These Banana Blueberry Oatmeal Muffins are super tasty and easy to make! They combine ripe bananas, juicy blueberries, and hearty oats for a yummy breakfast treat.
Making these muffins always brightens my day! They’re perfect for breakfast or a snack. Plus, they make my kitchen smell like a bakery! Who can resist that? 😊
Key Ingredients & Substitutions
Rolled Oats: Oats are the star here, adding heartiness and nutrients. If you’re gluten-free, use certified gluten-free oats. I also love steel-cut oats for a chewier texture, just remember to adjust baking time!
Whole Wheat Flour: Whole wheat adds fiber and depth. If you want a lighter texture, feel free to swap in all-purpose flour. Gluten-free flour blends or almond flour are great options too.
Bananas: Ripe bananas bring sweetness and moisture. Overripe bananas work best because they’re extra sweet. If bananas aren’t available, applesauce can also be used as a substitute for a similar sweetness and moisture.
Blueberries: Fresh blueberries shine but frozen will work too! Just don’t thaw them before mixing to prevent color bleeding. You can use other fruits like chopped strawberries or raspberries as alternatives.
Sweetener: Honey or maple syrup adds natural sweetness. You could use brown sugar or coconut sugar instead, but remember to adjust the amount according to your taste preferences.
How Do You Ensure Your Muffins Rise and Stay Moist?
One important part of making great muffins is mixing the ingredients properly. When combining the wet and dry mixtures, stir until they are just combined. That means you might still see a few lumps—this is perfectly okay! Overmixing can make your muffins dense instead of fluffy.
- Whisk the dry ingredients in one bowl and the wet in another thoroughly.
- Pour the wet mixture into the dry mixture and use a spatula to fold gently until barely combined.
- Gently incorporate blueberries and any nuts at the very end.
Another tip is to check your oven with a thermometer. Sometimes, your oven might run hotter or cooler than the set temperature, which can affect baking times.
Banana Blueberry Oatmeal Muffins
Ingredients:
- 1 ½ cups rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 2 large ripe bananas, mashed
- 2 large eggs
- ½ cup milk (dairy or plant-based)
- ¼ cup honey or maple syrup
- ¼ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: ½ cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 20 minutes to bake, totaling about 35-40 minutes before you can enjoy a delicious muffin! Don’t forget to let them cool for a few minutes after baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 375°F (190°C) so it’s ready for your muffins. Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, and cinnamon. This mix forms the base of your muffins, so make sure it’s well combined.
3. Combine Wet Ingredients:
In another bowl, add the mashed bananas, eggs, milk, honey (or maple syrup), vegetable oil, and vanilla extract. Whisk them together until you have a smooth mixture. This will add moisture and sweetness to your muffins!
4. Combine Dry and Wet Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together with a spatula or wooden spoon until just combined. It’s okay if there are a few lumps; you want to avoid overmixing to keep the muffins fluffy!
5. Add Blueberries and Nuts:
Carefully fold in the blueberries and chopped nuts, if you’re using them. This adds pops of flavor and texture to your muffins that everyone will love!
6. Fill Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow for rising. Don’t worry if it gets a little messy; it’ll taste delicious no matter what!
7. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few crumbs.
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. You can serve them warm or at room temperature. Enjoy your delicious homemade muffins!
These muffins are perfect for breakfast or as a healthy snack throughout the day! With their tender crumb and bursts of blueberry goodness, they’re sure to become a family favorite!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but keep in mind that the texture may be slightly different. Quick oats can make the muffins a bit softer and less chewy. If using quick oats, you may need to reduce the baking time slightly.
Can I Substitute the Bananas?
If you don’t have bananas, you can replace them with unsweetened applesauce in a 1:1 ratio. Alternatively, try using pureed pumpkin or Greek yogurt for a different flavor and texture, keeping in mind that the taste will change slightly!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw them in the fridge or at room temperature before enjoying!
Can I Make Muffin Batter Ahead of Time?
It’s best not to prepare the batter too far in advance because the baking powder and baking soda lose potency over time. If you want to prep ahead, you can mix the dry ingredients one day before and store them in an airtight container. Just combine them with the wet ingredients when you’re ready to bake!
