These Banana Blueberry Oatmeal Muffins are a tasty way to start your day! They are fluffy, filled with sweet bananas, and packed with juicy blueberries for a burst of flavor.
Honestly, I love making these muffins because they’re super easy. Plus, who can resist a warm muffin fresh out of the oven? They’re perfect for breakfast or a snack anytime! 🥳
Key Ingredients & Substitutions
Rolled Oats: Rolled oats are the base of these muffins, adding texture and heartiness. If you prefer a smoother texture, you can try quick oats, but I love the chewiness of rolled oats in this recipe!
Flour: All-purpose flour creates light muffins. You can substitute with whole wheat flour for a healthier option, but it will change the texture a bit. I find a mix of both works well, too!
Brown Sugar: Brown sugar adds moisture and a slight caramel flavor. Coconut sugar is a great alternative if you’re looking for a less refined option. I love the deep, rich taste of brown sugar in these muffins!
Bananas: Make sure your bananas are very ripe—they’re sweeter and easier to mash. If you don’t have enough ripe bananas, you could use applesauce as a substitution for half of the banana amount.
Blueberries: Fresh blueberries work best for flavor bursts. If they aren’t in season, frozen blueberries are fine too; just be careful not to thaw them before mixing as it may color the batter.
Vegetable Oil: Use vegetable oil for a neutral flavor. If you’re looking for a twist, melted coconut oil adds a slight coconut taste, which is lovely with bananas!
How Do I Get Light and Fluffy Muffins?
A key to making these muffins light and fluffy is all in the mixing technique! Here’s how to do it right:
- Mix dry and wet separately: Combine dry ingredients in one bowl and wet in another before mixing them together.
- Be gentle: When you stir the wet into the dry, mix just until combined—lumps are okay! Overmixing can lead to dense muffins.
- Filling the cups: Fill the muffin tins about 3/4 full to allow room for rising without spilling over.
These tips will help you achieve that perfect light texture! Happy baking! 🎉
Banana Blueberry Oatmeal Muffins
Ingredients You’ll Need:
- 1 cup rolled oats
- 1 cup all-purpose flour (can substitute with whole wheat flour)
- 1/2 cup brown sugar (or coconut sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 ripe bananas, mashed
- 1 cup fresh blueberries (plus extra for topping)
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (dairy or plant-based)
- Optional: additional rolled oats for topping
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and 20-25 minutes to bake, totaling around 40-45 minutes. Make sure to allow extra time for cooling before diving into those delicious muffins!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that heats up, line a muffin tin with paper liners or lightly grease it with some cooking spray. This will help prevent those yummy muffins from sticking!
2. Combine Dry Ingredients:
In a large mixing bowl, mix the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon together. Make sure everything is well combined so each muffin is evenly flavored!
3. Mix Wet Ingredients:
In a separate bowl, whisk together the mashed bananas, vegetable oil, eggs, vanilla extract, and milk. You want everything to be blended smoothly, so it’s nice and creamy when you add it to the dry mix.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps. This will help keep your muffins nice and light.
5. Add the Blueberries:
Now, gently fold the fresh blueberries into the batter. Try not to squish them too much to keep those lovely blue bursts intact!
6. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter. Do this carefully so they rise nicely without overflowing.
7. Top with Oats and Blueberries:
For a lovely touch, sprinkle some extra rolled oats and a few blueberries on top of each muffin. It makes them look great and adds a little crunch!
8. Bake:
Pop the muffin tin in the preheated oven and bake for 20-25 minutes. They’re ready when a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
9. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your moist, wholesome banana blueberry oatmeal muffins!
These delightful muffins are sure to be a hit at breakfast or any time of day. Enjoy every bite! 🍌🫐
Can I Use Frozen Blueberries in This Recipe?
Absolutely! Just make sure not to thaw them before adding to the batter, as this can cause the muffins to turn blue. Add them directly from the freezer for the best results!
How Can I Make These Muffins Dairy-Free?
No problem! Substitute the milk with any plant-based milk like almond, oat, or soy milk. This will keep the muffins just as moist and delicious while being dairy-free!
Can I Sweeten These Muffins Further?
If you prefer a sweeter muffin, you can add an extra tablespoon of brown sugar or honey. Another option is to toss in some chocolate chips for a sweet twist!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them overnight in the fridge when you’re ready to enjoy!
