These healthy banana muffins are the perfect breakfast treat or snack, made with wholesome ingredients like oat flour, blueberries and bananas. They’re then finished with a pecan streusel topping. They only take 10 minutes to make and I’ll show you how to make extra tall bakery style muffins!
Tell me about this recipe!
- 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 pecan crumble topping, but you can substitute the pecans for any other nuts.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- 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 bananas that have already started to brown, this will make it much easier to mash and add to your batter.
- Blueberries: I like using frozen blueberries for these muffins. If you use fresh blueberries, be careful when folding them as they’re more likely to break apart and will turn your batter grey.
- Pecans: you can substitute walnuts or any other nut for pecans, or if you have a nut allergy you can remove them completely from the streusel topping.
How to make this recipe
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 set aside.
Two: In the bowl of your stand mixer fitted with the paddle attachment, mash your bananas until the consistency is similar to applesauce.
Three: Add the sugar, eggs, butter, vanilla and milk and beat until combined. It is going to look chunky, we don’t need a smooth consistency!
Four: Pour in all of the dry ingredients and beat until well combined. Take your blueberries but keep a small handful to the side. Gently fold in the rest of the blueberries.
Five: Fill each muffin liner to the top with batter.
Six: Take the blueberries that you kept to the side, and add a few to the top of each muffin. Sprinkle over the streusel. Bake for 5 minutes, then lower the temperature (without opening the door!) to 350 degrees and bake for a further 16-18 minutes.
Recipe Tips and FAQs
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 like to use a large ice cream scooper to neatly transfer the muffin batter into the tins.
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.
If you don’t want the streusel, I recommend adding a sprinkle of coarse sugar to the top of each muffin – this will give you a sparkly muffin top!
You can substitute in an equal amount of melted coconut oil.
Other breakfast recipes to try:
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
- 4 oz 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
- ½ cup pecans chopped
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 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.
- If you don’t have kosher salt and only have fine table salt, use half the amount listed (1 teaspoon kosher salt = ½ teaspoon fine salt)
- I use European style butter in my recipes which will make your muffins creamier
- If you’re in the UK, please note that UK cups are a different size to US cups.
- Storage: keep in an airtight container at room temperature for 2 days, or in the fridge for five days.
- Freezing: freeze baked and cooled muffins in a freezer bag. Let them thaw in the fridge or at room temperature.