Freshly baked Banana Blueberry Oatmeal Muffins are the perfect healthy way to start your day. Bursting with sweet, juicy blueberries and packed with 100% whole grain (gluten-free) oatmeal goodness, these are the best homemade blueberry banana muffins!
One bowl, simple ingredients, and super quick to whip up! Incredibly moist and oh-so-delicious!
If you’ve been looking for a healthy muffin with oats, this is the recipe for you! Sweet, berry-filled muffins made with oat flour that are naturally gluten-free and dairy-free. These muffins are easily made vegan and are the perfect whole grain treat to incorporate into your diet.
This is the best healthy muffin recipe!
MORE RECIPES TO BAKE WITH OAT FLOUR
If you’re looking for more delicious oatmeal recipes, you should try my Ultimate Banana Bread, Chocolate Chip Banana Bread, Oat Flour Cookies, Oat Flour Pancakes or my Gluten-Free Blackberry Muffins.
WHY YOU’LL LOVE THIS RECIPE
- Enjoy delicious bakery-style muffins from the comfort of your own home.
- These oat muffins are healthy, full of 100% whole grain goodness, and have no refined sugars.
- This is a quick and easy recipe that comes together in under 30 minutes. No need to break out the stand mixer!
- Great for picky eaters! Toddlers may not enjoy the consistency of a bowl of oatmeal. These muffins are airy, sweet, and the perfect treat for your little one who is just learning to feed themselves.
- The perfect alternative to banana bread when you need to use up those overripe bananas.
HOW TO MAKE BANANA BLUEBERRY OATMEAL MUFFINS VIDEO
INGREDIENTS
- Blueberries – Fresh or Frozen
- Very Ripe Bananas – Overripe bananas are sweeter and moister
- Oat Flour – Make your own or buy store-bought oat flour.
- Coconut Oil – Butter or olive oil can be used
- Eggs– For a vegan recipe, use two flax or chia eggs
- Baking Powder– For fluffy banana bread, it’s best to use fresh baking powder.
- Pure Vanilla Extract– Vanilla is optional but recommended.
- Maple Syrup
- Salt
RECIPE INSTRUCTIONS
- Preheat your oven to 375 degrees Fahrenheit
- Prepare a muffin tin with muffin liners. These muffins are super moist from the blueberries, and they are likely to stick to your muffin pan without liners.
- Mash your bananas with a fork or potato masher in a medium-sized bowl
- Stir in melted coconut oil, eggs, maple syrup, and vanilla
- Add dry ingredients to the wet mixture and stir until the banana bread batter is mixed and the oat flour is just incorporated. Do not over mix.
- Stir in blueberries being careful not to over mix the batter.
- Bake at 375 degrees Fahrenheit for 15-20 minutes or until a toothpick comes out clean when testing for doneness.
If you want light, fluffy, airy muffins, it is incredibly important to not over mix your batter. Only mix until the flour and blueberries are incorporated and you’ll be rewarded with bakery-style muffins with a crispy exterior and tender, moist crumb on the inside.
SUBSTITUTIONS
Vegan – For vegan muffins use two flax or chia eggs. The bread will be a bit denser and not as fluffy.
Low-Fat – use 4 egg whites in place of the 2 whole eggs.
Gluten-Free – Oats are naturally gluten-free yet sometimes processed in a facility that processes other grains containing gluten. Look for a certified gluten-free label when buying oats to ensure they are truly GF.
Nut-Free – Use butter or olive oil.
Maple Syrup- Honey can be used as a 1:1 replacement.
Coconut Oil – Butter or olive oil can be substituted.
WHY IS OAT FLOUR SO POPULAR IN BAKING?
Using oat flour for baking has quickly become one of my favorite ways to bake. It’s naturally gluten-free, 100% whole grain, and has many health benefits.
Baking with oat flour creates a more delicate, light, and fluffy baked good compared to other gluten-free flours. It’s also a great alternative for anyone who has both gluten-free and nut-free dietary restrictions.
To learn more about the health benefits of oatmeal, here’s a great article from NCBI.
IS IT EASY TO MAKE HOMEMADE OAT FLOUR?
Making your oat flour is incredibly easy. Old-fashioned rolled oats are added to a blender or food processor and ground to a flour-like texture, and it comes together very quickly.
HOW LONG DO BLUEBERRY OATMEAL MUFFINS LAST?
Because these muffins are so moist and full of blueberries, I suggest storing them in the refrigerator for up to five days. Our family loves them for breakfasts and snacks, so they never last more than 2 days in our home!
HOW TO FREEZE MUFFINS FOR MEAL PREP?
These healthy oat flour muffins are the perfect meal prep breakfast or snack to keep on hand. From picky toddlers to busy schedules, or a teenager that never gets full, freezing a batch of these muffins makes breakfast on the go easy peasy.
FREEZER INSTRUCTIONS
Let your muffins cool completely before freezing. Then, place them in a freezer container or a freezer zip-top bag. To thaw, simply pop one in the microwave for a few seconds or in the toaster oven. If you’re looking to defrost the whole batch, I suggest letting them sit out at room temperature overnight.
These blueberry banana muffins freeze well and can be frozen for up to 4 months.
MORE BLUEBERRY RECIPES
Here are a few additional blueberry recipes I think you’ll love!
- Healthy Blueberry Oatmeal Breakfast Bars (Vegan & Gluten-Free)
- Easy Protein Blueberry Muffins {Gluten-Free}
- Greek Yogurt Bowls with Warm Berry Sauce
FOLLOW ME FOR MORE HEALTH RECIPES AND COOKING TIPS
Follow me on Pinterest, Facebook, Twitter, and Instagram for more delicious recipes and cooking tips!
