Fresh from the oven, these banana blueberry oatmeal muffins are loaded with goodness. Ripe bananas, bursting sweet blueberries, and rolled oats all combine to make a healthy and delicious breakfast treat in less than 30 minutes!
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Muffins are the morning version of the cupcake. We want something sweet and cake-like, but a cupcake just seems silly at 6 a.m. But a muffin? Well, there you go!
They're so handy, you can grab one on the go! Running late? Grab a muffin. Don't feel like a big breakfast, but just need a little snack? Grab a muffin. Craving something healthy and sweet all at the same time? Grab a muffin!
No matter the time of year, I love sweet breakfast treats. In the fall, apple cider muffins with cinnamon streusel or single-serve baked oatmeal with fruit are my go-to recipes. In the summertime, it's blueberry muffins or peach mango turnovers. And although I love banana nut bread, sometimes you just need to make something different with all those overripe bananas.
If you feel like you're seeing a trend here of fruits baked into something sweet, you'd be right...
These banana blueberry oatmeal muffins are not your typical muffin though. They're less cakey and more moist than your everyday muffin, due to all the bananas in this recipe. And the low sugar content and lots of rolled oats make it a healthy choice for a breakfast snack.
π€ What is a muffin?
The muffins that we're used to here in the US are known as sweetened quickbread muffins. Although muffins have existed since the early 18th century, they were unsweetened and either baked or cooked on a griddle. The sweet muffin of today didn't come about until the 19th century. The main difference between cupcakes and muffins is that while they're both made with a batter and are both often sweetened (with the exception of savory muffins), muffins frequently have berries, chocolate, or nuts mixed into the batter, and cupcakes are most often topped with frosting.
π Choosing the fruit
When deciding on bananas to use in this muffin recipe, choose ones that have started to brown. These brown spots show that they're at their most ripe and sweet.
Regarding blueberries, whenever possible, pick fresh berries when they're in season and just bursting with flavor. If it's the middle of winter, though, you can certainly substitute frozen berries and toss them right into the batter, no need to thaw them first!
π Equipment
- Cupcake/muffin tin
- Cooking spray or cupcake liners
π§Ύ Ingredients
- Large, ripe bananas
- Blueberries
- Rolled oats
- Butter
- Vanilla extract
- Egg
- All purpose flour
- Granulated sugar
- Light brown sugar
- Baking soda
- Baking powder
- Cinnamon
See the recipe card below for full list of ingredients and their measurements.
π₯£ Making the muffin batter
Preheat oven to 400Β°F and grease or line a muffin tin.
Mash bananas in a bowl with a fork until there are no more lumps. Then, add softened butter, vanilla, and egg, and mash it all together again.
In a separate bowl, mix together the dry ingredients of oats, flour, both sugars, baking soda, baking powder, and cinnamon.
Add wet to dry ingredients and stir just until all ingredients are combined.
Finally, gently fold in the blueberries.
Fill each muffin cup with batter and top with extra oats and berries, if desired.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool on a cooling rack for a few minutes before enjoying.
π§Ί Storage
When stored in an airtight container on the counter, these muffins will stay delicious for 2-3 days, or in the refrigerator for up to 5 days. For freezing, place in a ziploc freezer bag and freeze for up to 4 months. When ready to enjoy, just pop one in the microwave for about 30 seconds.
π©π»βπ³ Expert Tips
- Choosing ripe bananas and blueberries will result in the freshest, sweetest muffins.
- If using frozen berries, you can toss them right into the batter, no defrosting necessary!
- Have your eggs and butter ready at room temperature. This will help to create a smoother batter (as opposed to cold ingredients).
- No fancy equipment needed for this recipe! For tender muffins, a gentle hand stirring the batter is better. Don't overmix.
β FAQ
When selecting bananas for this recipe, choose the most ripe (or even overripe) bananas you can find. They're the sweetest!
Either one! Fresh berries are always the sweetest, but if you're using frozen berries instead, mix them into the batter still frozen...no need to defrost!
Love yummy breakfasts? Check out a few more of our delicious recipes now!
- Zesty Blueberry Muffins
- Banana Nut Bread
- Apple Cider Muffins
- Single-Serve Baked Oatmeal
- Dutch Oven Blueberry Cobbler
- Peach Mango Turnovers
- Tiramisu Overnight Oats
- Lemon Blackberry Bread
- Sweet Cream Cold Foam (Starbucks Copycat)
π Recipe
Banana Blueberry Oatmeal Muffins
Equipment
- Cupcake/muffin tin
- Cooking spray or cupcake liners
Ingredients
- 3 large, ripe bananas
- 1 Β½ cups blueberries (plus extra for topping)
- 1 cup rolled oats (plus extra for topping)
- 6 Tablespoons butter, at room temperature
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 ΒΌ cups all purpose flour
- Β½ cup granulated sugar
- 1 Tablespoon light brown sugar, packed
- Β½ teaspoon baking soda
- 1 Β½ teaspoons baking powder
- Β½ teaspoon cinnamon
Instructions
- Preheat oven to 400Β°F and grease or line a muffin tin.
- Mash bananas in a bowl with a fork until there are no more lumps.
- Add softened butter, vanilla, and egg, and mash it all together again.
- In a separate bowl, mix together the dry ingredients of oats, flour, both sugars, baking soda, baking powder, and cinnamon.
- Add wet to dry ingredients and stir just until all ingredients are combined.
- Finally, gently fold in the blueberries.
- Fill each muffin cup with batter and top with extra oats and berries, if desired.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool on a cooling rack for a few minutes before enjoying.
Notes
-
Expert Tips
- Choosing ripe bananas and blueberries will result in the freshest, sweetest muffins.
- If using frozen berries, you can toss them right into the batter, no defrosting necessary!
- Have your eggs and butter ready at room temperature. This will help to create a smoother batter (as opposed to cold ingredients).
- No fancy equipment needed for this recipe! For tender muffins, a gentle hand stirring the batter is better. Don't overmix.
- Suggestion: If you enjoyed this, you're gonna love my zesty blueberry muffins and single-serve baked oatmeal!
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