These Banana Blueberry Oatmeal Muffins are the perfect blend of hearty oats, naturally sweet bananas, and burst of fresh blueberries. Moist, wholesome, and slightly chewy, these muffins offer a deliciously balanced breakfast or snack. The combination of ripe bananas and blueberries adds natural sweetness, while the oats give the muffins a rustic, satisfying texture. A touch of cinnamon and vanilla enhances the flavor, making each bite fragrant and warm. Whether you’re rushing out the door or enjoying a slow morning, these muffins are a great grab-and-go option that’s both nourishing and indulgent. Plus, they’re easily customizable—you can swap in other fruits, nuts, or even add a sprinkle of chia seeds for an extra nutritional boost.
Ingredients:
- Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Wet Ingredients:
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup plain Greek yogurt (or regular yogurt)
- 1/4 cup milk (dairy or plant-based)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil or unsalted butter
- Add-ins:
- 1 cup fresh or frozen blueberries (if using frozen, don’t thaw)
- 1/4 cup chopped walnuts or pecans (optional)
- 1 tablespoon chia seeds (optional)
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
- Mix the Dry Ingredients:
- In a large bowl, combine the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir to combine and set aside.
- Mix the Wet Ingredients:
- In a separate bowl, mash the bananas until smooth. Add the yogurt, milk, eggs, vanilla extract, and melted coconut oil (or butter). Whisk everything together until fully incorporated.
- Combine the Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Add the Blueberries and Nuts:
- Gently fold in the blueberries, walnuts (if using), and chia seeds (if using). Stir just until the fruit and nuts are evenly distributed in the batter.
- Scoop and Bake:
- Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full. For extra sweetness, you can sprinkle a little sugar on top of each muffin before baking.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (with just a few moist crumbs). The tops should be golden brown.
- Cool and Serve:
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them fresh, or store them in an airtight container for up to 3 days at room temperature. These muffins also freeze well for up to 3 months.
