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.
Table of contents
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:
- Baked Oatmeal Cups
- PB Greek Yogurt Dip
- Jalapeno Artichoke Dip
- Strawberry Banana PB Smoothie
- 10 Minute Energy Balls
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
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, and experiment!
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.
What can I make with leftover 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
Equipment
- Measuring cups, spoons
- 1 Large mixing bowl
- Hand mixer with beaters
- 1 small mixing bowl
- rubber spatula
- spoon
- Large spoon/cookie scoop
- Muffin Tin
- Silicone or paper muffin cups
- Cooking spray
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.
Video
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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Kacie Morgan says
I'm terrible for skipping breakfast as I'm not a morning person and I tend to eat on the go; these could be the ideal solution for me.
Rebecca says
totally! they're a great on the go option
kushigalu says
Love the combination of flavors in these muffins. Pinned to bake this soon.
Kali Alexandria says
Seriously the best blueberry muffins around. SO good!
Rebecca says
thanks! they're easy too
Diana Reis says
These muffins just burst with blueberries and using whole wheat and oats makes them a great breakfast choice for my kiddos. Great tip about coating the blueberries so they don't sink to the bottom of the muffin tin.
Rebecca says
blueberries are so good in muffins! enjoy
Jess says
I LOVE everything about these muffins. They are bursting with flavor!