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Banana Oatmeal Blueberry Muffins + GF/DF Option 

These healthy banana oatmeal blueberry muffins are super moist and soft, not overly sweet and full of juicy blueberry and banana flavor. The crisp oat and cinnamon crumble topping can be optional (if you want them for breakfast, skip it) or enjoy the blueberry banana oatmeal muffins as a treat, it gives them extra texture and sweetness.

Blueberry banana oatmeal muffins in the muffin tin.
Blueberry banana oatmeal muffins.

Banana Blueberry Oatmeal Muffins 

This oatmeal banana blueberry muffins recipe was on my to-do list for a long time, and finely they are here! I love all kinds of muffins – mini blueberry muffinsstrawberry muffins, banana muffins, but my favorite are these banana blueberry oat muffins with crumble topping.

Why these banana blueberry oatmeal muffins are on the healthier side:

  • they are made with rolled oats (GF certified);
  • sweetened with banana and a little maple sugar;
  • tangy blueberries full of antioxidants;
  • they can easily be adapted to be gluten free and dairy free if needed.

These oatmeal blueberry banana muffins are great as dessert, snack, or on the go as breakfast.

If you like baked goods with blueberries for breakfast, then you should also tries these oatmeal blueberry peach cookies and these banana pancakes with blueberries.

Moist banana blueberry oatmeal muffins.

Heads up: some are affiliate links & I may receive a small commission from qualifying sales. For more info read my disclosure policy .

Ingredients For Banana Oatmeal Blueberry Muffins

  • Rolled oats (I used gluten free certified oats and organic).
  • Liquid (water or milk) – or plant based milk if you want the banana blueberry muffin – dairy free.
  • Flour – you can use regular all purpose flour. Or use a gluten free flour mix if you want gluten free muffins.
  • Mashed bananas – the creamy, thickening power of ripe mashed banana is perfect for replacing some of the fat and sugar content.
  • Blueberries – fresh or frozen.
  • Butter (a neutral oil or vegan butter will work too for dairy free version) – for moisture and flavor.
  • Egg – the biding agent, for structure.
  • Maple sugar (or your favorite granulated sugar) – as sweetener.
  • Baking powder– the rising agent.
  • Vanilla extract and salt – for flavor enhancement.
Ingredients for making oatmeal banana blueberry muffins displayed on a board.

For Crumble Topping You Will Need:

  • rolled oats
  • butter
  • sugar
  • flour
  • cinnamon

See complete printable recipe below in recipe card.

Ingredients for making the muffin crumb displayed on a board.

How To Make Blueberry Banana Oatmeal Muffins 

First preheat the oven to 400 degrees Fahrenheit. If necessary, lightly grease the muffin cups or add cupcake liners. Set aside.

Step 1. Combine the wet ingredients:

  • Mash the bananas with a fork. You will get approximately 1 cup from 2 large bananas or 3 smaller bananas. Add to a bowl together with the egg, melted butter, vanilla extract and apple cider vinegar. Mix to combine.
Process shots showing how to mix the wet ingredients for oatmeal banana blueberry muffins batter.

Step 2. Soak the rolled oats:

  • To the same bowl, add the oats (1 cup) and fold together until well incorporated. Let them soak for 7-10 min to expand and absorb as much as possible the moisture. Meanwhile prepare the rest of ingredients.

Step 3. Mix in the dry ingredients:

  • To that add the dry ingredients (maple sugar, flour, salt and baking powder). Reserve 1-2 tablespoons of flour to coat the blueberries.
  • Then add the blueberries (coated with flour), gently incorporate them into the muffin batter.
  • Spoon the batter into the prepared muffin tins, filling each about three-fourths full. 
Process shots showing how to mix the dry ingredients for oatmeal blueberry banana muffins batter and divide in muffins pan.

Step 4. Make the crumble topping (optional):

  • Add all ingredients in a small bowl. Mix with your hand to combine. 
  • Sprinkle the topping evenly on top of the unbaked muffins.

Step 5. Bake the blueberry banana oat muffins:         

  • Bake the muffins at 400F for 10 minutes then reduce the temperature to 375F and bake for another 20-25 minutes. If you’re using gluten free flour you might need additional 5-10 minutes.
  • Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool completely. Once cooled the texture improves and stiffens, and the insides aren’t wet anymore.
Close up shot of blueberry banana oatmeal muffin.

Dairy Free & Gluten Free Option

  • Use coconut milk as a substitute for the regular milk but there are many other dairy free, milk alternatives like almond, cashew, hemp or oat milk – they all work.
  • Instead of regular butter, I use a plant based butter, but you can easily use some unflavored oil, like avocado oil or grape-seed oil.
  • For gluten free version use a gluten free flour mix. Using a single type of gluten free flour like rice or sorghum might yield a really crumbly texture and probably dry.

Tips For Perfect Oatmeal Banana Blueberry Muffins                   

  • Toss the blueberries in some flour before mixing all with wet ingredients. This will keep the blueberries from sinking to the bottom of the muffin.
  • Soaking the oats with wet ingredients for 10 minutes creates a thicker and creamier muffin batter subsequently taller and heartier blueberry banana oat muffins.
  • The thicker the muffin batter, the taller and puffier the blueberry banana oatmeal muffin will be.
  • Apple cider vinegar gives these gluten free blueberry muffins a distinctive, slightly tangy flavor that a buttermilk usually gives. The acid combined with baking powder also helps the muffins rise.
  • Over-mixing the batter can cause tough muffins.
  • Fresh blueberries or frozen both work. Be warned that if you choose frozen, the muffin batter may get a little of a blueberry-purple color.
  • Let the muffins cool completely on a wire rack before eating. The texture will settle and harden once cooled.
Banana blueberry oatmeal muffins cooling on a board.

