Banana Blueberry Oatmeal Muffins

I love a good muffin! Whether they are served for breakfast, dessert, or a snack, muffins are delicious all the time! These Banana Blueberry Oatmeal Muffins are nutritious enough to eat for breakfast, yet sweet enough to enjoy as a dessert. Fresh blueberries and bananas sweeten these muffins perfectly! There is no added sugar. I hope you will give them a try.

banana blueberry oatmeal muffins

These muffins are packed full of whole grains and fiber from the whole wheat flour and old-fashioned oats. When I eat two of these muffins for breakfast, I am full up until lunch time! They are so quick and easy to heat up in the morning with a little peanut butter and/or butter on top! Yum!

Ingredients for Banana Blueberry Oatmeal Muffins:

You probably have most of these ingredients in your pantry already. To make these muffins, you will need your wet ingredients: ripe bananas, egg, milk, vanilla, and oil, plus your dry ingredients: whole wheat flour, old-fashioned oats, baking powder, ground cinnamon, and salt. Once all of those ingredients are combined, you will fold in some juicy, fresh blueberries!

For these muffins, you can use any oil that you have on hand such as vegetable oil, coconut oil, or avocado oil. For the milk, you can use any milk that you prefer including cow’s milk, almond milk, or cashew milk.

How to make Banana Blueberry oatmeal Muffins: 

In a mixing bowl, mash ripe bananas.

mashed banana in a bowl

Add in egg, milk, vanilla, and oil. Mix well to combine.

wet ingredients for muffins in a bowl

In a small bowl, mix together baking powder, flour, oats, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until just incorporated. Do not over mix.

dry ingredients for muffins in a bowl

Gently fold in blueberries.

banana blueberry oatmeal muffin mix combined

Grease a 12-cup muffin tin; fill each 3/4 full with the batter.

banana blueberry oatmeal muffins before going into the oven

Bake in the preheated oven for 20-22 minutes.

banana blueberry oatmeal muffins baked in the pan

Enjoy while still warm or let cool. Store in an airtight container in the fridge for 3-4 days.

muffins stacked in a tupper ware

Sizzling Tips:

Spray the muffin tin with cooking spray or line with paper liners to ensure that the muffins come out of the pan easily.

When the muffins are done, a toothpick or small knife inserted into the middle of one muffin should come out almost clean/with a few crumbs on it.

baked muffins in the pan

Banana Blueberry Oatmeal Muffins

I love to make these muffins at the beginning of the week and heat them up with a little butter and peanut butter for a quick and tasty breakfast!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Servings 12 muffins

Ingredients
  

  • 2 ripe bananas
  • 1 egg
  • 3/4 cup milk of your choice
  • 1 tsp vanilla
  • 1/4 cup oil of your choice
  • 1 tbsp baking powder
  • cup whole wheat flour
  • 1/2 cup old-fashioned oats
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • cup fresh blueberries

Instructions
 

  • Preheat oven to 350° F.
  • In a mixing bowl, mash ripe bananas. Add in egg, milk, vanilla, and oil. Mix well to combine.
  • In a small bowl, mix together baking powder, flour, oats, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until just incorporated. Do not over mix.
  • Gently fold in blueberries.
  • Grease a 12-cup muffin tin; fill each 3/4 full with the batter.
  • Bake in the preheated oven for 20-22 minutes.
  • Enjoy while still warm or let cool. Store in an airtight container in the fridge for 3-4 days.

Notes

You can use any milk such as almond milk, cashew milk, oat milk, or cow's milk in this recipe. For the oil, you can use any vegetable oil, coconut oil, or avocado oil. 
Keyword banana, muffins

Let me know what you think in the comments down below!!

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