These easy, one bowl blueberry banana oatmeal muffins are moist, delicious and full of healthy ingredients. Made with overripe bananas, blueberries, greek yogurt and whole grain oats, these muffins make the perfect breakfast, snack or treat.
Disclosure: This post is brought to you in partnership with my friends at Bob’s Red Mill. I used their Organic Unbleached All Purpose Flour and their Organic Old Fashioned Rolled Oats. I love using Bob’s Red Mill products in my baked goods. Thank you for supporting the brands that help bring new content to Big Delicious Life!
I promise you these blueberry banana oat muffins will be your favorite new way to use up the bananas that are currently turning black on your kitchen counter. They come together in one bowl for an easy and delicious muffin recipe that’s packed with healthy ingredients. These muffins are great for breakfast on the go or a hearty snack. They also freeze well so you can have them on hand at all times. What’s not to love about these muffins!
- All Purpose Flour – I love baking with Bob’s Red Mill
- Rolled Oats – I always have a bag of Bob’s Red Mill rolled oats in my pantry. It’s an easy, healthy ingredient that you can incorporate into so many recipes. Be sure to use rolled oats and not quick cooking or steel cut.
- Brown sugar and white sugar – You could use one or the other but I find an equal amount of both lends the best texture and flavor.
- Bananas – This recipe is relatively low in sugar so make sure your bananas are very overripe. This will bring out the natural sweetness. They should have a lot of brown spots or even turning completely brown.
- Blueberries – Fresh or frozen. No need to defrost if using frozen.
- Butter – I prefer the flavor of melted butter but you could also substitute a neutral flavored oil like avocado, grapeseed or vegetable oil. You can use coconut oil but it will have a slightly different flavor.
- Greek Yogurt – plain greek yogurt makes this muffins incredibly moist and tender. You can also substitute sour cream.
- Baking powder and baking soda
How to make blueberry banana oatmeal muffins
I love a good one bowl, no mixer required baking recipe. These muffins come together quickly and leave behind almost no mess. It’s all about the steps in this exact order to minimize the cleanup!
- Mash bananas in a large bowl with a fork or a potato masher.
- Add melted butter, sugar, eggs, yogurt and vanilla to the same bowl and use a wooden spoon or rubber spatula to stir until everything is well combined.
- Add dry ingredients, flour, baking powder, baking soda, salt and cinnamon to the wet ingredients and stir until just combined.
- A pro tip is to take a tablespoon of the measured flour and toss the blueberries with it. This little trick prevents the berries from sinking to the bottom of your muffins while they bake. I use this technique whenever I’m baking with berries to help suspend them in the batter and ensure that they are evenly distributed throughout the final product.
- Fold in blueberries gently. You don’t want to break them up in the batter.
- Let batter stand for 5-10 minutes. This allows the oats to fully hydrate and makes the muffins light and fluffy. If you skip this step, your muffins will come out with a chewier texture.
- Fill muffin tin with an ice cream scoop. This really helps cut down on mess. I also like to use liners to make it easy to remove the muffins from the pan.
- Bake in a preheated oven.
- Cool and enjoy!
Yes! You can use fresh or frozen. If using frozen blueberries, no need to defrost.
If you muffins come out dense or chewy, it’s likely that you over mixed your batter or did not let the batter stand before baking. Letting the batter rest for a bit allows the oats to fully hydrate, making the muffins fluffy and not chewy.
Blueberries are heavy and sometimes they sink to the bottom of your muffin batter. I have a great trick to help! Toss your blueberries in about a tablespoon of the measured dry ingredients before you fold them into the batter. The coating helps suspend the berries in the batter and prevent them from sinking to the bottom while baking. Use this trick whenever you’re baking with berries!
The key to getting tall muffin tops is starting them off at a high oven temperature for a few minutes and then reducing the heat for the remainder of the cook time. This makes the muffins puff up, creating tall, bakery style muffin tops. I also like to sprinkle the top of the muffins with a few oats and sometimes coarse sugar to get a beautiful, textured muffin top.
These muffins will keep well in an airtight container on the counter for 3-4 days and in the refrigerator for up to a week. You can also freeze tightly wrapped muffins for up to 3 months. Either thaw overnight in the refrigerator or on the counter for a few hours. You can also warm them in the microwave for 2-3 minutes.
These blueberry banana oatmeal muffins container several healthy ingredients like fruit, greek yogurt and whole grain oats. They also contain butter, flour and sugar so just like anything else, balance is key.
Looking for more muffin recipes? Check these out:
Blueberry Banana Oatmeal Muffins
- 3 overripe bananas about 1.5 cups mashed
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ½ cup butter melted and slightly cooled
- ½ cup full fat greek yogurt
- 2 eggs
- 2 teaspoons vanilla extract
- 1.5 cups all purpose flour I used Bob’s Red Mill
- 1 cup rolled oats I used Bob’s Red Mill
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1.5 cups blueberries fresh or frozen
- Preheat the oven to 425 degrees and line a muffin tin with paper liners or grease the pan.
- In a large bowl, mash bananas with a fork or a potato masher.
- Add brown sugar, granulated sugar, melted butter, greek yogurt, eggs and vanilla extract to the mashed bananas and stir with a wooden spoon or rubber spatula to thoroughly combine.
- Toss the blueberries with about a tablespoon of the measured flour. This will help prevent them from sinking to the bottom of the muffins.
- Add flour, rolled oats, baking soda, baking powder, cinnamon and salt to the wet ingredients and stir until just combined or no flour remains visible.
- Gently fold blueberries into batter.
- Let batter stand for 5-10 minutes before evenly dividing into muffin cups. Fill wells about ¾ full to make 16-18 muffins.
- Sprinkle each muffin with a few extra oats or turbinado sugar for crunch.
- Bake at 425 degrees for exactly 5 minutes and then keeping the muffins in the oven, turn the heat down to 350 degrees and bake for an additional 13-15 minutes until the tops are puffed up and a toothpick inserted in the center comes out clean.
- Cool muffins in the tin for 5 minutes and then transfer to a wire rack to cool completely.