You don’t want to miss out on these blueberry banana oatmeal muffins! They’re so quick and easy to make (you can make them in one bowl!), they’re naturally gluten-free, vegan, fat-free, nut-free and refined sugar-free!
Blueberry muffins are the KING of muffins, in my opinion. There’s just something riveting about the pop of sweet blueberries in a mouthful of a moist, fluffy muffin. Add some lemon to the mix and you have a muffin that is really tough to beat. It’s just so good.
I’ve been obsessed with baking with oatmeal recently and I’ve made LOADS of oatmeal muffins, but none have been as good as these. Baking with oats can sometimes end up a tad on the dry side, but not these blueberry oat muffins. Even without adding oil or fat, they’re still light, fluffy and perfectly moist (sorry!).
These muffins are a perfect healthy snack on the go or have two or three (or four – who’s counting?) for breakfast. They’re made with nourishing ingredients, after all, and are low in fat making them low in calories too!
SO what are we waiting for – let’s make some Blueberry Banana Muffins!
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Ingredients
You will only need seven ingredients to make these muffins – you probably have most of them (if not all) in your kitchen just waiting to be turned into blueberry muffins!
- Bananas: One of the best healthy baking ingredients! They not only add flavour and sweetness to your muffins, but they also mimic eggs by providing the muffins with a strong structure. They’re also used to replace oil in some recipes due to their moistness. Make sure your bananas are ripe (borderline black – see my bananas below!).
- Yoghurt: I use soy yoghurt in my muffins as it’s low in fat and high in protein! This also adds to the muffins’ moistness (please, someone give me a synonym for this word!).
- Maple Syrup: Maple Syrup is a staple ingredient in my baking. It adds just the right amount of sweetness to these oatmeal muffins without having to add refined sugar!
- Lemon: This adds a lovely citrusy flavour that goes so well with blueberries! It also helps with the leavening as it reacts with the baking soda making your muffins nice as fluffy!
- Oatmeal: Technically you will need oat flour, but that is simply just blended uncooked oatmeal! You can also buy oat flour, but I find it more affordable to buy a big bag of oats, blend it and store it in my baking cupboard.
- Baking Soda: Also known as Bicarbonate of Soda, this is what makes the muffins rise!
- Blueberries: You can use fresh or frozen blueberries.
Substitutions
Maple Syrup – can be replaced with agave, honey, coconut nectar or any similar syrup.
Lemon – if you don’t have any lemons you can use vinegar instead.
Yoghurt – you can use any type of yoghurt, Greek yoghurt, almond yoghurt or even coconut yoghurt.
Oatmeal – these are oatmeal muffins, so if you’re looking for a blueberry banana muffin recipe with an alternative flour you can try these Banana Buckwheat Muffins.
Baking Soda – I do not recommend replacing this with Baking Powder as the texture and flavour will be altered. If you don’t have baking soda and you REALLY want to make these blueberry muffins, you can try using double the amount of baking powder. I have not tested this myself yet, but if you do – let me know in the comments!
How to make Blueberry Banana Oatmeal Muffins
These muffins truly are incredibly quick and easy to make! You can make them in just one bowl if you’re like me and don’t like washing up!
Mash your bananas. The riper they are, the easier they will be to mash. You can use a fork, potato masher or even pop them in a blender!
Add in your wet ingredients and mix.
Add in your dry ingredients.
Gently fold in your blueberries. If you’re using frozen blueberries try not to fold them too much – otherwise, you will end up with purple muffins (thinking about it now, that actually sounds quite cool!)
Transfer the batter to a muffin tray, top with some oats or sugar and bake!
Baker’s Tips
- Try to use bananas that are very ripe! I like buying bananas and leaving them on my countertop until they start getting loads of black spots, then I pop them in the fridge until I’m ready to bake. Please don’t be afraid to use brown bananas- they’re GOLD!
- Fill your muffin holes all the way to the top so that you get a nice big muffin!
- If you have any empty holes in your muffin tray fill them halfway with some water – I feel this makes the muffins bake evenly!
- The trick to having moist muffins without adding oil is to UNDERBAKE them! Check your muffins after 15 minutes, if you insert a skewer it should come out with a bit of batter still on them.
- I recommend not using paper liners for these muffins. As they don’t contain any fat, the paper tends to stick to the muffins.
Storage Instructions
As these muffins contain quite a few fresh ingredients, they last longer and stay fresher in the fridge.
You can keep them in an air-tight container or ziplock bag on your counter for a day or two, but after that, I recommend keeping them in the fridge.
You can also freeze these muffins for up to three months, just leave them in the fridge for a couple of hours before serving.
FAQ
Yes, in fact, that is exactly what I do! As these muffins don’t contain any fat, I find that the paper sticks to the muffins which is not fun – it doesn’t taste very nice. Paper liners are in my opinion a waste of money and trees when making muffins.
I almost always use frozen berries, because I always have them in my freezer, they’re more affordable and always tend to be sweeter as they’re frozen when they’re at the ripest. They do, however, give the batter a blue-ish purple tint so if you don’t want that you can use fresh blueberries. But I think it looks kind of cool.
Here are some more oat flour recipes you need to try!
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Easy + Healthy Blueberry Banana Oatmeal Muffins
Equipment
- Fork
Ingredients
- 2 Medium Ripe Bananas around 200g
- 125 g Yoghurt 1/2 cup
- 3 tbsp Maple Syrup, Agave or Coconut Nectar
- 1 tbsp each Lemon juice and zest or vinegar
- 200 g Oatmeal, blended 2 ½ cups before blending
- 1 tsp Baking Soda
- 150 g Blueberries
Instructions
- Preheat your oven to 180°C / 350°F / 160°C fan and lightly grease your muffin tray.
- Start by mashing your bananas in a mixing bowl.
- Add in your yoghurt, maple syrup, lemon juice and lemon zest and whisk to combine.
- Add in your blended oats and baking soda and fold until just combined.
- Gently fold in your blueberries.
- Evenly distribute your muffin batter into your muffin tray filling them to the top then add some oats or sugar to the top.
- Fill any empty holes in your tray halfway with water – this will allow for even baking.
- Bake for 15-18 minutes. Insert a skewer after 15 minutes, it should come out with a bit of batter on but not an excessive amount.
- Carefully remove from your muffin tray and place on a wired cooling rack to cool.
Video
Notes
- Try to use bananas that are very ripe! The peel should be very spotty, if not brown.
- Fill your muffin holes all the way to the top so that you get a nice big muffin!
- If you have any empty holes in your muffin tray fill them halfway with some water – I feel this makes the muffins bake evenly!
- The trick to having moist muffins without adding oil is to UNDERBAKE them! Check your muffins after 15 minutes, if you insert a skewer it should come out with a bit of batter still on them.
- I recommend not using paper liners for these muffins. As they don’t contain any fat, the paper tends to stick to the muffins.
2 Responses
This is such a great recipe! I just made it, baking it for 17 minutes at 160C and they turned out beautifully and taste amazing. Excellent breakfast option or just a lovely treat.
Thank you so much for making my blueberry muffins! I am so happy to hear that you enjoyed them, you’ve put a smile on my face!