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    Home » Recipes » Cakes & Muffins

    Published: Mar 18, 2022 · Modified: Jun 14, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 12 Comments

    Banana Oatmeal Blueberry Muffins

    JUMP TO RECIPE PIN
    5 from 12 votes
    Banana Oatmeal Blueberry Muffins

    Easy one bowl Banana Oatmeal Blueberry Muffins made in about 30 minutes. Loaded with whole grains, fruit and fibre, they make a great breakfast or snack and freeze well too.

    2 banana oatmeal blueberry muffin stacked

    This recipe for Banana Oatmeal Blueberry Muffins is so good. With rolled oats, whole-grain flour, shredded coconut, mashed banana and blueberries they are filled with goodness and have incredible flavour and texture!

    Enjoy them just as they are or spread them with vegan butter. They are just perfect for on the go breakfasts, snacks, lunch boxes and dessert.

    Jump to:
    • Ingredient notes
    • How to make Banana Oatmeal Blueberry Muffins
    • How to store
    • Recipe FAQs
    • Hungry for more?
    • Recipe
    • Comments & Reviews
    a tray with muffins on it

    Ingredient notes

    The ingredients you need to make this Banana Blueberry Oatmeal Muffin recipe are almost all pantry staples:

    ingredients for making Banana Oatmeal Blueberry Muffins as per the written ingredient list

    And some notes about a couple of those ingredients:

    • Bananas - These should be really spotty and ripe bananas.
    • Flour - You can use spelt flour, all purpose flour or wholewheat flour. They can easily be made gluten-free by using a good quality 1 to 1 gluten-free baking flour blend.
    • Oats - The oats should be rolled/old fashioned. Steel cut oats won't work in this recipe, and although quick oats will technically work, you won't get the same texture so I don't recommend using them.
    • Sugar - Any sugar will work. White, cane, brown or coconut sugar for an unrefined option. Don't swap this for a liquid sweetener because the batter will be too wet and the muffins won't turn out well.
    • Oil - Any liquid oil such as olive oil, avocado oil or vegetable oil is fine to use.
    • Blueberries - These can be fresh blueberries or frozen. Got leftovers? Give my Vegan Blueberry Cake a try!

    Success tip - If using frozen blueberries don't defrost. They become too wet and watery and bake much better from frozen.

    How to make Banana Oatmeal Blueberry Muffins

    Let's get baking! These blueberry banana muffins are super easy to make and come together from start to finish in about half an hour. Here's how:

    how to make the muffins step by step as per the written instructions
    1. Mash the bananas in a large mixing bowl with a fork or potato masher.
    2. Add the other wet ingredients and whisk together.
    3. Add the dry ingredients and mix together.
    4. Pour in the blueberries and fold together gently.
    5. Scoop into a muffin tin, sprinkle with oats and bake.
    muffins before and after baking

    Success tip - For the very best muffins weigh your dry ingredients rather than using cup measurements. Cups are not accurate enough for consistent results.

    How to store

    Blueberry Banana Oatmeal Muffins can be stored in an airtight container for up to 3 days. Any longer and it's best to put keep them in the freezer. Pop them in a freezer bag or container and freeze for up to 3 months.

    Recipe FAQs

    What fruit can I use in place of the blueberries?

    Raspberries would work really well in this recipe, as would chopped apple, peach, nectarine or pear.

    What can I use instead of the coconut?

    The coconut really adds to the texture and flavour of the muffins so I recommend using it if you can. If you really don't want to though, you can omit it or use almond flour/meal instead.

    Hungry for more?

    • Healthy Carrot Muffins
    • Vegan Chocolate Banana Muffins
    • Vegan Blueberry Bran Muffins
    • Double Chocolate Pumpkin Muffins

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    2 banana oatmeal blueberry muffins stacked on top of each other

    Banana Oatmeal Blueberry Muffins

    Author: Melanie McDonald
    5 from 12 votes
    Easy one bowl Banana Oatmeal Blueberry Muffins made in under 30 minutes. Loaded with whole grains, fruit and fiber, they make a great breakfast or snack and freeze well too.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 25 minutes
    TOTAL TIME: 36 minutes
    Servings: 12 muffins

    Ingredients
      

    • 1 cup (236 grams) mashed banana , (about 2 medium bananas)
    • ½ cup (120 mls plant milk
    • 5 tablespoons liquid oil , or creamy cashew butter to make oil-free
    • 1 tablespoon apple cider vinegar
    • 1½ teaspoon vanilla extract
    • 1½ cup (188 grams) flour , whole wheat, spelt, all purpose (plain in the UK) or a good quality 1 to 1 GF baking flour
    • ¾ cup (70 grams) rolled/ old fashioned oats
    • ¾ cup (70 grams) shredded coconut , or almond flour/meal
    • ½ cup (100 grams) sugar , white, cane, brown or coconut
    • ½ teaspoon fine sea salt
    • 1½ teaspoon baking powder
    • ¾ teaspoon baking soda , (bicarbonate of soda in the UK)
    • 1½ cups (200 grams) blueberries , fresh or frozen (don't defrost first)

    RECOMMENDED EQUIPMENT

    • USA Pan Muffin Pan
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Preheat oven to 350 degrees F and line or grease a 12 well muffin pan.
    • To a large mixing bowl, add the mashed banana.
    • Add the milk, oil, vinegar and vanilla to the banana and whisk together to combine.
    • To the top of the banana mixture add the flour, oats, coconut, sugar, salt, baking powder and baking soda, making sure to add the baking powder and soda last. Mix everything gently to combine into a thick batter.
    • Pour in the blueberries and fold them through the batter .
    • Divide the mixture between the wells of a muffin pan and bake for 25 to 30 minutes, or until golden brown and a skewer, toothpick or fine knife, inserted into the middle of one comes out clean, except for maybe a little blueberry juice.
      If using gluten-free flour they will take 3 or 4 minutes extra to bake.
    • Leave them in the pan for 10 to 15 minutes, then transfer very carefully to a wire rack to finish cooling.

