Banana blueberry oatmeal muffins are an easy one bowl muffin recipe. Make a batch ahead of time for quick snacks and breakfasts for the week. They're tender, have lots of bursts of blueberries and browned crispy edged muffin tops.
[This banana blueberry oatmeal muffins recipe was originally posted in April 2022. It has been updated with cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]
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Muffins are a great food to make and have on hand. They are easy to freeze, pop in the microwave for a quick breakfast or snack. Plus they're so delicious. I adapted my favorite New York Times blueberry muffin recipe to include oats and banana.
I like to slather some butter or PB on them for a more satisfying breakfast/snack.
This banana blueberry oatmeal muffins recipe makes 12 muffins, which is many more than I usually would share on a blog focused on cooking for one. We tend to think of cooking for one=small batches.
A few recipes work well as larger batches. This is one. If you have fridge/freezer room, I recommend making 12 muffins here instead of 1 or 6. It'll save you time later on and, you'll have one more delicious easy snack/breakfast option.
Scroll down to the banana blueberry oatmeal muffins recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.
- Sugar: I like just using white sugar in blueberry muffins for the more mild flavor. They add sweetness and structure to your banana blueberry oatmeal muffins.
- Butter: You'll need some sort of fat, butter adds a nice earthy buttery flavor. You could use oil too.
- Ripe banana: Very ripe bananas are best for this recipe. Fresh or frozen work.
- Egg: One egg helps blend the ingredients together and add fluffiness to the muffins.
- Milk: You'll need liquid to blend the other ingredients together.
- Lemon Juice: Lemon juice adds just a bit of tartness to these muffins. You don't have to add it, but I think it enhances the blueberry flavor and is really nice.
- All Purpose Flour + Whole Wheat Flour: I like these two flours for the tenderness of AP flour and nutty flavor of WW flour. If you just have AP, that's fine. If you just have WW flour, your muffins will likely be a bit more dense.
- Baking Powder: It's a leavener, which helps banana blueberry oatmeal muffins rise beautifully.
- Salt: Blends together the flavors and enhances the blueberry and butter flavors.
- Blueberries: Sweet-tart blueberries are delicious in muffins, plus their size is great for baked goods. Each bite should include a burst of blueberry juice.
- Oats: old fashioned oats and rolled oats are the same. They add texture and fiber to these muffins. It's a nice, different addition.
- Turbinado Sugar: These larger sugar granules add a nice crunch to the muffin top crust and helps the tops brown up. It's not necessary, but makes these muffins extra tasty. Use granulated sugar if you don't have turbinado.
Scroll down to the banana blueberry oatmeal muffins recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1.Preheat oven to 375 degrees F. Spray muffin tin or reusable cupcake liners.
2. Start making your banana blueberry oatmeal muffins by beating together sugar and softened butter.
3. Add remaining wet ingredients: bananas, egg, milk, lemon juice, beat until smooth.
4. Add dry ingredients: whole wheat and all purpose flour, baking powder, and salt. Beat until just barely combined.
5. 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.
6. 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.
7. Cool on wire rack.
Enjoy these healthy banana blueberry oatmeal muffins with a slather of peanut butter or butter for an easy breakfast or snack.
Store banana blueberry oatmeal muffins in an air tight container, add a towel or paper towel to absorb excess moisture so your muffins don't get soggy. They will last for about 5-7 days in a container on the counter.
Or freeze leftover banana blueberry oatmeal muffins in a freezer bag for a couple months.
To reheat, microwave until thawed, about 30 seconds-1 minute. Or leave out for 30+ minutes to thaw at room temperature. You can quickly broil or Air Fry your muffin for a crispy muffin top.
- You can use frozen bananas in your banana blueberry oatmeal muffins. Just let them come up to *about* room temperature before using. Keep liquid from thawed bananas.
- Use very ripe bananas, that are dotted with lots of brown spots, or are fully brown. They'll mash up easier, have a better texture, and add more sweetness to your muffins.
- 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 are all great in banana blueberry oatmeal muffins.
I like to use a combination of these two flours when baking. The whole wheat flour adds a sweet nutty flavor, but still using some all purpose flour keeps baked goods from being too dense. Use what you have on hand.
As a dietitian, I just recommend finding breakfast foods that are easy, delicious, and satisfying. No need to be overly focused on the healthiness of your breakfast. Just eat something.
Other than these easy banana blueberry oatmeal muffins, microwave egg bowl, cinnamon apple overnight oats, triple berry smoothie with granola, and make-ahead breakfast sandwiches are all great options.
Other good snack recipes
- Single Serving Banana Bread
- PB Greek Yogurt Dip
- Jalapeno Artichoke Dip
- Strawberry Banana PB Smoothie
- 10 Minute Energy Balls
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Ripe Bananas: Spinach Apple Banana Smoothie, Peanut Butter Banana Oatmeal, or Overnight Oats.
- Blueberries: Watermelon Chicken Salad, Firecracker Popsicles, Blueberry Oreo Ice Cream, Grilled Turkey and Brie Sandwich, and Blueberry Tea Smoothie.
Did you make these banana blueberry oatmeal muffins? Leave me a comment & rating to share how they turned out!
Banana Blueberry Oatmeal Muffins
- Measuring cups, spoons
- 1 Large mixing bowl
- Hand mixer with beaters
- 1 small mixing bowl
- rubber spatula
- Large spoon/cookie scoop
- Muffin Tin
- Silicone or paper muffin cups
- Cooking spray
- 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
- 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.
- 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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