The best banana blueberry oatmeal muffins! Healthy with no refined sugar, these banana blueberry oatmeal muffins with yogurt are great for a toddler snack or easy breakfast! Easy to make gluten free so that everyone can enjoy! And if you like these, you'll love my Lemon Blueberry Cookies, my Banana Carrot Muffins, and my Dairy Free Brownies!
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Banana Blueberry Oatmeal Muffins - Healthy Recipe
These banana blueberry oatmeal muffins with yogurt are a perfect quick breakfast on the go on busy mornings! Packed with mashed banana, juicy blueberries, old-fashioned oats, and cinnamon. Plus, we'll make these banana blueberry oatmeal muffins with no refined sugar, so they're a healthy option that you'll love. If you're a fan of my Buttermilk Blueberry Muffins with Lemon Zest, or my Pineapple Banana Bread, you've got to try these!
What are the health benefits of banana oat muffins?
Oats, blueberries and bananas can be a healthy and nutritious option! Oatmeal is high in fiber, which can help promote digestive health, lower cholesterol levels, and keep you feeling full for longer. Blueberries are packed with antioxidants, which can help protect your body against oxidative stress and inflammation.
Bananas are a great way to get your potassium, which can help regulate blood pressure and support heart health. Together, they provide a balance of whole grains, protein, and healthy fats, which can help provide sustained energy throughout the morning. Nutrition Disclaimer
This is such an easy muffin recipe, using delicious, simple ingredients that work together to create moist, fluffy muffins that are bursting with flavor! Check the recipe card below for precise measurements, but here's what you'll need for these delicious banana blueberry oatmeal muffins with yogurt:
- all-purpose flour - for best results, make sure that your flour is measured correctly using a kitchen scale. See below for a substitution to make these banana blueberry oatmeal muffins gluten free!
- old fashioned oats - using rolled oats (not quick oats) adds texture and fiber to these muffins, and I like to add a few on top of the muffins for a nice touch.
- baking powder and baking soda - these leavening agents help our muffins rise and get nice and fluffy.
- salt - to bring out all these delicious flavors!
- cinnamon - I love the boost of flavor that comes from adding a little cinnamon in any oat-based recipe!
- blueberries - feel free to use either fresh blueberries or frozen blueberries in this recipe! If you have fresh berries, check out these tips on how to keep summer berries fresh for longer!
- egg - your eggs should be room temperature for this recipe -- if you're in a rush, see below for a tip!
- maple syrup - we'll use maple syrup instead of refined sugar to add the perfect amount of natural sweetness!
- vanilla extract - I recommend using a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- vegetable oil - using olive oil, canola oil, or coconut oil keeps these muffins deliciously moist.
- Greek yogurt - the acid in greek yogurt works with the baking soda to give your muffins lift, and the thick, dense texture adds richness and moisture!
- ripe bananas - to add natural sweetness and moisture to the muffins, as well as flavor and texture.
For these muffins, you might need a potato masher to mash your bananas and a kitchen scale to accurately measure your flour. Then of course, you'll need your 12-cup muffin pan and muffin liners and a large mixing bowl to mix it all together!
This is such an easy recipe! Here are the simple steps to make these healthy muffins:
Mash banana in a large bowl with a potato masher or a fork.
Add in egg, maple syrup, vegetable oil, Greek yogurt, and vanilla. Mix well after each addition.
In a separate bowl, whisk together flour, oats, cinnamon, baking powder, baking soda, and salt.
Add blueberries to dry ingredients and toss to coat well with flour mixture.
Gradually fold wet ingredients into dry ingredients and mix until just combined.
Spray muffin liners with cooking spray and scoop muffin batter into liners until they're most of the way full.
Hint: use a medium cookie scoop or ice cream scoop to fill your muffin pans -- it makes it so much easier and limits the mess!
Banana Blueberry Oatmeal muffins - Vegan Option
If You'd like to make this banana blueberry oatmeal muffins fit your dietary needs, it's easy:
- Use an egg substitute or flax eggs - I love the Bob's Red Mill Egg Replacer -- I use it in my Vegan Coconut Cake and my Vegan Gingerbread Loaf Cake and always get great results!
