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    Home » Breakfast Ideas

    Published: Apr 18, 2022 · Modified: Dec 5, 2022 by Harriet · 1 Comment

    Oatmeal Banana Blueberry Muffins

    Jump to recipe card

    Make these oatmeal banana blueberry muffins with a few simple ingredients! These are delicious and are great to serve at breakfast or for enjoying as a snack.

    Close up of an oatmeal banana blueberry muffin on a cake rack.
    Jump to:
    • Cost To Make
    • Why You'll Love This Recipe:
    • Ingredients In This Recipe
    • Equipment
    • Step By Step Instructions
    • Recipe Tips
    • Serving Size
    • Calories Per Serve
    • Serving Suggestions
    • Variations
    • Storage
    • Reheating
    • Meal Prepping
    • Frequently Asked Questions
    • More Sweet Recipes
    • Recipe
    • Comments

    Oatmeal banana blueberry muffins are quick to make, soft, fluffy and nutty, and absolutely delicious!

    Cost To Make

    Estimated cost = $6.40 or $0.53 a muffin (using frozen blueberries)

    Why You'll Love This Recipe:

    • If you are looking for ways to use overripe bananas, these blueberry oatmeal muffins are perfect and quick to make like our other banana-based recipes like our dairy-free blueberry muffins, banana bread, or our watermelon banana smoothie.
    • This recipe is quick to make, and you can use fresh or frozen blueberries. 
    • Great for meal prepping because these muffins freeze very well.
    • This recipe has nuts giving the muffins a nice nutty crunch as you bite into them.

    Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image of ingredients used to make oatmeal banana and blueberry muffins.

    Bananas - Don't use green bananas for this recipe because they are firm and lack flavor. Instead, use ripe bananas, especially ones that are very soft with black skins, because these are full of sweetness and flavor.

    Eggs - This recipe uses large eggs with an average weight of about 58 grams (2.04 ounces). Make sure the eggs are at room temperature before using.

    Oil - use neutral-flavored oil like vegetable oil and canola oil, because the flavors of these won't affect the taste of the muffins. If you like the flavor of coconut oil you could use this to give the muffins a tropical taste.

    Sour cream - helps to give the muffins a tender crumb. You could also use buttermilk or thick natural Greek yogurt for the same results.

    Blueberries - you can use fresh or frozen blueberries.

    Brown sugar - soft light or dark brown sugar and be used. Brown sugar is made with molasses which will help make the muffins moist and tender. 

    Nuts - we used pecans and chopped peanuts for this recipe, but you can use any variety of nuts. And if you don't like nuts, leave them out. 

    For the best flavor, use roasted nuts - see our recipe tips below for how to roast nuts.  

    Oatmeal - you can use either quick oats or old-fashioned rolled oats.

    Equipment

    You will need a 12-hole muffin tin (or two muffins tins with six holes), with the capacity of each muffin hole being about ½ cup in size.

    Step By Step Instructions

    Preheat the oven to 190°C (375°F). Line a 12-hole muffin tin with paper muffin cases or grease them well.

    Prepare the wet ingredients

    Mashed bananas in a white container.

    Step 1 - Place the bananas into a large bowl or jug and mash well. You could use a fork or potato masher to mash the bananas. The mashed bananas don't have to be smooth, it's okay to have a few lumpy bits.

    A cracked egg in its shell.

    Step 2 - Add the eggs, oil, and sour cream to the mashed bananas.

    A bowl with wet ingredients for a muffin batter.

    Step 3 -  Use a fork and mix until well combined. Put aside.

    Prepare the dry ingredients

    Flour and spices in a sieve over a bowl.

    Step 4 - Place the flour, baking powder, and mixed spice powder into a flour sifter. If you don't have a flour sifter use a sieve and place it over a large bowl, like pictured above. 

    Flour being sifted into a bowl.

    Step 5 - Sift the flour into the bowl. If using a sieve gently tap the side of the sieve, so that the flour and spices fall into the bowl.

    Chopped nuts and brown sugar in a white bowl with flour.

    Step 6 -  Add the oats, brown sugar, and chopped nuts to the flour and stir to combine. Then add the blueberries and stir to coat in flour. 

    Blueberries in a bowl with flour.

    Step 7 -  Add the oats, brown sugar, and chopped nuts to the flour and stir to combine. Then add the blueberries and stir to coat in flour.

    Dry flour and spice mix for muffin batter.

    Step 8 - Use a spoon to create a well in the center of the flour

    Make the muffin batter

    Wet ingredients being poured into dry ingredients.

    Step 9 - Pour the wet ingredients into the dry ingredients. Use a wooden spoon to gently stir the mixture until it just combines. The batter should be a little lumpy. 

    Muffin batter being spooned into paper cases in a muffin tin.