    NOTES

    Success tips
    • For the very best muffins weigh your dry ingredients rather than using cup measurements. Cups are not accurate enough for consistent results.
    • If using frozen blueberries don't defrost them. 

    NUTRITION

    Serving: 1muffinCalories: 234kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 173mgPotassium: 217mgFiber: 3gSugar: 13gVitamin A: 42IUVitamin C: 3mgCalcium: 43mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on June 25th, 2015. I've since improved the recipe, added new photographs & rewritten the post and now I am republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!

    Hungry For More?

    • No Bake Chocolate Cake
    • Vegan Blueberry Muffins
    • Vegan Blueberry Cake
    • Vegan Brown Butter
    1.7K shares

    Reader Interactions

    Comments

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      Recipe Rating




    1. Gerri says

      June 24, 2022 at 3:21 pm

      5 stars
      Both husband I loved this recipe. It will be my ‘go to’ muffin recipe from now on. It’s so delicious and EASY. Gerri

      Reply
    2. Dawn says

      April 06, 2022 at 5:26 am

      5 stars
      These are so good! Even my husband (a carnivore) loved them. Next time, I’ll add some lemon juice and zest for a little punch of flavor. Thanks for all the hard work you put into your recipes. I love your website!

      Reply
      • Melanie McDonald says

        April 06, 2022 at 9:31 am

        So pleased you both enjoyed them Dawn! Thanks for leaving a review/rating. It's much appreciated!

        Reply
    3. Helen says

      March 29, 2022 at 2:24 pm

      5 stars
      I love these muffins - the coconut adds a delicious twist to the flavor:) I did substitute the oil for apple sauce and they are still very moist. I also used your trick of the first 5 mins of baking at 425 degrees then turn down temp to 350 degrees without peeking inside! That’s such a great trick for that ‘domed’ muffin top. I love all your recipes, I know they are always sure to be a hit!

      Reply
    4. Kathy says

      March 20, 2022 at 11:25 am

      I'm not much of a baker so hesitate to make any substitutions or omissions. I wonder what I could use rather than any of the sugars? Or could I omit it completely and let the banana and nut butter be the sweetener? Or add maple syrup or agave? I feel that would impact how it comes together but just don't know enough about baking to feel confident about making a change like that.
      Thank you!
      Kathy

      Reply
      • Melanie McDonald says

        March 21, 2022 at 11:20 am

        Hi Kathy. In baking, sugar isn't just for sweetness. It also provides structure, so if you remove it or replace it with something else there is a chance that the rise and texture of the muffins will be affected. Coconut sugar would be a replacement that would work well in this recipe (same amount), and you can usually get away with reducing the sugar by about 1/3 before things are affected too much. I wouldn't recommend adding a liquid sweetener because you will throw off the wet to dry ratio which could also affect how they turn out, especially as there is already wet banana in them. Hope that helps!

        Reply
    5. Fatima says

      March 19, 2022 at 3:18 pm

      5 stars
      Loved these muffins! Very quick to come together thanks to the one bowl and weight measurements, much appreciated! I used melted coconut oil for additional coconut flavour. Thanks Mel!

      Reply
    6. Angela says

      March 18, 2022 at 3:57 pm

      Looks good Mel - 33C today still a bit hot for the oven : (
      Do you have a WFPB recipe for hot cross buns? The ones in the shops either don't have enough fruit, don't have enough spice or they are just awful with a nasty taste of preservative at the back of them.
      Here's hoping Mel.
      Angela X

      Reply
      • Melanie McDonald says

        March 18, 2022 at 5:17 pm

        I've got 2 hot cross bun recipes. A regular one: https://avirtualvegan.com/hot-cross-buns/
        and a no knead one: https://avirtualvegan.com/no-knead-hot-cross-buns/

        Reply
    7. Lora says

      March 18, 2022 at 11:06 am

      5 stars
      Hi Melanie! This recipe looks great and I can't wait to try it! I do have one question though, in the nutrition field it lists 1 g of trans fat... what ingredient has the trans fat in it? So I know which one to omit. Thanks!

      Reply
      • Melanie McDonald says

        March 18, 2022 at 12:26 pm

        The nutritional information is just an estimate and is computer generated automatically by my recipe card. It will not be 100% accurate and is meant as a guide only. I'm no expert in the calculation of nutritional info but I think the trans fat number is coming from the oil. Some vegetable oils are partially hydrogenated to stop them turning rancid and so contain small amounts of trans fats, and according to Google, as long as it's a trace amount they don't have to state it on the label. The recipe card software is probably taking a random vegetable oil's info, seeing that trace amount and rounding it up to 1 gram because that's the lowest number it can put there. As long as you use a good quality oil that's not partially hydrogenated and is trans fat free then your muffins will be trans fat free. Or make the oil-free option ;O)

        Reply
    8. Kathy says

      December 12, 2017 at 3:56 am

      5 stars
      So good for a healthier muffin recipe. Perfectly light even with wholemeal flour. Thank you!

      Reply

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