These Banana Blueberry Oatmeal Muffins are so delicious! Ready in just 30 minutes, these are the perfect kid-friendly breakfast muffin, and will be sure to please the whole family!
*Originally published February 26, 2022 and updated with new copy and photos 1/30/23.
Do you ever catch yourself running late in the morning, trying to rush out the door, only to realize you haven't eaten breakfast? I feel like this is me more times than I can count. One of the ways that I try to combat that is by coming up with easy, grab-and-go breakfast ideas that the whole family will love. These blueberry banana oatmeal muffins are the perfect quick and easy breakfast. Make some on a Sunday and they will last you all week!
These muffins are also the perfect kid-friendly breakfast that will make sure your littles get all of the healthy nutrients from fruits and whole grains. It couldn't be easier to meal prep a delicious breakfast for a quick on-the-go meal!
For some other delicious breakfast ideas, check out these Gluten-Free Zucchini Muffins, these Vegan Blackberry Muffins, or these Banana Carrot Muffins.
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What Makes These Banana Blueberry Oatmeal Muffins Great?
- Perfect for Meal Prep- These oatmeal muffins are perfect for meal prepping! There are 12 to a batch and they will last the whole week! They even can be frozen if you want to make a double batch.
- Kid-Friendly- Kids will love these blueberry muffins. It is a perfect way to get them a serving of fruit and whole grains.
- Ready in 30 Minutes- Does it get any better than this? These are ready in just 30 minutes for perfect easy meal prep!
Ingredient Notes and Substitutions
- All-Purpose Flour- The flour in this recipe helps to make these into muffins, without it, they would just be baked oatmeal. I used All-Purpose flour in this recipe, however, feel free to swap it for whole wheat or your favorite gluten-free flour blend.
- Coconut Sugar- These muffins are refined sugar-free thanks to coconut sugar! Part of what I love about these muffins is that they won't spike your blood sugar. That makes these muffins perfect for those mindful of their sugars! However, you can use regular sugar if you prefer.
- Oats- These wouldn't be oatmeal muffins without the oats! The texture of these muffins is very much similar to baked oatmeal. The oats give a crunchy texture and a delicious bite. Make sure to use whole oats, not steel-cut or quick oats.
- Fruit- I used bananas and blueberries in these muffins and it was perfect, however, you can use whatever fruit you have on hand. I bet these would be great with apples!
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Quick Overview
- Add the oats to the almond milk and set aside
- Toss the blueberries with 2 tablespoons flour and set aside
- Mash the bananas
- Add the applesauce and coconut sugar and mix well
- Add the flour, baking soda, baking powder, salt and cinnamon, mix until combined
- Add the oat and almond milk mixture
- Stir in the blueberries
- Spoon the batter into muffin tins and bake for 25 minutes
Step By Step Instructions
Step 1: In a small bowl, pour the almond milk over the oats. Soaking the oats for a few minutes before adding them to the batter will soften them some.
Step 2: Toss the blueberries with 2 tablespoons of flour. Tossing them with the flour will help them not to sink to the bottom of the muffins when baking.
Step 3: Mash the banana with a fork and make it as chunky or smooth as you'd like.
Step 4: Add the applesauce, coconut sugar, and vanilla and mix well.
Step 5: Add the flour, baking soda, baking powder, salt, and cinnamon and mix until a thick batter forms.
Step 6: Stir in the milk and oat mixture until fully combined.
Step 7: Fold the blueberries into the batter, being careful not to crush the berries.
Step 8: Evenly spoon the batter into a 12-cup muffin pan. Bake at 350 degrees for 25 minutes.
Hint: One of the best things that I have ever invested in is a silicone muffin tin. I never have to worry about muffins or cupcakes sticking and they pop right out!
Recipe Serving Suggestions
These blueberry banana oatmeal muffins are fantastic on their own, however, I like to include them in a breakfast spread on special occasions. Serve these muffins alongside other breakfast recipes like:
- Easy Vegan Sausage and Crescent Roll Breakfast Casserole
- Vegan Egg Muffins with Sausage
- Air Fryer Breakfast Potatoes
- Loaded Breakfast Casserole without Eggs
- Blue Spirulina Smoothie Bowl
Variations
- Fruit - Feel free to make these with whatever fruit you have on hand. I have made these with diced apples before and they are delicious!
- Blueberry Banana Bread - Turn these muffins into a delicious bread by filling a loaf pan with the batter and baking for 45-50 minutes.
- Chocolate - Stir in some semi-sweet chocolate chips to add some delicious chocolate flavor!
For some other tasty breakfast recipes, check out this Banana Peach Smoothie, this Easy Strawberry Peanut Butter Smoothie, these Dairy-Free Waffles or this Vegan Pumpkin Coffee Cake!
Storage
The muffins will stay fresh at room temperature for a few days, however for longer storage, transfer them to the fridge to stay fresh for up to one week.
For longer storage, freeze the muffins for up to 3 months. Allow them to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Top tips
- It is an important step to soak the oats in the milk. As they sit, they will soak up most of the milk which will make for a creamier and thicker muffin batter.
- The batter for the muffins will be VERY thick. Don't worry though because that means we are going to get nice, tall muffins!
- Make sure to use whole oats. Steel-cut oats won't absorb the milk and instant oats will dissolve making for a runny and watery batter.
- If using frozen berries, do not thaw and reduce the milk to ¾ cup.
FAQ's
Either one works, however, the butter will give the muffins a richer taste and texture. Most vegan butter is just flavored oil but it still works to lend a delicious buttery, taste! I personally like to keep these healthy by using applesauce in place of butter.
The secret to perfect muffins is to mix the wet and dry ingredients separately and to not over stir which will lead to dense muffins.
