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Healthy Banana Oatmeal Muffins with Blueberries Recipe

Healthy Banana Oatmeal Muffins with Blueberries

These moist banana oatmeal muffins are lightly sweetened with ripe bananas and maple syrup or honey, then filled with fresh or frozen blueberries. They make 12 easy, satisfying breakfast muffins.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium bananas, about 1 cup Very ripe medium bananas, mashed
  • 2 eggs Large eggs
  • 1/4 cup Pure maple syrup or honey
  • 1/4 cup Unsweetened dairy or nondairy milk
  • 1 teaspoon Pure vanilla extract
Dry Ingredients
  • 2 cups Old-fashioned rolled oats
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Fine salt
Add-Ins
  • 1/2 to 1 cup Fresh or frozen blueberries
Optional Ingredient
  • 1/4 teaspoon Baking soda

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. Mash the bananas in a large bowl until mostly smooth. A few small soft pieces are fine and will add pleasant banana pockets.
  3. Whisk in the eggs, maple syrup or honey, unsweetened milk, and vanilla extract until the wet mixture is evenly blended.
  4. Stir in the rolled oats, baking powder, cinnamon, salt, and optional baking soda just until combined. Avoid mixing more than necessary.
  5. Gently fold in the blueberries. If using frozen blueberries, add them directly from the freezer without thawing.
  6. Let the batter stand for approximately 5 minutes so the oats can absorb some of the liquid and the mixture can thicken slightly.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20–25 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before storing or serving.

Notes

Use heavily speckled bananas for the best sweetness and moisture. Stir gently after adding the oats, keep frozen blueberries frozen, and cool the muffins fully because they become easier to handle as they set. Store in an airtight container and refrigerate if keeping longer than a couple of days.