Snacks

August 16, 2022

Healthy Banana Blueberry Oatmeal Muffins

You will love these healthy Banana Blueberry Oatmeal Muffins because they're bursting with blueberries, topped with streusel, and perfectly moist. Each blueberry banana muffin is also gluten free, refined sugar free, and a great snack for toddlers.

I'm really excited to share today's recipe with you because it's my new favorite muffin recipe!

I originally made these Oatmeal Banana Blueberry Muffins for my lactation cookbook, but they were too good not to share with the rest of the world.

Quick breads, or bread recipes that don't require yeast, are a staple in my home because they're easy to make, full of flavor, and you can get really creative with the ingredients.

Some of my favorite quick bread recipes are my best healthy banana bread, my lemon blueberry bread, and this healthy carrot cake with maple cream cheese frosting.

You'll love today's oatmeal muffins too because they are an easy recipe to throw together and they are "practically perfect in every way" as Mary Poppins would say.

Blueberry oatmeal muffins on a cutting board


Why you'll love this recipe

Perfect for busy mornings: meal prep these healthy muffins for a quick and easy breakfast or a snack to enjoy later in the day

Simple ingredients: made with pantry staples, fresh fruit, and nourishing foods to fuel your body

Made with whole grains: for a boost of B vitamins, plant based protein, and fiber

Tons of juicy blueberries: every bite of these fluffy muffins is bursting with that sweet blueberry flavor you know and love

Kid friendly: perfectly sweet and packed with wholesome ingredients, this blueberry muffin recipe is one the whole family will love!

Good for lactation: whether you're breastfeeding or pumping, these banana blueberry oat muffins are packed with so many lactogenic ingredients that boost your milk supply like oats, almonds, protein, and flaxseed. Don't worry, if you're not a nursing mama these muffins are still safe and delicious to eat!

Muffins in a muffin tin


Ingredients you'll need

  • Fresh blueberries: vibrant and rich in nutrients. I prefer using fresh because they're less likely to sink to the bottom of the muffins and the heat of baking will make them burst a little bit. If you do want to use frozen blueberries, I would use frozen wild blueberries because they're smaller and have more health benefits than the regular ones.
  • Overripe bananas: these are the bananas that have plenty of brown spots on them. The majority of the starches in the banana have converted into simple sugars, which means these bananas are extra sweet. No need for any refined sugars!
  • Vanilla greek yogurt: an amazing ingredient that makes the texture of the muffins sweet, moist, and packed with protein. You can also use light sour cream, plain greek yogurt, or your favorite dairy free yogurt.
  • Almond butter: a healthy substitute for coconut oil or melted butter that also gives a richer depth of flavor. You can use peanut butter if that's all you have, but your muffins will have a distinct peanut butter flavor to them that might overpower the blueberry banana oat muffins
  • Stevia: for natural sweetness but without the calories
  • Oat flour: the best of both worlds. Oat flour has the earthiness of whole wheat flour and the nuttiness of almond flour all in one, and it's also gluten free! I haven't tested this recipe with all purpose flour or whole wheat pastry flour, so I don't recommend using those in place of the oat flour. If you want to make your own oat flour, you can use a food processor or high speed blender but your muffins will be more gritty and you'll need an extra 1-2 tablespoons of milk.
  • Quick oats: for the muffin batter and the streusel on top of the muffins. I prefer quick oats over rolled oats because they have that chewy texture but they absorb liquid much better. If you're in a pinch, you could use rolled oats, but don't use steel cut oats.
  • Coconut sugar: a healthier option to replace brown sugar in the streusel
  • Egg: for stability, moisture, and leavening. I haven't tried this recipe with a flax egg, but if you try it, you might need to add a tablespoon of applesauce for moisture. Please leave a comment below if a flax egg works for you!
  • Warm spices: cinnamon and nutmeg help bring out the earthiness of the oats, almond butter, and coconut sugar while enriching the sweetness of the blueberries and bananas

For a full list of ingredients, see the recipe card at the bottom of the post.

Oatmeal muffins on parchment paper


How to make blueberry banana oatmeal muffins

Step 1: prep. Preheat the oven to 425°F and line a muffin tin with cupcake liners or parchment paper liners. Spray each liner with cooking spray or brush with olive oil and set aside.

In a small bowl, toss the blueberries in the cornstarch. Set aside.

In a separate bowl, mix the "streusel" ingredients until combined. Set aside.

Step 2: combine the dry ingredients. In a large bowl, whisk together the oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3: mix the wet ingredients. In a medium bowl, combine the mashed banana, yogurt, almond butter, protein powder, Stevia, egg, almond milk, and lemon juice until smooth. For an extra touch of sweetness, you can add a splash of vanilla extract too.

Step 4: make the muffin batter. Pour into the wet ingredients into the dry mixture and fold gently until just combined. Then, fold in the blueberries until just combined.

