These healthy banana blueberry oatmeal muffins are super fluffy, moist, and easy to make in one bowl. They are gluten-free, dairy-free, and contain no sugar or flour. Each bite is full of juicy fresh blueberries and delicious banana flavor!
These homemade oat muffins are full of whole grains and fiber, yet they taste amazing. They are perfect for a quick, nutritious breakfast, snack, or light dessert. Make a batch ahead of time and store them throughout the week for lunches and breakfast on the go. They are so convenient and delicious!
Why You'll Love These Muffins
- Super Fluffy - These muffins have a super fluffy, soft texture and moist crumb.
- Gluten-Free & Dairy-Free - No need for milk, butter, or flour for these muffins. They are made with oats, making them gluten-free and dairy-free!
- Healthy - These muffins are full of fresh bananas, blueberries, and oats. They are packed with nutrients, whole grains, and healthy fiber.
- No Sugar - Pure maple syrup and fresh bananas sweeten the muffins naturally, instead of using white sugar. The muffins are refined sugar-free.
The ingredients in these muffins are simple and healthy. Below are helpful notes about the ingredients to ensure you have success with the recipe:
- Blueberries - You can use fresh or frozen blueberries with good results. If using frozen blueberries, do not thaw them first. Mix them right into the batter.
- Banana - Ripe and spotty bananas are the best. The riper the bananas, the sweeter the muffins will be.
- Egg - Eggs bind the ingredients together and provide structure and rise to the muffins. I have not tested the muffins without eggs.
- Maple Syrup - Since the muffins have no sugar, pure maple syrup is the sweetener.
- Coconut Oil - Be sure to use melted coconut oil. Olive oil, vegetable oil, or canola oil can also work well.
- Vanilla Extract - Pure vanilla extract enhances the flavors nicely.
- Oat Flour - Use store-bought oat flour or make your own at home by adding rolled oats to a food processor and blending until finely ground. Oat flour is gluten-free!
- Baking Powder - This leavening agent helps the muffins rise and become super soft and fluffy inside.
- Cinnamon - A dash of cinnamon adds flavor to the muffins without being overpowering.
- Salt - Adding salt balances the flavors.
Remember to see the recipe card at the bottom of the post for ingredient quantities.
These muffins are quick and easy to make in one bowl. Below are step-by-step instructions for how to make healthy banana blueberry muffins with oats:
STEP 1: In a large mixing bowl, mash the ripe bananas with a fork until they are soft and lumpy, like thick applesauce.
STEP 2: Stir in the melted coconut oil, eggs, maple syrup, and vanilla extract until fully incorporated.
STEP 3: Add the oat flour, baking powder, cinnamon, and salt to the bowl. Stir until just combined.
STEP 4: Gently fold the blueberries into the batter, being careful not to crush them. Don't over mix!
STEP 5: Then, transfer the batter to a muffin tin lined with paper liners or sprayed thoroughly with non-stick cooking spray.
STEP 6: If you desire, press additional blueberries into the top of the batter before baking. They will peek through the top of the muffins when baked.
STEP 7: Bake the muffins at 375°F for 15-20 minutes. They will rise and have domed tops with lightly golden edges. Insert a toothpick to check for doneness, but be careful not to over bake the muffins.
Let the muffins cool in the tin for a few minutes before serving. They taste amazing while they are fresh and warm out of the oven!
Using Frozen Blueberries
Using frozen blueberries in muffins is easy and convenient. There are some important tips and tricks to remember to ensure the muffins come out perfectly every time.
Do not thaw frozen blueberries before mixing them into the muffin batter. Thawed blueberries will add too much moisture to the batter, affecting the texture and rise.
Frozen blueberries can inevitably give your muffins a purple color more than fresh blueberries. If you want to limit the amount of purple, toss the frozen blueberries in extra oat flour. This prevents the color from bleeding into the batter, and helps prevent the blueberries from sinking to the bottom of the muffins.
You may need to add an extra 2-5 minutes to the baking time since frozen berries can significantly lower the temperature of the muffin batter. This causes them to take a bit longer to bake. Use a toothpick to test the doneness of the muffins if you are unsure.
