Full of whole grains, protein and micronutrients, these banana blueberry oatmeal muffins are the best grab-and-go breakfast that only takes 15 minutes of prep.
I feel like muffins are the classic easy breakfast, and for good reason! They're delicious, and quick for mornings when you're rushing out the door. I came up with this recipe because it has all the best parts of banana bread, blueberry muffins, and oatmeal (we all know I love oats). These are banana blueberry oatmeal muffins, the wholesome baked good to save you when you don't think you have time for breakfast.
I hope these oat banana blueberry muffins are a kind reminder that breakfast doesn't have to be fancy or hard. Just 15 minutes of prep time, and you've got healthy meals and snacks for a week! I like to make these a balanced breakfast by pairing it with a protein source like Greek yogurt or hard boiled eggs (aka other low hassle items) and voila: mornings just got even easier.
- Butter, melted and cooled (can swap for yogurt or coconut oil)
- Brown sugar (can swap for honey)
- Mashed bananas
- Vanilla extract
- Oats (quick, rolled or minute)
- All purpose flour
- Baking powder
- Baking soda
- Hemp seeds
See recipe card for quantities.
Whisk together melted butter, brown sugar, milk, mashed bananas, eggs and vanilla extract until smooth. In a separate bowl whisk together oats, all purpose flour, baking powder, baking soda, cinnamon and salt.
Combine the dry ingredients and wet ingredients and gently stir (being careful not to overmix) until combined. Mix in hemp seeds and blueberries.
Add about ⅓ cup of batter into each muffin cavity (recipe should make about 12 muffins).
Bake for about 25- 30 minutes or until tops begin to brown and a toothpick inserted into the center of the muffins comes out clean.
Follow the steps below to make these banana blueberry oatmeal muffins!
Substitutions and Variations
To make gluten-free: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats.
To make dairy-free: Use coconut oil and plant milk of choice.
To make vegan: I haven't tested this, but a flax egg may work (1 tablespoon ground flax + 3 tablespoon water).
You can totally make this recipe your own with your favourite add-ins! Here are some suggestions:
- White chocolate chips
- Chopped nuts or seeds
- Other fruit of choice
These oat banana blueberry muffins can be kept on the counter in an airtight container for around 5 days. They can also be frozen for up to 3 months in a Ziploc freezer bag.
There's nothing worse than a dense, chewy muffin, so make sure not to over mix the batter! When we over mix muffins, the gluten begins to develop, giving a tougher texture. For a light and fluffy final product, only mix until all ingredients are just combined.
Lastly, these oat banana blueberry muffins are best made with super ripe bananas- you can try storing them overnight in a paper bag to speed up the ripening process.
Frequently Asked Questions
Baking powder and baking soda aren’t the same and actually have completely different mechanisms of action to help baked goods rise. Using both helps us create the perfect rise, while keeping the light and fluffy texture we want.
This prevents all the blueberries from sinking to the bottom of the muffin while it bakes.
NOPE! It’s totally optional for a boost of protein and omega 3 fatty acids healthy fats.
More Easy Breakfast Recipes
- The Ultimate Healthy Gingerbread Muffins
- The Best Oat Flour Pumpkin Muffins
- Fudgy Vegan Double Chocolate Banana Muffins
- 30-min Simple Apple Baked Oatmeal Cups
PS. I love seeing my recipes in action! If you decide to make these banana blueberry oatmeal muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
Banana Blueberry Oatmeal Muffins
- ⅓ cup butter melted and cooled
- ½ cup brown sugar
- 1 cup milk
- ¾ cup mashed ripe bananas about 2 medium bananas
- 2 eggs
- 1.5 teaspoon vanilla extract
- 1 cup oats quick, rolled or minute all work
- 1+¼ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup hemp seeds
- 1 cup blueberries fresh or frozen- tossed in 2 tablespoon of all purpose flour
- Preheat the oven to 350 F and line a muffin tin with liners.
- In a large bowl whisk together melted butter, brown sugar, milk, mashed bananas, eggs and vanilla extract until smooth.
- In a separate bowl whisk together oats, all purpose flour, baking powder, baking soda, cinnamon and salt.
- Combine the dry ingredients and wet ingredients and gently stir (being careful not to overmix) until combined. Mix in hemp seeds and blueberries.
- Add about ⅓ cup of batter into each muffin cavity (recipe should make about 12 muffins). Bake for about 25- 30 minutes or until tops begin to brown and a toothpick inserted into the center of the muffins comes out clean.