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Home » Breakfast

Banana Blueberry Oatmeal Muffins (Vegan & GF Options!) 

Published: Jun 21, 2020 · Modified: Oct 24, 2020 by Ash, The Grocery Addict · This post may contain affiliate links ·

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These tender and moist Banana Blueberry Oatmeal Muffins are my favorite new way to start the day. Made with mostly pantry ingredients and just 10 or so minutes of active prep work, my banana berry oat muffins are the make-ahead breakfast your routine is missing. And, since they can easily be made vegan or gluten-free, there’s plenty of fun for everyone!

side on shot of a stack of 3 banana blueberry oatmeal muffins.

Quick poll: how many of you out there are morning people? I know you exist. I for one, am not. Ever since I was little, staying up until the wee hours of the morning reading was never a problem. Waking up bright-eyed and bushy-tailed? THAT has always been a problem.

Ask anyone who knows me — I’m pre-verbal until I’ve had my first cup of admittedly bougie coffee. And even then, I’m still sluggish to start the day. That’s why I’m most successful at eating “the most important meal of the day” when I make said meal ahead of time. (Also, I’m not sure I buy the whole breakfast bit. I’d argue dinner is the most important meal, but, I’m a night owl, so take from that what you will. 🤷🏼‍♀️)

These deliciously moist and tender oatmeal blueberry banana muffins are just what the sleepyhead ordered! They’re sweet without being cloying, loaded with fruits and whole grains, and are ready to grab and eat whenever you can pry yourself from bed. Plus, that delectable oatmeal topping is reason enough to make a batch!

Jump to:
  • Why You’ll Love This Recipe
  • Ingredients & Substitutions
  • How To Make Banana Berry Oat Muffins
  • Optional Variations & Dietary Adaptations
  • Expert Tips
  • Storage & Freezing
  • Serving Suggestions
  • Frequently Asked Questions
  • More Healthy Banana Breakfast Ideas
  • Banana Blueberry Oatmeal Muffins (Vegan & GF Options!)
  • 💬 Reviews

Why You’ll Love This Recipe

If you still need a reason to make these oat banana blueberry muffins, I’ve got plenty to share. Aside from being an absolute delight to eat, these muffins are also:

  • Quick & Easy - All you need is 10 minutes of prep and a quick 20-minute spell in the oven. That’s right, y’all. 30 minutes is all that stands between you and bakery-fresh yumminess.
  • Made With Primarily Pantry Ingredients - Aside from bananas and blueberries, I’d venture a guess that you already have everything else you need.
  • Easily Customizable - Whether you want to make vegan banana blueberry muffins, swap in different types of berries, change out the oat topping, or even make these blueberry banana oatmeal muffins gluten-free, I’ve got you covered with an easy adaptation. Read on below for tons of ideas!
  • Meal Prep & Freezer-Friendly - They’ll keep well at room temp for 3 days, in the fridge for a week, or in the freezer for up to 2 months. That means Future You is in for a very big treat.
  • Budget-Friendly - At the time of writing (June 2023), I spent just shy of $4 making a batch of these bad boys. (Thanks, Aldi!!) That comes out to just $0.33 per muffin! If you can find a cheaper breakfast option, hat’s off to you.
closeup shot of a banana blueberry oatmeal muffin with a bite taken out.

Ingredients & Substitutions

As promised, you only need a few staple items to make these banana blueberry oat muffins. Here’s what to grab:

