Full of whole grains, protein and micronutrients, these banana blueberry oatmeal muffins are the best grab-and-go breakfast that only takes 15 minutes of prep.
I feel like muffins are the classic easy breakfast, and for good reason! They're delicious, and quick for mornings when you're rushing out the door.
I came up with this recipe because it has all the best parts of banana bread, blueberry muffins, and oatmeal (we all know I love oats). These are banana blueberry oatmeal muffins, the wholesome baked good to save you when you don't think you have time for breakfast.
I hope these oat banana blueberry muffins are a kind reminder that breakfast doesn't have to be fancy or hard. Just 15 minutes of prep time, and you've got healthy meals and snacks for a week!
I like to make these a balanced breakfast by pairing it with a protein source like Greek yogurt or hard boiled eggs (aka other low hassle items) and voila: mornings just got even easier.
Ingredients
- Butter, melted and cooled (can swap for yogurt or coconut oil)
- Brown sugar (can swap for honey)
- Milk
- Mashed bananas
- Eggs
- Vanilla extract
- Oats (quick, rolled or minute)
- All purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Salt
- Hemp seeds
- Blueberries
See recipe card for quantities.
Instructions
Whisk together melted butter, brown sugar, milk, mashed bananas, eggs and vanilla extract until smooth. In a separate bowl whisk together oats, all purpose flour, baking powder, baking soda, cinnamon and salt.
Combine the dry ingredients and wet ingredients and gently stir (being careful not to overmix) until combined. Mix in hemp seeds and blueberries.
Add about ⅓ cup of batter into each muffin cavity (recipe should make about 12 muffins).
Bake for about 25- 30 minutes or until tops begin to brown and a toothpick inserted into the center of the muffins comes out clean.
Follow the steps below to make these banana blueberry oatmeal muffins!
Substitutions and Variations
To make gluten-free: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats.
To make dairy-free: Use coconut oil and plant milk of choice.
To make vegan: I haven't tested this, but a flax egg may work (1 tablespoon ground flax + 3 tablespoon water).
You can totally make this recipe your own with your favourite add-ins! Here are some suggestions:
- White chocolate chips
- Chopped nuts or seeds
- Other fruit of choice
Equipment
Storage
These oat banana blueberry muffins can be kept on the counter in an airtight container for around 5 days. They can also be frozen for up to 3 months in a Ziploc freezer bag.
Top Tip
There's nothing worse than a dense, chewy muffin, so make sure not to over mix the batter! When we over mix muffins, the gluten begins to develop, giving a tougher texture. For a light and fluffy final product, only mix until all ingredients are just combined.
Lastly, these oat banana blueberry muffins are best made with super ripe bananas- you can try storing them overnight in a paper bag to speed up the ripening process.
Frequently Asked Questions
Baking powder and baking soda aren’t the same and actually have completely different mechanisms of action to help baked goods rise. Using both helps us create the perfect rise, while keeping the light and fluffy texture we want.
This prevents all the blueberries from sinking to the bottom of the muffin while it bakes.
NOPE! It’s totally optional for a boost of protein and omega 3 fatty acids healthy fats.
More Easy Breakfast Recipes
- The Ultimate Healthy Gingerbread Muffins
- The Best Oat Flour Pumpkin Muffins
- Fudgy Vegan Double Chocolate Banana Muffins
- 30-min Simple Apple Baked Oatmeal Cups
PS. I love seeing my recipes in action! If you decide to make these banana blueberry oatmeal muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Banana Blueberry Oatmeal Muffins
Ingredients
- ⅓ cup butter melted and cooled
- ½ cup brown sugar
- 1 cup milk
- ¾ cup mashed ripe bananas about 2 medium bananas
- 2 eggs
- 1.5 teaspoon vanilla extract
- 1 cup oats quick, rolled or minute all work
- 1+¼ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup hemp seeds
- 1 cup blueberries fresh or frozen- tossed in 2 tablespoon of all purpose flour
Instructions
- Preheat the oven to 350 F and line a muffin tin with liners.
- In a large bowl whisk together melted butter, brown sugar, milk, mashed bananas, eggs and vanilla extract until smooth.
- In a separate bowl whisk together oats, all purpose flour, baking powder, baking soda, cinnamon and salt.
- Combine the dry ingredients and wet ingredients and gently stir (being careful not to overmix) until combined. Mix in hemp seeds and blueberries.
- Add about ⅓ cup of batter into each muffin cavity (recipe should make about 12 muffins). Bake for about 25- 30 minutes or until tops begin to brown and a toothpick inserted into the center of the muffins comes out clean.
Cristina says
I made these today using honey instead of brown sugar as recommended in your substitition and the muffins are moist and flavourful and delicious! I will make a double batch next time.
Sheri says
Just finished making… and
these are fantastic!
Nice light taste, full or flavour and not sugary.
I don’t bake much, so these were nice and easy for me.
I also had more batter than 12, however I just made each muffin a
little bigger.
Thanks Nicole for sharing😊
Will definitely make again.
Thanks
Katherine says
Great recipe! It’s much healthier than the typical muffins I have, and they tasted great, so I’ll definitely be making it again! For me the batter made 14 muffins, which I was fine with, although it might have been because I used olive oil instead of butter, not sure
Rosemary Amodeo says
After making these fantastic muffins, I fell in love with anything made my Nic. The muffins are not only fluffy, the taste is amazing. The ingredients Nic uses are healthy, wholesome, and great for a balanced diet. I highly recommend trying these muffins out for any occasion!
Nicole Addison says
Hi Rosemary,
Thank you SO much for the kind words. I am so glad you enjoyed these muffins and have been making so many of my recipes!
Nicole
Melissa says
These are soooo good!! My only "complaint" is that there was too much batter for 12 muffins... Not sure if somehow I did something weird or if it's because I used coconut oil instead of butter, but the texture and flavor still turned out beautifully! I had enough extra batter for probably two muffins so I just baked the rest in a ramekin and it was perfect.
Nicole Addison says
Hmmm that's odd I've made these a few times and have had the exact amount for my 12 cup muffin tin- perhaps there are different sizes?
sara says
I had enough to make 16 muffins. The only things I did differently were instead of using butter I used applesauc and instead of hemp seed I used 1/4 cup of ground flax seed. Turned out good still.