Stop scrolling—your kitchen can smell like a cozy bakery in just 30 minutes with these Banana Blueberry Oatmeal Muffins.
As a food-content creator who tests every recipe twice, I love how Banana Blueberry Oatmeal Muffins deliver bakery-level flavor with nutrient-dense ingredients you probably have on hand. Ripe bananas bring natural sweetness, antioxidant-rich blueberries add juicy pops, and hearty oats keep you full until lunch.
Unlike sugar-packed coffee-shop pastries, Banana Blueberry Oatmeal Muffins rely on whole-grain rolled oats and fruit sugars, so every bite supports steady energy instead of a crash. The batter comes together in one bowl—ideal for busy mornings or baking with kids.
Home bakers rave that these Banana Blueberry Oatmeal Muffins freeze beautifully. Cool, wrap, and stash them; a quick thaw equals a wholesome grab-and-go breakfast any day of the week.
Ready to upgrade your breakfast rotation? Bake a batch of Banana Blueberry Oatmeal Muffins today, and taste how simple ingredients can feel gourmet.
Why These Banana Blueberry Oatmeal Muffins Stand Out ?
This timeless combo—sweet ripe bananas, tart bursts of blueberries, and hearty oats—has been a breakfast favorite for generations. Banana Blueberry Oatmeal Muffins are more than a treat; they’re a smart choice for anyone looking to eat better without giving up taste.
Whether you're planning a meal prep Sunday, filling school lunchboxes, or serving a simple brunch, Banana Blueberry Oatmeal Muffins always rise to the occasion. They look impressive, require minimal effort, and pair beautifully with coffee, milk, or even Greek yogurt for a protein-packed start.
Thanks to the oatmeal, these muffins aren’t just delicious—they’re satisfying and sustaining. The fiber-rich oats in these Banana Blueberry Oatmeal Muffins make them more filling than typical bakery muffins, helping to curb hunger and fuel your morning.
For a breakfast that feels indulgent but fuels like a pro, Banana Blueberry Oatmeal Muffins deliver every time.
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Ingredients
Dry Ingredients:
- Rolled oats
- Whole wheat flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
Wet Ingredients:
- Ripe bananas, mashed
- Melted coconut oil or butter
- Milk of choice
- Large eggs
- Honey or maple syrup
- Vanilla extract
Add-ins:
- Fresh or frozen blueberries
- Optional: chopped walnuts
See recipe card for quantities.
Smart Substitutions:
For gluten-free banana blueberry muffins, replace the flour with a 1:1 gluten-free baking blend. Vegan banana blueberry muffins can be made by replacing eggs with flax eggs and using plant-based milk. For dairy-free banana muffins, stick with coconut oil and non-dairy milk.
Instructions
Prepare and Mix
- Preheat oven to 375°F and line muffin tin with paper liners
- In a large bowl, whisk together all dry ingredients (oats, flour, baking soda, baking powder, salt, cinnamon)
- In separate bowl, mash bananas and mix with all wet ingredients until smooth
- Make sure melted coconut oil isn't too hot to avoid scrambling eggs
Combine and Add Blueberries
- Pour wet ingredients into dry ingredients and gently fold together
- Mix just until combined - batter should look slightly lumpy
- Gently fold in blueberries without bursting them
- If using frozen berries, toss in flour first to prevent sinking
Bake and Cool
- Fill muffin cups ⅔ full with batter
- Bake for 20-25 minutes until tops are golden and toothpick comes out clean
- Cool in pan for 5 minutes, then transfer to wire rack
- Let cool completely before storing
- Prepare and Mix Dry Ingredients: Combine all dry ingredients in a bowl before adding the wet mix.
- Combine Wet Ingredients and Add Blueberries: Gently fold wet ingredients into the dry mix with blueberries.
- Bake to Perfection: Fill muffin cups and bake until golden and toothpick comes out clean.
Equipment For Banana Blueberry Oatmeal Muffins
- 12-cup standard muffin tin - dark pans may need less baking time
- Large mixing bowl - for dry ingredients
- Medium mixing bowl - for wet ingredients
- Measuring cups and spoons - accurate measurements are crucial
- Wire cooling rack - prevents soggy bottoms
- Wooden spoon or spatula - for gentle mixing
- Ice cream scoop - for evenly portioned muffins
- Paper liners or cooking spray - prevents sticking
Expert Cooking Tips and Hints
- Don't overmix the batter - gentle folding keeps muffins fluffy
- Use very ripe bananas with brown spots for maximum sweetness
- Frozen berries work great and burst less during baking
- Let batter rest 10 minutes before baking for extra tender texture
- Cool melted coconut oil slightly before mixing to prevent scrambling eggs
- Fill muffin cups evenly for consistent baking
- Test doneness with toothpick - it should come out with just a few moist crumbs
Recipe Variations
Gluten-Free Options:
- Replace flour with 1:1 gluten-free baking blend
- Use 1 ¼ cups almond flour for grain-free version
- Ensure oats are certified gluten-free
Vegan Modifications:
- Replace eggs with flax eggs (2 tablespoon ground flaxseed + 6 tablespoon water)
- Use plant-based milk (almond, oat, or soy)
- Stick with coconut oil instead of butter
Protein-Packed Version:
- Add 2 scoops vanilla protein powder
- Reduce flour by ¼ cup
- Perfect for post-workout snacks
Flavor Variations:
- Banana nut: Add chopped walnuts or pecans
- Apple cinnamon: Replace blueberries with diced apples, add extra cinnamon
- Chocolate chip: Swap blueberries for mini chocolate chips
- Zucchini: Add shredded zucchini for extra vegetables
Low-Sugar Options:
- Skip honey and rely on banana sweetness only
- Use sugar-free maple syrup or stevia to taste
- Add extra cinnamon or vanilla for flavor boost
Storage
Refrigerator Storage:
- Store in airtight container for up to 5 days
- Keep at room temperature for 2-3 days
- Place paper towel in container to absorb moisture
Freezing Instructions:
- Wrap individual muffins in plastic wrap
- Place wrapped muffins in freezer bag
- Freeze for up to 3 months
- Thaw overnight in refrigerator or microwave 30-60 seconds
Meal Prep Tips:
- Make double batch on Sunday
- Store half in freezer for later
- Perfect grab-and-go breakfast option
- Great for school lunchboxes
- Crumble over yogurt for extra protein
My Grandmother’s Secret Touch
When I was little, my grandmother always said, “Patience is the final ingredient.”
