These delicious and easy-to-make banana blueberry oatmeal muffins are soft, moist and light! It takes only 10 minutes to prepare and 20 minutes to bake!
My banana oatmeal chocolate chip muffins are loved by many readers. I decided to make another version of these muffins to make an alternative.
Today I make these muffins with blueberries and bananas. You can make these oatmeal banana blueberry muffins for breakfast or snack. It’s time to use your ripe bananas.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Bananas–You can use 3 medium ripe or 4 large bananas. It should be 1 and ⅓ cups mashed bananas.
- Blueberries-I use fresh blueberries but if you like to use frozen, you shouldn’t thaw before using.
- Whole wheat flour-It provides structure and makes these muffins on the healthier side.
- Oatmeal-It gives texture and makes a nice combination with whole wheat flour. With the addition of oatmeal, these muffins are very filling.
- Baking powder– It work as a leavener. When I tried the combination of baking soda and baking powder, baking soda changed the color of blueberries.
- Granulated Sugar-I use very little sugar. You can use maple syrup or your choice of sweetener.
- Eggs-They create structure.
- Vanilla and cinnamon– They enrich the flavor.
- Melted butter and milk-They enrich the flavor besides making these muffins moist.
Step by step instructions
First, I place the whole wheat flour, oatmeal, cinnamon and baking powder in a large bowl and stir until combined well. I set aside the bowl.
Then I mash the bananas. You can either use a fork or a pastry cutter.
Next I mix in the sugar, melted butter and milk on top.
Once combined, first I mix in the eggs and then the vanilla extract.
I add the oatmeal mixture over the banana mixture and stir with a whisk.
Once combined, I gently fold the blueberries in two batches. Then I divide the batter into muffin tins that are lined with paper liners and bake for 20 minutes or until a toothpick comes out clean that is inserted into the center.
I let them cool in the muffin pan for 10 minutes before transferring on a wire rack to completely cool.
You can keep totally cooled blueberry banana oatmeal muffins in an airtight container at room temperature for up to 3 days and up to a week in the fridge or 3 months in the freezer.
Banana Blueberry Oatmeal Muffins
- 140 g (1 cup and 3 tablespoons) whole wheat flour
- 100 g (1 cup) rolled oats
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt (optional)
- 3 medium or 4 small ripe bananas (335 grams peeled-1 and ⅓ cup mashed bananas)
- 57 grams (¼ cup) unsalted butter, melted
- 30 grams (2 tablespoons) milk
- 105 g (½ cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 170 grams (1 heaping cup) blueberries
- Preheat the oven to 350°F(177°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place the whole wheat flour, oatmeal, cinnamon, baking powder and salt if using in a large bowl and stir. Set aside.
- Slice the bananas into a medium bowl and mash using a fork or a pastry cutter.
- Mix in the sugar, melted butter and milk.
- Add in the egg and then the vanilla.
- Pour the banana mixture into the dry ingredient mixture and stir until combined.
- Gently fold the blueberries in two batches.
- Divide the batter into 12 cup muffin tin.
- Bake for 20 minutes or until the top is golden brown and the toothpick inserted into the middle comes out clean. Keep the muffins in the pan for 10 minutes before transferring them on a wire rack to completely cool.