Banana Blueberry Oatmeal Muffins (Vegan & GF Options!) 

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!

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.

Ingredients & Substitutions

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

• 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.

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

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

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

Step 5: Fold in the blueberries.

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

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

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!

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.

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

More Healthy Banana Breakfast Ideas

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