Banana Blueberry Oatmeal Muffins are full of natural sweetness from ripe bananas and plump, juicy blueberries. Made with oat flour and hearty oats, these muffins are a delicious, healthy breakfast or a nutritious and tasty snack anytime of day.
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Note: This recipe was originally published in 2018 as "banana blueberry spelt muffins" using a flax egg. In the process of updating the recipes on this site as gluten-free, it has been changed to an oatmeal muffin. If you came here to find the spelt flour version, please send me an email and I will forward that recipe.
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Why we love these muffins
- Healthy: Nutritious ingredients like oat flour, rolled oats, bananas and blueberries make these healthy banana blueberry oatmeal muffins a good-for-you breakfast or snack. They are packed with heart-healthy fiber, plus plenty of vitamins, minerals and antioxidants. And there's no refined sugar here. Just a hint of pure maple syrup to compliment the natural sweetness of the fruit.
- Easy recipe: Just a few simple ingredients and 10 minutes of prep time is all you need to make these healthy blueberry banana muffins.
- Meal prep: Healthy muffins are perfect for meal prep. Like these almond flour blueberry muffins, I make lots of muffins to have on hand for a quick breakfast ( love them with Greek yogurt and fresh fruit) on those busy mornings or a healthy snack during the day.
- Freezer friendly: Muffins freeze beautifully and defrost quickly.
Ingredients you'll need
Ingredient quantities and full instructions are in the recipe card at the bottom of this post.
- Oat Flour. Oat flour, like oatmeal, is made from whole oat groats. The difference is in the grind, with oat flour being finely ground. Oat flour is a versatile and delicious baking ingredient for gluten-free recipes. (Try oat flour pumpkin muffins, too). Oats are naturally gluten-free. However, they can be processed in a facility that manufactures wheat or other gluten products. This increases the risk of cross contamination. So be sure to check that the oat flour is labeled as gluten-free if that is important for you.
- Rolled oats. Rolled oats, also call old fashioned oats, add delicious texture to these oat flour muffins. Steel cut oats, quick oats or instant oats won't work for this recipe.
- Bananas. The riper the banana, the sweeter, with over ripe bananas having lots of brown spots the sweetest. This healthy banana muffin recipe is a great way to use those over ripe bananas that you may have stashed in the freezer to make banana bread.
- Blueberries. You can use fresh blueberries or frozen blueberries. If you use frozen berries, don't defrost them. If you're concerned about the blueberries "bleeding" color into the muffins, you can toss them in some oat flour to prevent that. I just use the berries right out of the freezer and don't mind a small amount to color bleeding.
- Eggs. Use large eggs.
- Milk. Any milk will work. I use almond milk, but you can use dairy milk or any of the plant-based milks. Oat milk, cashew milk, rice milk or soy milk are just a few.
- Oil. I'm using olive oil. You can use any vegetable oil, or melted coconut oil or melted butter in the same quantity.
- Maple Syrup. Pure maple syrup is our sweetener for this recipe. Depending on how ripe your bananas are, you can reduce the amount. When I have very spotty bananas, I will use just a quarter cup of maple syrup.
Step-by step instructions
- In a medium bowl, whisk the oat flour, oatmeal and other dry ingredients together.
- In a large bowl, combine the bananas, milk, oil, eggs, and vanilla. Stir in blueberries.
- Pour the oat flour mixture into the mashed banana mixture and stir to combine.
- Divide the muffin batter between the cups of the muffin pan.
- Bake until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool on a wire rack. Enjoy your delicious, moist and fluffy muffins!
Top tips
- Bananas: Overripe bananas are perfect for baking and they are extra sweet. However, you don't need to wait for bananas to become extra ripe to use in this, or any recipe. I often have overripe bananas in the freezer, but lately it seems bananas don't last long enough in my house to get to that stage. If your bananas don't have brown spots, you can simply add a bit more sweetener. I'm using half a cup of maple syrup, but you can reduce it to a quarter cup if you have extra ripe bananas to use. Just don't try this recipe with under ripe bananas.
