Banana Blueberry Oatmeal Muffins

Four banana blueberry muffins on a wire rack.

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.

Course Quick Breads & Muffins

Cuisine North American

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 221kcal

Author Colleen Milne

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

US Customary - Metric

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