These healthy banana blueberry oatmeal muffins are the perfect make ahead breakfast or snack! They’re so simple to make, while being super moist with juicy blueberries in every bite. Make up a batch of these tasty homemade baked oatmeal cups for an easy breakfast on the go! {Dairy-free, gluten-free & vegetarian}
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Banana Oat Blueberry Muffins
When it comes to grab and go breakfasts, baked oatmeal muffins are always at the top of my list. That’s why we’re huge fans of these banana blueberry oatmeal muffins!
They’re perfectly sweet and light, but will leave you feeling full and satisfied until lunchtime.
Made with oats, oat flour and fresh fruit, these muffins aren’t just healthy, they’re delicious too! They taste just like baked blueberry oatmeal but in cup form, so they’re perfectly portion-controlled and portable.
Similar to these healthy oatmeal muffins, I love making up a batch of these cups so that they’re on standby for those busy mornings that catch you off guard. It’s such an easy recipe…perfect for a quick breakfast! No more scrambling to get breakfast on the table for everyone or running out of the house hungry.
These healthy muffins come to the rescue every. single. time.
If you’re a fan of those blueberry banana flavors, be sure to try my Kodiak Cakes Muffins and Mini Blueberry Banana Muffins too!
Why We Love These Oat Banana Blueberry Muffins
- Healthy: Made from scratch with wholesome and simple ingredients, these baked oatmeal cups are a great alternative to your typical store-bought bakery muffins. They’re made with oats rather than refined flour, so they’re a source of whole grains while being rich in fiber, vitamins, minerals, and antioxidants. Because they’re mostly sweetened with fruit, they’re a lower sugar option too!
- Make ahead: Make up a batch of these blueberry banana oatmeal muffins to enjoy throughout the week. They keep well in the fridge and are freezer-friendly too!
- Perfect for the whole family: These muffins are always a hit with both the kids and grown ups. Have one or two for breakfast for a kick of energy to face the busy day ahead!
Ingredient Notes
- Bananas: For best results, use overripe bananas (the ones with the brown spots) for this recipe. They’re easier to combine with the other ingredients and are naturally sweeter too.
- Eggs: Used to bind the ingredients together and incorporate some extra protein. I haven’t tried it, but you can make these vegan by using flax or chia eggs instead.
- Milk: Any milk can be used. I used unsweetened almond milk, but dairy or another plant-based milk can be used.
- Maple syrup: To naturally sweeten the muffins. Use 100% pure maple syrup or sub in honey if preferred.
- Seasonings: Vanilla extract, cinnamon and salt add some extra flavour to these muffins.
- Oats: For best results, use old fashioned oats or rolled oats in this recipe.
- Oat flour: You can buy this from the store, or make your own by blending down some oats to create a powder-like consistency.
- Baking powder: So that the muffins rise and get light and fluffy when baked.
- Blueberries: You can use fresh or frozen blueberries. If using frozen, don’t thaw them before using.
How to Make Banana Blueberry Oatmeal Muffins – Step-by-Step Instructions
- Preheat the oven to 350ºF. Line a muffin tin with silicone muffin cups or generously spray muffin tin with non-stick cooking spray.
- In a large mixing bowl, mash banana. Add in eggs, maple syrup, milk and vanilla. Mix to combine. Set aside.
- In separate bowl, mix together all of the dry ingredients.
- Slowly add the wet ingredients to the dry ingredients. Mix until combined.
- Fold in half a cup of the blueberries until evenly distributed, reserving the rest to poke into the top of the muffins.
- With a spoon, add batter to each muffin cup, filling each close to the top. Add the remaining blueberries to the top of each muffin, distributing evenly.
- Bake for 30-35 minutes or until inserted toothpick comes out clean. Allow the muffins to fully cool before removing from muffin tin.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Notes:
- Use overripe bananas for best results. They’re naturally sweeter and lend a better flavor to these muffins. Plus, they’re easier to mash!
- You can either purchase oat flour at the store or make your own. To make oat flour, simply place whole rolled oats (AKA old-fashioned oats) in a blender. Blend until they form a flour-like consistency.
- I like to only mix half of the blueberries into the muffin batter and poke the rest into the top of the muffins. This helps prevent the blueberries from sinking to the bottom of the muffins, which may result in a soggy bottom.
- Allow the oatmeal muffins to fully cool in the muffin pan since they’ll firm up during this time, making it easier to remove them from the pan.
- For even easier removal from the muffin tin, I recommend baking these muffins in silicone baking cups. I love using these for muffins!
- It’s highly recommended that you make up a double batch of these muffins and freeze them. They make a great, convenient grab-and-go breakfast or snack!
Storage & Reheating Guidelines
Room temperature: You can keep these banana blueberry muffins at room temperature overnight, but beyond that, I recommend refrigerating or freezing them.
Refrigerator: These baked oatmeal cups should last in the fridge in an airtight container for up to a week. Generally, I recommend taking out what you think you’ll need for the week to store in the fridge and then popping the rest in the freezer. That way they’ll stay fresh and can be reserved for later use.
Freezer: Freeze these muffins in a large freezer bag or container for up to three months. If you do choose to stack them, separate them with parchment paper to prevent them from sticking together.
