These Banana Blueberry Oatmeal Muffins are fluffy, healthy banana muffins filled with juicy blueberries and ideal for a healthy on-the-go breakfast. Bonus, these healthy blueberry banana muffins are also egg-free, refined sugar-free, and dairy-free.
Another day, another ripe banana recipe to share with you, and use all your overripe bananas sitting on your kitchen counter! Bananas are great for baking low-sugar muffins or bread. Plus, they are a great way to skip eggs in baking and make easy and delicious egg-free muffins.
So, here I am sharing an amazing combo of flavor a banana blueberry oatmeal muffin recipe to starts the day with:
- Protein – oat is an excellent source of plant-based proteins.
- No refined sugar
How to make Banana Blueberry Oatmeal Muffins?
These are probably the easiest banana muffins you will ever make! All you need are a bunch of simple, wholesome ingredients and barely 15 minutes to whip the batter.
- Banana – Ripe or yellow bananas are the best because they add a natural extra boost of sweetness.
- Unsweetened almond milk or any plant-based milk you like, including soy milk, oat milk, and coconut milk.
- Melted coconut oil or light olive oil are the healthiest options, but you can also use vegetable oil like canola oil if you prefer.
- Vanilla extract
- Lemon juice or apple cider vinegar.
- All-purpose wheat flour or a gluten-free all-purpose flour blend for gluten-free blueberry muffins.
- Old fashioned rolled oats or quick oats, but I prefer the coarse texture of old-fashioned oats in these banana blueberry oat muffins.
- Baking powder
- Baking soda
- Ground Cinnamon
- Coconut sugar or any other granulated sugar you like, including regular white sugar or erythritol for a sugar-free banana blueberry muffin recipe.
- Fresh blueberries taste the best, but frozen blueberries work as well.
Making the Muffin Batter
First, peel and mash the bananas and make sure you measure exactly the amount of mashed bananas required by the recipe.
This is an egg-free banana blueberry muffin recipe, and therefore, adding too much banana makes the muffins dense and packed. So, measure the amount of mashed banana in your measuring cups or kitchen scale first.
Then, add almond milk, coconut sugar, melted coconut oil, vanilla extract, and lemon juice to a large mixing bowl. Stir to combine and set it aside.
In another bowl, whisk all the dry ingredients: flour, old-fashioned oats, cinnamon, salt, baking powder, and baking soda.
Finally, pour the dry ingredients into the wet ingredients and stir to combine. Just before the muffin batter comes together, pour in the fresh blueberries and keep stirring to incorporate.
Baking the Muffins
Now, line 12 muffin paper cases into a 12-hole muffin tin and lightly spray some oil on the cases to prevent the muffin batter from sticking to the paper.
Fill each muffin case with about 1/3 cup of the healthy banana blueberry muffin batter.
Place the muffin pan in the center rack of the pre-heated oven at 350°F (180°C).
Bake for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean and dry.
Cool in the pan for 5 minutes, then release and cool for at least 30 minutes on a wire rack before eating.
These Banana blueberry oat muffins store well when refrigerated in a cake box for between 4 to 5 days. You can also freeze the muffins in an airtight container and thaw them individually at room temperature the day before eating.
A breakfast muffin is even better with some fancy additions. I recommend making this batch with an extra 1/3 cup to 1/2 cup of some of the following. You can reduce the blueberries to 3/4 cup if you add any of the below.
- Unsweetened Shredded Coconut
- White Chocolate Chips – there are plenty of vegan brands on the market using rice milk or oat milk.
- Dark Chocolate Chips
- Chopped Walnuts
- Chopped Almonds
Below I listed some swap ideas if you have a food allergy and want to change this blueberry muffin recipe:
- Gluten-free – replace the white flour with all-purpose gluten-free flour that contains gum. Also, make sure you use gluten-free certified rolled oats or swap for quinoa flakes.
- Nut allergy – replace almond milk with coconut milk or soy milk.
- Sugar-free – use erythritol to replace coconut sugar or brown erythritol.
- Coconut-free – you can use light olive oil or canola oil in the replacement of coconut oil. Coconut sugar can be substituted by a granulated sweetener of choice like sugar, brown sugar but don’t use maple syrup in this recipe, or the muffin gets dense and gummy.
More vegan muffin recipes
If you enjoy vegan muffins, you’ll love the following:
Have you made these vegan banana blueberry muffins? Share a review or comment below to let me know how it goes!
Your friend, Carine
Banana Blueberry Oatmeal Muffins
- 1 ⅓ cup Mashed Ripe Bananas - about 3 medium bananas
- 2 teaspoons Lemon Juice - or apple cider vinegar
- ¼ cup Unsweetened Almond Milk - or any plant-based milk
- ⅓ cup Melted Coconut Oil - or any vegetable oil
- 2 teaspoons Vanilla Extract
- ⅓ cup Coconut Sugar - or any granulated sweetener
- 1 ¼ cup All-purpose Flour - Note 1. Learn how to measure flour accurately.
- ¾ cup Old-fashioned Rolled Oats - or quick oats
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 cup Blueberries - fresh or frozen, no need to thaw blueberries
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper cases and lightly spray some oil in the case to prevent the muffin batter from sticking to it.
- Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
- Combine mashed banana, lemon juice, almond milk, melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
- Whisk together flour, rolled oats, baking soda, baking powder, salt, and ground cinnamon in another bowl.
- Stir the dry ingredients into the wet and pour in the fresh blueberries halfway.
- Fill the muffin cases up to 3/4 their level.
- Bake in the center rack of the preheated oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool in the pan for 5 minutes, then release and cool down on a wire rack
- Store in a cake box in the fridge for up to 5 days or freeze and thaw the day before eating.