Quick Banana Oatmeal Blueberry Muffins 

These quick banana oatmeal blueberry muffins will surely be your newest favorite breakfast or snack for the whole family. They are loaded with delicious ingredients and all the healthy things. Gluten-free, dairy-free, naturally sweetened, and kid-approved.

Who doesn’t love a simple muffin recipe that you can easily make on repeat? I got just the one here with my quick banana oatmeal blueberry muffins. As a mom, I buy bananas all the time, however, we still don’t seem to eat them fast enough. They go brown just sitting on the countertop and that is where this recipe is a perfect way to use up those browned ripen bananas. The browner the banana, the naturally sweeter the muffins will be.

These muffins are loaded with healthy ingredients like bananas, blueberries, raw honey, oat flour, and rolled oats. There is no refined sugar or wheat flours in these muffins. They take 25 minutes to make, and they freeze well.  When they come together, oh my goodness, these moist muffins just melt in your mouth. My kids just love them for breakfast and as an afternoon snack.

If you are looking for another great healthy anti-inflammatory breakfast recipe, check out my gluten free pancakes. They will also melt in your mouth!

WHY YOU’LL LOVE QUICK BANANA OATMEAL BLUEBERRY MUFFINS

• One bowl recipe. Just one bowl is needed to make these muffins. Now, how easy is that? First, we will mix the wet ingredients and then add in the dry ingredients to combine well. This makes for easy cleanup!
• Perfect breakfast or snack. These muffins make a great meal prep for breakfasts or snacks for the upcoming week. Make up a batch of these on Sunday and they can be easy grab and go for the week. They offer the perfect balance of nutrition without being full of sugar.
• Healthier Option. Instead of cereal for breakfast or fruit gummies for snacks, these muffins provide a better healthier option to enjoy. They are gluten-free, dairy-free, and naturally not artificially sweetened.

INGREDIENTS YOU WILL NEED

Bananas– I mashed two very ripe bananas. The bananas can be slightly brown with spots or if they are fully brown just know the muffins will be sweeter. I prefer using ones that are brown with spots.

Eggs- These will bind and hold everything together.

Olive Oil- Not only is this is healthy fat, but it also adds moisture to the muffins. You could also use avocado oil too.

Honey- Raw is best due to the nutritional benefits. Bonus if it is local too.

Vanilla Extract- Enhances the flavor of the muffins.

Gluten Free Oat Flour- Instead of using one for one flour, oat flour is used. You can easily purchase this in the grocery store or make your own by taking rolled oats and blending them in the blender until they are the consistency of flour.

Gluten Free Old-Fashioned Oats- Adds texture for the muffins and also blends perfectly in with the oat flour.

Baking Powder- This will help the muffins rise.

Blueberries- Fresh is the best to use for this recipe. If frozen is all you have on hand, you can surely use. Just be aware that your muffins may look a little more purple. You can also coat them in flour to lessen this from happening.

HOW TO MAKE

1. Pre-heat the oven to 350 F. Line a muffin tin with liners or use coconut oil to grease and set it aside.
2. Using a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey, and vanilla extract.
3. Add the oat flour, rolled oats, baking powder and blueberries until combined well.
4. Use a cookie scoop and scoop the batter into each muffin liner. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool for 10 minutes before enjoying.

VARIATIONS

• Use different berries. Instead of blueberries, you can easily use strawberries, raspberries or blackberries to change up the flavor or use a combination.
• Use maple syrup. The honey can easily be swapped out for maple syrup. It is still a natural sweetener that taste delicious.
• Add in nuts. Throw in a handful of chopped walnuts or pecans to the batter if you’d like a little bit of crunch and extra healthy fats to the muffins.
• Add in chocolate chips. If you are craving a little bit of chocolate, then throw in a handful of chocolate chips to satisfy that sweet tooth. They are several gluten free and dairy free options such as Hu or Enjoylife.
• Spice them up. Add in a dash of cinnamon, nutmeg or even ginger to give the muffins a warmer taste.

EXPERT TIPS

• Check your labels. Make sure you are using certified gluten free oat flour and gluten free old fashioned rolled oats if you are gluten sensitive or celiac.

• The more brown the bananas are, the sweeter the muffins will be. I enjoy and recommend using ripen bananas that are slightly brown with spots.
• For additional sweetness, sprinkle a little coconut sugar atop each muffin before baking.
• Use a cookie scoop. This can make sure the muffins come out equal in size and bake evenly.
• If you don’t have oat flour on hand, simply make your own by taking rolled oats and blending until they reach a flour consistency.
• Use muffin liners. These are lifesavers. Not only do they assist with making clean up easier, but the heat distributes more evenly.
• You can use frozen blueberries, but the muffins will be more purple. Coat them in oat flour to help prevent this from occurring.
• Add blueberries last to the batter. This way they will not get mashed up in the mixture.
• Add a few blueberries atop each muffin before baking for added blueberry flavors.
• Let muffins cool down. Allow the muffins to cool for 10 minutes before serving. This gives them time to set so they don’t fall apart when removed from the liners.

FAQ’S

What is the best type of bananas to use for this recipe?

Bananas that are ripe with brown spots are the best to use. You do not want to use regular bananas for this recipe.

Why coat blueberries in the oat flour?

This prevents all the blueberries from sinking to the bottom of the muffin while they bake. The flour soaks up some of the moisture from the blueberries. If you are using frozen blueberries and coat them with oat flour, this will prevent the muffins from turning too purple.

Are these healthy banana oatmeal blueberry muffins?

Oats, bananas and blueberries are all nutritious foods that have lots of fiber, essential nutrients and antioxidants in them. This recipe is naturally sweetened so not artificial sugars or refined ones are used.

STORAGE

You can store the banana oatmeal blueberry muffins in an airtight container at room temperature for 2-3 days. Since we are using fresh ingredients, anything longer is best stored in the refrigerator for up to a week.

To freeze, wrap each one individually in plastic wrap and place them in a freezer safe bag or container. They will last up to 3 months.

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