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Banana blueberry oatmeal muffins on a wire rack.

Banana Blueberry Oatmeal Muffins

Katelyn Theofanis
Fluffy, moist Banana Blueberry Oatmeal Muffins with oat streusel are perfect for weekday breakfast or weekend brunch. Wholesome oats combine with bananas and blueberries for the ultimate healthy muffin. This recipe is easy to make and uses simple ingredients.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 210 kcal

Ingredients
  

  • 1 cup all purpose flour plus 1 tablespoon to coat the blueberries
  • cups old fashioned rolled oats
  • ½ cup light brown sugar packed
  • teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 egg room temperature
  • cup oil canola, vegetable, coconut, or avocado
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed bananas about 3 medium ripe bananas
  • 1 cup fresh blueberries

Oat Topping

  • ¼ cup old-fashioned rolled oats
  • 3 tablespoon all-purpose flour
  • 3 tablespoon light brown sugar packed
  • ½ teaspoon ground cinnamon
  • pinch of salt
  • 2 tablespoon unsalted butter room temperature

Instructions
 

  • Preheat the oven to 375°F. Line a 12-cup muffin pan with liners, and set it aside.
  • Toss the blueberries in a tablespoon of flour.
  • Mix the rolled oats, flour, baking powder, baking soda, salt, ground cinnamon, and light brown sugar in a large bowl.
  • Combine the egg, vanilla extract, and oil in a separate bowl.
  • Add the egg mixture and buttermilk to the dry mixture. Stir just until combined.
  • Stir in the mashed bananas and blueberries.
  • Divide the muffin batter among the paper-lined cups, filling each about ¾ of the way up.
  • To make the streusel, whisk the oats, flour, brown sugar, ground cinnamon, and salt. Work in the butter until coarse crumbs form. Sprinkle the streusel over each muffin.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

  • STORE: Transfer cooled muffins to an airtight container. Separate layers, if needed, with wax or parchment paper. They can be left at room temperature for 2-3 days. After, store in the refrigerator for up to one week.
  • FREEZE: Transfer the cooled muffins to an airtight container or freezer-safe zip-top bag, and separate layers with wax or parchment paper. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.

Nutrition

Calories: 210kcalCarbohydrates: 27gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 259mgPotassium: 157mgFiber: 2gSugar: 7gVitamin A: 114IUVitamin C: 3mgCalcium: 58mgIron: 1mg
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