Banana Blueberry Oatmeal Muffins
Banana blueberry oatmeal muffins are gluten free, full of natural sweetness, and so easy to make!
You guys know by now I am addicted to baking muffins! They are just simple and make a healthier breakfast compared to store bought items.
I love that they freeze well and usually only require pantry staples. For those with little ones, here are 15 healthy muffins for kids that they will gobble up! If you have trouble with protein intake, you can make blueberry protein muffins.
To use up your oatmeal consider trying pumpkin chocolate chip oatmeal muffins or just oatmeal chocolate chip without the pumpkin.
Ingredients Needed
- blueberries – you can use fresh or frozen
- bananas – make sure these are very ripe to get all of the sweetness
- egg
- egg whites
- Honey – maple syrup can also be used in it’s place.
- Butter – allow it to soften to room temperature before mixing.
- vanilla
- oat flour
- baking powder – make sure it hasn’t expired. This is what makes the muffins fluffy.
- salt
How to Make Banana Blueberry Oatmeal Muffins
Preheat the oven to 400 degrees and line the muffin pan with liners.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher.
Stir in the butter, eggs and whites, honey, and vanilla to the mashed bananas.
Add the dry ingredients to the wet ingredients and stir just until combined.
Fold in the blueberries.
Bake for 12-18 minutes or until a toothpick comes out clean.
Tips for Making
- The secret to tender muffins is not to over mix.
- If desired, toss the blueberries in a tablespoon of flour to keep them from sinking.
- These can also be made in a mini muffin pan.
- To make your own oat flour, blend your oats in a food processor or blender until they are a fine powder.
- If you are using frozen blueberries, add them directly to the batter versus thawing them first. Keeping them frozen will also reduce the tint that they will add to the batter.
- When you have several ripe bananas that are getting ready to spoil, freeze them instead. These are great for banana bread and banana cake.
- If desired, add a little lemon zest for a citrus flavor or fold in some chocolate chips.
How to Store
Keep leftover muffins in an airtight container or bag on the counter or in the refrigerator for 2-3 days. Make sure they are cooled before storing.
Freeze in a single layer or separate the muffins by parchment paper for up to 3 months. Thaw at room temperature or heat them in the microwave for a few seconds.
Can You Make These Vegan?
Because we are using egg yolks and whites we do not recommend using a flax egg substitute. Instead use this vegan muffin recipe and add blueberries.
More Delicious Healthy Muffin Recipes:
- Pistachio Muffins
- Apple Carrot Muffins
- Almond Poppy Seed Muffins (Healthy)
- Spinach Banana Muffins
- Gluten Free Lemon Poppyseed Muffins (Paleo, Dairy Free)
Banana Blueberry Oatmeal Muffins
Ingredients
Instructions
- Preheat your oven to 400 degrees Fahrenheit
- Line a muffin pan with muffin liners
- Mash your bananas with a fork or potato masher in a large mixing bowl
- Stir room temperature butter, egg, egg whites, honey, and vanilla with the mashed bananas
- Add dry ingredients to the wet mixture and stir until the banana bread batter is mixed and the oat flour is incorporated. Do not over mix.
- Fold in blueberries. Do not over mix.
- Bake at 400 degrees Fahrenheit for 12-18 minutes or until a toothpick comes out clean when testing for doneness.
