Easy Banana Blueberry Oatmeal Muffins
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, make these muffins irresistible! And they come together in one bowl with simple ingredients!
Looking for a nutritious and delicious way to kickstart your day? These easy banana blueberry oatmeal muffins are the perfect solution! Packed with wholesome ingredients, they are a delightful combination of ripe bananas, juicy blueberries, and hearty oats.
After several batches, tinkering with the amounts and types of sugar, oil, and varying flour, my family agreed that this recipe was by far the best.
What’s not to love about these blueberry banana oat muffins that can double as a quick breakfast, afternoon snack, or even a sweet treat after dinner?
The texture of the muffins is just right. Perfectly chewy and loaded with delicious blueberry flavor. This easy recipe comes together quickly and is the perfect treat for busy mornings.
And if you’re looking for another treat – try my Easy Oatmeal Cookies without Butter–you’ll be shocked how yummy they are!
Need a more decadent muffin? These White Chocolate and Raspberry Muffins are your answer! And if you have any leftover blueberries, be sure to make these soft and chewy Blueberry Cookies with White Chocolate Chips!
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!
RECIPE INGREDIENTS
You’ll need the following ingredients to make these delicious Banana Blueberry Oat Muffins:
INGREDIENT NOTES
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 tender and delicious muffins!! Greek yogurt adds moisture and a hint of tanginess that’s unmatched. You can also use sour cream in a pinch.
Oats: You can use any kind of oats you have on hand, but my personal preference is quick-cooking oats such as rolled oats. I tend to avoid steel-cut oats because they are cut smaller, and the texture isn’t ideal for muffins.
Bananas: The more ripe, the better! Overripe bananas not only add sweet flavor, but they also provide a moist texture to the muffins.
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. It’s essentially sugar that has been minimally processed.
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 with a fork or potato masher.
Step 2: To the mashed bananas, add eggs, melted butter, Greek yogurt, and vanilla extract. Whisk for about 30 seconds until all ingredients are combined.
Step 3: In a separate bowl or directly to the banana mixture, add the dry ingredients and stir a few times until everything is incorporated.
Step 4: Gently fold in blueberries.
Step 5: Next, scoop the muffin batter into prepared muffin tins.
Step 6: Sprinkle each muffin with turbinado sugar, if using.
Step 7: Bake at 375˚F for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
RECIPE TIPS & TRICKS
- Grease the muffin tin. For the easy release of the muffins, grease a 12-cup muffin pan with cooking spray or use muffin liners.
- Don’t over-mix the batter! This can lead to tough muffins. Just stir until all the ingredients are incorporated and no white flour streaks remain.
- Take care of the blueberries. To prevent the juicy blueberries from breaking and bleeding into the batter, you want to gently fold them into the batter.
- Fill the muffin cups. I like to fill the muffin cups up to the top! Not only does this not waste any batter, but you also get a really big, pretty muffin top! LOL! 🙂
🌟CONFIDENCE TIP 🌟
Double the recipe and keep some in the freezer for an easy breakfast on the go. Thaw overnight at room temperature or pop them in the microwave to warm.
STORAGE & REHEATING
- Storage: Store leftover muffins in an airtight container at room temperature for 2-3 days, then transfer to the refrigerator for up to a week.
- Reheating: Blueberry banana oatmeal muffins can be warmed to enjoy with a pat of butter or eaten as is. To reheat, pop them in the microwave for 30 seconds or until warmed through, or heat them in a toaster oven for a few minutes.
- Freezing: For longer storage, wrap each muffin in plastic wrap or place them in a freezer bag, removing as much air as possible before sealing to avoid freezer burn. Frozen oatmeal banana blueberry muffins can last for up to 3 months. Thaw at room temperature or in a microwave.
ADDITIONS AND SUBSTITUTIONS
SUBSTITUTIONS:
Sugar topping. If you don’t have turbinado sugar, consider using coconut sugar or even brown sugar.
Swap butter with oil. Use canola or vegetable oil in place of butter. You can also use melted coconut oil. Keep in mind that if using oil, the taste of these banana blueberry oat muffins will change a bit!
