These healthy banana blueberry oatmeal muffins are the perfect breakfast treat or snack! They’re made with wholesome and simple ingredients like oat flour, blueberries and bananas. They only take 10 minutes to make and I’ll show you how to make bakery style muffins!
Having a freezer full of on the go snacks and breakfasts like these muffins or these banana carrot muffins makes my life so much easier! I love that muffins can be frozen and you can either defrost them overnight or zap them in the microwave for a minute or two if you need a quick breakfast!
As much as I love a sweet treat for breakfast (like my Oreo cinnamon rolls!) most weekdays I start with the morning with a healthy muffin, like these blueberry banana oatmeal muffins. Such a great way to start the day!
This recipe was originally published in May 2021. It has since been updated with a new streusel topping recipe and new images.
Why you’ll love these banana blueberry oatmeal muffins!
- These muffins are incredibly moist because of the mashed bananas added to the batter.
- I get extra tall, bakery style muffins by baking them for the first 5 minutes at a very high temperature, then lowering the temperature. This will make your muffins rise much higher!
- They’re topped with a streusel topping, but you can leave them plain if you prefer.
- These healthy muffins are so easy to make and just take 10 minutes to prepare.
- Butter: I prefer to use European style butter in my recipes, it makes your baked goods so much creamier! I recommend Kerry Gold.
- Bananas: make sure to use overripe bananas that have already started to brown, this will make it much easier to mash and add to your batter.
- Blueberries: I’ve tested this recipe with both frozen and fresh blueberries. I’ve found that using frozen blueberries they’re more likely to bleed into the batter and turn it slightly green, so be aware of that!
- Oat Flour: you can buy prepared oat flour or blend up whole rolled oats in your blender until they’re a fine powder. You don’t want to replace the oat flour for quick oats.
- Vanilla Extract: make sure to use a good quality vanilla extract!
Step by Step Instructions
You’ll need a hand mixer or stand mixer, a large bowl and a muffin pan with liners.
Step One: Preheat your oven to 425 degrees and line a 12-cup muffin tray with liners. Using your hands, mix together all the streusel ingredients in a bowl and place in the fridge to chill.
Step Two: In a large mixing bowl, whisk together all of your dry ingredients.
Step Three: In the bowl of your stand mixer fitted with the paddle attachment, mash bananas until the consistency is similar to applesauce. Add the sugar, eggs, butter, vanilla and milk to the mashed banana and beat until combined. It is going to look chunky, we don’t need a smooth consistency!
Step Four: Pour in all of the dry ingredients into the wet ingredients and beat until well combined.
Step Five: Take your blueberries but keep a small handful to the side. Gently fold in the rest of the blueberries.
Step Six: Place muffin liners in a muffin pan and fill each one to the top with the muffin batter. Take the blueberries that you kept to the side, and add a few to the top of each muffin. Sprinkle the streusel on top of the muffins. Bake for 5 minutes, then lower the temperature (without opening the door!) to 350 degrees and bake for a further 16-18 minutes.
Let the muffins cool for 15-20 minutes before removing and allow them to cool completely on a wire rack.
Recipe Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then you won’t have fluffy muffins and they’ll be too dry!
- Room Temperature Ingredients – make sure all of your ingredients are at room temperature before you start baking. Pull out those ingredients from the fridge an hour or two before you start the recipe.
- Mashing Bananas – mash your bananas with a fork or a potato masher.
- Muffin Liners – if you don’t want to use muffin paper liners, spray each muffin cavity with cooking spray just before pouring the batter in.
Frequently Asked Questions
Start off with a really high oven temperature of 425 degrees and bake the muffins for 5 minutes. You’ll then lower the oven temperature to 350, but make sure not to open the oven door. Bake for another 16-18 minutes. Also make sure to fill your muffin liners to the very top!
I haven’t tried a different fruit in these muffins, but you can swap them out for chocolate chips.
Yes! Wait until they are completely cool, then put in a freezer bag and keep in the freezer for up to 2 months. Let thaw completely in the fridge or defrost in the microwave.
You buy oat flour at most grocery stores or health food stores, my favorite brand is Bob’s Red Mill. If you don’t have access to oat flour, you can make your own! Take rolled oats and grind them in your food processor until you have a fine powder. You can also substitute the oat flour for regular flour.
You can substitute in an equal amount of melted coconut oil.
Try these breakfast recipes next!
Banana Blueberry Oatmeal Muffins
- 12-hole muffin pan
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 ½ sticks unsalted butter room temperature
- ½ cup whole milk
- 2 eggs
- 1 teaspoon vanilla extract
- 3 medium bananas sliced
- 1 cup oat flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cups blueberries fresh or frozen
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter melted
- ¾ cup all purpose flour
- Preheat the oven to 425°F/220°C. Line a muffin pan with 12 liners
- Mix together the streusel ingredients and set aside.
- Whisk together the flour, oat flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl or jug.
- In the bowl of a stand mixer with the paddle attachment, mash the bananas until it’s the consistency of applesauce
- Add in the sugar, eggs, butter, vanilla and milk then beat on medium speed. It is going to look a bit chunky!
- Pour the dry ingredients into the wet and beat until combined, you will still have a few lumps in the batter.
- Keep a handful of blueberries to the side. Fold the rest of them into the batter
- Fill the liners to the top with the batter. Add a few blueberries to the top of each muffin and sprinkle over the streusel
- Bake for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F/175°C and bake for an extra 16-18 minutes.