Banana Blueberry Oatmeal Muffins

These banana blueberry oatmeal muffins are fluffy, nutritious, and perfect for meal prep or a wholesome breakfast. They’re naturally sweetened, freezer-friendly, and kid-approved.

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Course: Breakfast, Brunch, Snack

Cuisine: American, Healthy Baking

Prep Time: 10

Cook Time: 22

Rest Time: 10

Total Time: 42

Servings: muffins

Calories: 180kcal

Cost: $6–$8

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.

Notes

These muffins are freezer-friendly and can be stored for up to 3 months. To reheat, microwave for 20–30 seconds or warm in a 300°F (150°C) oven for 5–10 minutes.

Nutrition