    Step 10 - Spoon the mixture evenly into the prepared muffin tin holes. The muffin batter should be almost level with the top of the muffin tin. 

    You could use an ice cream scoop or two tablespoons to place the batter into the muffin tin holes.

    Chopped nuts being placed onto muffin batter.

    Step 11 - Decorate the tops of the muffin batter with ½ - 1 teaspoon of finely chopped nuts, placing them in the center rather than scattering them over the top. 

    As the muffins bake and rise, the chopped nuts will separate and give a nice look to the tops of the muffins.

    Place into the preheated oven and bake for about 15 - 20 minutes or until they have risen and cooked. The muffins are ready when you can insert a skewer into one of the muffins, and it comes out clean.

    Allow the muffins to stand in the tin for 5 minutes, then transfer them to a wire rack. 

    Serve the muffins hot, warm, or at room temperature.

    Recipe Tips

    Line the muffin tin holes - We like to use muffin liners in the muffins tin because it makes it easier to remove the muffins from the pan. 

    If you can't get muffin cases you could use large cupcake cases or make your own by following the guide on our how to make muffin liners page or grease and flour the muffin holes.

    Don't thaw the berries - when using frozen blueberries, keep them in the freezer until the last minute, and don't over mix the batter this will stop excessive color bleed and keep the batter looking a little lighter in color.

    Don't overmix the batter - When combining the wet and dry ingredients, it's best to mix it until it just combines, and it's okay for the batter to be a little lumpy because this will give a lighter moist muffin. 

    Overmixed batter will make the muffins firm and dry.

    Don't overcook because they will dry out - avoid overcooking the muffins because this can make them dry. 

    Test them after 15 minutes of baking by pressing down on the top, and if it springs back, the muffins are ready. If not, bake for another 5 minutes and test again.

    Or, insert a skewer into one of the muffins, and if it comes out clean, they are ready.

    Roasting Nuts

    For this recipe, roast the nuts for the batter only. The nuts used on top as decoration should be left unroasted because these will get roasted during baking.

    Roasting nuts will bring out their flavor and makes them taste better.

    You can dry roast nuts by placing them in a dry skillet over medium heat until they turn a light golden color and start to smell fragrant, then immediately remove them from the heat and transfer them to a plate to cool.

    Tip: Remove the nuts from the hot skillet as soon as they are ready to stop them from overcooking and burning.

    Serving Size

    A serving size is one oatmeal banana blueberry muffin.

    Calories Per Serve

    Each muffin has about 271 calories.

    Serving Suggestions

    • Enjoy then hot, warm, or at room temperature.
    • Eat them plain or serve with a little bit of butter.
    • Drizzle it with some maple syrup.
    • Serve these as part of a special breakfast or brunch buffet at Christmas, Thanksgiving, Easter, Mother's Day, Father's Day, or other special occasions.

    Variations

    • Replace half the plain flour with whole wheat flour for a healthy muffin.
    • Don't like nuts leave them out or replace them with an equal amount of chocolate chips.
    • This recipe will also work well with other berries, like strawberries and blackberries either fresh or frozen.
    Baked muffins in a muffin tin on a wire rack.

    Storage

    Refrigeration - Allow the muffins to cool completely, then store them in an airtight container. 

    They can be left out overnight for one day, then put in the fridge, where they will keep for three to four days.

    Freezing - Muffins freeze very well and will keep well for about three months. Tightly wrap the muffins in plastic food wrap or place them into zip lock bags with the air squeezed out.

    Reheating

    Thaw frozen muffins by removing them from the freezer and allowing them to thaw out on the kitchen bench for several hours.

    You can reheat one or two muffins in the microwave oven in 15- 20 seconds bursts on a high setting. But only heat until warmed through, being careful not to overheat them because you don't want to dry them out.

    Warm in the oven - if you have quite a few muffins to warm up, place them into a preheated 190°C (375°F) on a baking tray and loosely cover with foil and heat until warmed through - this can take about 5 - 10 minutes.

    Meal Prepping

    Make a double batch of muffins and freeze them for quick and easy breakfast or lunch box treats.

    Frequently Asked Questions

    Can you use frozen bananas for muffins?

    Yes, you can use frozen bananas for muffins, and freezing overripe bananas is a great way to prevent food waste.

    Peel the overripe bananas and place 2-3 in ziplock bags and freeze until you need them for a recipe.

    More Sweet Recipes

    If you are looking for some other breakfast recipe ideas and love bananas, see our collection of Healthy Banana Breakfast Recipes or try these easy recipes:

    • Easy apricot cake
    • Ricotta cookies
    • Three milk cake
    • Rice bubble marshmallow slice
    Banana and oatmeal muffins with nut topping on a white board.

