Banana Blueberry Muffins

These banana blueberry muffins are serious crowd pleasers: they’re made with oats and sweetened lightly with maple syrup.

Banana blueberry muffins

These banana blueberry muffins has a little secret: it’s pretty darn healthy! This muffin follows our blender muffin formula: oats, maple syrup and bananas are whizzed in a blender to create a quick batter. This version has blueberries stirred in for a tangy kick, and they’re seriously good. While most muffins leave you with a flour and sugar bomb, this one is just oats and fruit. Basically, it’s like eating oatmeal instead of a muffin! You’ll feel good after eating it: and your taste buds will too.

Banana blueberry muffins

How to make banana blueberry muffins

Now, there are lots of variations on banana blueberry muffins. If you’re looking for one you’d get at a bakery: giant, sweet and topped with that strudel-y topping: well, you’ve come to the wrong place. But if you’re looking for muffins with a healthy spin, ones that you feel good eating for breakfast or feeding to your kids — this is the recipe for you.

This banana blueberry muffins recipe is a blender muffin: meaning you throw everything into a blender to make it. For whatever reason, this makes it seem even easier to make than a normal muffin. Perhaps because the mess is all in one place? The nice thing about a blender is that it blends the rolled oats into a flour-like consistency: so no flour whatsoever is needed! Just blend them up and bake for 30 minutes.

Here are the ingredients needed for these banana blueberry muffins:

  • Ripe bananas: the key here is to have very ripe bananas: the riper the better! Even if the peel is starting to blacken, that’s ok.
  • Blueberries: of course! You can use either fresh or frozen: here we used fresh.
  • Oats: These muffins have no all purpose flour: just rolled oats! They’re ground into an oat flour in the blender.
  • Maple syrup: These muffins are gently sweetened with maple syrup: so they have no refined sugar.
  • Eggs, oil, and spices round out the ingredient list: with just 1/4 cup of oil, that’s only 1 teaspoon per muffin.

Want another oatmeal muffin? Try our apple oatmeal muffins.

Banana blueberry muffins

How to ripen bananas

The most difficult part about this banana blueberry muffins recipe is not technique: it’s finding ripe bananas! It can take many days to ripen bananas, depending on their ripeness when you buy them. How to ripen bananas quickly? Here’s how to ripen bananas in just a few days:

  • Place the bananas in a paper bag and fold down the top.
  • Add another piece of ripe fruit (or bananas) in the bag. This increases the ethylene gas that causes the fruit to ripen.
Banana blueberry muffins

Can you freeze ripe bananas?

Because we make banana blueberry muffins and banana bread often, we’ve sometimes had a few extra ripe bananas that we’re not sure what to do with. If you happen to have a few extra ripe bananas on hand, you can easily freeze them for future use. Here’s what we do:

Blueberry oatmeal muffins

Looking for banana recipes?

Got bananas? If you bought a bunch to make this recipe, here are some more recipes to use up the rest:

This banana blueberry muffins recipe is…

Vegetarian, gluten-free, dairy-free, naturally sweet, and refined sugar free.

*For vegan and plant-based, you could try a flax egg replacement for the eggs — we haven’t tasted it but let us know if it works!

Print
Healthy blueberry muffins

Banana Blueberry Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x

Description

These banana blueberry muffins are serious crowd pleasers: they’re made with oats and sweetened lightly with maple syrup.


Scale

Ingredients

  • 1 1/2 cups mashed ripe banana or 3 large very ripe bananas
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • 1/4 cup neutral oil (sunflower, vegetable or grapeseed)**
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • ¼ teaspoon kosher salt
  • 1 heaping cup blueberries
  • Turbinado sugar, for garnish (optional)

Instructions

  1. Preheat the oven to 350 degrees Farenheit.
  2. Mash the bananas. Place the bananas, eggs, oats, oil, maple syrup, vanilla, baking soda, baking powder, cinnamon and kosher salt in a blender. Blend everything on high for a minute or two until a smooth batter forms.
  3. Add the blueberries to the blender; gently stir until combined.
  4. Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with turbinado sugar (or extra oats and gently press them down).
  5. Bake for about 30 to 35 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Vegetarian

Keywords: Banana blueberry muffins, banana muffins, blueberry muffins, banana blueberry muffins recipe

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.