These healthy banana blueberry oatmeal muffins contain no added sugar! The perfect quick and easy bake, you can get a batch done in under 25 minutes. Great for using up ripe bananas and whatever berries are in your fridge, these muffins are perfect for breakfast, lunchbox snacks, morning tea or afternoon tea!
Why you're going to love this recipe
When it comes to deliciousness that can work for breakfast, lunch snack, afternoon tea or morning tea, then these banana blueberry muffins are the perfect choice. here's why you're going to love these muffins:
- easy to make one bowl batter
- no added sugar
- use up the fruit bowl- I've used fresh blueberries and strawberries in this, but frozen blueberries work just as well as does any berry that you want to put in it.
- freezer friendly
- sweetened only by fruit
- quick to bake- get a batch done in just 25 minutes
- moist and delicious texture
- kids love blueberry banana muffins- even without extra sugar
What goes into the recipe
Don't forget to scroll to the recipe card for ingredient amounts and full method
- bananas- the spottier the better! it just means they are super sweet
- berries- in this batch I've used a mix of blueberries and strawberries- but you could also just use blueberries, or just strawberries, or a combo of both. Or use any frozen berries like raspberries, blackberries that you have.
- coconut oil- you can swap this for vegetable oil, melted butter, light olive oil or any other oil of your choosing. If your coconut oil is solid, use your microwave to melt it before adding to the recipe.
- greek yogurt- this is perfect for making muffins less crumbly. Choose a full fat greek or natural yoghurt.
- eggs-I have used large eggs for this recipe
- rolled oats- are the perfect oats for this recipe- use some for in the muffins and some for on top
- ground cinnamon- adds extra sweetness to the recipe and perfectly compliments the berries and bananas
- flour- I've used two types in this recipe, wholemeal self raising and plain self raising. Why? The whole wheat flour is healthier, but too much of it makes the recipe super dense. We offset by only using it for half the flour content of the muffins. There are some great gluten-free flours available if you want to make this recipe with gluten free flour, it should be a 1:1 swap. Both the flours I used were self raising, if you only have plain versions (all purpose flour), that's ok, add 2 teaspoons of baking powder per cup.
How to make this recipe
Don't forget to scroll to the recipe card for full instructions.
- Preheat the oven to 200 degrees celsius/ 390 F.
- Mash the bananas.
- Combine all the ingredients, except 1 tablespoon of the oats and the berries in a large bowl and mix to combine. No need to over stir. The mixture can still be lumpy, that's ok!
- Add the blueberries and fold through the wet ingredients.
- Pour into a 12 hole muffin pan (greased/silicone or use liners).
- Sprinkle with the remaining rolled oats.
- Bake at 200 degrees C/ 390 f for 15 minutes or until a skewer comes out clean.
- Cool in the pan for 10 minutes and then on a wire rack until they reach room temperature.
Expert Tips and FAQs
If your bananas don't mash easily, then they aren't the ones to use for the blueberry banana oatmeal muffins! You wan them to be spotty so that they are super sweet. Mashing them is easy with a fork or potato masher.
These banana blueberry oat muffins will store in an airtight container in the fridge for 3 days. They are also freezer friendly. I freeze until solid on a tray or in a muffin tin and then transfer to a container or baggie.
Yes! I've used about half a cup blueberries in this recipe, but you can also try strawberries, blackberries, raspberries.
I've used yoghurt in these muffins, but you can switch to coconut yoghurt and this will make them dairy free.
Yes! Follow the directions for making the muffins dairy-free and then swap the eggs for ½ cup per egg of apple sauce.
More easy muffin recipes
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Healthy Banana Blueberry Oatmeal Muffins Recipe
Ingredients
- 170 g self raising flour
- 170 g wholemeal self raising flour
- 3 bananas mashed
- 100 g blueberries
- 125 grams coconut oil melted
- 2 eggs lightly beaten
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 65 grams greek/natural yoghurt
- 50 g rolled oats (reserve 1 tablespoon for the tops)
Instructions
- Preheat the oven to 200 degrees celsius/ 390 F.
- Mash the bananas.3 bananas
- Combine all the ingredients, except 1 tablespoon of the oats and the blueberries in a large bowl and mix to combine.170 g self raising flour, 170 g wholemeal self raising flour, 125 grams coconut oil, 2 eggs, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 65 grams greek/natural yoghurt, 50 g rolled oats
- Add the blueberries and fold through.100 g blueberries
- Pour into a 12 hole cupcake pan (greased/silicone or use liners).
- Sprinkle with the remaining rolled oats.50 g rolled oats
- Bake at 200 degrees C/ 390 f for 15 minutes or until a skewer comes out clean.
- Cool in the pan for 10 minutes and then on a rack until completely cool.
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