Banana Blueberry Oatmeal Muffins

Name: Banana Blueberry Oatmeal Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1.25 cup oat flour; 1 tsp baking soda; ½ tsp cinnamon; ¼ tsp salt; 2 bananas (ripe; brown & spotty); 2 eggs; ¼ cup butter melted & cooled; 1 tsp vanilla extract; ⅔ cup sugar; 1 cup old fashioned oats; ⅔ cup blueberries; ¼ cup oat flour; ¼ cup old fashioned oats; ¼ cup brown sugar (packed); 2 tbsp butter; ¾ tsp cinnamon; ⅛ tsp salt

These banana blueberry oatmeal muffins are packed with fresh blueberries, oats and have bakery style crumb topping! They’re a great on-the-go way to get both fruit and whole grains in to help give your body fuel that lasts.

blueberry banana oat muffin in a pink liner.

Why This Recipe Works

I’m a big muffin fan over here, that’s no secret! And while I do love my classic banana carrot muffins and my loaded chocolate zucchini banana muffins there is something about a banana blueberry oatmeal muffin that I just go nuts over!

Not only are these oatmeal banana blueberry muffins super soft and fluffy, but thanks to the oats and double dose of fruit they keep you FULL! I mean, there is nothing worse than feeling super hungry again 30 minutes after you eat breakfast, right?!

These muffins are also freezer friendly so you can make a big batch to always have on hand. Gone are the days of trying to figure out something to grab as you’re headed out the door to work in the morning! Just grab a banana blueberry oatmeal muffin, pop it in the microwave and in about 30 seconds you’ll be out the door!

Ingredients Needed

For The Muffins

Ingredients for blueberry banana oatmeal muffins.

For The Crumb Topping

Oat flour. If you don’t have oat flour on hand you can make it super easily by blending oats or using a food processor until they’re a fine powder. Honestly, I never buy oat flour I just do this!

How To Make This Recipe

Preheat oven to 350 degrees F and line a muffin tin with non-stick spray and/or silicone baking liners (I don’t recommend using paper ones for this recipe)

In a medium sized bowl combine oat flour, baking soda, cinnamon and salt. Set aside.

In a large bowl first mash your bananas very well.

How to make blueberry banana oatmeal muffins.

Then add in eggs, butter and vanilla. Mix until well combined.

Now add in the sugar and the flour mixture. Stir until combined.

Mixing the batter for blueberry banana oatmeal muffins.

Fold in the old fashioned oats until evenly distributed. Then fold in the blueberries.

Now, make your crumb topping by adding all ingredients to a bowl and using a fork or your hands to mix it all together until it starts to clump.

Adding oats and blueberries to blueberry banana oatmeal muffin batter.

Scoop your batter into prepared muffin tin, it should make ~10 muffins.

Add your crumb topping to the tops of the muffins and press down just slightly so that it sticks to the top.

scooping batter into muffin tins for blueberry banana oatmeal muffins.

Bake your muffins for ~25 minutes until a toothpick comes out clean.

Allow muffins to cool fully before enjoying!

How to bake blueberry banana oatmeal muffins.

Recipe FAQs

Can I sub another flour?

Yep! You can use regular all-purpose flour or whole wheat flour in place of the oat flour.

Can I use frozen blueberries?

You can use frozen however you want to be sure you thaw them fully and then pat them dry. If you use frozen blueberries and don’t do this step they’ll likely add too much moisture to the banana blueberry oatmeal muffin batter.

Can I skip the crumb topping?

Sure, you could… but in my opinion it’s the best part!

How do I store these muffins?

You can keep these on the counter for ~5 days in a container. If it will be longer than that until you finish them I’d recommend popping them into the freezer. They’ll last for 2-3 months when frozen!

Expert Tips

I like to use an ice cream scoop when making muffins to ensure they’re all the same size.

I LOVE these reusable muffin liners! I never really use paper ones anymore. These are super affordable and eco-friendly!

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XOXO

Colleen