Table of Contents

1. What are the ingredients and substitutions for Banana Blueberry Oatmeal Muffins?
2. How to make Banana Blueberry Oatmeal Muffins
3. Tips to make the best Banana Blueberry Oatmeal Muffins
4. How to store Banana Blueberry Oatmeal Muffins?
5. More muffin recipes to try:
6. Don't forget to Pin it for later!
7. Recipe

What are the ingredients and substitutions for Banana Blueberry Oatmeal Muffins?

• oil - i use canola oil, but any mild flavored oil will work just fine - try melted coconut oil for some added health benefits
• eggs - add structure to the muffins and help them rise into their perfect dome shapes
• yogurt - used to help keep the muffins moist. I use plain yogurt, but you can also use vanilla (or blueberry!) if you don't commonly keep plain yogurt in the house
• bananas - they are banana muffins after all! bananas add sweetness, moisture, and flavor
• brown sugar - to sweeten the muffins. I use 1 cup of brown sugar in this recipe and the muffins are not overly sweet - depending on your preferences you can use between 3/4 cup and 1 1/4 cups
• vanilla - for flavor. if you find yourself all out of vanilla you can skip it and they will still taste good!
• flour - used for structure in most baked goods; for a healthier swap you can use whole wheat
• oatmeal - they wouldn't be oatmeal muffins without the oatmeal! I use quick oats but large flaked oatmeal will work as well
• baking soda and baking powder - to help the muffins rise
• salt - helps enhance the flavor of these muffins
• cinnamon - for a subtle flavor boost, it is an optional addition
• blueberries - these muffins wouldn't be complete without them fresh is preferred but frozen works well too! Strawberries chocolate chips, or even small pieces of apple can be substituted for blueberries
  

How to make Banana Blueberry Oatmeal Muffins

These banana blueberry oatmeal muffins are so quick and easy to make! Just a few simple steps, and some patience as they bake and you are on your way to some delicious muffins!

Step 1: in a large bowl, beat the eggs, oil, and yogurt together until fully combined. Add the mashed bananas, sugar, and vanilla and mix well

Step 2: in a smaller bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon, then add it to the banana mixture, mixing until it it just combined

Step 3: stir in the blueberries, then divide batter into 15 prepared muffin tins. Bake at 350 for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Step 4: allow muffins to cool in pan for several minutes, then transfer to cooling rack to finish cooling - store in an airtight container

Tips to make the best Banana Blueberry Oatmeal Muffins

• ripe bananas are the key to a good banana muffin - the brown spotty bananas that lay neglected at the bottom of the fruit bowl at the end of the week are perfect for these muffins
• you can also use previously frozen ripe bananas, just make sure they're thawed before starting - I soak mine in hot water for 15 minutes or so to thaw them quickly
• muffin liners make clean up so much easier, but aren't required - if you choose not to use them grease your muffin liner really well with oil
• I filled the muffin tins all the way up to get 15 big, beautiful muffins; you can get about 18 average sized muffins if you fill to about 2/3 full - just make sure to reduce the bake time slightly
• fresh blueberries are ideal because they tend to be larger and juicier than the frozen variety - if you opt for frozen berries your muffins will be dyed blue but they will still be delicious
• as with most muffin/cake recipes try no to over-mix your batter - doing so can make your muffins less tender/more dense
• try to portion and bake your muffins as soon as possible after preparing the batter - some of the leavening agents start to work as soon as they are moistened, and if you let it sit too long before portioning it you will lose some of the lift and get a denser muffin
• use a handful of oatmeal to sprinkle on the tops of muffins before baking to make them look nicer

How to store Banana Blueberry Oatmeal Muffins?

• these muffins are best enjoyed within 3 days of baking when stored in an airtight container at room temperature
• you can freeze these muffins in a freezer Ziploc or airtight container for about 2-3 months
• to thaw frozen muffins, simply reheat in the microwave for about 20 seconds, or allow to thaw at room temperature for a couple hours

More muffin recipes to try:

• Apple Cinnamon Muffins with Maple Cinnamon Glaze
• Lemon Blueberry Muffins
• Carrot Zucchini Mini Muffins

Don't forget to Pin it for later!

I am on a bit of a muffin kick recently, and for good reason! What's not to love about a homemade muffin - especially these banana blueberry oatmeal muffins. They're easy to make (one bowl!) and super convenient to have as an on the go breakfast or quick snack. They're filling, portable and they taste great - banana blueberry is a winning combination! As a bonus, blueberries, bananas, and oatmeal are pretty wholesome ingredients - so you don't have to feel bad as you sneak your second third one off the plate.