This post contains affiliate links.
Blueberry Banana Oatmeal Muffins are a nutritious and delicious breakfast, snack or afternoon treat! They are packed with healthier ingredients, low sugar and sweetened with real maple syrup, and are topped with a brown sugar oat streusel!
- Easy! - Quick to whip up in one bowl, banana bread meets blueberry muffins and we usually have all the ingredients on hand!
- A Healthier Muffin! - With 2 bananas, lots of fresh blueberries, and protein packed oats, egg and milk, these healthy banana blueberry oat muffins are great to meal prep for snacks and breakfast all week. They are nut-free too, perfect to add to the kid's lunchboxes!
- If you Love Healthier Muffins, try my Apple Banana Bread Muffins, and these Zucchini Banana Bread Muffins!
Jump to:
Ingredients & Substitutions
Clean ingredients with lots of healthy additions and not overly sweet, these banana blueberry oatmeal muffins use up the over-ripe bananas!
- Flour & Oats - The base of these muffins use a mix of all-purpose flour and regular rolled oats. You can substitute any type of flour, including gluten-free flour, and use oats labeled regular rolled, old fashioned, thick rolled, or quick oats. I like to get oats from the bulk bin at the store for the best quality and value.
- Maple Syrup - These muffins are not the sugar-loaded bakery muffins that really should be called a cupcake! A third cup of maple syrup along with the naturally sweet ripe bananas and blueberries are all you need! You could substitute white sugar, brown sugar or honey.
- Milk - Any type of dairy or non-dairy milk is fine.
- Butter - A bit of fat gives these muffins moisture and the perfect texture. You can also substitute melted coconut oil.
- Vanilla Extract - A delicious boost of flavor!
- Bananas - Ripe bananas are best, mashed well with a fork on a cutting board. You can use bananas that you have frozen, just let them sit out a bit until they are soft enough to mash.
- Blueberries - Fresh or frozen blueberries are both delicious in this recipe. If using fresh, wash them well but really let them drain so you don't add extra water to the batter. If using frozen, don't thaw or rinse, just gently fold into the batter last.
- Crumble Topping - Flour, brown sugar, oats and butter add that irresistible streusel topping that we love so much on blueberry muffins!
See recipe card for quantities.
Instructions
Whisk the dry ingredients, mix in the wet and fold in your blueberries before popping in the oven! Easy!
Step 1 - Preheat the oven to 375°F. Whisk together the dry ingredients in a bowl.
Step 2 - Mash the banana well with a fork on a cutting board.
Mix all ingredients with the oats and flour, except the blueberries.
Step 3 - Gently fold in the blueberries last until just combined.
If using frozen berries, don't thaw or rinse, just fold in gently. They may turn the batter a bit blue, which is no big deal!
Step 4 - Scoop evenly into 12 paper-lined muffin cups, filled almost full.
Mix up the crumble topping with a fork and add a little to each.
Step 7 - Bake at 375°F for 22 to 25 minutes.
Do not open the oven to peak or check for at least 20 minutes! Allow to cool and serve with butter.
Recipe Notes & Helpful Tips
- Important - Don't Open the Oven to Peek! - This is often the biggest mistake in muffins making! Muffins need a consistent hot heat to rise into their dome tops. Opening the oven door causes a temperature drop which can cause the muffins to sink in the middle. Preheat the oven, set a timer, and let the muffins bake uninterrupted for at least 20 minutes before checking.
- Let them Cool - It's tempting to dig right in, but muffins hot from the oven are still carry-over cooking! Let them sit on the stovetop to continue to firm up.
- Topping Variations - These blueberry banana oat muffins could alternatively be topped with sliced almonds, white chocolate chips, or a sprinkle of Turbinado sugar
- Storage and Freezing - Muffins can be stored in an airtight container on the counter for a couple days, or in the fridge for about 4 days. They can be frozen for up to 6 months.
Recipe FAQs
Muffins can sink in the middle when the oven door is opened during baking. Muffins need a consistent hot temperature to rise. Opening the door and checking on them too early or too often can cause the uncooked center to sink. For these Banana Blueberry Oat Muffins, set a timer and don't open the oven for at least 20 minutes.
Yes, fresh or frozen blueberries will work for this recipe. Carefully fold frozen berries into the batter last, don't thaw or rinse. The juices can turn the muffin batter a bit blue! You can also use other fresh or frozen dark berries like black raspberries or blackberries.
Yes! Substitute the 1 cup of regular flour for a gluten-free flour mix.
More Favorite Muffins!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
Follow Sungrown Kitchen on Pinterest, Instagram, and Facebook for loads of garden recipes! Join our Email List for new recipes delivered straight to your inbox!
Blueberry Banana Oatmeal Muffins
Hit the stars to rate this recipe!
Print Pin RateIngredients
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup maple syrup
- ¼ cup milk any kind
- 3 Tablespoons butter or coconut oil melted
- 2 teaspoons vanilla extract
- 1 egg
- 2 bananas mashed
- 1½ cups blueberries
For the Topping
- 2 Tablespoons brown sugar
- 2 Tablespoons flour
- 2 Tablespoons oats
- 1 Tablespoon butter melted
Instructions
- Preheat the oven to 375℉.
- Add all dry ingredients to a mixing bowl and whisk together.
- Mash the bananas well with a fork on a cutting board. Add all other ingredients, except the blueberries, and mix until just combined. Gently fold in the blueberries.
- In a small bowl, mix together the crumble topping ingredients with a fork.
- Divide the batter into 12 paper-lined muffins cups, filled nearly full. Crumble the topping evenly over the muffins.
- Bake at 375℉ for 22 to 25 minutes, don't open the oven door or peak until at least 20 minutes. Allow to cool and serve with butter!
Notes
- Don't Open the Oven Door to Peek! - The sudden temperature drop from opening the door can cause the muffins to sink in the middle. Preheat the oven, set a timer, and don't open the door for at least 20 minutes.
- Wash the blueberries but really let them drain so you don't add excess water to the batter.
- Fresh or frozen blueberries can be used. Fold them into the batter last and gently. Frozen blueberries may turn the batter a bit purple!
- Maple Syrup - Use real maple syrup, not pancake syrup. White sugar, brown sugar or honey could be substituted.
Leave a Reply