Healthy Banana Blueberry Oatmeal Muffins
Equipment
- Large Mixing Bowl
- Muffin Pan
- Muffin Liners
- Measuring Cups
- Spoon
- Potato Masher or Fork
Ingredients
- 1 ½ cups blueberries fresh or frozen
- 3 bananas very ripe
- 2 eggs
- ½ cup maple syrup or honey
- ½ cup coconut oil melted
- 1 teaspoon vanilla
- 2 ½ cups oat flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit
- Line a muffin pan with muffin liners
- Mash your bananas with a fork or potato masher in a large mixing bowl3 bananas
- Stir melted coconut oil, eggs, maple syrup, and vanilla with the mashed bananas½ cup coconut oil, ½ cup maple syrup, 3 bananas, 1 teaspoon vanilla, 2 eggs
- Add dry ingredients to the wet mixture and stir until the banana bread batter is mixed and the oat flour is incorporated. Do not over mix.2 ½ cups oat flour, ½ teaspoon salt, 2 ½ teaspoons baking powder
- Stir in blueberries. Do not over mix.1 ½ cups blueberries
- Bake at 375 degrees Fahrenheit for 15-20 minutes or until a toothpick comes out clean when testing for doneness.
Video
Notes
SUBSTITUTIONS
Vegan – For vegan muffins use two flax or chia eggs. The bread will be a bit denser and not as fluffy. Low-Fat – use 4 egg whites in place of the 2 whole eggs. Gluten-Free – Oats are naturally gluten-free yet sometimes processed in a facility that processes other grains containing gluten. Look for a certified gluten-free label when buying oats to ensure they are truly GF. Nut-Free – Use butter or olive oil. Maple Syrup- Honey can be used as a 1:1 replacement. Coconut Oil – Butter or olive oil can be substituted.Nutrition
Nutritional Disclaimer
The nutritional information provided here is approximate and calculated using an online nutritional calculator. We strive to give you accurate information, but many factors can cause this data to vary widely. For more information, please read our full Nutritional Disclaimer.
DID YOU MAKE THIS RECIPE?
Tag @healthywithachanceofsprinkles on Instagram so we can admire your whole food yumminess!
Miranda says
These are amazing muffins!
Used 1/3 cup of maple syrup and still so yummy. Thank you for sharing!
Jessica says
Thank you for trying my recipe! I appreciate the kind words!
Hope M. says
I made these. I cut added sugar from my diet and these are perfect. I didn’t have coconut oil so I used Olive Oil. Also added 1/4 C of brown sugar instead of honey. I think next time I’ll skip the sugar as I think the bananas and blueberries make them sweet enough for me. The oat flour really makes these so delicious and rich without the sugar. I LOVE IT!! Thank you.
Jessica says
I’m so happy you loved them! Thank you for the kind words!!
Carolyn says
These are my new favorite muffins! Thank you!
Jessica says
I’m so glad you loved them! Thank you!!!
oLizzy777 says
⭐️ I’ve already shared your recipe! My 10yo is getting a sugar🔜healthy makeover…but I don’t want him to feel bummed about it.
This was a huge hit! He had 3!!
Side note, if it’s helpful to anyone: I subbed monkfruit sweetener 1:1, used just ripe bananas & added a little bit of sprinkles on top (best marketing of a new product!). It cut out the 14g of added sugar & some of the fructose. (My husband and I eat keto and we split one…only 6-7 net carbs!)
Delish!!
Now looking for more of your recipes…
Jessica says
Thanks for the tip! I’ll have to try it out!
Skye says
Giving this five stars because even though I made modifications to the recipe (used “just egg” instead of egg and added baking soda) they still came out so good and I can’t stop eating them right out of the oven:)
Jessica says
Glad to know that just egg worked well in this recipe! Thanks for sharing!
Neha Kumar says
I am trying BLURBERRY BANANA BREAD from this reciepe and hope it is enjoyed as much a muffins. It will be easy to pack in lunch boxes 🙂 thanks for sharing.
Kelly says
These are so great and easy to make! Finally a quick healthy muffin recipe! Will make again
Jessica says
So happy you loved them!
Laura O says
These turned out really moist and delicious. I’ve made them twice now!
Jessica says
That’s great! I love that you love these!
Cammy Davidson says
Absolutely the best muffins I have ever had for breakfast
Jessica says
Thank you so much for letting me know how much you loved this recipe!
Jane says
I need to skip the sweetener,,, what can I use instead? Maybe 1/2 cup almond milk?
Jessica says
I don’t think almond milk would be a great substitute. You could try replacing the coconut oil with applesauce, but I haven’t tested this yet.
Shadi says
In love with these! Easy and I love how the blueberries pop! These are perfect for breakfast on the go!
Jessica says
I’m so happy you loved them!
Tyanne says
Such a nice healthy recipe! I love the oat flour option
Jessica says
Thank you!
Wanda says
Love blueberry muffins! Can’t wait to try this recipe!
Jessica says
Thank you!
Teodora Grujic says
Perfect for weekend mornings! Thank you for this nice recipe!
Jessica says
I agree! Enjoy!
Maria San Juan says
Looks so yummy! Glad I checked this out. Will surely try this at home! Thanks for sharing!
Jessica says
Enjoy!
Luci Petlack says
These photos are mouthwatering. I WANT ONE! 🙂 Trying oat flour for the first time with these. Thank you for the recommendation!
Jessica says
I hope you love them as much as we do!