    I do hope you try this oatmeal banana blueberry muffin recipe. If you do make the recipe, please come back and leave a comment below because I would love to know how it went.

    Recipe

    Muffins in paper cases on a cutting board.

    Oatmeal Banana Blueberry Muffins

    Oatmeal banana blueberry muffins are bursting with flavor and are easy to make! Ripe bananas, brown sugar, butter, and eggs make these muffins moist and delicious.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 10 minutes mins
    Cook Time : 20 minutes mins
    Cuisine: : Australian, Western
    Course : Breakfast
    Servings : 12 large muffins
    Calories : 271 : kcal
    Estimated Cost (AUD) : $6.40 or $0.53 a muffin (using frozen blueberries)
    Author : Harriet

    INGREDIENTS

    Wet-mix

    • 240 grams (8.46 ounces / 1 cup) about 2 large, overripe bananas
    • 3 large eggs room temperature
    • 80 ml (⅓ cup) vegetable oil
    • 80 ml (⅓ cup) sour cream or buttermilk

    Dry Mix

    • 200 grams (7.15 ounces) of plain flour
    • 2 ½ level teaspoons of baking powder
    • 1 teaspoon of mixed spice powder
    • 100 grams (3.55 ounces) of rolled oats
    • 100 grams (3.55 ounces) of brown sugar
    • 75 grams (2.64 ounces / ½ cup) of chopped nuts, like walnuts, pecans, roasted - see notes below roasted - see notes below
    • 160 grams (5.85 ounces / 1 ½ cups) frozen blueberries (don't defrost) (don't defrost)

    Topping (optional)

    • ¼ cup of finely chopped nuts
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Preheat the oven to 190°C (375°F). Line a 12-hole muffin tin with paper muffin cases or grease and flour them well.
    • Place the bananas into a large bowl or jug and mash well.
    • Add the eggs, oil, and sour cream and mix until well combined. Put aside.
    • Sift the flour, baking powder, and mixed spice powder into another large bowl.
    • Add the oats, brown sugar, and chopped nuts to the flour and stir to combine. Then add the blueberries and stir to coat in flour.
    • Make a well in the center of the mixture and pour the wet ingredients into the dry.
    • Use a wooden spoon to stir the mixture until it just combines. The batter should be a little lumpy.
    • Spoon the mixture evenly into the prepared muffin tin holes.
    • Place into the oven and bake for about 15 - 20 minutes or until they have risen and cooked. They are cooked when you can insert a skewer into one of the muffins and it comes out clean.
    • Allow the muffins to stand in the tin for 5 minutes then transfer them to a wire rack. Serve, hot, warm, or at room temperature.

    Notes

    TIPS FOR SUCCESS
    Line the muffin tin holes - We like to use muffin liners in the muffins tin because it makes it easier to remove the muffins from the pan. 
    If you can't get muffin cases you could use large cupcake cases or make your own by following the guide on our how to make muffin liners page or grease and flour the muffin holes.
    https://recipepocket.com/parchment-paper-muffin-liners/
    Don't thaw the berries - when using frozen blueberries, keep them in the freezer until the last minute, and don't over mix the batter this will stop excessive color bleed and keep the batter looking a little lighter in color.
    Don't overmix the batter - When combining the wet and dry ingredients, it's best to mix it until it just combines, and it's okay for the batter to be a little lumpy because this will give a lighter moist muffin. 
    Overmixed batter will make the muffins firm and dry.
    Don't overcook because they will dry out - avoid overcooking the muffins because this can make them dry. 
    Test them after 15 minutes of baking by pressing down on the top, and if it springs back, the muffins are ready. If not, bake for another 5 minutes and test again.
    Or, insert a skewer into one of the muffins, and if it comes out clean, they are ready.
    ROASTING NUTS
    For this recipe, roast the nuts for the batter only. The nuts used on top as decoration should be left unroasted because these will get roasted during baking.
    Roasting nuts will bring out their flavor and makes them taste better.  
    You can dry roast nuts by placing them in a dry skillet over medium heat until they turn a light golden color and start to smell fragrant, then immediately remove them from the heat and transfer them to a plate to cool.
    Tip: Remove the nuts from the hot skillet as soon as they are ready to stop them from overcooking and burning.
     
    Nutrition Facts
    Oatmeal Banana Blueberry Muffins
    Serving Size
     
    1 muffin
    Amount per Serving
    Calories
    271
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    6
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    42
    mg
    14
    %
    Sodium
     
    48
    mg
    2
    %
    Potassium
     
    204
    mg
    6
    %
    Carbohydrates
     
    34
    g
    11
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    93
    IU
    2
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    44
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    1. Alexa says

      May 22, 2022 at 1:42 pm

      5 stars
      I made these muffins today and they came out great. My daughter said keep this recipe! Thanks for sharing.

      Reply

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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