- Blueberries: Fresh or frozen blueberries work equally well for these blueberry banana muffins. If you are using frozen blueberries, don't thaw them. If they go into the recipe frozen, they won't turn the entire muffin blue.
- Don't overmix. Even though this recipe is gluten-free, you can still end up with dense and tough muffins if you over mix. Mix the dry ingredients into the banana mixture just until combined, for moist and light, fluffy muffins.
- Remove from pan: Don't let the muffins cool in the pan. They will continue to cook and can end up being dry and crumbly. Use a wire rack to cool.
- Storage: Store muffins in an airtight container at room temperature for three to four days.
- To freeze: Allow the muffins to cool completely before packing into a freezer safe container or zip-lock bag. Freeze for up to three months. Thaw at room temperature.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Banana Blueberry Oatmeal Muffins
Banana Blueberry Oatmeal Muffins are naturally sweet from ripe bananas and plump, juicy blueberries. Made with oat flour and hearty oats, these muffins are a delicious, healthy breakfast or a nutritious and tasty snack anytime of day.
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Servings: 12 muffins
Calories: 221kcal
Equipment
Ingredients
Muffins
- 2 cups oat flour
- ½ cup rolled oats
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 ripe bananas mashed
- 1 cup blueberries fresh or frozen
- 2 eggs large
- ½ cup almond milk
- ⅓ cup vegetable oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400° Line a 12-cup muffin pan with paper liners or spray with cooking oil.
- In a medium bowl, combine oat flour, rolled oats, baking powder, baking soda, cinnamon and salt.
- In a large bowl, combine mashed banana, eggs, milk, oil, maple syrup and vanilla extract. Stir in blueberries.
- Pour the oat flour mixture into the wet ingredients and stir to combine.
- Divide the batter equally between the 12 muffin tin cups.
- Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 5 minutes, then turn the muffins out to cool completely on a wire rack.
Notes
- Bananas: Overripe bananas are perfect for baking and they are extra sweet. However, you don't need to wait for bananas to become extra ripe to use in this, or any recipe. I often have overripe bananas in the freezer, but lately it seems bananas don't last long enough in my house to get to that stage. If your bananas don't have brown spots, you can simply add a bit more sweetener. I'm using half a cup of maple syrup, but you can reduce it to a quarter cup if you have extra ripe bananas to use. Just don't try this recipe with under ripe bananas.
- Blueberries: Fresh or frozen blueberries work equally well for these blueberry banana muffins. If you are using frozen blueberries, don't thaw them. If they go into the recipe frozen, they won't turn the entire muffin blue.
- Don't overmix. Even though this recipe is gluten-free, you can still end up with dense and tough muffins if you over mix. Mix the dry ingredients into the banana mixture just until combined, for moist and light, fluffy muffins.
- Remove from pan: Don't let the muffins cool in the pan. They will continue to cook and can end up being dry and crumbly. Use a wire rack to cool.
- Storage: Store muffins in an airtight container at room temperature for three to four days.
- To freeze: Allow the muffins to cool completely before packing into a freezer safe container or zip-lock bag. Freeze for up to three months. Thaw at room temperature.
Nutrition
Serving: 1muffin | Calories: 221kcal | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 218mg | Potassium: 275mg | Fiber: 3g | Sugar: 12g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg
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Kim
Super awesome recipe. Great texture and not too sweet. Just the way l like muffins. I used frozen blueberries and I omitted the walnuts. I am loving spelt flour in baked goods. Thank you. I am glad to have found your blog.
Colleen
Hi Kim! I'm so happy that you loved this recipe! It's a fave in my house, so it means a lot that you love it, too. Cheers xo
Colleen
Hi Kim! I'm so happy that you loved these muffins! (I saw your photo on Instagram, they looked great!) Spelt is a really awesome flour for baking. I am also glad you found The Food Blog, too. Thanks so much for sharing, and Stay tuned for lots more yum 😋
Rachelle
Thank you for this recipe. I made them for a school bake sale. It is so tricky finding something easy and healthy to bring, especially with all the allergies. Your recipe is exactly what I needed.
