These healthy blueberry banana muffins are made with oatmeal, whole wheat flour, and yogurt! They’re moist, fluffy, and super flavorful!
Say hello to a muffin that tastes like a piece of banana bread stuffed inside of a blueberry muffin!
These blueberry banana oatmeal muffins are the perfect one-bowl recipe to bake this weekend, and are great for breakfast and as snacks, too!
With whole-wheat flour, flaxseed, coconut shreds, Greek yogurt, and lots of cinnamon and vanilla, these healthy blueberry banana muffins are insanely flavorful and one of my toddler’s favorite snacks right now!
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What does it taste like?
Like I said before, these muffins taste like a blueberry muffin and a piece of banana bread all combined into one amazing and moist blueberry banana muffin!
They’re sweet, fluffy, and moist, and don’t have that overpowering banana flavor that some muffins do. You can definitely taste the banana, but you can also taste the cinnamon and fresh blueberries, too!
Ingredients
Bananas – The main sweetener in these blueberry banana muffins! They add a lot of moisture and also add a lot of flavor, too!
Eggs – The eggs help these muffins stay together and not crumble or fall apart after baking.
Avocado oil – The oil adds more moisture without adding any flavor. I like to use avocado oil because of its mild flavor and because it’s so heart-healthy!
Pure maple syrup – I love using maple syrup in baked goods because it adds sweetness without overpowering the other flavors in the recipe. Make sure to use pure maple syrup to avoid high-fructose corn syrup and unnecessary additives.
Plain Greek yogurt – This adds more protein and moisture to these blueberry banana oatmeal muffins!
Ground flaxseed – Another component in helping keep the muffins together and prevent crumbling. It also gives the muffins a ton of fiber, helping to make them filling and nutritious!
Unsweetened shredded coconut – The shredded coconut gives the muffins a little bit more texture and fiber without adding any more sugar!
Vanilla extract – A classic flavor for most baked goods. I used more vanilla than other muffin recipes because I love a strong vanilla flavor!
Cinnamon – Cinnamon goes so well with bananas and blueberries, it really takes the flavor of these muffins to the next level.
Baking powder – This helps the muffins rise. If you skip this, you will have flat, sad muffins.
Baking soda – Another leavening agent that will help your blueberry banana muffins rise!
Old-fashioned rolled oats – These muffins wouldn’t be called blueberry banana oatmeal muffins without the oats! Make sure to use old-fashioned rolled oats, no substitutions for this ingredient!
Whole wheat pastry flour – This is my baking flour of choice and one that doesn’t have to cost a fortune. You can find it in the bulk section of Winco, most grocery stores, or here on Amazon. It’s the perfect flour for baked goods because it’s 100% whole wheat but has a fine enough texture to make your baked goods fluffy.
Fresh blueberries – These give the muffins pops of blueberry flavor all throughout each muffin!
Substitutions
Banana – This recipe would work really well with applesauce in place of the banana.
Eggs – If you want to replace the eggs in this recipe, you can use flax eggs instead. Mix together 2 tablespoons of flaxseed and 1/4 cup of water and let it sit in a small bowl to gel up. Add it to the batter instead of the eggs for a more plant-based recipe!
Avocado oil – Any oil will work for these muffins, but avocado oil is mild in flavor and heart-healthy.
Maple syrup – Honey, agave, or any liquid sweetener would be great substitutes in place of the maple syrup.
Plain Greek yogurt – You can use any type of yogurt for this recipe, but don’t leave it out!
Whole wheat pastry flour – You can use 1/2 cup of all-purpose flour and 1/2 cup of whole wheat flour mixed together, which would be a great substitute if you don’t have whole wheat pastry flour on hand.
Fresh blueberries – Any fresh berries will work for these muffins, such as chopped strawberries or raspberries! You can also use frozen blueberries, but make sure to thaw and drain their excess juice before adding them to the batter!
Instructions
- Preheat your oven to 375°. In a large bowl, mash the bananas until almost smooth.
