These amazing banana blueberry oatmeal muffins are a little bit healthy, a little bit decadent and won’t last a hot second in your house! The flavors of banana, blueberries, a touch of cinnamon and a sweet, crunchy topping, all make these muffins irresistible! And they come together in one bowl! #winning
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This recipe started out as a “healthy” recipe. I tried, I really did. I played with the sugar amounts, sugar substitutes, no oil, different oil, less flour….but in the end, butter and sugar won. My family voted and these were BY FAR the best of all that I tried!
Now, JUST BECAUSE they is a little butter and sugar doesn’t make these muffins completely unhealthy! There’s bananas, blueberries, oats and each one of these muffins, despite the butter and sugar, only has about 200 calories!
So don’t stress! Just make these and enjoy super moist, delicious, semi-healthy’ish muffins!
WHY YOU’LL LOVE THIS RECIPE
- They are super easy to make–everything comes together in just one bowl!
- These muffins are super moist and soft, yet fluffy and light!
- Lots of good stuff–oatmeal, bananas, blueberries and Greek yogurt!
- They keep well in an airtight container and freeze well, too!
You’ll need the following ingredients to make these delicious Banana Blueberry Oat Muffins:
Blueberries: I love using fresh blueberries, but frozen berries work, too! Just be sure not to thaw them–put them in the batter frozen, otherwise you’ll end up with a watery mess 🙂
Greek yogurt: This is one of the secrets to super moist, tender muffins!! You can also use sour cream!
Oats: You can use any kind of oats you have on hand, but my personal preference are quick cooking, rolled oats. I tend to avoid steel cut oats because they are cut smaller and the texture just isn’t as good for muffins.
Bananas: The riper, the better!!
Turbinado Sugar: This is totally optional but gives a nice, decadent “crunch” at the top of the muffin! Turbinado sugar is just “sugar in the raw” if you have seen those packets at Starbucks! LOL!
HOW TO MAKE BANANA BLUEBERRY OATMEAL MUFFINS: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: In a large bowl, mash bananas.
Step 2: Add eggs, butter, Greek yogurt and vanilla. Whisk about 30 seconds until all ingredients are combined.
Step 3: Add in your dry ingredients and stir a few times until everything is incorporated.
Step 4: Gently fold in blueberries.
Step 5: Drop batter into a 12 cup muffin tin.
Step 6: Sprinkle each muffin with tubinado sugar, if using.
Step 7: Bake at 375 for 18-22 minutes!
FREQUENTLY ASKED QUESTIONS
Yes, you can! Cool completely, then store muffins in large freezer bags. They keep up to a month. Thaw them on the counter overnight or pop them in the microwave for 30 seconds or so on “defrost.”
Store muffins in a freezer bag or air tight container in the fridge for up to one week.
Greek yogurt keeps the muffins moist and tender. You can also use sour cream. I’ve used applesauce in a pinch, too.
Yep! Vegetable or canola oil works best–use 1/2 cup. Also note, that without butter, the flavor will change a bit! (#betterwithbutter).
Yes, you can even though it’s not my first choice. Frozen blueberries contain more moisture and may result in “wetter” muffins. If you do use frozen berries, make sure you do not thaw them first. Just throw them into the batter frozen!
RECIPE TIPS AND TRICKS
- I like to fill the muffin cups up all the way to the top! Not only does this not waste any batter, you get a really big, pretty muffin top! LOL! 🙂
- Don’t over mix the batter! This can lead to tough muffins. Just stir until all the ingredients are incorporated and come together.
- Store in a freezer bag or airtight container in the fridge. When you’re ready to enjoy one (or three!), pop it into the microwave for 15-30 seconds for that fresh-baked taste.
Banana Blueberry Oatmeal Muffins
- 3 ripe bananas, mashed about 1 1/2 cups, mashed
- 1/2 cup Greek yogurt
- 1/2 cup butter, melted one stick
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 cup quick cooking rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries See Note 1
- 3 tbsp turbinado sugar, for sprinkling See Note 2
- Preheat oven to 375.
- Spray a 12 cup muffin tin with cooking spray or line with cupcake liners; set aside.
- In a large bowl, mash up your bananas. A potato masher (or fork!) works great!
- To the bananas, add eggs, butter, Greek yogurt and vanilla. Whisk about 30 seconds until all ingredients are combined.
- Add sugar, baking soda and powder, flour, oats, cinnamon and salt. Mix until everything is well combined–don't overmix! About 30 seconds of mixing is just fine–just until the batter comes together. Using a wooden spoon here works well.
- Carefully fold in blueberries. Just give everything a few light stirs–try not to break up the blueberries!
- Using a large spoon, drop batter into sprayed or lined muffin tin, filling cups nearly all the way full. If you like, you can add a few more blueberries to the top.
- OPTIONAL: Sprinkle each muffin with a little tubinado sugar.
- Bake at 375 for 18-22 minutes. Edges will be slightly brown and a toothpick will come out clean when inserted into the center.
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