Blueberry Banana Oatmeal Muffins Recipe

Closeup on some blueberry banana oatmeal muffins.

No ratings yet

Blueberry Banana Oatmeal Muffins Recipe

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!

Course Breakfast, Snack

Cuisine American

Keyword blueberry banana oatmeal muffins

Prep Time 20

Cook Time 24

Total Time 44

Servings muffins

Calories 200kcal

Author Sue Ringsdorf

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 ¼ cups old fashioned oatmeal (183 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 ¼ cups old fashioned oatmeal (183 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.

Nutrition