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    Home » Muffins

    Healthy Banana Blueberry Oatmeal Muffins

    Published: Feb 19, 2023 · Modified: Mar 1, 2023 by Samantha Ensinger · 2 Comments

    Jump to Recipe Print Recipe
    healthy banana blueberry muffins on a wire tray.

    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!

    close up of the inside of a banana blueberry oat muffin, with purple blueberries inside.

    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!

    If you love baking with bananas and blueberries, you'll also love these blueberry applesauce muffins and these almond flour banana muffins.

    Jump to:
    • Why You'll Love These Muffins
    • Ingredients
    • Step-by-Step Instructions
    • Using Frozen Blueberries
    • Tips For Recipe Success
    • Muffin Variations
    • Frequently Asked Questions
    • Storing & Freezing
    • More Healthy Muffin Recipes
    • Recipe

    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.

    Ingredients

    The ingredients in these muffins are simple and healthy. Below are helpful notes about the ingredients to ensure you have success with the recipe:

    all ingredients to make the blueberry banana muffins are arranged in small dishes and bowls on a marble table.
    • 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.

    Step-by-Step Instructions

    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:

    mashing ripe bananas in a large mixing bowl, shown from above.

    STEP 1: In a large mixing bowl, mash the ripe bananas with a fork until they are soft and lumpy, like thick applesauce.

    wet ingredients for the muffins in a large mixing bowl, shown from above.

    STEP 2: Stir in the melted coconut oil, eggs, maple syrup, and vanilla extract until fully incorporated.

    adding the dry ingredients to the mixing bowl.

    STEP 3: Add the oat flour, baking powder, cinnamon, and salt to the bowl. Stir until just combined.

    fresh blueberries added into the bowl of muffin batter.

    STEP 4: Gently fold the blueberries into the batter, being careful not to crush them. Don't over mix!

    a muffin tin shown from above with muffin batter in each cup.

    STEP 5: Then, transfer the batter to a muffin tin lined with paper liners or sprayed thoroughly with non-stick cooking spray.

    close up of blueberry banana muffin batter in the muffin tin with extra blueberries on top the batter.

    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!

    multiple banana blueberry oatmeal muffins on a wire tray after baking.

    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!

    two banana blueberry oat muffins stacked, with the top muffin missing a bite and showing the blueberries baked inside.

    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.

    Muffin Variations

    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.

    For other vegan muffin options, try these healthy vegan raspberry muffins or these easy vegan blackberry muffins.

    a small blueberry muffin on a wire tray with fresh blueberries baked into the top.

    Frequently Asked Questions

    Is it better to use fresh or frozen blueberries for blueberry muffins?

    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.

    Are blueberry muffins healthy for you?

    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.

    Is it easy to make homemade oat flour?

    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.

    What is the secret to making moist 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.

    multiple blueberry muffins shown from above on a wire tray with bites missing from the muffins, showing the berries inside.

    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

    • Almond Flour Banana Muffins
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      Healthy Dairy-Free Chocolate Chip Muffins (No Egg)
    • a stack of two vegan raspberry muffins.
      Healthy Vegan Raspberry Muffins (Oil-Free)
    • a stack of pumpkin protein muffins with a bite taken out
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    Did you make these healthy banana blueberry oatmeal muffins? Please leave a star rating and review below. This supports my blog immensely and helps other readers. If you post a photo of your muffins on Instagram and tag me, I would love to share it. To stay updated with the newest recipes, please join my email list and follow me on Pinterest. Happy baking!

    Recipe

    inside a banana blueberry oatmeal muffin with fresh blueberries coloring the inside of the muffins purple.

    Healthy Banana Blueberry Oatmeal Muffins

    Samantha Ensinger
    These healthy banana blueberry oatmeal muffins are super fluffy, moist, and delicious. They're gluten-free, dairy-free, and made with whole-grain oats (no flour). Each bite is full of juicy fresh blueberries, and they are so easy to make in one bowl!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 muffins
    Calories 259 kcal

    Equipment

    • 1 Large Mixing Bowl
    • 1 Standard Muffin Tin

    Ingredients
      

    • 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*

    Instructions
     

    • 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!

    Notes

    *Fresh vs. Frozen Blueberries: I think fresh blueberries taste best in the muffins, but you can use fresh or frozen with great results. If using frozen blueberries, do NOT thaw them before using them. You may need to add 3-5 extra minutes to the baking time since frozen blueberries can significantly lower the temperature of the batter.
    Storage: Store leftover banana blueberry muffins in an airtight container at room temperature for 5-7 days. They can also be kept in the fridge. To freeze the muffins, place them in an airtight, freezer-safe container to store for up to 3 months.
    Oil: Make sure the coconut oil is melted before using it in the recipe. Olive oil or vegetable oil also yields good results.
    Oat Flour: Use store-bought oat flour or make homemade oat flour by adding rolled oats to a food processor or blender. Grind the oats into fine flour and then measure the oat flour for use in the recipe.
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    Reader Interactions

    Comments

    1. Autumn says

      February 19, 2023 at 7:15 pm

      5 stars
      Wow, these muffins are so good! I am so impressed with these! It is hard to find gluten-free and dairy-free muffins that aren't dry or bland tasting. These are FULL of flavor and they're so soft and moist. I used frozen blueberries (was out of fresh ones) but they turned out amazing. Kids loved them too. I can't wait to make these again and pack some for lunches for the week. Thank you!!

      Reply
      • Samantha Ensinger says

        February 19, 2023 at 7:16 pm

        Hi Autumn,
        Thank you for such a kind review! I am so happy that you enjoyed the recipe and that frozen blueberries worked well for you. They are perfect to pack for lunch, especially for kids, too. You can count on them to be healthy and delicious. Enjoy!

        Reply

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    Hi, I'm Samantha! I created Savor The Spoonful during my sophomore year of college with the goal of sharing dietary-friendly recipes that are truly delicious. I'm passionate about inspiring others to live a life without food rules and dieting. That means enjoying desserts like these, and having fun while doing so. Learn more about me.

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