These Banana Blueberry Oatmeal Muffins are fluffy, tasty, and packed with healthy goodness! The sweet bananas and burst of blueberries make every bite feel like a treat.
I love how easy they are to make! Just mash, mix, and bake. Plus, they’re perfect for breakfast or a snack on-the-go. Who needs a bakery when you can have these at home? ☕️
Key Ingredients & Substitutions
Rolled Oats: These give the muffins a hearty texture. Quick oats can be substituted, but they may alter the texture slightly. Steel-cut oats aren’t ideal for baking as they don’t cook through quickly.
Whole Wheat Flour: Great for adding fiber! You can use all-purpose flour for a lighter muffin. For a gluten-free option, oat flour or almond flour work well too, but adjust the liquid slightly if using almond flour.
Bananas: Ripe bananas are key for sweetness. If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag for a day or two. Unsweetened applesauce is another tasty substitute!
Yogurt: This keeps the muffins moist. Greek yogurt adds a protein boost, but if you need a dairy-free option, coconut yogurt works well too.
Honey or Maple Syrup: Both bring sweetness, but if you’re looking for a sugar-free option, consider using mashed dates or stevia. Remember that this may affect the flavor slightly.
How Can I Ensure My Muffins Rise Well?
For muffins that rise beautifully, ensure your baking powder and baking soda are fresh, as old leavening agents won’t work effectively. Here’s how to check:
- Check the expiry date on the package.
- To test baking powder, mix a teaspoon with hot water. It should bubble strongly!
- For baking soda, combine a teaspoon with vinegar or lemon juice; it should fizz right away.
Also, be careful not to overmix your batter. Stir just until combined to keep the muffins light and fluffy. Enjoy baking!
Banana Blueberry Oatmeal Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients:
- 2 large ripe bananas, mashed
- 1/2 cup plain yogurt (or Greek yogurt)
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 1 large egg
Add-Ins:
- 1 cup fresh blueberries (you can also use frozen, do not thaw)
- Optional: extra rolled oats for topping
How Much Time Will You Need?
You’ll need about 15 minutes to prep the muffins and approximately 18-22 minutes to bake them. Don’t forget to allow for about 5 minutes of cooling time before digging in. So, in total, plan for around 40 minutes to oven-fresh goodness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will get it nice and hot for the muffins!
2. Prepare the Muffin Tin:
Line a muffin tin with paper liners or spray with cooking oil to prevent sticking. This step is important for easy muffin removal later!
3. Mix the Dry Ingredients:
In a large mixing bowl, add the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir everything together well to combine.
4. Combine the Wet Ingredients:
In another bowl, mash the ripe bananas until smooth. Then, whisk in the yogurt, honey (or maple syrup), melted oil, vanilla extract, and the egg until everything is well blended and smooth.
5. Combine Wet and Dry Ingredients:
Carefully pour the wet mixture into the dry ingredients. Stir gently until just combined, but be careful not to overmix – a few lumps are okay!
6. Add the Blueberries:
Gently fold in the blueberries, being careful not to crush them. You want to keep those lovely bursts of blueberry in your muffins!
7. Fill the Muffin Cups:
Spoon the batter evenly into the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise as they bake.
8. Top with Oats (Optional):
If you want an extra touch, sprinkle a little bit of rolled oats on top of each muffin for a lovely rustic look.
9. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Then enjoy your delightful banana blueberry oatmeal muffins as a healthy breakfast or snack!
These muffins are moist, bursting with natural sweetness from the bananas and blueberries, and provide a hearty texture from the oats. Bake a batch today and savor them throughout the week!
Can I Substitute the Whole Wheat Flour?
Absolutely! You can use all-purpose flour for a lighter muffin. For a gluten-free option, try oat flour or almond flour; just make sure to adjust the liquid as needed, since almond flour can absorb more moisture.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw overnight in the fridge or pop them in the microwave for a quick reheat!
Can I Use Other Fruits Besides Blueberries?
Yes! Feel free to mix it up by using other berries like raspberries or chopped strawberries. You could even try adding diced apples or peaches for a delicious twist!
What If I Don’t Have Ripe Bananas?
If your bananas aren’t ripe enough, you can hasten the process by placing them in a paper bag with an apple. The ethylene gas the apple emits will help ripen the bananas more quickly. Alternatively, you can use unsweetened applesauce in place of the bananas for a similar texture and sweetness.
