Baked goods/Desserts, Snacks

Banana Blueberry Oatmeal Muffins

Name: Banana Blueberry Oatmeal Muffins
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 very ripe bananas; 1 egg; 3/4 cup milk; 1/4 cup canola oil; 1/3 cup brown sugar; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1 cup rolled oats; 1.5 cups whole wheat flour; 1 tsp baking soda; 2 tsp baking powder; 1 cup fresh or frozen blueberries

Banana blueberry oatmeal muffins are a delicious and healthy snack or breakfast on the go.

Banana Blueberry Oatmeal Muffins are the perfect simple and healthy snack the whole family will enjoy.

These Banana Blueberry Oatmeal Muffins are made from scratch with simple and nutritious ingredients. They are a great alternative to store-bought bakery muffins that are often high in refined flour and sugar.

Made with oats, whole wheat flour and blueberries, these muffins are a source of whole grains, fibre and antioxidants.

These muffins are a great way to use up your ripe bananas, and they only take 20 minutes to bake!

I recommend making a double batch of this recipe ahead of time, for a quick and healthy freezable snack or breakfast option for those on the go days when you’re short on time.

What do you need to make banana blueberry oatmeal muffins?

To get started, you’ll need 3 ripe bananas, a cup of fresh or frozen blueberries and some basic kitchen ingredients you likely already have in your pantry.

Bananas: If you have over ripe bananas, don’t throw them out! Brown spotty bananas work best for this recipe as they are easier to mash and add extra sweetness.

Eggs: The egg provides structure, richness and some extra protein to this muffin recipe. If needed, or for a vegan alternative, you can replace 1 large egg with 1 Tbsp flaxseed meal (ground raw flaxseed) + 2 ½ Tbsp water (stir together and let rest for 5 minutes to thicken, add to recipe in place of 1 egg as normal). I haven’t tried this myself, but suspect it would still work well!

Canola Oil: Canola oil is has a neutral flavour which is perfect for baking. It is affordable, Canadian made and provides omega-3 fatty acids. The canola oil also makes a more moist muffin, compared to regular butter. Not a fan of canola oil? You can use any neutral oil instead, like grapeseed or vegetable oil.

Milk: I prefer dairy milk in this recipe because it contains protein which helps with satiety. For a dairy free alternative, you can use your favorite dairy free or plant based milk alternative as well. Soy milk contains about the same amount of protein as dairy milk, but other plant-based milks like almond or oat are not protein sources.

Sugar: I like muffins to be both nutritious and satisfying, so I keep the added sugar as low as I can without compromising the taste. The ripe bananas and blueberries also add plenty of natural sweetness. If you prefer, you can substitute the brown sugar for honey or maple syrup.

Spices: Cinnamon and nutmeg are classic and comforting spices that add extra flavour and compliment the other ingredients in these muffins.

Oats: Rolled oats or old-fashioned oats work best in this recipe. The oats add texture, flavour and extra fibre. Fibre works to help lower cholesterol and control blood sugar levels.

Flour: Whole wheat-flour is used and provides more fibre than white flour.

Blueberries: The blueberries added to this recipe are rich in fibre and antioxidants that help prevent chronic diseases like heart disease and cancer. You can use fresh or frozen blueberries. If using frozen, do not thaw them out ahead of time, to prevent bleeding into the batter.

How to make these muffins:

These Banana Blueberry Oatmeal Muffins comes together in just one bowl.

The most important thing to remember with any muffin recipe is not to over mix the batter, or the muffins will become dry. Whole wheat flour can make muffins more dense. The more you mix, the denser it will be. So only mix just until no more flour is visible!

To make the muffins, add the bananas to a bowl and mash with a fork. Then add the egg, milk, oil and sugar. Mix to combine.

Add the cinnamon, nutmeg, oats, flour, baking soda and baking powder. Mix until almost combined.

Add the blueberries and fold them in gently.

Spoon the batter into the muffin tin and bake for 18-20 minutes until golden brown.

To prevent the blueberries from sinking to the bottom of the muffins, you can leave half the blueberries out of the batter mix and poke them into the top of the muffins before putting them in the oven.

Bake the muffins in a muffin pan that has been lined with paper baking cups or sprayed with oil to allow easier removable and storing.

How to store these muffins:

Room Temperature: You can store these muffins at room temperature in an airtight container or bag for up to 5 days, but I generally recommend storing them in the fridge or freezer after a day left at room temperature.

In the Fridge: These muffins should keep well in an airtight container in the fridge for up to a week.

In the Freezer: Make sure the muffins are cooled completely, then transfer them to an airtight freezer bag or container. You can freeze them for up to 3 months.

To thaw them, put them in the fridge overnight, on the counter for 2-3 hours, or pop them in the microwave for about 30-60 seconds or oven/toaster oven for 5 min at 250-300 degrees F.

Recipe FAQ:

Can I use frozen bananas?

Yes! If you have ripe bananas but aren’t ready to make your muffins, you can always put your bananas in the freezer until you are ready to use them.

You can freeze them whole and thaw them in the microwave for about 45 seconds. They will turn black on the outside when frozen, but when you peel the skin, they will still be soft and sweet on the inside, perfect for baking.

Can I use all purpose flour instead of whole wheat flour?

Yes! If you only have all purpose flour on hand, you can substitute the whole wheat for all purpose flour with a 1:1 ratio. It might change the texture a little, but they will still taste great!

Can I use quick oats instead of rolled oats?

Rolled oats work great in this recipe because they provide a bigger and chewier texture. I recommend not using quick oats if you can. While they cook faster, the texture of the muffins might become too dry.

Are Banana Blueberry Oatmeal Muffins Healthy?

Yes! Banana Blueberry Oatmeal Muffins are a nutritious snack or breakfast option perfect for the whole family.

These muffins are made with oats, whole wheat flour and natural sugars from bananas and blueberries. They are a source of whole grains, fibre and antioxidants.

Fibre works to help lower cholesterol and control blood sugar levels. And antioxidants help prevent chronic diseases like heart disease and cancer.

Are these Banana Blueberry Oatmeal Muffins Vegan?

This recipe can easily be made vegan by swapping out the dairy milk and egg for vegan alternatives. Any type of plant-based milk will work. I recommend choosing unsweetened versions to keep the added sugar down.

You can replace the egg with 1 Tbsp flaxseed meal (ground raw flaxseed) + 2 ½ Tbsp water. Stir the flax and water together and let rest for 5 minutes to thicken. Then add to the recipe in place of 1 egg as normal.