Banana Blueberry Oatmeal Muffins – Nourish Nutrition Blog

Use up too ripe bananas by making these super easy, one bowl banana blueberry oatmeal muffins. They come together in just 10 minutes and make for easy breakfasts and snacks on busy days. Like chocolate? Try these Chocolate Blueberry Muffins too.

How will these blueberry oatmeal muffins make your life easier?

Having easy snacks on hand is a great way to avoid getting hangry. These easy banana blueberry oatmeal muffins can be frozen easily and popped in the microwave for a quick breakfast/snack. I like to slather some butter or PB on them.

Here are a couple other delicious snack recipes:

What makes these banana blueberry muffins so good?

How do I make this blueberry muffin recipe?

Preheat oven to 375 degrees F. Spray muffin tin or reusable cupcake liners, set aside.

Start making your banana blueberry oatmeal muffins by beating together sugar and softened butter. Beat with hand mixer until lighter and fluffy.

Add remaining wet ingredients: bananas, egg, milk, lemon juice, beat until smooth.

Add dry ingredients: whole wheat and all purpose flour, baking powder, and salt. Beat until just barely combined.

Sprinkle 2 teaspoons flour over blueberries (if using frozen), toss until coated. Add blueberries and oats to banana blueberry oatmeal muffins mixture. Carefully fold blueberries and oats into mixture.

Using cookie scoop, or large spoon, fill muffin tins with batter. Sprinkle turbinado sugar over each of your banana blueberry oatmeal muffins. Bake 15-18 minutes, or until a toothpick comes out clean.

Let cool on wire rack. Store in an air tight container, add a towel or paper towel to absorb excess moisture so your banana blueberry oatmeal muffins don’t get soggy. Or freeze in a freezer bag for a couple months.

Enjoy these healthy banana blueberry oatmeal muffins with a slather of peanut butter or butter for an easy breakfast or snack.

Substitutions/Tips

• You can use frozen bananas in your banana blueberry oatmeal muffins. Just let them come up to *about* room temperature before using.
• You should be able to substitute the butter for equal parts neutral oil or (melted) coconut oil. But the butter adds a nice flavor to these muffins.
• Use fresh or frozen blueberries. If using fresh blueberries, you don’t have to coat them in flour.
• Use just all purpose flour if that’s what you have.
• I used old fashioned rolled oats (or rolled oats), but you can use quick cooking oats too. They’re just rolled oats that have been chopped into smaller pieces.
• Most recipes call for filling the muffin cups/tins ¾-ish way full. But that doesn’t give you much of a muffin top. I fill mine almost-to full for big fluffy muffins.
• Other great add-ins: walnuts, chocolate chips, mixed berries, etc.

FAQ

What can I make with leftover ingredients?

Did you make these banana blueberry oatmeal muffins? Leave me a comment & rating to share how they turned out!

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Banana Blueberry Oatmeal Muffins

Use up too ripe bananas by making these super easy, one bowl banana blueberry oatmeal muffins. They come together in just 10 minutes and make for easy breakfasts and snacks on busy days

Ingredients

• ½ cup granulated sugar
• ½ cup butter softened
• 1 ½ whole ripe bananas
• 1 egg
• ½ cup milk
• 1 teaspoon lemon juice
• 1 cup + 2 teaspoons all purpose flour divided
• ½ cup whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cup blueberries fresh or frozen
• ¾ cup oats
• 2-3 Tablespoons turbinado sugar

Instructions

• Preheat oven to 375 degrees F. Line muffin pan with silicone muffin cups and spray with cooking spray.

• Add ½ cup granulated sugar, ½ cup softened butter to medium mixing bowl. Beat with hand mixer until mixture is smooth and fluffy.

• Add 1 ½ ripe bananas, 1 egg, ½ cup milk, and 1 teaspoon lemon juice to batter. Beat until smooth.

• Add 1 cup all purpose flour, ½ cup whole wheat flour, 2 teaspoons baking powder, ½ teaspoon salt. Beat on low and until just barely incorporated.

• If using frozen blueberries, sprinkle 2 teaspoons flour over 1 ½ cup blueberries, and mix until blueberries are coated. This will prevent some bleeding from the blueberries and keep them from all sinking in the mixture.

• Add blueberries and ¾ cup oats to mixture. Carefully fold them into batter with rubber spatula.

• Using a large spoon or cookie scoop, divide batter evenly between 12 muffin cups. Sprinkle turbinado sugar over each muffin (about 2-3 Tablespoons worth).

• Bake for 15-18 minutes, or until a toothpick comes out clean.

• Store in airtight container for a couple days, or in freezer bag for months.

Notes

• Use frozen or fresh bananas, but make sure they’re brown and very ripe. 
• You can use any combination of whole wheat flour and all purpose flour, but 100% whole wheat flour will make your muffins more dense than fluffy.
• You can use either fresh or frozen blueberries in your banana blueberry oatmeal muffins. If using frozen blueberries, toss them in flour before adding to batter.
• Optional add-ins: chocolate chips, chopped nuts, mixed berries.

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Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started.