Can't decide between a classic blueberry muffin recipe or a banana muffin? Combine two of your favorite muffin recipes into one with these banana blueberry oatmeal muffins. It has the amazing flavor of freshly baked banana muffins with juicy blueberries in every bite. The best part is this easy breakfast is made with whole grains for a healthy way to start your day.
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Why These Banana BLUEBERRY Oatmeal Muffins are the Best!
Ripe bananas always make the best tender muffins! With the addition of oats these blueberry banana oat muffins are soft with a little chewy texture. Every bite is bursting with plump blueberries! This healthy breakfast is made with wholesome ingredients you will feel good serving your family!
Next time you want more of a classic blueberry muffin try my Lemon Poppyseed Blueberry Muffins which has amazing flavor from the grated lemon zest.
ripe bananas- overripe bananas are the best for baked goods. The bananas become sweeter and are easier to mash when they are more speckled.
blueberries- fresh blueberries are the best when they are in season giving you the best blueberry flavor, but you can also use frozen blueberries for this recipe.
old fashioned oats-are less processed than quick oats. Instant or quick cooking oats will become more soft when cooked. I do not recommend making this recipe with steel-cut oats which are less processed because they will not soften enough while cooking. Oats have so many amazing health benefits, such as aiding in weight loss, lowering blood sugar and reducing the risk of heat disease.
honey- is a great way to sweeten your baked goods and use less sugar. Because honey is sweeter than sugar you may use a little less than if you were using sugar. You can also use pure maple syrup instead of honey.
coconut oil- adds a little moisture to the muffin recipe. You could also use melted butter, vegetable oil or a light flavored olive oil.
In a large mixing bowl mix together the dry ingredients: whole wheat flour, oats, baking powder, baking soda and salt.
Next, in a small bowl add a large spoonful of the flour mixture to the blueberries. This will help keep your blueberries from sinking while baking.
In a seperate bowl use a fork to mash bananas. This doesn't have to be perfect, a few lumps are okay in banana muffins. If you prefer your muffins to be smooth you can blend the bananas in a food processor.
Then add the remaining wet ingredients to the mashed bananas and stir well.
Add the dry ingredients to the banana mixture and stir with a rubber spatula. It is important to not over mix the batter.
When there are no longer dry streaks of flour remaining, add the blueberries and very gently stir to combine.
Divide batter between the muffin tin. You can either spray with cooking spray or use muffin liners.
Bake in a preheat 350 degree oven for 20 minutes or until a toothpick inserted in the muffin comes out clean.
Let the muffins cool completely on a wire rack before storing. Once they are at room temperature keep the muffins in an airtight container for 2-3 days.
- Make sure to add a spoonful of flour to the blueberries to help keep them suspended in the batter while the muffins bake.
- Use paper liners for easier clean up.
How do you keep blueberries from sinking in muffins?
Reserve a spoonful of the flour to coat the berries before adding to the batter. This flour coating helps keep the blueberries from releasing their juices when cooking which keeps the berries suspended in the batter.
Can I use frozen Blueberries in muffins?
Yes! For those times you really want a fresh out of the oven blueberry muffin but you find that blueberries are not in season. This is the perfect time to use frozen blueberries and still get that muffin you are craving! No need to thaw the blueberries. Just add to the batter frozen which will help keep the color of the blueberries from discoloring the batter.
Can blueberry muffins be frozen?
Blueberry muffins can be frozen! This is a great way to have breakfast for those busy mornings when you know you won't have time to bake. When your muffins are out of the oven, allow them to cool completely on a wire cooling rack. Then place your muffins on a backing tray that will fit in your freezer. Put them in the freezer for about 45 minutes. You just want them to start to freeze. Then you can individually wrap them in plastic wrap and place in a large freezer bag. Label your bag and you'll have fresh blueberry banana muffins for hectic mornings!
Looking for more delicious muffin recipes? Try these!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!
My Favorite Kitchen
Healthy Blueberry Banana Oat Muffins
- 1 cup old-fashioned oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 overly ripe bananas, mashed
- ⅓ cup honey
- ½ cup whole fat Greek yogurt
- 1 tablespoon coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees.
- Spray muffin tin with baking spray or use paper liners.
- In a large bowl mix together dry ingredients; oats, whole wheat flour, baking soda, baking powder and salt. After mixing dry ingredients well add a spoonful of the flour mixture to the blueberries. Coat the blueberries with flour and set aside.
- In another bowl mix together all wet ingredients, bananas, honey, Greek yogurt, egg, and coconut oil vanilla extract.
- Add the dry ingredients to the wet ingredients and use a spatula to stir together all ingredients making sure to scrap sides and bottom of bowl. Stir just until no dry ingredients remain being careful not to over mix.
- Add the blueberries to the batter and use a spatula to carefully incorporate them into the batter without smashing them.
- Evenly divide batter into muffin tin. Place in middle rack of preheat oven.
- Bake for 20 minutes or until toothpick comes out clean.