Banana Blueberry Oatmeal Muffins are a tasty way to start your day! Packed with ripe bananas, juicy blueberries, and hearty oats, they’re both satisfying and nutritious.
These muffins are perfect for breakfast or a snack, and they’re super easy to whip up. I love how my kitchen smells like a bakery when they’re baking. You might want to make a double batch—they disappear quickly!
Key Ingredients & Substitutions
Rolled Oats: These give the muffins a hearty texture. If you’re gluten-free, look for certified gluten-free rolled oats.
Whole Wheat Flour: A great choice for added fiber. If preferred, you can use all-purpose flour or a gluten-free blend to accommodate diet restrictions.
Bananas: The riper, the better! They add natural sweetness. If you don’t have bananas, unsweetened applesauce can be a decent substitute, though the flavor will change slightly.
Blueberries: Fresh berries are wonderful, but frozen blueberries work just as well. They may make the batter a little blue, but that won’t affect the taste!
Coconut Oil: This adds a subtle coconut flavor; feel free to replace it with any neutral oil like canola or vegetable oil if you prefer.
How Can I Ensure My Muffins Are Light and Fluffy?
To achieve light and fluffy muffins, mixing techniques are key. Here are some tips:
- Be gentle when combining wet and dry ingredients. Overmixing can lead to dense muffins.
- Fold in blueberries carefully to keep them whole, avoiding excess smashing.
- Don’t skip the resting time after baking! Cooling helps them set up perfectly.
With these tips, you’ll have muffins that are not only healthy but delightful to eat, too!
Delicious Banana Blueberry Oatmeal Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 2 ripe bananas, mashed
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1/3 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
Add-Ins:
- 1 cup fresh or frozen blueberries
- Extra oats for topping (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 18-22 minutes to bake. You can enjoy these muffins freshly baked, and they’ll be ready in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). While that’s heating up, you can line a 12-cup muffin tin with paper liners or grease it well to prevent sticking. This is an important step for easy cleanup!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Use a whisk or a spoon to mix everything together evenly—this ensures that the baking powder and spices are distributed throughout the batter.
3. Whisk the Wet Ingredients:
Now, in another bowl, mash the ripe bananas until smooth. Then, add the eggs, vegetable oil (or melted coconut oil), milk, and vanilla extract. Whisk these together until everything is well combined and nice and smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into your bowl with the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Be careful not to overmix—this will help keep your muffins soft and tender!
5. Add Blueberries:
Now it’s time to fold in the blueberries. Do this gently to avoid smashing them too much, which can turn your batter blue. Just a light fold will do to distribute them evenly throughout the mixture.
6. Fill the Muffin Cups:
Using a scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If you’d like, sprinkle a few extra oats on top for a nice finished look.
7. Bake:
Place your muffin tin in the preheated oven and bake for 18-22 minutes. They are done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
8. Cool and Enjoy:
Once baked, remove them from the oven and let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious Banana Blueberry Oatmeal Muffins for breakfast or as a delightful snack!
These muffins are a wonderful mix of flavors and textures—enjoy every bite!
Can I Use Quick Oats Instead of Rolled Oats?
While quick oats can be used, they may lead to a slightly different texture in the muffins. Rolled oats provide a heartier texture and are recommended for the best results, but if you only have quick oats on hand, feel free to use them!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them in a zip-top bag for up to 3 months. Just thaw them overnight in the fridge or pop them in the microwave for a quick warm-up!
Can I Substitute the Bananas?
If you don’t have bananas, you can use unsweetened applesauce as a substitute. Use about 1/2 cup of applesauce for every 2 bananas. However, the flavor profile will change slightly, so keep that in mind!
What If I Don’t Have Blueberries?
No problem! You can substitute the blueberries with other fruits like raspberries, chopped strawberries, or even chocolate chips if you want a sweeter variation. Just make sure to adjust the amount depending on the fruit used to achieve the desired flavor and texture.