Blueberry Banana Oatmeal Muffins

Easy to make, simple ingredients, and absolutely delicious… Blueberry Banana Oatmeal Muffins are the perfect breakfast or afternoon snack. Crispy tops and pillowy middles, these muffins are perfect for adults and children and are especially easy to meal prep for the week.

I just had a baby in May so I’m doing everything in my power to keep my milk supply up including eating lots and lots of oats. These Blueberry Banana Oatmeal Muffins are full of healthy ingredients like oats and healthy fats like butter to keep me full throughout the day and keep my milk supply healthy for my little guy.

This muffin recipe was inspired by my Blueberry Banana Bread Protein Muffins, and pairs perfectly with an amazing cup of HOT coffee.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Blueberry Banana Oatmeal Muffins
• Storage

Ingredients

These muffins are chock full of healthy whole grains, nutritious fruit, healthy fats and maple syrup for sweetness!

Rolled Oats

Flour

Butter, Melted

Maple Syrup

Mashed Bananas

Eggs

Vanilla

Cinnamon

Baking Powder

Baking Soda

Salt

Granulated Sugar

Blueberries

Cornstarch

See recipe card for quantities.

Instructions

1. Preheat your oven to 350
2. Melt your butter in the microwave for about 1 minute
3. In a large bowl combine the butter, maple syrup, eggs, banana, vanilla and cinnamon. Mix until well combined.
4. Add the oats, flour, baking powder, baking soda and salt to the wet ingredients and mix until just combined. 
5. Toss the blueberries in the cornstarch and add to the mixture. Mix until just combined. It’s important not to over mix the batter or the muffins will come out gummy.
6. Add the batter to your cupcake tin. Grease or add paper tins before.
7. Sprinkle the tops of each with some sugar.
8. Bake for 20-25 Minutes or until a toothpick comes out clean

Substitutions

Here are a couple of ways you can make this recipe your own:

• Maple Syrup – instead of maple syrup you can use honey
• Butter – use coconut oil or avocado oil instead of butter
• Blueberries – if blueberries aren’t your thing try using raspberries, blackberries or chocolate chips

Equipment

You will need a large bowl + a whisk or mixing utensil and a cupcake pan with optional liners.

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Storage

Store these muffins in the fridge for up to 5 days.