These Banana Blueberry Oatmeal Muffins are soft, sweet, and packed with fruity goodness! The bananas and blueberries make every bite a tasty treat, while oats add a healthy touch.
I love making these muffins for breakfast or a snack! They’re easy to whip up, and the smell while they bake is simply amazing. Bonus: they freeze well, so you can enjoy them later!
Key Ingredients & Substitutions
Bananas: Ripe bananas are essential for natural sweetness and moisture. If you don’t have ripe ones, you can place unripe bananas in a paper bag for a day or so to speed up ripening. You could also use applesauce as a substitute, though the flavor will change.
Blueberries: Fresh blueberries add a burst of flavor. If they aren’t in season, frozen blueberries work well too! Just remember to add them directly from the freezer to avoid mushiness. You can also swap them for other berries like raspberries or chopped strawberries.
Oats: Old-fashioned rolled oats give a nice chewy texture. Quick oats can be used, but the muffins may turn out denser. If you’re gluten-free, make sure to use certified gluten-free oats to ensure a safe option.
Milk: Any milk can be used, whether it’s cow’s milk or plant-based like almond or oat milk. If you want to keep it dairy-free and still creamy, coconut milk is a tasty choice.
Sweeteners: Honey provides sweetness but can be swapped for maple syrup or agave nectar if needed. For a refined sugar-free option, try using mashed dates or coconut sugar.
How Do I Make Sure My Muffins Are Fluffy?
A common concern is achieving a fluffy texture in muffins. Here are some tips to keep in mind:
- Don’t overmix: When adding dry ingredients to wet, mix just until combined. Overmixing can lead to dense muffins.
- Watch your baking time: Keep an eye on your muffins and check them a few minutes before the time is up. They should be gently golden on top.
- Let them cool: Allowing the muffins to rest in the tin for a few minutes before transferring them helps them set and can prevent collapsing.
How to Make Banana Blueberry Oatmeal Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 ripe bananas, mashed
- 1 cup fresh blueberries (plus extra for topping)
- 2 cups old-fashioned rolled oats
- 1/4 cup milk (dairy or plant-based)
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For Topping (Optional):
- Sliced banana
- Additional rolled oats
- Extra blueberries
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 20-25 minutes to bake. You’ll spend a bit of time mixing and scooping the batter, making it a quick and easy option for breakfast or snack time!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot when you put the muffins in. While that’s heating, line a muffin tin with paper liners or lightly grease it so the muffins won’t stick.
2. Mix the Wet Ingredients:
In a large bowl, combine the mashed bananas, milk, honey (or maple syrup), egg, and vanilla extract. Mix well until everything is smooth and well combined. This is the base of your muffin batter.
3. Combine the Dry Ingredients:
In another bowl, whisk together the rolled oats, baking powder, baking soda, cinnamon, and salt. This step is important to evenly distribute the dry ingredients.
4. Mix Everything Together:
Now, add the dry mixture to the wet mixture gradually. Stir gently just until everything is combined—don’t overmix! It’s okay if there are a few lumps.
5. Add the Blueberries:
Carefully fold in the blueberries, making sure not to squish them too much. You might want to save a few blueberries for topping the muffins later.
6. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. This gives them room to rise without overflowing.
7. Add Toppings:
If you like, now’s the time to top each muffin with a slice of banana, some extra blueberries, and a sprinkle of rolled oats to make them look even more delightful.
8. Bake to Perfection:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
9. Let Them Cool:
Once baked, let the muffins cool in the tin for about 5 minutes. This helps them firm up a little. Then, transfer them to a wire rack to cool completely before serving.
These Banana Blueberry Oatmeal Muffins are a fantastic way to enjoy a tasty and wholesome treat. They’re perfect for breakfast or as a snack throughout the day. Enjoy every bite!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work great in this recipe. Just add them straight from the freezer without thawing, as this helps prevent them from becoming mushy in the batter.
Is It Possible to Make These Muffins Vegan?
Yes, you can easily make this recipe vegan by substituting the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, let sit for a few minutes until gel-like) and using plant-based milk and maple syrup.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each muffin in plastic wrap and then place them in a freezer bag for up to 3 months. To enjoy, simply thaw them at room temperature or warm them up in the microwave.
Can I Add Other Ingredients?
Definitely! Feel free to customize your muffins by adding chopped nuts, chocolate chips, or even spices like nutmeg. Just remember that adding too many extra ingredients might affect the texture, so keep it balanced.
