These Banana Blueberry Oatmeal Muffins are a tasty way to start your day! Made with ripe bananas, sweet blueberries, and healthy oats, they’re both yummy and filling.
Who knew breakfast could be so easy? I love having these muffins on hand. They’re perfect for a quick snack or even a mini breakfast on the go! 🥳
Key Ingredients & Substitutions
Rolled Oats: These give your muffins a hearty texture. Quick oats can be substituted for a finer texture. Not a fan of oats? Try using almond flour or ground almonds instead for a different twist.
Whole Wheat Flour: Whole wheat flour adds nutrition and flavor. If you need a gluten-free option, almond flour or gluten-free all-purpose flour work well!
Bananas: The riper the bananas, the sweeter and moister the muffins will be. If you’re out of bananas, you can use unsweetened applesauce as a substitute, though you might want to reduce the amount of sweetener used.
Honey/Maple Syrup: Both act as natural sweeteners. If you prefer a sugar-free option, consider using mashed dates or a sugar substitute that measures like sugar.
Blueberries: Fresh blueberries are ideal, but frozen ones work in a pinch. Just keep in mind they may make the batter a bit wetter. You can also swap blueberries for other berries or even dried fruit if you’d like!
How Do I Make Sure My Muffins Are Light and Fluffy?
The key here is not to overmix the batter, as that can lead to dense muffins. Here’s how to keep them light:
- Mix the dry and wet ingredients separately before combining. This helps distribute the leavening agents evenly.
- Stir gently until just combined. Look for a few flour streaks in the batter. That’s okay!
- Let the batter rest for about 5 minutes before baking. This helps the oats absorb moisture and leads to a better texture.
By following these tips, you’ll have fluffy muffins that are delicious and satisfying! Enjoy your baking adventure!
Banana Blueberry Oatmeal Muffins
Ingredients You’ll Need:
- 1 cup rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 ripe bananas, mashed
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil or vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk (dairy or plant-based)
- 1 cup fresh blueberries (plus extra for garnish)
- Additional rolled oats for topping
- Optional: slices of banana for topping
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 18-22 minutes baking time, plus a little cooling time. In total, you’ll be enjoying your delicious muffins in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, flour, baking powder, baking soda, salt, and cinnamon. Stir everything together until it’s well mixed. This step is important to ensure even baking!
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the mashed bananas, honey (or maple syrup), melted oil, egg, vanilla extract, and milk until your mixture is smooth and creamy.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Add the Blueberries:
Gently fold in the blueberries to the batter. This will add flavor and bursts of juicy goodness!
6. Fill the Muffin Tin:
Spoon the batter evenly into the muffin tin cups, filling each about 3/4 full. They’ll rise while baking, so don’t overfill!
7. Add Toppings:
Sprinkle a few extra oats on top of each muffin. If you like, place a slice of banana on top for an extra touch.
8. Bake the Muffins:
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them as every oven is a bit different!
9. Cool Down:
Once done, remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
These muffins are best enjoyed warm or at room temperature. You can even drizzle a little honey over them for extra sweetness!
Enjoy your nutritious and delicious Banana Blueberry Oatmeal Muffins—a perfect breakfast or snack any time of the day!
Can I Use Fresh or Frozen Blueberries?
Both fresh and frozen blueberries work well in this recipe! If using frozen, there’s no need to thaw them; just fold them into the batter straight from the freezer. Just keep in mind they may tint the batter slightly blue.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just wrap them tightly in plastic wrap or foil, then place them in a freezer bag.
Can I Make This Recipe Vegan?
Absolutely! To make the muffins vegan, you can substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water). Also, use a plant-based milk and maple syrup if you prefer a vegan sweetener.
What Can I Substitute for Honey or Maple Syrup?
If you need a substitution, consider using agave nectar or another liquid sweetener like brown rice syrup. You can also use coconut sugar or granulated sugar, but be aware that the texture may change slightly!