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! 🙂

• 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.

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