Banana Blueberry Oatmeal Muffins

Banana Blueberry Oatmeal Muffins

Banana Blueberry Oatmeal Muffins





With hearty oatmeal, plenty of banana, and tons of juicy blueberries in each bite, these banana blueberry muffins are the perfect on-the-go breakfast or any time snack!

Tuesday January 26, 2021

(5 stars from 1 review)

Banana Blueberries Oatmeal

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What are the ingredients and substitutions for Banana Blueberry Oatmeal Muffins?

  • oil - i use canola oil, but any mild flavored oil will work just fine - try melted coconut oil for some added health benefits
  • eggs - add structure to the muffins and help them rise into their perfect dome shapes
  • yogurt - used to help keep the muffins moist. I use plain yogurt, but you can also use vanilla (or blueberry!) if you don't commonly keep plain yogurt in the house
  • bananas - they are banana muffins after all! bananas add sweetness, moisture, and flavor
  • brown sugar - to sweeten the muffins. I use 1 cup of brown sugar in this recipe and the muffins are not overly sweet - depending on your preferences you can use between 3/4 cup and 1 1/4 cups
  • vanilla - for flavor. if you find yourself all out of vanilla you can skip it and they will still taste good!
  • flour - used for structure in most baked goods; for a healthier swap you can use whole wheat
  • oatmeal - they wouldn't be oatmeal muffins without the oatmeal! I use quick oats but large flaked oatmeal will work as well
  • baking soda and baking powder - to help the muffins rise
  • salt - helps enhance the flavor of these muffins
  • cinnamon - for a subtle flavor boost, it is an optional addition
  • blueberries - these muffins wouldn't be complete without them fresh is preferred but frozen works well too! Strawberries chocolate chips, or even small pieces of apple can be substituted for blueberries
banana blueberry oatmeal muffins scattered on a cooling rack

How to make Banana Blueberry Oatmeal Muffins

These banana blueberry oatmeal muffins are so quick and easy to make! Just a few simple steps, and some patience as they bake and you are on your way to some delicious muffins!

Step 1: in a large bowl, beat the eggs, oil, and yogurt together until fully combined. Add the mashed bananas, sugar, and vanilla and mix well

Step 2: in a smaller bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon, then add it to the banana mixture, mixing until it it just combined

Step 3: stir in the blueberries, then divide batter into 15 prepared muffin tins. Bake at 350 for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Step 4: allow muffins to cool in pan for several minutes, then transfer to cooling rack to finish cooling - store in an airtight container

Muffin liner is partly peeled away to show the juicy blueberries in banana blueberry oatmeal muffins

Tips to make the best Banana Blueberry Oatmeal Muffins

  • ripe bananas are the key to a good banana muffin - the brown spotty bananas that lay neglected at the bottom of the fruit bowl at the end of the week are perfect for these muffins 
  • you can also use previously frozen ripe bananas, just make sure they're thawed before starting - I soak mine in hot water for 15 minutes or so to thaw them quickly
  • muffin liners make clean up so much easier, but aren't required - if you choose not to use them grease your muffin liner really well with oil
  • I filled the muffin tins all the way up to get 15 big, beautiful muffins; you can get about 18 average sized muffins if you fill to about 2/3  full -  just make sure to reduce the bake time slightly
  • fresh blueberries are ideal because they tend to be larger and juicier than the frozen variety - if you opt for frozen berries your muffins will be dyed blue but they will still be delicious
  • as with most muffin/cake recipes try no to over-mix your batter - doing so can make your muffins less tender/more dense
  • try to portion and bake your muffins as soon as possible after preparing the batter - some of the leavening agents start to work as soon as they are moistened, and if you let it sit too long before portioning it you will lose some of the lift and get a denser muffin
  • use a handful of oatmeal to sprinkle on the tops of muffins before baking to make them look nicer
banana blueberry oatmeal muffins are scattered along a marble counter

How to store Banana Blueberry Oatmeal Muffins?

  • these muffins are best enjoyed within 3 days of baking when stored in an airtight container at room temperature
  • you can freeze these muffins in a freezer Ziploc or airtight container for about 2-3 months
  • to thaw frozen muffins, simply reheat in the microwave for about 20 seconds, or allow to thaw at room temperature for a couple hours

Don't forget to Pin it for later!

I am on a bit of a muffin kick recently, and for good reason! What's not to love about a homemade muffin - especially these banana blueberry oatmeal muffins. They're easy to make (one bowl!) and super convenient to have as an on the go breakfast or quick snack. They're filling, portable and they taste great  - banana blueberry is a winning combination! As a bonus, blueberries, bananas, and oatmeal are pretty wholesome ingredients - so you don't have to feel bad as you sneak your second third one off the plate.

a side view of three banana blueberry oatmeal muffins stacked

Banana Blueberry Oatmeal Muffins

(5 stars from 1 review)


By: Natalie Kollee
Yield: 15 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 2 eggs, slightly beaten
  • 1/4 cup canola oil
  • 1/4 cup plain yogurt
  • 1 cup mashed ripe bananas, 2-3 medium
  • 1 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup quick cooking oats (plus 1/4 cup more for sprinkling on top if desired)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup blueberries



Preheat oven to 350 F, grease or line a muffin tin and set aside


In a large bowl, beat eggs, oil and yogurt until thoroughly combined


Mix in bananas, brown sugar, and vanilla extract


In a separate bowl, stir together flour, oats, baking powder, baking soda, cinnamon and salt, then add to the banana mixture and stir until just combined


Gently stir in blueberries, then spoon batter into prepared muffin tin, filling each muffin cavity all the way


Sprinkle tops with some more oats if desired, then bake in preheated oven 18-20 minutes, or until toothpick inserted into center comes out clean


Allow to cool in pan for several minutes, then transfer to cooling rack to finish cooling


Store in an airtight container for up to 3 days, or freeze for up to 3 months

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What Others Have Said

Eric Kollee
Sunday February 21, 2021

These are the best muffins ever! 5/5

Tuesday February 23, 2021

My whole family loves them!

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Portrait of natalie

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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