flat lay shot of the ingredients needed to make banana blueberry oatmeal muffins measured out into bowls on a white table.
  • Old-Fashioned (Rolled) Oats - I find that old-fashioned oats have the best texture, leaving a bit of bite in the muffins. You *can* use quick-cooking oats instead, but they have a tendency to fade into the background.
  • All-Purpose Flour - Plain AP is all you need. 
  • Brown Sugar - Either light or dark brown sugar will work beautifully here. You can also use less processed varieties like muscovado, coconut sugar, maple sugar, piloncillo, or jaggery.
  • Baking Powder & Baking Soda - You need both kinds of raising agents to achieve the perfect texture.
  • Kosher Salt - My go-to seasoning. If you’re using a different type of salt, be sure to consult a conversion chart for proper measurement.
  • Cinnamon - Optional, but lovely for a touch of warmth. You can also experiment with other warming spices like ginger or cardamom if you prefer.
  • Banana - The browner, the better! While you’ll want to measure the bananas to ensure you have the right amount, if you’re shopping, you’ll need about 3.
  • Egg or Flax Egg - I’ve made this recipe with both, and it works beautifully either way.
  • Melted Butter or Neutral Oil - I find that butter gives these blueberry banana oat muffins a slightly richer flavor, while oil tends to keep them softer if you store them in the fridge. Feel free to use a 50/50 split for the best of both worlds.
  • Vanilla Extract - For warmth and richness. You can also use an equal amount of vanilla paste or powder, or use half as much ground vanilla bean.
  • Almond Extract - Optional, but oh-so-yummy. If you liked my Blueberry Peach Dump Cake, Oat Flour Chocolate Chip Cookies, or Italian Lemon Cake, I say add it.
  • Blueberries - The bluebs I’ve been getting at the Farmer’s Market recently have been FIRE. If you can’t find any good fresh ones, frozen work just as well! No need to defrost them first, but give them a quick dusting in flour before folding into the batter to help keep them from sinking. 

How To Make Banana Berry Oat Muffins

Prep. Preheat oven to 375F. Line a muffin tin with muffin liners, then give them a quick squirt of non-stick spray.

Step 1: Dry Ingredients. Combine all dry ingredients (oats, flour, sugar, BP, BS, salt, & cinnamon) in a mixing bowl, whisking until well combined.

dry ingredients for banana oat muffins in a bowl.

Step 2: Mash. In a separate bowl, mash bananas with the back of a fork.

process shot of mashing bananas with a fork.

Step 3: Wet Ingredients. Add egg (or flax egg), butter (or oil), and extracts to the bowl with the banana.

process shot of remaining wet ingredients added to the mashed banana.

Step 4: Combine. Stir the dry ingredients into the wet until no pockets of flour remain.

process shot of dry ingredients added to the bowl of wet ingredients.
completed banana oatmeal muffin batter.

Step 5: Fold in the blueberries.

process shot of the muffin batter after folding in the blueberries.

Step 6: Scoop batter into prepared muffin tin, filling each about ⅔ of the way full.

process shot of scooping the banana blueberry oat muffin batter into a prepared muffin tin.

Step 7 (Optional): Oat Topping. Make the oat topping by mixing all the ingredients together in a bowl.

process shot of the completed oat topping.

Step 8 (Optional): Divvy the topping evenly over the muffins.

Step 9: Bake in a preheated oven for 18-22 minutes, or until a toothpick comes out clean. Allow to cool, then enjoy!

side on shot of a banana blueberry oatmeal muffin with a stack of 3 more in the blurry background.

Optional Variations & Dietary Adaptations

As much as I love this oatmeal banana blueberry muffins recipe just the way it is written, the beauty of baking at home is that you can make YOUR perfect version. Here are a few ideas to get you started:

  • Dairy-Free - Omit the dairy by using plant-based butter or a neutral-flavored oil.
  • Vegan - You can easily turn this into a vegan blueberry muffin recipe by using a flax egg and opting for either vegan butter or the neutral oil of your choice.
  • Gluten-Free - To make these banana oat blueberry muffins celiac-friendly, swap in your favorite cup-for-cup gluten-free flour blend (preferably one with xanthan gum). Make sure to let the batter rest for 30 minutes before baking to allow the flour time to properly rehydrate. NOTE: I don’t recommend going both vegan and gluten-free, since egg-free GF baking is a bit of a challenge.
  • Lighter - If you’re watching your calorie intake, feel free to omit the oat topping.
  • Swap Your Mix-Ins - Try making choc chip banana oat muffins (or vegan banana chocolate chip muffins?!?) by swapping your favorite chips for the berries. You can also make regular or vegan banana nut muffins by using your favorite toasted chopped nuts instead. 
  • Try Pumpkin - It’s kinda weird to think about, but pumpkin purée is a near-perfect match for banana in baking. The flavor will be different, but the results will come out perfectly! I suggest swapping in pumpkin pie spice for the cinnamon, maple extract for the almond, and either omitting the berries or swapping in a better fit like pepitas or chocolate chips instead.