Her special trick for the perfect Banana Blueberry Oatmeal Muffins? Let the batter rest for 10 minutes before baking.
This short wait gives the oats time to soak up moisture, making the muffins extra soft and tender.
It’s a small step, but it changes everything. The texture becomes bakery-style—moist, fluffy, and full of flavor.
I’ve tested dozens of recipes, and this one simple habit—passed down from her—still makes the biggest difference.
FAQ
How to keep blueberry muffins from getting soggy?
To keep Banana Blueberry Oatmeal Muffins from getting soggy, let them cool completely on a wire rack before storing. Avoid sealing them while warm, as trapped steam causes moisture. Store in a paper towel-lined container at room temperature. This keeps the texture fluffy and prevents excess moisture from ruining the muffins’ soft, hearty oat base
Do banana oat muffins need to be refrigerated?
Banana Blueberry Oatmeal Muffins don’t need refrigeration if eaten within 2–3 days. Store them in an airtight container at room temperature. For longer freshness, refrigerate for up to a week or freeze for a month. Oats and bananas retain moisture well, but refrigeration helps prevent spoilage, especially in warm climates or during summer months
What are the fun facts about oatmeal muffins?
Banana Blueberry Oatmeal Muffins are a nutritious twist on a classic. Fun fact: oats are heart-healthy and provide lasting energy, making these muffins ideal for breakfast. Another? They freeze well and taste even better the next day! Kids love them, and they’re a sneaky way to add fiber and fruit into your family’s diet.
Why are my oatmeal muffins crumbly?
If your Banana Blueberry Oatmeal Muffins are crumbly, the likely causes are too much flour, not enough fat, or overmixing the batter. Also, skipping the 10-minute batter rest prevents oats from hydrating, leading to dryness. For best results, follow the recipe closely and use ripe bananas—they add natural moisture and help bind everything together.
The Final Bite: Fluffy, Healthy, and Unforgettable Muffins You’ll Make Again
Healthy never tasted so home-bakery good. Banana Blueberry Oatmeal Muffins wrap ripe-banana sweetness, burst-blueberry zing, and oat-powered staying power into a single, feel-good bite.
Batch-bake for weekday grab-and-go or serve warm at a relaxed Sunday brunch—these muffins flex effortlessly from gluten-free to vegan to protein-packed without losing their tender crumb.
If this recipe made your kitchen smell like morning comfort, please rate it and drop your twists in the comments—user feedback keeps our community (and Google) happy.
Craving more? After polishing off your Banana Blueberry Oatmeal Muffins, treat yourself to my cozy Easy Amish Cinnamon Bread Recipe or stay low-carb with the Ultimate Keto Zucchini Bread Recipe. Your next favorite bake is just a click away.
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Pairing
These are my favorite dishes to serve with Banana Blueberry Oatmeal Muffins
Banana Blueberry Oatmeal Muffins
Equipment
- 1 12-cup standard muffin tin Dark pans may need less baking time
- 1 Large mixing bowl For dry ingredients
- 1 Medium mixing bowl For wet ingredients
- Set Measuring cups and spoons Accuracy is key
- 1 Wire cooling rack Prevents soggy bottoms
- 1 Ice cream scoop or spoon For even portioning
- 1 Wooden spoon or spatula For gentle mixing
- 12 Paper muffin liners Easy removal and cleanup
Ingredients
- 1 cup Rolled oats
- ¾ cup Whole wheat flour
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
- 2 Ripe bananas Mashed
- ⅓ cup Melted coconut oil or butter
- ⅓ cup Milk of choice
- 2 Large eggs
- ¼ cup Honey or maple syrup
- 1 teaspoon Vanilla extract
- ¾ cup Blueberries Fresh or frozen
- ¼ cup Chopped walnuts Optional
Instructions
- Preheat oven to 375°F (190°C) and line muffin tin with paper liners.
- In a large bowl, whisk together oats, flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mash bananas and mix with coconut oil, milk, eggs, honey, and vanilla.
- Combine wet and dry ingredients, fold gently.
- Fold in blueberries gently.
- Fill muffin cups ⅔ full.
- Bake for 20–25 minutes or until golden and toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack.
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