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Banana Blueberry Oatmeal Muffins combine ripe bananas, oats, and sweet wild blueberries for a soft, flavorful muffin naturally sweetened with honey. They’re a great option for breakfast, snack, or meal prep.
Muffins are one of my favorite things to meal prep. Having a batch ready to go makes busy mornings and afternoon snacks so much easier. This recipe has all the cozy appeal of a classic bakery-style muffin and elevates it with ingredients that are a little better for you, like oats, white whole wheat flour, and honey. The real star of the recipe is the wild blueberries, which add incredible flavor and little bursts of sweetness in every bit.
For more blueberry recipes, try my Blueberry Cheesecake Overnight Oats and Blueberry Banana Nut Bread.
Banana Blueberry Muffins You’ll Love
These healthy banana blueberry oatmeal muffins are a great upgrade from regular blueberry muffins. The whole grains, mashed banana, juicy blueberries, and other simple ingredients create the best homemade muffins.
Here is what makes them stand out:
- Wild blueberries in every bite. Wild blueberries are smaller, more flavorful, and more nutrient dense than regular blueberries. They are naturally rich in antioxidants and their small size allows them to distribute evenly in the muffins to add blueberry flavor to every bite.
- Naturally sweetened. Ripe bananas and honey add plenty of sweetness while also creating moist muffins.
- Soft bakery-style. These muffins bake up fluffy with a crisp sugar topping, thanks to a sprinkle of coarse sugar on top.
- Kids and adults love them. The classic blueberry and banana flavor makes these muffins a hit for the whole family.
- Great for meal prep. Muffins are perfect to make ahead and enjoy throughout the week for breakfast or a quick snack.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- White whole wheat flour: This adds more fiber and nutrients than traditional all-purpose flour. It also keeps the muffins light and not too dense. It’s sometimes called “golden wheat flour”.
- Quick oats: Using quick oats creates a softer, more uniform texture. Old-fashioned oats are thicker and stay more firm after baking, but can also work as a substitute here, if needed.
- Bananas: Make sure the bananas are overripe. The riper, the better for banana muffins. The bananas help naturally sweeten the muffins.
- Wild blueberries: Wild blueberries are much smaller in size than regular blueberries, but they’re more nutrient dense and add a beautiful deep purple-blue color. They hold their shape well and add more blueberry flavor. You can find them in the freezer section of your local grocery store year round. You can also sub with regular blueberries.
- Greek yogurt: Keeps the muffins moist and adds a little extra protein.
- Honey: Provides natural sweetness and adds moisture to the muffins. You can substitute with pure maple syrup.
- Avocado oil: Or sub with another neutral oil, like canola oil.
- Eggs: Helps bind the ingredients and creates a light, fluffy texture.
- Baking soda and baking powder: This combination helps the muffins rise and creates a light, fluffy texture.
- Ground cinnamon: For subtle warm flavor that pairs perfectly with the bananas and blueberries.
- Vanilla: Use pure vanilla extract to enhance the overall flavor.
- Coarse sanding sugar or turbinado sugar: This is the star ingredient to get that beautiful bakery-style sparkle and texture on the muffin tops. You can certainly omit the sugar here, but it adds a beautiful look that makes the muffins feel extra special. I use this one.
Variations
- Add nuts for crunch. Stir in chopped walnuts or pecans for extra texture and a nutty flavor that pairs well with the blueberries and banana.
- Adds citrus flavor. Mix in 1 to 2 teaspoons of lemon zest or orange zest to enhance the blueberries and add citrus flavor.
- Add more fiber and healthy fats. Stir in 1 to 2 tablespoons of ground flaxseed, hemp seeds or chia seeds into the batter. If the batter is too thick after adding, you can add 1 to 2 tablespoons extra milk.
- Make mini muffins. Divide the batter into a mini muffin pan and bake for 10 to 12 minutes for bite-sized muffins.
How to Make Banana Blueberry Oatmeal Muffins
These easy blueberry banana oat muffins come together in just a few steps!
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the dry ingredients including the flour, oats, baking soda, baking powder, cinnamon, and salt.
- In a medium bowl, add the mashed bananas, honey, yogurt, oil, eggs, and vanilla. Whisk until completely smooth.
- Stir the wet ingredients into the dry ingredients just until combined. Do not over mix.
- Gently fold in the blueberries.
- Divide the muffin batter evenly between the muffin tins. Sprinkle with coarse sanding sugar.
- Bake the muffins for 18 to 22 minutes, until golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool for at least 5 minutes.
Jamie’s Tips
Expert Recipe Tips
- Use very ripe bananas. They should have plenty of black spots on them. The riper the bananas, the sweeter and more flavorful the muffins will be.
- Don’t overmix the batter. Mix just until the wet and dry ingredients are combined. Overmixing creates dense muffins.
- Fold in the blueberries last. Gently fold the blueberries into the batter to keep them evenly distributed.
- Don’t forget the coarse sugar. Sprinkling the coarse sugar on top adds a fun bakery-style element to the muffins.
How to Store
These healthy blueberry and banana oatmeal muffins make a great grab-and-go breakfast for snack. Store the muffins in an airtight container at room temperature for up to 2 days.
For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. Or place them in a freezer bag or container and freeze for up to 3 months.
To reheat, warm the muffins in the microwave for 20 seconds or let them thaw at room temperature before serving.
Other Delicious Muffin Recipes
If you’ve made and loved these Banana Blueberry Oatmeal Muffins or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Banana Blueberry Oatmeal Muffins
Ingredients
Dry ingredients
- 1 1/4 cups white whole wheat flour, (I use King Arthur Golden Wheat)
- 1 cup quick oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Coarse sanding sugar or turbinado sugar, for topping
Wet ingredients
- 2 medium ripe bananas, mashed (~3/4 cup)
- 1/3 cup honey
- 1/3 cup plain Greek yogurt
- 1/4 cup avocado oil
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups frozen wild blueberries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the white whole wheat flour, quick oats, baking soda, baking powder, cinnamon, and salt.
- In a medium bowl, add the mashed bananas, honey, yogurt, oil, eggs, and vanilla. Whisk until completely smooth.
- Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. Gently fold in the blueberries.
- Divide the muffin batter evenly between the muffin tins. Sprinkle with coarse sanding sugar or turbinado sugar.
- Bake for 18 to 22 minutes until golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool at least 5 minutes.
Notes
- Use very ripe bananas for the best flavor. The bananas should have plenty of brown spots.
- Fold in the frozen wild blueberries straight from the freezer to prevent the color from bleeding in the batter.
- Store the muffins once fully cooled to prevent them from becoming soggy.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