The biggest challenge when making the muffins is to not over stir the ingredients and activate the gluten too much. These muffins do not have a ton of sugar and fat that would help to tenderize the gluten so it is important to just fold the flour in and gently mix it.
Other Great Breakfast Ideas
Healthy Banana Blueberry Oatmeal Muffins
Equipment
- 1 12 cup muffin tin
- 3 Mixing Bowls
Ingredients
- 1 cup Almond Milk
- 1 cup Whole Oats
- 1 ¼ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- ½ cup unsweetened applesauce
- ½ cup Coconut Sugar
- 1 teaspoon Vanilla Extract
- 2 cups fresh Blueberries
- 2 medium bananas
Instructions
- Preheat the oven to 350 degrees and spray a muffin tin with nonstick cooking spray
- In a small bowl, pour the almond milk over the oats. Soaking the oats for a few minutes before adding them to the batter will soften them some.
- Toss the blueberries with 2 tablespoons of flour. Tossing them with the flour will help them not to sink to the bottom of the muffins when baking.
- Mash the banana with a fork and make it as chunky or smooth as you'd like.
- Add the applesauce, coconut sugar, and vanilla and mix well.
- Add the flour, baking soda, baking powder, salt, and cinnamon and mix until a thick batter forms.
- Stir in the milk and oat mixture until fully combined.
- Fold the blueberries into the batter, being careful not to crush the berries.
- Evenly spoon the batter into a 12-cup muffin pan. Bake for 25 minutes
Notes
- It is an important step to soak the oats in the milk. As they sit, they will soak up most of the milk which will make for a creamier and thicker muffin batter.
- The batter for the muffins will be VERY thick. Don't worry though because that means we are going to get nice, tall muffins!
- Make sure to use whole oats. Steel cut oats won't absorb the milk and instant oats will dissolve making for a runny and watery batter.
- If using frozen berries, do not thaw and reduce the milk to ¾ cup.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
kaydimaggio says
Yum! Loved making these oatmeal muffins! Such a delicious breakfast meal prep!
Chris says
Yum! I love these! The combination of banana and blueberries is so good. Thank you for sharing this delicious breakfast recipe.
Sunrita says
Just the type of muffin recipe I was looking for!
Natalie says
Such a beautiful healthy muffins. I love that you used oats here in this recipe. I'll definitely give your recipe a try. Yum!
Marta says
I love that, despite being healthy for me and my family, these banana blueberry oatmeal muffins still tasted amazing and were so moist. Definitely worth repeating.
Anna says
Wow, these are some super food muffins. All healthy ingredients and they taste great too. My new favourite breakfast muffins.
Audrey says
Turned out great I love the blueberry and banana together.
Marinela says
These blueberry banana oatmeal muffins are great for breakfast with a cold glass of plant milk! Love their flavor and texture, perfection!
Choclette says
I've made many a banana muffin in my time, blueberry ones too, but I've never combined the two. What a lovely idea. They look delicious and I'm always up for the healthy option.
amanda says
Loved these muffins, such a great snack or breakfast and bonus points...the kids loved them too!
Gloria says
What a great way to start my day. Perfect with my morning coffee. I love the combination of banana and oatmeal in recipes.
Lindsay Howerton-Hastings says
YUM! These were gobbled up in an instant and immediately requested to be made again. Fabulous recipe!
Bernice says
Perfect!! I have both of these fruits in my freezer and today is baking day!
Katie says
I love making these banana blueberry oatmeal muffins! They're so healthy and delicious!
Shilpa says
I love these breakfast muffins! So delicious. The recipe is perfect, just like your other recipes. Thanks for sharing!
Maiko says
I used the gluten-free flour I had and tossed some extra strawberries that were needed to be used. Turned out perfect! These will be my new staple for breakfast!
Stine Mari says
Blueberry muffins are my favorite, thanks for making a healthier version of them!
Lauren Michael Harris says
Blueberry muffins are a favorite around here. These are perfect for grab and go on busy weekdays for me and the kids and soooo good!
nancy says
so soft and moist and we have one every morning on the way out to school!
Anaiah says
Love this! Perfect breakfast muffins to pack for work and school lunches for the family.
Michelle says
My little one is obsessed with muffins, so we make a batch every week! This was such a delicious one!
Billy says
These look so healthy yet so delicious! Love blueberries and oats together.
Mihaela | https://theworldisanoyster.com/ says
I make them the same way, and they are delicious and healthy!
Lilly says
These muffins look so delish! I cannot wait to try them
Kristina says
Delicious recipe 🙂
Cathleen says
Oh wow, I need to try these muffins!! I always make muffins as meal prep over the weekend, so this is perfect!! Thanks so much for the recipe!!
Amanda says
These muffins are delicious! They were perfectly moist, and I just love the heartiness the oats added.
Gwynn says
These muffins are the perfect way to start my day! So delicious and so easy to make too!
Heidy says
These Banana Blueberry Oatmeal Muffins were so easy to make and DELICIOUS tasting! My husband and I enjoyed them with our morning coffee! Next time I will be making a double batch!
Natalie says
My son loves blueberry muffins but I never used oats before in baking. These muffins sound so delicious and healthy. I will bake them tonight and see what my kid think.
Ksenia says
I made these banana blueberry oatmeal muffins as a breakfast treat for my son, and he couldn't have loved them more! So pleased with how easy they were to make.
Marie says
Muffins are my family's favorite snack so I make at least two batches a week!! Such a big production makes me look for new recipes to switch things up from time to time. I loved how tender and nutritious your banana blueberry oatmeal muffins are. Plus, I always have all the necessary ingredients on hand (I keep ripe bananas in the freezer!) so I have a feeling I'll be making these again and again!