutrition. If you prefer a lighter muffin, all-purpose flour is a fine substitute.
Bananas: Make sure your bananas are really ripe! The sweeter they are, the tastier your muffins will be. If you don’t have bananas, unsweetened applesauce can be used in a pinch, though it will change the flavor.
Blueberries: Fresh blueberries are fantastic, but frozen blueberries are also great! Just keep them frozen until you’re ready to fold them into the batter.
Yogurt: I use plain yogurt for moisture and tang. A dairy-free yogurt also works well if you have a dairy restriction.
What’s the Best Method for Mixing the Batter?
Mixing muffins can be tricky! The key is to combine the wet and dry ingredients gently. Overmixing leads to tough muffins. Here’s how to do it right:
- First, combine dry ingredients in one bowl and wet ingredients in another.
- Pour the wet mix into the dry and stir with a spatula until just combined. It’s okay to have some lumps—this means a softer muffin!
- Gently fold in the blueberries without breaking them. This helps keep them intact and evenly distributed.
If you follow these steps, your muffins will turn out light and fluffy—just like they should be!
Banana Blueberry Oatmeal Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 ripe bananas, mashed
- ½ cup brown sugar or coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup plain yogurt or sour cream
- ¼ cup vegetable oil or melted coconut oil
- 1 cup fresh blueberries (can use frozen, do not thaw)
- Optional: extra oats for topping
How Much Time Will You Need?
To whip up these delightful muffins, you’ll need about 15 minutes for preparation and about 20 minutes for baking. After that, allow a few minutes for cooling. In total, plan for about 40 minutes before you’re enjoying your tasty muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line a muffin tin with paper liners or lightly grease it with some butter or oil to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, flour, baking powder, baking soda, salt, and cinnamon. Stir everything together until well mixed.
3. Combine the Wet Ingredients:
In another bowl, mash the ripe bananas. Then, add the brown sugar, egg, vanilla extract, yogurt, and oil into the bowl. Mix everything together until it’s smooth and nicely blended.
4. Combine Wet and Dry:
Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. Remember, it’s completely fine if the batter is a little lumpy — this keeps the muffins light and fluffy!
5. Fold in the Blueberries:
Carefully add in the blueberries, folding them into the batter gently. This prevents them from breaking and ensures you get some in every muffin!
6. Fill the Muffin Cups:
Evenly divide the muffin batter into your prepared muffin tin, filling each cup about 3/4 full. If you’d like, you can sprinkle a few extra oats on top for a nice touch.
7. Bake to Perfection:
Pop the muffins into the preheated oven and bake for about 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean!
8. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these soft, hearty, and naturally sweet Banana Blueberry Oatmeal Muffins warm or at room temperature! They’re perfect for breakfast, snacks, or even dessert!
Can I Use Different Types of Flour in This Recipe?
Yes, you can! While whole wheat flour offers extra nutrition, all-purpose flour works just as well if you’re looking for a lighter option. You can also use almond flour or oat flour for a gluten-free version, but keep in mind that the texture may change slightly.
What Should I Do If My Bananas Aren’t Very Ripe?
If your bananas aren’t very ripe, you can speed up the ripening process by placing them in a brown paper bag for a day or two. For immediate use, you can also mash them and heat them in the microwave for about 20-30 seconds to soften them up, making them easier to integrate into the batter.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin in plastic wrap and place them in a freezer bag. They will stay good for up to 3 months. To reheat, simply thaw at room temperature or microwave for about 15-20 seconds.
Can I Add Mix-Ins Other Than Blueberries?
Absolutely! Feel free to get creative with your mix-ins. Chopped nuts, chocolate chips, or dried fruit can all be fantastic additions. Just keep the total amount of mix-ins around 1 cup to maintain the right consistency of the batter.