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About This Recipe
What do you get when you combine my favorite banana bread and blueberry muffin recipes? These delicious blueberry banana oatmeal muffins! These muffins truly are so yummy and perfect for the warmer weather.
They are filled with juicy blueberries, sweet over-ripe bananas, and hearty oats. Top them off with a buttery, sugary crumble and you won’t be able to eat just one.
It’s no secret I love a good muffin recipe. They’re great for an easy breakfast in the mornings or can be enjoyed for an afternoon snack or even dessert. Pair these muffins with a bowl of greek yogurt and fresh fruit for quickest, easiest breakfast!
Plus, I love feeling good knowing these muffins are made with healthy, wholesome ingredients.
And not only do I love muffins, but they’re such an easy way to please the whole family. Kids and adults will love these because they’re sweet, delicious but also healthy!
For more muffin recipes, try my peanut butter banana muffins, banana nut protein muffins or lemon poppy seed protein muffins!
Why You’ll Love These Banana Blueberry Oatmeal Muffins
- The perfect springtime recipe to use those delicious fresh blueberries!
- Ideal grab-and-go quick breakfast for busy mornings! Or a great snack in the afternoon!
- Naturally sweetened with bananas & pure maple syrup for the perfect healthy breakfast!
- An easy recipe made with simple ingredients! Ready in just 30 minutes.
- The most moist muffins that the whole family will love!
- Bananas – make sure to use overripe bananas that have lots of brown spots. This will help sweeten the muffins. The riper the banana = the sweeter the muffins! You can ripen your bananas in the oven if they aren’t quite ripe enough yet (though bananas ripened with time will always be best!)
- Maple syrup
- Coconut oil – or other oil of choice
- Eggs
- Vanilla extract
- Flour – I used both oat flour and all-purpose flour for this recipe. If you don’t have oat flour, you can blend old fashioned oats in the blender or food processor until they are a flour-like consistency.
- Old fashioned oats
- Baking essentials: vanilla extract, baking powder, baking soda, cinnamon & salt
- Blueberries
- Brown sugar
- Butter – be sure to use regular butter for the streusel topping. I have tested using light butter and I do not recommend.
- Swap your fresh fruit! Swap the fresh blueberries for strawberries or raspberries.
- Chocolate chips! Love chocolate? Replace the blueberries with your favorite chocolate chips or white chocolate chips.
- Nuts and seeds! Toss in a handful of chopped walnuts, almonds or poppyseeds!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. Prepare a muffin pan with cooking spray or muffin liners. Add the bananas to a large mixing bowl and mash with a fork.
2. Then add the maple syrup, coconut oil, eggs and vanilla extract and mix until well combined.
3. Add the oat flour, oats, baking powder, baking soda, cinnamon and salt. Stir with a rubber spatula until the dry ingredients are incorporated.
4. Then add the blueberries and mix until just combined.
5. In a separate bowl, combine the flour, brown sugar, butter and cinnamon with a fork or your hands; mix until crumbly and mostly combined.
6. Spoon the muffin batter into the prepared muffin pan.
7. Then sprinkle the muffins evenly with the crumble.
8. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out mostly clean with a few wet crumbs. Remove from the oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Store leftover muffins in an airtight container in the fridge for up to a week.
To freeze, allow muffins to cool completely then wrap muffins tightly in a freezer-safe bag and freeze for up to 3 months.
Baking Tips!
- Don’t over mix. Over mixing the batter can cause denser muffins (instead of light and fluffy) muffins like we all love! For the best results, mix until ingredients are just combined then fold in the blueberries.
- Check baking soda and baking powder. Ensure they haven’t been open for more than 3 months. I like to write the date on top of the can whenever I open a new one to ensure I know when to start fresh!
- Use ripe bananas. Ideally with lots of brown spots! The riper the bananas, the sweeter the muffins will be.
Can I use another flour instead of oat flour?
The oat flour really brings an incredible texture to these muffins that is so good! But you could also use an all-purpose flour, white whole wheat flour, or a 1:1 gluten-free flour.
How do I make my muffins light and fluffy?
Do not over-beat the batter. Just mix well. This is why I recommend using a whisk to combine the ingredients and not a hand mixer. Over-mixing will create dry muffins. Let the batter to sit for 10 minutes if you can before baking for a fluffier texture. The extra time allows the ingredients to come together more effectively.
How ripe do my bananas need to be for these banana blueberry muffins?
You want to use bananas that are covered in dark spots to help ensure the right amount of sweetness for the best muffins. The riper the banana, the sweeter your muffins will be. Since we’re only using pure maple syrup as the other natural sweetener in this recipe, we rely on the sweetener from the right bananas to help get the taste we’re looking for! If you need to ripen your bananas quickly, pop them in the oven for 20 minutes.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Banana Blueberry Oatmeal Muffins
Ingredients
- 3 medium overly ripe bananas (310g) ~1.25 cup mashed
- 1/4 cup pure maple syrup (60g)
- 1/4 cup melted coconut oil (60g)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup oat flour (120g) or all-purpose, GF or white whole wheat flour
- 1 cup old fashioned oats (100g)
- 1 tsp baking powder
- 1/2 tsp EACH: baking soda, cinnamon & salt
- 1 cup blueberries (140g)
Streusel Topping:
- 1/2 cup all-purpose flour (60g)
- 1/4 cup brown sugar (48g)
- 3 Tbsp butter (42g) cold
- 1/2 tsp cinnamon
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Instructions
- Preheat the oven to 350 degrees F. Prepare a muffin pan with cooking spray or muffin liners.
- Add the bananas to a large mixing bowl and mash with a fork.
- Then add the maple syrup, coconut oil, eggs and vanilla extract and mix until well combined.
- Add the oat flour, oats, baking powder, baking soda, cinnamon and salt. Stir with a rubber spatula until the dry ingredients are incorporated.
- Then add blueberries and mix until just combined. Be careful not to overmix.
- In a separate bowl, combine the flour, brown sugar, butter and cinnamon with a fork or your hands; mix until crumbly and mostly combined.
- Spoon the muffin batter into the prepared muffin pan. Then sprinkle the muffins evenly with the crumble.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out mostly clean with a few wet crumbs.
- Remove from the oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve with cream cheese, if desired, and enjoy!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
