Treat yourself to a delicious and nutritious snack! These oat banana blueberry muffins will satisfy your sweet tooth while giving you the boost you need.
These muffins have fresh juicy blueberries in every bite. They are the perfect breakfast or snack option. The combination of banana and blueberry provides a delicious sweetness that will satisfy any craving.
Not only are these banana blueberry oat muffins easy to make, but they're also packed with essential nutrients like fiber and vitamins. The hearty oats mixed with fruity flavors will leave you feeling full and satisfied.
This recipe lets you quickly create a batch of delicious muffins with just a few simple ingredients.
You'll need the following ingredients to make these blueberry oat banana muffins.
- Quick cook oats
- All-purpose flour
- Ripe banana
- Baking powder
- Baking soda
- Ground cinnamon
Scroll down to the recipe card to see the amounts used.
Preheat your oven and line four sections of a muffin tin with paper liners. Then, follow the simple steps below to ensure your banana blueberry oatmeal muffins turn out perfectly every time.
Add the quick oats to a large mixing bowl.
Dump in the flour.
Add the sugar, baking powder, baking soda, and cinnamon.
Dump in the egg and mashed banana.
Pour in the vanilla extract, then blend the wet ingredients into the dry ingredients to form the batter.
Add the blueberries and then gently fold them into the muffin batter.
Spoon mixture into the lined muffin tins.
Bake until golden and toothpick inserted in center comes out clean.
Here are a few ways to change up the oatmeal muffin recipe depending on your preferences:
- Use gluten-free flour. If you are trying to cut down on gluten, you can use oat flour or almond flour instead of all-purpose flour in these blueberry banana muffins.
- Add nuts to the muffin batter. Chopped walnuts or pecans can be added for a crunchy texture and nutty flavor.
- Swap out the blueberries for other fruits like raspberries or strawberries.
- Add a streusel topping made with flour and brown sugar like the one used for our regular small-batch blueberry muffins.
- Consider adding chocolate chips or drizzling honey on top before serving. This gives a sweeter twist to the muffins,
- Experiment with various spices like nutmeg or cardamom to give your muffins an extra kick of flavor.
- Make a blueberry banana bread by diving the batter into mini loaf pans.
- Use ripe bananas. A critical mistake that people make when making oat banana blueberry muffins is using unripe bananas. Unripe bananas lack the natural sweetness required to make these muffins tasty, and the texture will be off. Ensure your bananas have brown spots before mashing them up.
- Don't over-mix. If you want fluffy oat banana blueberry muffins, over-mixing can ruin everything. Mix enough until all dry ingredients are moistened, about 20-30 seconds! Over-mixing will cause gluten development and result in tough, dense muffins no one wants to eat.
- Add blueberries last. Always add blueberries during the last mixing stage of this recipe gently; otherwise, you might end up crushing them entirely into your batter, which would not look pretty after they've baked in the oven!
- Let your muffins cool down. Allow your blueberry banana muffins to cool for 10 minutes before serving. This allows time to set so they don't fall apart easily when removed from their cups.
These muffins can be served warm for breakfast with butter, whipped cream, or butter-flavored coconut oil. Alternatively, they can be enjoyed as an afternoon snack alongside a cup of tea or coffee.
You could also serve these muffins with a drizzle of honey or maple syrup for a more indulgent treat. This adds a touch of sweetness that complements the natural flavors of the bananas and blueberries.
There are so many creative ways to customize each serving. You could add some chopped nuts or seeds to the top of each muffin for added crunch. Or, serve them alongside some savory toppings like avocado slices or smoked salmon for a unique twist.
You can store the blueberry banana oatmeal muffins in an airtight container at room temperature. This will keep them fresh and delicious for up to four days. If you plan on keeping the muffins longer than that, it’s best to store them in the refrigerator. When kept in a sealed container, they can stay fresh for up to one week.
To freeze these muffins, wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They can last up to three months when frozen properly. When ready to eat, simply thaw the muffin at room temperature or warm it up in the oven or microwave.
Oats, bananas, and blueberries provide good nutrition. For a healthy muffin, replace white sugar with a natural sweetener like maple syrup, and use whole grain flour instead of all-purpose.
Yes, frozen blueberries can be used instead of fresh in muffins. Frozen blueberries will provide the same flavor and texture as fresh in the muffin recipe.
You just need to reduce the baking time and use a mini muffin pan. Mini muffins usually take about half the time a regular-sized muffin would take to bake.
Rolled oats will provide a bit more texture to your muffins. To use them instead of quick oats, soak in just enough water or milk to cover and let sit for at least 30 minutes to soften before adding to the muffin batter.
Looking for more small-batch baking recipes? You may want to check out these tasty bites too.
- Copycat Starbucks lemon loaf is bursting with bright citrus flavor.
- Cornbread for two won't leave you with a lot leftover.
- Lemon ricotta cookies have a soft texture and sweet flavor.
- Mini banana bread makes the perfect amount for two.
- Eggless peanut butter cookies only make a small batch.
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Oat Banana Blueberry Muffins
- ½ cup Quick cook oats
- 6 tablespoons All-purpose flour
- 1 large Egg
- 3 tablespoons Sugar
- ½ teaspoon Vanilla
- 1 medium Ripe banana mashed
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Cinnamon
- ⅓ cup Fresh blueberries
- Preheat the oven to 350 degrees, and line four sections of a muffin tin with cupcake liners.
- In a mixing bowl, blend together all of the ingredients with the exception of the blueberries.
- Fold the blueberries into the batter.
- Spoon the mixture into the cupcake liners in the muffin tin until they are nearly full.
- Bake for 25 minutes, or until cooked through.
Small Batch muffins are my JAM! I love the idea of only baking what I need after years of baking so much more this is a relief!
These blueberry oat muffins taste great too!!
Yum! These muffins were super popular for brunch this weekend. They sure disappeared quickly. 🙂 I loved how moist they were and had just the right sweetness.
Yum, I have been enjoying these for brekky. I normally take two with me and some fruit to get me started. I love them.
I LOVE THESE. I don't usually eat a big breakfast, and they're the perfect thing to snack on during my morning walks. I like to add chopped pecans too.
Made these muffins today for the first time! Outstanding is all I can say! This basic recipe will be my go-to basic muffin recipe going forward!
I love the bump of fiber from these easy muffins, and the blueberry flavor really came through! Great small batch recipe!
Made this with freshly ground oats and it was phenomenal. Chewy and moist and just the right amount of sweetness
These are delicious, I love the flavor of blueberries with banana.