Blueberry Banana Oatmeal Muffins

Banana blueberry oat muffin on a white muffin stand, bananas in background.

Blueberry Banana Oatmeal Muffins

Blueberry banana oatmeal muffins are delicious, filling and so easy to make. These banana blueberry oat muffins are naturally sweetened, gluten free, dairy free, egg free and vegan. Great for breakfast or a simple snack anytime!

Course Breakfast

Cuisine American

Keyword banana blueberry oat muffins, blueberry banana oat muffin, blueberry banana oatmeal muffins

Prep Time 5

Cook Time 40

Cooling Time 10

Total Time 45

Servings

Calories 132kcal

Author Samantha Rowland

Cost $4.82 Recipe/$0.40 Serving

Ingredients

2 large bananas, mashed $0.33
3/4 cup dairy free milk $0.43
3 tbsp ground flax $0.21
3 tbsp maple syrup $0.93
1/2 cup oat flour $0.30
1.5 cups rolled oats $0.60
1 tsp baking powder $0.06
2 tbsp almond butter $0.46
1 cup blueberries $1.50

Instructions

Preheat the oven to 375F.
Mash the bananas in a large bowl.
Add wet ingredients (dairy free milk, maple syrup) to the bananas, add ground flax and stir well.
Add dry ingredients (oat flour, oatmeal and baking powder) to the wet ingredients. Stir well.
Add almond butter to the bowl. Stir well to fully incorporate.
Add fresh or frozen blueberries to the batter. Stir to incorporate.
Divide the batter to fill the 12 muffin liners in the muffin tin.
Bake at 375F for 40 minutes.
After 40 minutes, remove from oven and allow the muffins to cool at least 10 minutes before transferring them to a cooling rack. Cool completely before enjoying.

Notes

Top tips

You can use fresh or frozen blueberries. When using frozen blueberries, wait to pull them from the freezer until right before adding them to the batter. Once the frozen blueberries are added to the batter, stir just to combine, don’t overmix or the batter will start to turn purple from the juice of the blueberries.
The riper the bananas the sweeter the muffins. For best results, use a soft banana with very spotty skin. If you don't have ripe bananas, add an additional tablespoon of maple syrup.
Let the muffins rest before transferring them to cool. Because these muffins are made with no eggs, they are more fragile and need time to rest before they are transferred to cool.
I recommend using a silicone muffin liner or a parchment paper liner when making muffins. This helps to ensure the muffins don't stick to the pan and these two options always peel right off the muffins. Paper liners tend to stick to the muffins and are hard to get off.

Storing leftovers

Fridge: Store leftovers in an airtight container or bag in the fridge for up to a week. Enjoy leftover muffins cold from the fridge or you can allow them to rest at room temperature for 30 minutes. If you want warm muffins, heat in the microwave (30 seconds) or the air fryer 2 minutes at 350F.
Freezer: Freeze in a freezer safe bag or container for up to 3 months. You can defrost the muffins in the microwave (30 second intervals for 1-2 minutes) or on the counter for 2-4 hours.

Nutrition