- Use nondairy Greek yogurt - this Greek-style almond milk yogurt is a great option for these banana blueberry oatmeal muffins with yogurt!
Oatmeal Banana Blueberry Muffins - No Flour
You can make these banana blueberry oatmeal muffins gluten free with just a few substitutions:
- Flour - replace the all-purpose flour in the recipe with oat flour for a gluten-free swap! Either buy store-bought oat flour or make your own using a food processor.
- Vanilla - check the label on your vanilla extract to make sure it's gluten-free. I use Nielsen-Massey vanilla, which is labeled as gluten-free.
Store your muffins in an airtight container at room temperature for up to 2-3 days, or you can freeze them in an airtight container for up to 3 months for great snacks anytime!
What is the secret to making moist muffins?
There are a few things that can help you make moist muffins:
- Don't overmix the batter: Overmixing can cause the gluten in the flour to develop too much, resulting in tough and dry muffins. Mix the batter until just combined.
- Use the right amount of liquid: Adding enough liquid to the batter is crucial to keeping muffins moist. Be sure to measure the liquid ingredients accurately and follow the recipe closely.
- Add moisture-rich ingredients: Adding ingredients like yogurt, sour cream, applesauce, mashed bananas, or pumpkin puree can help keep muffins moist. These ingredients add moisture and flavor to the batter.
- Don't overbake the muffins: Overbaking can dry out muffins quickly. Check the muffins for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done.
My secret to making the best banana blueberry oatmeal muffins is using vegetable oil and greek yogurt! This combination makes your muffins super moist and fluffy, while adding a tangy flavor that makes them irresistible.
Use overripe bananas -- the ones that are covered in black spots and way too ripe to eat! Those are the ones that will help add the most sweet banana flavor to these muffins.
Frequently Asked Questions
You may have added too much liquid -- if you added too much liquid to the batter, the muffins may not have enough structure to hold together. Make sure to measure the liquid carefully and use the correct amount.
You may have baked your muffins at too high a temperature, which will create a hard crust on the bottom.
Butter adds a delicious flavor, but oil helps to produce moister muffins and is so easy to mix into your batter! And with these banana blueberry oatmeal muffins, we've got so much delicious banana and blueberry flavor that we don't need to rely on butter to make them taste amazing!
Each one of these banana blueberry oatmeal muffins has 154 calories -- see below for full nutrition information!
If you're in a rush, the best way to get your eggs to room temperature is to submerge them in a bowl full of slightly warm water for about 15 minutes, or until they're no longer cool to the touch. They should be ready to add into the wet ingredients for this fluffy banana blueberry oatmeal muffins recipe!
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
Equipment you may need
- potato masher
- cooking spray
- 2 medium overripe bananas - mashed (about 1 cup)
- 1 large egg - room temperature
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- ⅓ cup vegetable oil
- ¼ cup plain Greek yogurt - room temperature
- 1 ½ cup all-purpose flour - measured with a kitchen scale or using the spoon-and-level method
- 1 cup old fashioned oats
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup blueberries - fresh or frozen
- Preheat oven to 375℉. Line a muffin pan with paper liners and spray lightly with cooking spray.cooking spray
- In a large bowl, use a potato masher or a fork to mash up bananas.2 medium overripe bananas
- Beat in egg, vanilla, maple syrup, oil, and Greek yogurt, mixing until smooth after each addition.1 large egg, ½ cup maple syrup, 1 teaspoon pure vanilla extract, ¼ cup plain Greek yogurt, ⅓ cup vegetable oil
- In a separate bowl, whisk together flour, oats, baking powder, baking soda, cinnamon and salt.1 ½ cup all-purpose flour, 1 cup old fashioned oats, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- Add blueberries to dry ingredients and toss to coat with flour mixture.1 cup blueberries
- Add half of flour/blueberry mixture to wet ingredients and fold with a rubber spatula until just combined. Repeat with remaining flour/blueberry mixture.
- Use a medium cookie scoop to fill muffin liners ¾ of the way full with batter, and bake in preheated oven 23-25 minutes or until a toothpick entered into the center of a muffin comes out clean.
Last Updated on September 5, 2023 by Chenée Lewis