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Banana blueberry oatmeal muffins are light and fluffy, yet hearty and filling from the oats. They’re a great way to use up frozen bananas and blueberries for an easy on the go breakfast or snack.

Related: High protein overnight oats

Related: Brioche French Toast Casserole

blueberry banana oatmeal muffins on a wooden serving platter with a cup of oats on the side

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Equipment You’ll Need

No special equipment is required to make these muffins. Just a bowl and a muffin tin and you’re set!

Recipe Highlights

banana blueberry oatmeal muffins lined up on a serving board with a bowl of oats next to it

Pantry staple ingredients
Uses up old bananas
Can use fresh or frozen blueberries
Hearty, yet light from the oats
Make ahead breakfast or snack

How to Make Blueberry Banana Oatmeal Muffins

Made with juicy blueberries, rolled oats, and delicious banana, these freshly baked muffins are the perfect way to start your day.

ingredients used to make banana blueberry oatmeal muffins in white bowls with labels saying what they are

Muffin Ingredients

Organic sprouted oats – you can use rolled oats instead of sprouted but don’t use steel cut.
All-purpose flour – all-purpose flour creates the perfect light texture.
Baking powder & 1/2 tsp Baking soda – leavening agents
Salted butter – salted butter helps to bring out the sweetness of the muffins. If you use unsalted, be sure to add 1/2 tsp salt.
Organic brown sugar – Caramelly and rich brown sugar makes for delicious muffins.
Eggs – room temperature eggs will make for a lighter batter and muffin.
Overripe bananas – do be sure to use overripe bananas – they make your muffins sweeter and more delicious.
Pure vanilla – an extract or paste will work. I use vanilla bean paste for all my baking.
Cinnamon – adds a nice depth of flavor to these muffins.
Blueberries, fresh or frozen – see notes below if using frozen blueberries.
Coconut oil – for greasing the pan

Step by Step Instructions (with photos)

Mix flour, baking powder, baking soda, and oats.

mixing the dry ingredients in a bowl for banana blueberry oatmeal muffins

Whisk together the melted butter and sugars.

butter and sugars mixed in a bowl with a whisk on the side

Add the eggs, mashed banana, and vanilla.

bananas mixed into the sugar butter mixture for banana blueberry oatmeal muffins

Combine the dry and wet ingredients and stir until just combined then gently fold your blueberries into the batter.

banana blueberry oatmeal muffin batter ready to place in muffin tins

Divide the batter between the muffin tin holes (keeping every other cup empty to add airflow) and fill them all the way to the top.

banana blueberry oatmeal muffin batter in a muffin tin with spaces between each muffin

Bake

baked banana blueberry oatmeal muffins in a muffin tin with spaces in between each muffin

Transfer to a wire rack to continue cooling.

banana blueberry oatmeal muffins cooling on a wire cooling rack

How to Store Banana Blueberry Oatmeal Muffins

Muffins are always best fresh out of the oven, however part of the benefit to these muffins is how easy they are to meal prep and use for an easy breakfast or snack.

banana blueberry oatmeal muffin with a bite taken out

Room temperature

Keep these muffins in an airtight bag or container at room temperature for about 3 days.

Refrigerator

Store completely cooled muffins in an airtight container in the refrigerator for up to 5 days.

Freezing Banana Blueberry Oatmeal Muffins

These muffins freeze wonderfully. To freeze, let them cool completely and place them in an airtight bag in the freezer for up to 4 months.

We like to individually wrap our muffins in plastic and place in a larger freezer bag for easy removal of one or two muffins at a time.

Reheating Muffins

To reheat or warm up your muffins, let them thaw (if frozen) then either nuke them in the microwave for about 30 seconds or cut them in half and heat on a skillet until warmed through.

In a Pinch Ideas

banana blueberry muffins on a wooden platter with a bowl of oats

Use frozen bananas and blueberries
Skip dropping the oven temperature and simply bake at 375F for 20-25 minutes until a toothpick comes out clean.

