Banana Blueberry Oatmeal Muffins are nutritionally power-packed breakfast muffins. Perfect to make ahead and all set up for busy weekday mornings. This recipe is vegan-friendly, and diabetic-friendly. A clean-eating muffin recipe that you will need.
With Muffins, being so convenient to eat on the go, a lot of us prefer them. It is so perfect for an easy morning breakfast.
These Breakfast Muffins are a brilliant way to start the day or as a snack
Make it ahead and you are sorted out for the rest of the week. These Banana Blueberry Oatmeal Muffins are just one among so many others, but this recipe should be in your recipe bank.
Banana Blueberry Oatmeal Muffins.
Let me tell you why I love making these again and again.
- This Muffin is loaded with the best nutritional ingredients, that we can ask for in a breakfast. It has bananas - rich in potassium, and other minerals. Then Blueberry, the perfect antioxidant and the king of berries - it's high in fiber, low in calories and so much more. Then Oats - perfect carbohydrates with a good amount of fiber. So it will keep you full.
- These are low in calories, free of any added sugar, no refined flour, and diabetic-friendly too.
- Can be made ahead and stored. So these are easy breakfasts that can be completely made ahead of.
- Contains no refined sugar, or refined flour. and that's why it is a clean eating breakfast idea
- These banana blueberry oatmeal muffins work perfectly as a tea-time snack or a quick grab with a cup of coffee. These just fit in.
Jump to:
Ingredients you will need
Mashed Ripe bananas - overripe bananas, mashed and measured.
To know more on how to prepare bananas for baking >> Baking with Bananas
Oats - rolled old fashion oats. Some for topping as well.
Blueberries - Fresh or frozen blueberries. I have used fresh blueberries only here. If using frozen blueberries, then do not thaw them. A strict no to dried blueberries.
So which is better frozen or fresh blueberries - Both are absolutely the same. So go ahead and use any kind of blueberries you have at hand.
Sweetener - Honey, agave or dates syrup or brown rice syrup, or maple syrup.
For a diabetic-friendly recipe - use Erythritol, Xylitol, or Stevia. Use the equivalent dose as per the sweetener you are using.
Flour - We will use whole wheat flour here. You may use all-purpose flour, but it will not remain clean and healthy. To make it gluten-free - you may use almond flour. or replace with gluten-free flour directly in the proportion of 1:1 But I have used whole wheat flour here.
Ground cinnamon - for that warm flavor and brings all these ingredients together.
Vanilla Extract - optional, but I love it
Baking Powder & Baking Soda
Salt - a pinch just to balance out the sweetness and elevate the taste.
Eggs - large eggs. For Vegan use flax eggs
Oil - coconut oil, olive oil, or canola oil
Milk - dairy or plant-based
Can I make this vegan?
Yes, replace eggs with flax eggs, Use a plant-based milk like oat milk or soy milk.
If you are Vegan and looking for choice of muffin recipes, then try this collection of Healthy Vegan Muffins
Instructions Step-by-Step
STEP 1:
In a small bowl, soak oats and milk. Set aside.
STEP 3:
In a large mixing bowl, Add eggs/flax eggs, oil, mashed bananas, honey or the sweetener that you choose to use.
To the mashed banana and egg mix, add in the soaked oats and milk
STEP 2:
In another bowl, add the flour, cinnamon, baking powder, and salt. whisk, set aside
STEP 4:
Mix well and set aside.
Sift in the flour, and fold well until no streaks of flour are seen.
Finally, Fold in the blueberries
Line a muffin pan, and fill them. Bake in a preheated oven for about 15 mins at about 180C/340F.
Once done, remove from the oven, let it sit for about 10 mins in the pan, then let it completely cool on the wire rack.
The muffins once out of the oven will sink and shrink a little in size, that's ok. This will happen because of bananas, and that will weigh down the muffins.
Shelf Life - Storage
These Muffins are best served and eaten when it is fresh. however, you can keep it for about 2 to 3 days refrigerated.
I suggest serving these right out of the oven, else warm it up a little and serve with some butter or honey or cream cheese spread or maple syrup.
You can store these muffins in an airtight container and keep them in the refrigerator
Yes to a certain extent.
Just mix the dry ingredients and keep them aside, then mix the wet ingredients. Prepare and keep it ready until you need it to serve or eat. But mash bananas just before baking.
Just before you need to serve or eat, fold the dry ingredients into the wet and bake fresh.
Yes, these banana oatmeal blueberry muffins may be frozen. Once the muffins are cooled after baking, store them in an air-tight container and keep it, in the freezer.
When needed, let it thaw in the refrigerator overnight.
To Serve these - warm them lightly and serve.
Both are totally ok to use in a muffin batter.
No, frozen blueberries should not be thawed for muffins. Using thawed blueberries will make the blueberries bleed and leave a streak of color to the muffin's batter.
📖 Recipe
Banana Blueberry Oatmeal Muffins
Equipment you will need
Ingredients
- 1 cup mashed bananas
- 1 cup whole wheat flour
- ½ cup Blueberries (fresh or frozen(unthawed))
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup oats (Rolled oats )
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup honey (Maple Syrup or Agave )
- ⅓ cup oil
- ⅓ cup milk ( dairy or plant based milk )
For topping (optional)
- 1 tablespoon oats
- ½ tsp cinnamon
- 1 tablespoon coconut sugar
Instructions
- In a small bowl, soak oats and milk. Set aside
- Preheat oven at 350F/170C, Line a 12 hole muffin pan with liners. Set Aside
- In a medium bowl, measure flour, baking powder, baking soda, salt and ground cinnamon
- In a large mixing bowl, mash bananas, add in the egg, oil, honey, oats and milk and whisk well.
- Fold in the flour mix. Then add in the blueberries. Fold until well combined.
- Using an ice cream scoop or a spoon, pour the muffin batter into the the prepared liners.
- optional step - topping Mix oats, cinnamon and coconut sugar, sprinkle on the muffins
- Place in the middle rack of the oven and bake at 350F/170C for about 15 mins
- Remove from the oven and let the muffins sit in the pan, for about 10 mins Then place it on a wire rack to completely cool
- Serve Warm or store in an airtight container in the refrigerator.
Natalie says
Oh yum! These muffins are delicious, healthy and amazing for Spring. Baking them for sure.
Joyce K. says
This is such a delicious muffin that is both healthy and sweet!!!
nancy says
tasty - i can eat this every morning!
Lindsay Pine says
It doesn’t say what temperature to bake them at ? 350?
Shrilatha says
Hey Lindsay
Sorry about that, 350 is good. However do check for doneness between 12 to 15 mins.
Thank you