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.
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.
The ingredients you need to make this Banana Blueberry Oatmeal Muffin recipe are almost all pantry staples:
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:
- Mash the bananas in a large mixing bowl with a fork or potato masher.
- Add the other wet ingredients and whisk together.
- Add the dry ingredients and mix together.
- Pour in the blueberries and fold together gently.
- Scoop into a muffin tin, sprinkle with oats and bake.
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.
Raspberries would work really well in this recipe, as would chopped apple, peach, nectarine or pear.
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.
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Banana Oatmeal Blueberry MuffinsAuthor:
- 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)
- 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.
- 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.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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!