Expert Tips

  • Use a spring-loaded disher (a.k.a. cookie scoop or ice cream scoop) to ensure perfectly evenly-sized banana oatmeal blueberry muffins.
  • Don’t overfill your muffin tins. If needed, make an extra half batch. (I happen to love silicone muffin liners for just this reason — they’re strong enough to stand on their own, so I can always add a few extra on a ¼ sheet tray if needed!)
  • Don’t bake a ton? Check your leaveners to make sure they’re still active.

Storage & Freezing

These banana blueberry oatmeal muffins keep well in a clean, airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, or freeze them for up to 2 months.

To serve from frozen, allow to defrost at room temperature for about 20-30 minutes. You’re also welcome to warm them back up in the toaster oven or give them a quick zap in the microwave if you like.

side on image of a banana blueberry oatmeal muffin with a bowl of blueberries.

Serving Suggestions

Whether you opt to make regular, gluten-free, or vegan banana oat muffins, the beauty is you can take them with you just about anywhere! Here are a few times you might want to have a batch ready:

  • Camping - As much as I love making a delicious campfire breakfast, having some pre-made breakfast snacks on hand ensures nobody gets a case of the hangries while you wait.
  • Packed Lunches - If your kiddo is off to day camp or you’re off to the office, one of these blueberry oat banana muffins is a great mid-day surprise.
  • Breakfast On The Go - If you accidentally hit snooze a few times too many, don’t fret. You can snag one of these banana oat muffins on your way out the door!
  • Post-Workout Snacks - TBH, I usually feel slightly queasy after a hard workout. Despite knowing that it’s good for me to refuel, I often put it off. These tasty vegan banana oat muffins are super easy on my tummy, so it makes it easier to eat while I’m still sweaty.

Frequently Asked Questions

Do these banana and blueberry muffins need to be refrigerated?

Only if you plan on keeping them around for longer than 3 days! They’ll keep well at room temp (around 69-70F) for up to 3 days, but if you want to extend the shelf life to a week, pop ‘em in the fridge. You can also freeze them for up to a month.

What if my bananas aren’t ripe yet? Can I still make these muffins?

Oh, man. I hate when the only bananas at the market are still green! (HACK ALERT: I typically like to grab 1-2 that are slightly spotty, 2-3 that are slightly green at the edges, and then 2-3 that are completely green to help me make it through the whole week.)

If you can’t find any suitable bananas to use, don’t fret! You can easily speed up the ripening process by enlisting the help of your oven. Place the whole, unpeeled bananas on a parchment-lined baking sheet and bake at 300F for 20-30 minutes. Let them cool enough to handle, then peel and scoop out the sweet, mushy goodness and proceed with your recipe.

Are vegan blueberry banana muffins still good?

Yup. They’re equally as tasty as the conventional recipe, but using flax eggs to make this a vegan blueberry muffins recipe also helps cut down on costs.

Are these healthy blueberry oatmeal muffins?

I’m not gonna lie. I kinda hate the whole “healthy” moniker. Honestly, what does that even mean anymore? What’s considered healthy to a keto dieter is most likely going to be a nightmare for a vegan, ya know? 

Plus, I’m of the opinion that every food (yes, even my favorite Taco Bell black bean crunch wrap supreme) can be part of a healthy diet. So, with that in mind, let’s just agree to leave “healthy” out of our vocabulary, mm-kay?

What I will say instead is that these banana blueberry oatmeal muffins are quite nutritious. After all, they have whole grains and two kinds of fruit! 

While there is some added sugar, it's only ½ cup in the whole recipe, which is just 2 teaspoons per muffin. That’s not bad! And for all you butter haters out there, you’re welcome to swap in heart-healthy avocado oil if you prefer. I, on the other hand, will likely spread a little extra soft butter on mine because butter makes everything better. #Facts.

closeup 45 degre angle shot of a single banana blueberry oatmeal muffin sitting atop the wrapper that has been pulled away.

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If you tried this recipe and loved it, be sure to rate and review it below! For more inexpensive and delicious recipe inspiration, be sure to follow me on Pinterest. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter!

closeup 45 degre angle shot of a single banana blueberry oatmeal muffin sitting atop the wrapper that has been pulled away.

Banana Blueberry Oatmeal Muffins (Vegan & GF Options!)