To defrost, place in the fridge overnight to allow them to thaw. If you forget this step, you can still reheat from frozen either in the oven or microwave.
How to reheat: There are a couple of ways that you can reheat these muffins. Generally, for convenience, I just pop them in the microwave but you can also place them in an oven or toaster oven.
Oven or toaster oven method: Remove the cups from the liner and cut the oatmeal cup in half. Heat on low (250-300°F) for about 5 minutes or so until the cup is heated through.
Microwave method: Remove oatmeal cup from liner and wrap in a paper towel. Microwave until heated through, about 30-60 seconds.
If reheating from frozen, you can thaw the frozen cups by transferring them from the freezer to the fridge the night before or heat the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments in the microwave until warm throughout. It should only take about 1-2 minutes.
Recipe FAQs
For sure! However, keep in mind that it may impact the texture of the muffins. Old fashioned oats add a nice chewy texture, while quick oats offer a softer, more cake-like consistency. Avoid using steel-cut oats though as they’ll be too tough to chew.
Yes, but if you do choose to use them, keep in mind that the muffins may have more of a blue/purplish tinge to them. If using frozen, don’t thaw them before folding them in to reduce the color bleed.
These banana blueberry oatmeal muffins are a great option for a healthy breakfast, dessert or snack. Replacing the flour with oats helps incorporate more fiber which can help keep your blood sugar levels more stable in addition to enhancing overall heart health and digestive function. They also provide a greater feeling of satiety (that feeling of fullness).
The fresh fruit offers nutrients like vitamin C, potassium, and antioxidants while also naturally sweetening the muffins so less added sugar is required. Additionally, because these oatmeal cups are made without dairy or gluten, they’re a tasty option for those who may have food intolerances.
Best Add-ins
It’s easy to make these banana blueberry oat muffins to suit your tastes!
Try adding:
- Sliced almonds
- Lemon zest
- Shredded coconut
- Poppy Seeds
- Chocolate chips
You can also top with some peanut butter or almond butter when serving.
Recipe Variations
- To make vegan: Use flax eggs or chia eggs instead of eggs.
- To keep dairy-free: Use almond milk, oat, soy or rice milk instead of regular cow’s milk.
- Switch out the fruit: Try raspberries, blackberries or strawberries instead of blueberries.
More Healthy Muffins
- Banana Protein Muffins
- Blueberry Protein Muffins
- Raspberry Banana Oatmeal Muffins
- Banana Muffins with Applesauce
- Mini Strawberry Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Banana Blueberry Oatmeal Muffins {No Flour}
Ingredients
Wet ingredients:
- 2 large very ripe bananas mashed
- 2 large eggs
- 1 cup unsweetened almond milk (or sub in preferred milk)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
Dry ingredients:
- 2 cups old fashioned oats
- 1/2 cup ground oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh blueberries divided
Instructions
- Preheat the oven to 350ºF. Line a muffin tin with silicone muffin cups or generously spray muffin tin with non-stick cooking spray.
- In a large bowl, mash banana. Add in eggs, maple syrup, milk and vanilla. Mix to combine. Set aside.
- In another large bowl, mix together all of the dry ingredients.
- Slowly add the wet ingredients to the dry ingredients. Mix until combined.
- Fold in half a cup of the blueberries until evenly distributed, reserving the rest to poke into the top of the muffins.
- With a spoon, add batter to each muffin cup, filling each close to the top. Add the remaining blueberries to the top of each muffin, distributing evenly.
- Bake for 30-35 minutes or until inserted toothpick comes out clean. Allow the muffins to fully cool before removing from muffin tin.
Video
Notes
- Use overripe bananas for best results. They are naturally sweeter and lend a better flavour to these muffins. Plus, they’re easier to mash!
- You can either purchase oat flour at the store or make your own. To make oat flour, simply place whole rolled oats (AKA old fashioned oats) in a blender. Blend until they form a flour-like consistency.
- I recommend allowing the oatmeal muffins to fully cool in the muffin pan as they will firm up during this time, making it easier to remove them from the pan.
- For even easier removal from the muffin tin, I recommend baking these muffins in silicone baking cups.
- It’s highly recommended that you make up a double batch of these muffins and freeze them. They make a great grab and go breakfast or snack!
Nutrition
This recipe was originally posted in May 2022 and was updated in April 2024 to include more helpful tips.
Delicious muffins and super healthy! Used all organic ingredients. Was a little concerned when the batter was quite wet, but they puffed up perfectly. I did reduce the almond milk to 1 and 2/3 cups and added 1/3 of a cup of avocado oil to my double batch. Thank you Elysia for a great recipe! 💕
So happy you enjoyed them Robyn and glad they worked out for you despite the initial apprehension! Love the addition of the avocado oil too! I really appreciate you returning to leave a rating and review :)
I’d love to make these for my infant daughter as well. Do you think the maple syrup could be replaced with applesauce, more banana, sweet potatoes or another substitute outside of honey?
I haven’t personally experimented with any of these substitutions but you could definitely try it out! I would do 1/4 cup of the applesauce, mashed banana or sweet potato to match the quantity of the maple syrup that you’re replacing to ensure that they’re not too moist. Keep me posted on how it goes if you try it out!