How To Store The Banana Blueberry Oatmeal Muffins 

  • Once the banana oatmeal blueberry muffins have completely cooled, place them in a freezer bag or an air tight container. These gluten free muffins are good frozen up to 3 months.
  • To defrost just place them in the refrigerator overnight, and they’re ready to go in the morning.
  • During the cold season they can stay on the kitchen counter (covered) for up 4-5 days . In the summer these blueberry banana oat muffins don’t really hold up more than 2-3 days. 

More Breakfast or Dessert Ideas With Oatmeal

Enjoy the oatmeal banana blueberry muffins and leave me a comment if you make them.

I would love to hear your thoughts! Your feedback is super helpful for me and readers. Thank you!

banana oatmeal blueberry muffins recipe
Print Recipe

Banana Oatmeal Blueberry Muffins + GF/DF Option

These healthy banana oatmeal blueberry muffins are super moist and soft, not overly sweet and full of juicy blueberry and banana flavor. The crisp oat and cinnamon crumble topping can be optional (if you want them for breakfast, skip it) or enjoy the blueberry banana oatmeal muffins as a treat, it gives them extra texture and sweetness.
Prep Time10 mins
Cook Time30 mins
Soaking Time10 mins
Total Time50 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Clean Eating, Dairy Free, Gluten Free
Servings: 11 muffins
Calories: 191.3kcal
Author: HealthyTasteOfLife
Pin Recipe Save

Ingredients
 

For soaking

    Wet ingredients:

    • 2 large eggs
    • 1 cup mashed bananas - about 2 large (or 3 smaller) bananas
    • 3 tbsp butter - or oil (see notes for dairy free version)
    • 1/2 cup liquid - water or milk
    • 1 tbsp apple cider vinegar
    • 1 tsp vanilla extract

    Dry ingredients:

    • 1 cup rolled oats - I used gluten free, organic
    • 1 cup flour - see notes for gluten free version
    • 1/4 cup maple sugar - or favorite granulated sugar
    • tsp baking powder
    • 1/5 tsp sea salt
    • 1 cup blueberries

    Muffin Crumble Topping

    Instructions
     

    Step 1. Combine the wet ingredients:

    • Mash the bananas with a fork. You will get approximately 1 cup from 2 large or 3 smaller bananas. Add to a bowl together with the eggs, melted butter, vanilla extract and apple cider vinegar. Mix to combine.

    Step 2. Soak the rolled oats:

    • To the same bowl, add the oats (1 cup) and fold together until well incorporated. Let them soak for 7-10 min to expand and absorb as much as possible the moisture. Meanwhile prepare the rest of ingredients.

    Step 3. Mix in the dry ingredients:

    • To that add the dry ingredients (maple sugar, flour, salt and baking powder). Reserve 1-2 tablespoons of flour to coat the blueberries.
    • Then add the blueberries (coated with flour), gently incorporate them into the muffin batter.
    • Spoon the batter into the prepared muffin tins, filling each about three-fourths full. 

    Step 4. Make the crumble topping (optional):

    • Add all ingredients in a small bowl. Mix with your hand to combine. Sprinkle the topping evenly on top of the unbaked muffins.

    Step 5. Bake the banana blueberry oat muffin:

    • Bake the muffins at 400F for 10 minutes then reduce the temperature to 375F and bake for another 20-25 minutes. If you’re using gluten free flour you might need additional 5-10 minutes.
    • Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool completely. Once cooled the texture improves and stiffens, and the insides aren’t wet anymore.

    Notes

    Dairy Free & Gluten Free Option

    • Use coconut milk as a substitute for the regular milk but there are many other dairy free, milk alternatives like almond, cashew, hemp or oat milk – they all work.
    • Instead of regular butter, I use a plant based butter, but you can easily use some unflavored oil, like avocado oil or grape-seed oil.
    • For gluten free version use a gluten free flour mix. Using a single type of gluten free flour like rice or sorghum might yield a really crumbly texture and probably dry.
     

    Tips For Perfect Oatmeal Banana Blueberry Muffins 

    • The thicker the muffin batter, the taller and puffier the blueberry banana oatmeal muffin will be.
    • Over-mixing the batter can cause tough muffins.
    • Fresh blueberries or frozen both work. Be warned that if you choose frozen, the muffin batter may get a little of a blueberry-purple color.
    Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

    Nutrition

    Serving: 1muffin | Calories: 191.3kcal

    The information shown is an estimate provided by an online nutrition calculator.

    ©HealthyTasteOfLife. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!

    Recipe Rating




    Janice

    Wednesday 26th of February 2020

    I made a batch of these gluten free bluberry muffins this morning and I also added some strawberry. I fed them to my non gluten free kids who ate them up never knowing they're gluten free )))

    HealthyTasteOfLife

    Wednesday 26th of February 2020

    Yes these muffins are so good you don't realize they're "special" :)