Blueberry Banana Oatmeal Muffins
Blueberry Banana Oatmeal Muffins are moist, wholesome treats made with ripe bananas, juicy blueberries, honey, and hearty oats, creating a perfect balance of natural sweetness and texture. These muffins are ideal for breakfast or a snack and are packed with fiber and flavor in every bite!
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Healthy Blueberry Oatmeal Muffins
Life is all about balance. While I love sharing regular muffin recipes (have you tried our Pumpkin Streusel Muffins or Lemon Poppyseed Muffins?), I also enjoy making lighter recipes too. This oatmeal version is one I keep handy to lighten the ole’ diet.
You’ll either need a food processor to turn old fashioned oatmeal into oat flour, or you can buy it in the grocery store. Since I don’t use oat flour on the regular, I prefer to process my own. Because oatmeal is a mainstay in our kitchen! Try our Banana Oatmeal Bars next!
Why This Recipe Works:
- ONE BOWL – This simple muffin recipe is made in one bowl. You’ll also need a food processor to grind the oatmeal into flour.
- MOIST – The mashed over-ripe bananas and blueberries help keep these muffins super moist.
- FULL OF BLUEBERRIES – These muffins are chock full of juicy blueberries. You’ll love the texture of the muffins like we do.
- NUTRIENT DENSE – These moist muffins are loaded with potassium and are a good source of fiber and protein. Instead of refined sugar and flour, we’re using honey and oatmeal.
What You’ll Need:
- Over-Ripe Bananas
- Sour Cream Light
- Honey
- Vanilla Extract
- Large Eggs
- Unsalted Butter
- Old Fashioned Oatmeal
- Baking Powder
- Baking Soda
- Kosher Salt
- Ground Cinnamon
- Frozen Blueberries (or fresh blueberries)
How to make Blueberry Banana Oatmeal Muffins:
Step 1
Prep. Preheat oven to 350 degrees, and prepare a 12-cup muffin pan with paper liners.
Step 2
Process oatmeal. Add the old fashioned oatmeal to a food processor. Pulse until the oats resemble flour (or close to it).
Step 3
Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – sour cream, honey, vanilla extract, eggs, and the melted and slightly cooled butter. Whisk immediately until very well combined.
Step 4
Add dry ingredients. Then add the dry ingredients to the bowl – the processed oatmeal, baking powder, baking soda, kosher salt, and cinnamon. Use a spoon to mix again.
Step 5
Add blueberries. Then add the frozen blueberries and gently stir to combine.
Step 6
Add batter to a muffin pan. Use a cookie scoop or measuring cup to add the blueberry muffin batter to the prepared pan. Fill to the top of the liners. This batter will make 12 muffins.
Step 7
Bake. Bake blueberry banana muffins for 24-25 minutes or until done. The muffins will still be a bit wet in the centers but that’s ok.
Step 8
Cool. Let muffins rest in the muffin pan for 10 minutes before carefully removing to a cooling rack.
Storing and Freezing:
- Store blueberry oatmeal muffins in an airtight container at room temperature (or refrigerator) for 3-4 days.
- Freeze these scrumptious muffins in freezer bags for 2-3 months. I normally wrap each muffin in cling wrap and then place in freezer bag.
Recipe FAQs:
Yes, either fresh or frozen blueberries work great in this recipe. We tend to use fresh when they are in season.
Use certified gluten-free oats to make them gluten-free.
Enjoy them as-is or with a dollop of nut butter, yogurt, or a drizzle of honey.
Warm these healthy muffins in the microwave for about 15–20 seconds.
Other Healthier Muffin Recipes:
Looking for other healthy muffins to enjoy? Look no further – we’ve gotcha covered.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Blueberry Banana Oatmeal Muffins Recipe
Ingredients
wet ingredients:
- 1 cup mashed ripe banana – from about two med-large bananas
- 1/4 cup sour cream light – or plain Greek yogurt
- 1/3 cup honey
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup unsalted butter – melted
dry ingredients:
- 2 ½ cups old fashioned oatmeal (200 grams) – or use oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 ½ cups frozen blueberries
Instructions
- Prep. Preheat oven to 350 degrees, and prepare a 12-cup muffin pan with paper liners.
- Process oatmeal. Add the old fashioned oatmeal to a food processor. Pulse until the oats resemble flour (or close to it).
- Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – sour cream, honey, vanilla extract, eggs, and the melted and slightly cooled butter. Whisk immediately until very well combined.1 cup mashed ripe banana, 1/4 cup sour cream light, 1/3 cup honey, 2 teaspoons vanilla extract, 2 large eggs, 1/2 cup unsalted butter
- Add dry ingredients. Then add the dry ingredients to the bowl – the processed oatmeal, baking powder, baking soda, kosher salt, and cinnamon. Use a spoon to mix again.2 ½ cups old fashioned oatmeal (200 grams), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon
- Add blueberries. Then add the frozen blueberries and gently stir to combine.1 ½ cups frozen blueberries
- Add batter to a muffin pan. Use a cookie scoop or measuring cup to add the blueberry muffin batter to the prepared pan. Fill to the top of the liners. This batter will make 12 muffins.
- Bake. Bake blueberry banana muffins for 24-25 minutes or until done. The muffins will still be a bit wet in the centers but that's ok.
- Cool. Let muffins rest in the muffin pan for 10 minutes before carefully removing to a cooling rack.
Notes
- Store blueberry oatmeal muffins in an airtight container at room temperature (or refrigerator) for 3-4 days.
- Freeze these scrumptious muffins in freezer bags for 2-3 months. I normally wrap each muffin in cling wrap and then place in freezer bag.
- Use certified gluten-free oats to make these muffins gluten-free.
Wow! All of these muffin recipes compliment each other and taste amazing!
Yay!