If you follow this advice, your muffins are sure to turn out delicious with frozen blueberries!
Tips For Recipe Success
- Fold in the blueberries - To avoid crushing the blueberries, use a rubber spatula to gently fold the blueberries into the muffin batter. This is especially important with fresh blueberries since they are so delicate.
- Don't over-mix the batter - Mix the batter until the ingredients are just combined. Don't mix too much or the muffins will become dense and not as fluffy.
- Add extra berries on top - If you want the tops of the muffins to be decorated with fresh fruit, press additional blueberries or banana slices into the top of the muffins before baking them.
- Don't over-bake the muffins - Test the muffin doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the muffins are cooked through. Don't bake them too long or you risk having dry muffins.
Below are some easy variations you can make to the recipe, if you wish:
- With Yogurt - Use ⅓ cup coconut oil and add 3 tablespoons of yogurt to add even more moisture and flavor to the muffins.
- With Oats - Instead of using oat flour, use rolled oats in the muffins for a heartier, denser muffin that keeps you full longer. You may have to adjust the baking time.
- Vegan - Try using two flax eggs in the recipe for a vegan version. They may not be as fluffy, but will still taste delicious.
Frequently Asked Questions
I prefer using fresh blueberries for their sweet, juicy flavor, but frozen blueberries work well in muffins, too. Frozen blueberries can turn the muffin batter purple, so be mindful of that. Do not thaw frozen blueberries before using them in the batter. Be gentle mixing in the blueberries so they don't get crushed.
Yes! These blueberry muffins are healthy for you because they are made with gluten-free oat flour and are sweetened naturally with bananas and maple syrup. They are full of whole grains, fiber, and vitamins, and have significantly less sugar than other muffin recipes.
Yes, making homemade oat flour is very easy. Add rolled oats or quick oats to a food processor or high-powered blender and grind them into fine flour. Measure the oat flour after blending to ensure you use the proper amount in the muffins.
Fresh bananas, coconut oil, and maple syrup all add moisture to the muffins. The key is not over-mixing the batter. Muffins become dense the more you mix. For soft and moist muffins, make sure you measure the flour properly and do not over-bake the muffins.
Storing & Freezing
Store leftover banana blueberry oatmeal muffins in an airtight container at room temperature for 5-7 days. They also store nicely in the fridge.
To freeze the muffins, place them in an airtight container in the freezer for up to 3 months. Allow them to thaw at room temperature before serving them again.
More Healthy Muffin Recipes
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Healthy Banana Blueberry Oatmeal Muffins
- 1 Large Mixing Bowl
- 1 Standard Muffin Tin
- 3 ripe bananas
- 2 eggs
- ½ cup 100% pure maple syrup or honey
- ½ cup melted coconut oil or olive oil, vegetable oil
- 2 teaspoons pure vanilla extract
- 2 ½ cups oat flour finely ground
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ⅔ cups blueberries fresh or frozen*
- Preheat the oven to 375°F and line a muffin tin with muffin liners. Instead, you can thoroughly spray the tin with non-stick cooking spray, and omit the liners.
- In a large mixing bowl, mash the ripe bananas with a fork until they resemble the consistency of lumpy applesauce.3 ripe bananas
- Stir in the melted coconut oil, eggs, maple syrup, and vanilla extract until fully incorporated. This may take 1-2 minutes to completely mix in the oil.2 eggs, ½ cup 100% pure maple syrup, ½ cup melted coconut oil, 2 teaspoons pure vanilla extract
- Add the finely ground oat flour, baking powder, cinnamon, and salt. Stir until just combined. Be careful not to over-mix!2 ½ cups oat flour, 3 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Using a rubber spatula, gently fold in the blueberries until just combined. Be careful not to crush them.1 ⅔ cups blueberries
- Transfer the batter to the prepared muffin tin. Try to add the same amount of batter to each muffin cup, for even baking. Press additional blueberries or banana slices into the top of the muffin batter before baking, if desired.
- Bake the muffins for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, or with a few moist crumbs. Be careful not to over-bake the muffins! (Note: if using frozen blueberries, they may take an extra 5 minutes to bake.)
- Allow the muffins to cool in the pan for a few minutes before serving. Enjoy!