- Add eggs, oil, maple syrup, and plain Greek yogurt to the bowl, and stir until well combined and no chunks of yogurt remain.
- Add flaxseed, shredded coconut, vanilla, cinnamon, baking powder, baking soda, and oats to the bowl, and stir until well combined.
- Add whole wheat pastry flour and stir until just combined, don’t overmix!
- Fold in the blueberries.
- Divide evenly between 12 lined muffin cups. Fill each muffin cup completely full. Sprinkle oats on top of the batter, then bake for 23-25 minutes or until a toothpick inserted in the center of the muffins comes out clean with no crumbs.
How to Store the Muffins
These blueberry banana muffins will keep in an airtight container at room temperature for about 3 days. If they are kept in an airtight container, they may end up a little more squishy and moist on their tops. To refresh them, simply bake them at 350 degrees for about 5 minutes. That will make their tops crisp and fresh again!
To freeze these muffins, allow them to cool completely, then wrap them tightly with plastic wrap and then again with aluminum foil. They should last about 3 months in the freezer if wrapped well.
Tips & FAQ
The biggest cause for rubbery muffins is that you overmixed the batter. That’s why this recipe has you add the whole wheat pastry flour, which contains all the gluten, at the very end. This helps to prevent overmixing and overdeveloping the gluten, which will cause rubbery muffins!
Store them in an airtight container at room temperature. They’ll stay nice and moist that way.
Yes, you can! Most muffins keep really well in the freezer if they’re wrapped well. To freeze these muffins, allow them to cool completely, then wrap them tightly with plastic wrap and then again with aluminum foil. They should last about 3 months in the freezer if wrapped well.
Nutritional Info
These healthy blueberry banana muffins are perfect for mornings on the go or even as snacks! They’re whole-wheat, high in fiber and protein, and still taste amazing!
Total nutritional content per muffin is:
- Calories: 199 calories
- Protein: 5 grams
- Sodium: 132 mg
- Carbohydrates: 30 grams
- Fiber: 5 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 cup mashed bananas: $0.46
- 2 eggs: $0.58
- ¼ cup avocado oil: $0.36
- ¼ cup pure maple syrup: $0.47
- ½ cup plain Greek yogurt: $0.44
- ¼ cup ground flaxseed: $0.14
- ¼ cup unsweetened shredded coconut: $0.10
- 2 tsp vanilla extract: $0.50
- 1 tsp cinnamon: $0.04
- 1 tsp baking powder: $0.01
- 1 tsp baking soda: $0.01
- 1 cup old fashioned rolled oats: $0.16
- 1 cup whole wheat pastry flour: $0.22
- 1 ½ cups fresh blueberries: $1.49
The total for the entire batch of these blueberry banana muffins is $4.98, or roughly $0.42 per muffin!
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Recipe
Blueberry Banana Oatmeal Muffins
Ingredients
- 1 cup mashed bananas (about 2 medium bananas)
- 2 eggs
- ¼ cup avocado oil
- ¼ cup pure maple syrup
- ½ cup plain Greek yogurt
- ¼ cup ground flaxseed
- ¼ cup unsweetened shredded coconut
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup old fashioned rolled oats
- 1 cup whole wheat pastry flour
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 375°. In a large bowl, mash the bananas until almost smooth.
- Add eggs, oil, maple syrup, and plain Greek yogurt to the bowl, and stir until well combined and no chunks of yogurt remain.
- Add flaxseed, shredded coconut, vanilla, cinnamon, baking powder, baking soda, and oats to the bowl, and stir until well combined.
- Add whole wheat pastry flour and stir until just combined, don't overmix!
- Fold in blueberries, then divide evenly between 12 lined muffin cups. Fill each muffin cup completely full. Sprinkle oats on top of the batter, then bake for 23-25 minutes or until a toothpick inserted in the center of the muffins comes out clean with no crumbs.
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Blueberry banana oatmeal muffins are healthy, nutritious, and so easy to make all right there in one bowl! You and your family are going to love them, I know it!
xoxo Megan
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