These gluten free blueberry oatmeal muffins are made with 100% rolled oats (no flour!), bananas and blueberries: and they’re irresistible!
Looking for a killer oatmeal muffins recipe? These blueberry oatmeal muffins aren’t just made with some oats. They’re all oats: that is, there’s no all purpose flour in these babies! Instead, they’re made with oats that are ground into flour in a blender. With banana for moistness and maple syrup as a gentle sweetener, they’ve got a healthy spin. But best of all? They are so, so tasty. Alex and I serve them often to our 2 year old Larson for breakfast or lunch: it’s basically like eating oatmeal with a banana and blueberries! Keep reading for the recipe.
How to make blueberry oatmeal muffins
Many oatmeal muffins recipes simply throw in a handful of oats along with the traditional formula of all purpose flour and sugar. For these blueberry oatmeal muffins though, we wanted them to be all oats. Instead of buying oat flour, you can actually grind your own rolled oats: in a blender! In these oatmeal muffins, you literally throw everything into a blender and blend. Magically, out comes a texture that is fluffy and moist, like a typical muffin. (We discovered this trick with our Healthy Banana Bread Muffins.)
Here are the ingredients needed for these blueberry oatmeal muffins:
- Rolled oats
- Ripe bananas
- Neutral oil
- Maple syrup
- Spices, baking powder, and baking soda
Then all that’s needed is to whiz them in a blender and stir into muffin cups. Pour the dough into muffin cups and bake for 30 minutes at 350 degrees Fahrenheit. They come out so fluffy and tasty, no one will believe that they’re made of all oats!
Nutrition benefits of oats
There are lots of great things about eating these blueberry oatmeal muffins! First of all, they’re delicious: lightly sweet and tangy from the blueberries. Since they are made mostly of oats, they bring all the benefits of eating a big bowl of oatmeal! According to the Harvard TH Chan School of Public Health, oats:
- Are high in fiber
- Can reduce the risk of heart disease
- Can be helpful for weight control
Alex and I eat lots of oatmeal in our household, so we love that this trick turns it into something that looks like a muffin but has all the benefits of oatmeal.
How to ripen bananas
The most difficult part about planning to make these blueberry oatmeal muffins recipe is finding ripe bananas! It can take many days to ripen bananas, depending on their ripeness when you buy them. 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.
And that’s it: how to make blueberry oatmeal muffins! Let us know if you try them out: and what you think in the comments below.
More oatmeal recipes
You could call us oatmeal obsessed over here! We eat it almost every day for lunch or breakfast. Now, there are a myriad of ways to eat oatmeal, from straight up to pancakes (and of course, cookies!). Here are some of our favorites:
- The Best Toasted Oatmeal
- Best Instant Oatmeal Recipe
- Carrot Cake Baked Steel Cut Oatmeal
- Cherry Cardamom Baked Oatmeal
- Apple Cinnamon Pressure Cooker Steel Cut Oats
- Banana Oatmeal Pancakes
- Gluten Free Oatmeal Muffins with Apples
- Banana Oatmeal Pancakes
- Gingerbread Oatmeal Pancakes
- Pumpkin Oatmeal
Muffins, muffins and more muffins!
Are you into muffins? We’ve got lots of tasty muffin recipes you might enjoy outside of these blueberry oatmeal muffins, like:
- Apple Zucchini Muffins (also oatmeal muffins!)
- Easy Zucchini Muffins
- Healthy Banana Bread Muffins (also oatmeal muffins!)
- Gluten Free Muffins with Apples and Oats
- Vegan Blueberry Muffins
- Strawberry Rhubarb Muffins
This blueberry oatmeal muffins recipe is…
Vegetarian, gluten-free, dairy-free, refined sugar free, and naturally sweet.Print
These gluten free blueberry oatmeal muffins are made with 100% rolled oats (no flour!), bananas and blueberries: they’re irresistible!
- 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)
- Preheat the oven to 350 degrees Farenheit.
- 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.
- Add the blueberries to the blender; gently stir until combined.
- 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).
- 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: Muffins
- Method: Breakfast
- Cuisine: American
Keywords: Blueberry oatmeal muffins, Blueberry muffins, Healthy blueberry muffins, Oatmeal muffins, Gluten free muffins
About the Authors
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 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.