Go Back Email Link
–+ servings
4 Banana Blueberry muffins on a wire cooling rack

Banana Blueberry Oatmeal Muffins

Casey Rooney
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 flavor of banana, blueberries, a touch of cinnamon and a sweet, crunchy topping, all make these muffins irresistible!
4.71 from 24 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 211 kcal

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.

Notes

Note 1: 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! 
Note 2: 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! 
Save this recipe form

💌 Save to your inbox!

Enter your email and send this recipe straight to your inbox. As a bonus, you'll receive more easy recipes every week!

Nutrition

Serving: 1muffinCalories: 211kcalCarbohydrates: 30gProtein: 3.8gFat: 9.2gSaturated Fat: 5.4gCholesterol: 49mgSodium: 271mgPotassium: 294mgFiber: 1.9gSugar: 17.3gCalcium: 78mgIron: 1mg
Tried this recipe?Let us know how it was!