Step 5: portion the muffins. Using an ice cream scoop or a 1/4 cup measuring cup, portion out the muffin batter into the prepared muffin pan. The batter should completely fill the tin. Sprinkle 1-2 tsp of the streusel on top of each muffin.

Step 6: bake. Bake for 6-7 minutes, then without opening the oven, lower the oven temperature to 350°F and bake for an additional 8-12 minutes until an inserted toothpick comes out with only a few crumbs. (Note that baking time will vary depending on your oven and elevation.)

Let the muffins cool for 5 minutes in the pan, then transfer to a wire cooling rack to finish cooling.

An unwrapped blueberry muffin with streusel on top


How to store muffins

On the counter

Let cool to room temperature, then store in an airtight container on the counter for up to 3 days.

If you have a muffin tin that comes with a lid (like this one) you can just keep your muffins in there!

In the freezer

To make your muffins last longer, let them cool to room temperature then store in an airtight freezer bag.

Make sure to keep the muffin cups on the muffins before freezing to keep the excess moisture from escaping and drying out your muffins.

Let thaw overnight in the fridge before eating.

Pro tip: if you're planning on freezing your muffins, make a double batch!


How to reheat muffins

Place a muffin on a paper towel in the microwave, then heat for 10-20 seconds until warmed through.

For the best results, drizzle a little bit of sugar free maple syrup on top!

If your muffins are frozen, let them thaw overnight in the fridge, then follow the instructions above.

A blueberry oatmeal muffin with a bite out of it


More healthy snack recipes

The Best Healthy Chocolate Chip Banana Bread

Healthy Carrot Cake Muffins with a Maple Walnut Streusel

Healthy Dark Chocolate Strawberry Muffins

Healthy Maple Pecan Protein Donuts

Healthy Double Chocolate Zucchini Muffins


The next time you want a quick breakfast or a healthy snack, these healthy blueberry banana muffins are a great option!

Be sure to leave a star rating and review if you loved this recipe so other readers know how you liked it.

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Healthy Banana Blueberry Oatmeal Muffins

You will love these healthy Banana Blueberry Oatmeal Muffins because they're bursting with blueberries, topped with streusel, and perfectly moist. Each blueberry banana muffin is also gluten free, refined sugar free, and a great snack for toddlers.

Author:

Brooke Harmer

Prep:

10

min

cook:

20

min

total:

30

min

servings:

12

Ingredients

For the Muffins

  • 1 1⁄4 C oat flour
  • 1 C quick oats
  • 2 1⁄2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1 1⁄2 tsp cinnamon
  • 1⁄2 tsp nutmeg
  • 1⁄4 tsp salt
  • 1 banana, mashed
  • 1⁄2 C nonfat vanilla greek yogurt
  • 1⁄4 C vanilla protein powder
  • 1⁄4 C creamy almond butter
  • 1⁄2 C Stevia
  • 1 egg
  • 2 Tbsp almond milk*
  • 1⁄2 tsp lemon juice
  • 6 oz. blueberries
  • 1 tsp cornstarch

For the Streusel

  • 3 Tbsp quick oats
  • 1 1⁄2 tsp flax
  • 1 Tbsp coconut sugar (or brown sugar)
  • 1 Tbsp Stevia
  • 1⁄2 tsp cinnamon

Instructions

  1. Preheat the oven to 425°F and line a muffin tin with cupcake liners. Spray each liner with cooking spray and set aside.
  2. In a small bowl, toss the blueberries in the cornstarch. Set aside.
  3. In a small bowl, mix the "streusel" ingredients until combined. Set aside.
  4. In a large bowl, whisk together the oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  5. n a medium bowl, combine the banana, yogurt, almond butter, protein powder, Stevia, egg, almond milk, and lemon juice until smooth. Pour into the dry ingredients and fold gently until just combined.
  6. Fold in the blueberries until just combined.
  7. Using an ice cream scoop (or about 3-4 tablespoons of batter), portion out the muffin batter into the prepared muffin tin. The batter should completely fill the tin. Sprinkle 1-2 tsp of the streusel on top of each muffin.
  8. Bake for 6-7 minutes, then without opening the oven, lower the oven temperature to 350° and bake for an additional 8-12 minutes until an inserted toothpick comes out clean. Let the muffins cool for 5 minutes in the pan, then transfer to a wire cooling rack to finish cooling.

Notes

*If baking at LOW altitude (less than 3500 ft) add an additional 2 tablespoons milk for a total of 1/4 cup almond milk.

Nutrition facts are a calculated estimate of 1 muffin, including the streusel.

Nutrition

Serving: 1 muffin / Calories: 156 / Fat: 4.8g / Saturated fat: 0.4g / Carbohydrates: 22.3g / Fiber: 4.5g / Sugar: 3.7g / Protein: 6.9g