Colleen
Hi Rachelle. You are so welcome. These muffins are a fave in our family, so I'm super happy that they worked for your bake sale. Thanks so much for your feedback; it is very appreciated. ♥
Shazaa
Thank you for this amazing recipe. I made these and they were soooo delicious (the texture was on point). I used both coconut butter and coconut oil.
Colleen
Hi Shazaa! I'm so glad that you enjoyed them as much as we do. The texture of these muffins is just amazing, in my humble opinion. 🙂 So lovely to get your feedback, thank you!
Amy
I've never tried spelt flour but you have me convinced! And these muffins look beautiful and like the perfect way to get started!
Colleen
Hi Amy, spelt flour is easy to work with, and gives great baking results, so I hope you give it a try!
Jane
Mmmmm, and just like that I'm craving muffins...!
Colleen
A perfect excuse to make these, Jane! 🙂
Sam | Ahead of Thyme
Yum, these muffins look delicious! Love that they are vegan! Will be making these for my next brunch.
Colleen
Thanks, Sam, they really are delicious. I hope you enjoy them!
Leslie-Anne
I love to use spelt flour in my kids' muffins! The flax eggs are the perfect solution to keep things egg-free - I know a surprising amount of people (especially kids) who have egg intolerances.
Colleen
Hi Leslie-Anne, I have really noticed that too, so many kids can't tolerate eggs. Flax eggs work really well though, fortunately!
Leanne | Crumb Top Baking
I'm definitely adding this to the list of must-try recipes! I've always wanted to bake with spelt flour but have been looking for the perfect recipe. Love all the ingredients in this one. And they're healthy! Bonus!
Colleen
Hi Leanne. Spelt flour is wonderful for baking. I definitely recommend giving it a try! 🙂
Helene D'Souza
I never know that until I translated spelt to German and that's when I realized it's Dinkel. We use it a lot in our own baking in central Europe. I would make your gorgeous muffins with blueberries collected in the forests in July. 🙂
Colleen
Helene, that's really interesting to know that spelt is dinkel in Germany! And wild blueberries would make these muffins even better! 🙂
Terri@foodmeanderings
These look so healthy and delicious~! And I never knew about 'flax eggs' - love learning something new! 🙂
Colleen
Thanks for stopping by, Terri! Flax eggs sound so strange, but, they really aren't! Glad I could share with you something new! 🙂
debi at Life Currents
These look like the perfect way to start the day! So many lovely flavors!
Colleen
Hi Debi, yes these are a great way to start the day. Muffins are perfect for grab & go, and these ones are so healthy as well as tasty.
Nicole | What She Ate
I can't say no to a banana blueberry muffin, especially when they have a hint of maple. I'm totally sold on this! Have a great weekend, Colleen!!
Colleen
Thanks Nicole. The maple really makes these muffins extra good. 🙂
Sharon
Spelt is my go-to flour. You are right about it being ideal for fluffier baked goods as apposed to the whole wheat. These muffins look soft and light. Delicious! 🙂
Colleen
Thanks Sharon. They really are light and delicious. 🙂
Maria
I am also a fan of spelt flour and use it often in muffin recipes. Can't wait to try this recipe Colleen... have pinned to try. Thanks for sharing ♥
Colleen
Hi Maria, I agree, spelt is perfect for muffins. I hope you love these ones. 🙂
Nicoletta @sugarlovespices
Love it. I am a huge fan of spelt flour which I use regularly and prefer to whole wheat for its texture and flavor. Only yesterday I made vegan brownies with spelt flour and loved them 🙂 . Here the flavors are so good together, the blueberries, walnuts and banana!
Colleen
Nicoletta, isn't spelt flour great? And those brownies sound delicious!