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Banana Blueberry Oatmeal Muffins

These Banana Blueberry Oatmeal Muffins are a quick way to whip up a nutritious breakfast for weekends or school mornings and they freeze great.

plate of blueberry muffins

Banana Blueberry Oatmeal Muffins

Healthy filling breakfasts can be both easy and delicious! These oatmeal muffins are gluten free with no added sugar- they get their yummy sweetness from the blueberries and banana so they won’t overload you or the kids with unnecessary ingredients, they just fill and fuel you up for your day.

Ingredients for Banana Blueberry Oatmeal Muffins

  • Old fashioned oats
  • Banana
  • Egg
  • Almond milk
  • Vanilla extract
  • Baking powder
  • Cinnamon
  • Fresh or frozen blueberries

Muffin ingredients on blue background

How to Make Banana Blueberry Oatmeal Muffins

1. Coat a muffin tin well with nonstick cooking spray.

2. Preheat oven to 350℉.

3. Smash up the banana well in the bowl first with a fork.

4. Stir in oats, egg, almond milk, vanilla, baking powder, and cinnamon to mix well.

5. Gently fold in the blueberries, I always have blueberries on hand whether they are fresh or frozen so I can make these year round.

muffins in tin before baking

6. Scoop the oatmeal mixture into prepared muffin tin, you can fill them to the rim as these don’t rise very much at all.

7. Bake for 12-15 minutes until the edges are beginning to brown.

pile of muffins with blueberries

Additional Recipe Notes: 

To freeze: After they cool just pop the muffin tin in the freezer and allow them to solidify then remove them from the tin and transfer to a plastic freezer bag or storage container.

If these aren’t sweet enough for you, you can add a little honey, sugar, or sugar replacement to sweeten them up a notch.

This recipe makes 6 large muffins, double or triple  it if you want to freeze some for easy midweek breakfasts in a snap.

More Favorite Muffin Recipes: 

We love breakfast recipes, especially muffin recipes because we can make them ahead of time and it makes the weekday breakfasts go so much easier!

Here are some more favorite muffin recipes: 

What is your favorite muffin recipe?

My kids love muffins for breakfast or as an afternoon snack so I will usually double the recipe and freeze some so that we always have them on hand for both! Make sure to follow She Saved on Pinterest for more favorite recipes! 

photo of mini blueberry muffins

Print the Recipe for Banana Blueberry Oatmeal Muffins

photo of mini blueberry muffins

Banana Blueberry Oatmeal Muffins

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Yummy and delicious, these banana blueberry oatmeal muffins are a great twist on a favorite muffin recipe and a healthy breakfast or snack option.

Ingredients

  • 1 cup old fashioned oats
  • 1 banana
  • 1 egg
  • ¼ cup almond milk
  • 1 tsp. Vanilla extract
  • 1 tsp. Baking powder
  • 1 tsp. cinnamon
  • ½ cup fresh or frozen blueberries

Instructions

1. Coat a muffin tin well with nonstick cooking spray.

2. Preheat oven to 350℉.

3. Smash up the banana well in the bowl first with a fork.

4. Stir in oats, egg, almond milk, vanilla, baking powder, and cinnamon to mix well.

5. Gently fold in the blueberries, I always have blueberries on hand whether they are fresh or frozen so I can make these year round.

6. Scoop the oatmeal mixture into prepared muffin tin, you can fill them to the rim as these don’t rise very much at all.

7. Bake for 12-15 minutes until the edges are beginning to brown.

Notes

To freeze: After they cool just pop the muffin tin in the freezer and allow them to solidify then remove them from the oven and transfer to a plastic freezer bag or storage container.

If these aren’t sweet enough for you you can add a little honey, sugar, or sugar replacement to sweeten them up a notch.

This recipe makes 6 large muffins, double or triple  it if you want to freeze some for easy midweek breakfasts in a snap.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 96mgCarbohydrates: 14gFiber: 2gSugar: 6gProtein: 2g

*Just an estimate

Did you make this recipe?

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Meet the author – Keri Lyn

The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.

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