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.
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.
- 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
Tried this recipe?Let us know how it was!