Made with mostly pantry ingredients and just 10 or so minutes of active prep work, my banana berry oat muffins are the make-ahead breakfast your routine is missing. And, since they can easily be made vegan or gluten-free, there’s plenty of fun for everyone! Adapted from Beyond the Chicken Coop.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Course Breakfast
Cuisine American
Servings 16 regular sized muffins or 12 jumbo muffins
Calories 174 kcal

Ingredients
  

  • 1.5 C Rolled Oats
  • 1.25 C AP Flour
  • ½ C Brown Sugar
  • 1.5 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Cinnamon
  • 1.5 C Banana, mashed about 3 medium
  • 1 Egg or Flax Egg
  • ¼ C Melted Butter or neutral oil
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract or Maple Extract
  • 1 C Blueberries

Topping

  • ½ C Rolled Oats
  • ¼ teaspoon Cinnamon
  • 2 tablespoon Brown Sugar
  • 2 tablespoon Melted Butter
  • 1 Pinch Kosher Salt

Instructions
 

  • Preheat oven to 375F. Line a muffin tin with muffin liners, then give them a quick squirt of non-stick spray.
  • Combine all dry ingredients (oats, flour, sugar, BP, BS, salt, & cinnamon) in a mixing bowl, whisking until well combined.
  • In a separate bowl, mash bananas with the back of a fork.
  • Add egg (or flax egg), butter (or oil), and extracts to the bowl with the banana.
  • Stir the dry ingredients into the wet until no pockets of flour remain.
  • Fold in the blueberries.
  • Scoop batter into prepared muffin tin, filling each about ⅔ of the way full.
  • Make the oat topping by mixing all the ingredients together in a bowl.
  • Divvy the topping evenly over the muffins.
  • Bake in a preheated oven for 18-22 minutes, or until a toothpick comes out clean.

Notes

  • Depending on your muffin tin, you may need to work in batches. If you have a large muffin tin, this recipe will yield about 12 muffins. If you have a standard muffin tin, you'll have closer to 16. The nutrition facts below are for 1/16 of this recipe.
Optional Variations & Dietary Adaptations
  • Dairy-Free - Omit the dairy by using plant-based butter or a neutral-flavored oil.
  • Vegan - You can easily turn this into a vegan blueberry muffin recipe by using a flax egg and opting for either vegan butter or the neutral oil of your choice.
  • Gluten-Free - To make these banana oat blueberry muffins celiac-friendly, swap in your favorite cup-for-cup gluten-free flour blend (preferably one with xanthan gum). Make sure to let the batter rest for 30 minutes before baking to allow the flour time to properly rehydrate. NOTE: I don’t recommend going both vegan and gluten-free, since egg-free GF baking is a bit of a challenge.
  • Lighter - If you’re watching your calorie intake, feel free to omit the oat topping.
  • Swap Your Mix-Ins - Try making choc chip banana oat muffins (or vegan banana chocolate chip muffins?!?) by swapping your favorite chips for the berries. You can also make regular or vegan banana nut muffins by using your favorite toasted chopped nuts instead. 
  • Try Pumpkin - It’s kinda weird to think about, but pumpkin purée is a near-perfect match for banana in baking. The flavor will be different, but the results will come out perfectly! I suggest swapping in pumpkin pie spice for the cinnamon, maple extract for the almond, and either omitting the berries or swapping in a better fit like pepitas or chocolate chips instead.
 

Nutrition

Calories: 174kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 22mgSodium: 297mgPotassium: 147mgFiber: 2gSugar: 12gVitamin A: 166IUVitamin C: 3mgCalcium: 42mgIron: 1mg
Keyword Cheap, Easy, Fall, Fast, Fruit, Gluten Free, Summer, Vegan
Tried this recipe?Let us know how it was!
vertical pinterest pin with stack of 3 banana blueberry oatmeal muffins with text overlay that reads "quick & easy banana blueberry muffins."

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Hey y'all! My name is Ashley, and I'm the Grocery Addict. I'm here to share my best time saving tips, money saving tricks and store bought grocery hacks to make being the CFO (Chief Food Officer) of your family a little easier. All of my recipes are designed for real, busy people - like you! - who want to eat healthy, homemade food on a tight budget. I can't wait to see you in the kitchen!

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