Want healthy muffins? In addition to swapping out the butter, consider swapping Greek yogurt with apple sauce.
ADDITIONS
Streusel topping. A simple streusel mixture made with flour, sugar, and butter on top of the muffins will produce a nice crust.
Spice things up. Enhance the flavor profile by adding spices like extra cinnamon, nutmeg, or cardamom. These warm spices are especially great during the cooler months.
Add crunch. Consider adding chopped nuts like walnuts, almonds, or pecans for extra crunch, flavor, and varied texture.
FREQUENTLY ASKED QUESTIONS
Yes, you can! Feel free to experiment with your favorite fresh fruit. For delicious variations, try using raspberries, strawberries, diced apples, or peaches. You may need to adjust the sweetness to accommodate the fruit’s natural sweetness.
Yes! Though not ideal as they contain more moisture and thus may result in wetter muffins but frozen blueberries can be used in place of fresh. However, it’s important that you do not thaw frozen blueberries – just add them directly to batter.
I haven’t found this to be a big problem since the quick oats helps to hold the blueberries in place. But to prevent the blueberries from sinking to the bottom of the muffins, you can toss them in a small amount of flour before adding them to the batter. This helps to coat the blueberries and provides a bit of stability, reducing the chances of sinking.
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TOOLS FOR THIS RECIPE
Check out all of my kitchen essentials in my Amazon store!
Potato Masher: For mashing the bananas! You can also use a fork 🙂
I hope you love these Banana Blueberry Oatmeal Muffins! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Banana Blueberry Oatmeal Muffins
Ingredients
- 3 ripe bananas, mashed about 1 1/2 cups, mashed
- 1/2 cup Greek yogurt
- 2 eggs
- 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
Instructions
- 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.
These muffins are amazing! The whole family loves them! I used frozen blueberries and found I had to bake them longer but they still tasted , will definitely make again and again! ❤️
These muffins are amazing! I love the combo of blueberries and bananas. I made a batch of these, and I’ve been eating them for breakfast and an afternoon snack.
I love the soft texture of these and the juicy bursts of berries – perfect for breakfast!
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
I loved the texture of these. Such an incredible muffin recipe and I will definitely be making it again.
We could eat these for breakfasts, snacks, or dessert. Yummy!
These muffins are absolutely scrumptious! I love how they combine the natural sweetness of ripe bananas with the burst of flavor from the blueberries.
Loved these moist and tender muffins. Soooo good.
These are our go-to breakfast at the moment. So light and fluffy.
I made these muffins on Sunday, and they were gone by Monday. They are so good! I love all the fruity flavor. It’s like dessert for breakfast!
I was looking for something to use up over ripe bananas. Delicious! I used raspberries instead of blueberries, since that’s what I had on hand. Maybe a little wetter, but still great.
Glad you enjoyed them, Jen! XO ~ Casey
Made these this morning and they were great. The only change I made was to use half oat flour and half white flour. I also did not have quick oats so I added regular oats to the wet ingredients and let them sit for 10 minutes. I assumed that you used 1 tsp of vanilla, it was not detailed in the recipe. And I did have a lot of leftover batter after filling the 12 muffin tin. Next time I will make them smaller and do 18. This is a great way to use old bananas!
Hi Betsy! So glad you liked them!! Yay! And thanks so much for mentioning the vanilla, I corrected that! 🙂 Thanks so much for your comments! XO ~ Casey
Hi! I am currently in the process of making these and don’t see how many eggs I’m supposed to add. I’m guessing 2 from this picture and will see how this goes, but wanted to note. I’m super excited to taste these. They sound amazing! Oh, I also roasted my bananas beforehand for a deeper more carmelized taste. I do this when I make banana bread to and prefer the flavor!
I’m so sorry ! 2! I’ll fix that !! Enjoy !!💗💗
Just put these in the oven to take to someone at the hospital. I don’t see eggs in the ingredients but notice now in comments that you use eggs? Oh well.
Fixed! Thank you so much!