Banana Blueberry Oatmeal Muffin Tips

Room temp eggs: Make sure the eggs are at room temperature prior to mixing the batter. This will give you fluffier muffins.
Fill muffin tins up to the top – like to the VERY top! They will expand slightly creating the perfect little muffin top.
Overripe bananas – be sure your bananas are overripe and super soft. This will make for the best-tasting muffins with a smooth texture.
High temp low temp – this will make for perfectly risen muffins with a slight crisp on the outside and a fluffy inside.
Fill every other cup – filling every other muffin hole in the tin will allow for optimal airflow in the muffin tin.
Don’t overmix batter – overmixing muffins will make them more dense.

Using Frozen Bananas and Blueberries

One of the benefits of these blueberry banana oatmeal muffins is that you can use frozen bananas and blueberries; however, there are a couple of notes to keep in mind when working with frozen fruit in baking.

close up of banana blueberry oatmeal muffins with oats surrounding them on a wooden platter

Blueberries

You can use either frozen or defrosted blueberries in this recipe.

Defrosted

If using defrosted blueberries, be sure to drain the liquid before adding them to the batter. Also, if you don’t want the blueberries to create a swirl in the muffins you can toss them in a bit of flour until coated prior to adding them to the batter.

Frozen

If you’re adding frozen blueberries directly to the batter without defrosting first, be sure to add 5 minutes or so to the baking time as the frozen blueberries will drop the temperature of the batter.

Bananas

Always defrost and drain excess liquid from bananas before adding to baking mixes.

How to Make Blueberry Banana Oatmeal Muffins Healthier

batch of banana muffins on a wooden platter

Soaked or sprouted oats – Using sprouted or soaked oats helps the oats to be more digestible by your body.
Sugar – Using unrefined sugar will make these muffins healthier. I like using unrefined, raw cane sugar for baking. I this one from amazon. You could also use honey or maple syrup, but note that these will change the texture of the muffins.

Serving Suggestions

a couple banana blueberry oatmeal muffins being served

Make-ahead breakfast or snack
Cut in half and add butter, jam, cream cheese, nut butter, or mascarpone cheese.
Serve warmed up with ice cream for a dessert

Blueberry Banana Oatmeal Muffins Additions

There are so many ways you can make these muffins the way you like. Either add or substitute some of the ingredients below with the ingredients in the recipe.

wooden serving tray with a batch of banana blueberry oatmeal muffins

Nuts: walnuts, slivered almonds, pecans, etc.
Lemon zest
Shredded coconut
Poppy Seeds
Chocolate chips
Crumble topping: (2 Tbsp butter, 1/2 tsp cinnamon, 2 Tbsp brown sugar, 1/2 cup all-purpose flour)

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Banana Blueberry Oatmeal Muffins

Kyrie | Healthfully Rooted Home

Banana blueberry oatmeal muffins are light and fluffy, yet hearty and filling from the oats. They're a great way to use up frozen bananas and blueberries for an easy on the go breakfast or snack.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 250 kcal

Ingredients

1 cup organic sprouted or rolled oats
1 1/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup salted butter melted
1 cup organic brown sugar packed
2 large eggs room temperature
3 overripe bananas mashed
1 1/2 tsp pure vanilla extract or paste
1/2 tsp cinnamon
1 1/2 cups blueberries frozen or fresh (see notes below if frozen)
Coconut oil for greasing the muffin tin

Instructions

Preheat your oven to 425F.
Grease a muffin pan with coconut oil, or use cupcake liners.
Mix flour, baking powder, baking soda, oats, and cinnamon in a medium bowl.
In a large bowl, whisk together the melted butter and sugars until well combined.
To the sugar/butter mixture, add the eggs, mashed banana, and vanilla, whisking until combined.
Combine the dry and wet ingredients and stir until just combined (no longer).
Gently fold your blueberries into the batter (drain if frozen).
Divide the batter between the muffin tin holes (keeping every other cup empty to add airflow) and fill them all the way to the top.
Bake for 5 minutes at 425F then, without opening the oven, drop the temp to 350F and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 3 minutes in the muffin pan, then transfer them to a wire rack to continue cooling.

Video

Notes

How to Store Banana Blueberry Oatmeal Muffins

Muffins are always best fresh out of the oven, however part of the benefit to these muffins is how easy they are to meal prep and use for an easy breakfast or snack.