Oatmeal Banana Blueberry Muffins

These Oatmeal Banana Blueberry Muffins are quick and easy to make in just 30 minutes with just 7 simple ingredients.  They’re naturally sweetened with no added sugar, yet they are light and moist and hold together perfectly with a tender crumb.

Recipe Highlights

• Make these easyblueberry banana oat muffins all in one bowl
• Makes 6 delicious muffins, but easy to double the recipe to make 12
• Plenty of options to add in additional flavourings to personalize or create different muffins each time you make this recipe
• Made with oats, so there is no flour
• Great way to use up ripe bananas
• There is no sugar added.  Sweetness comes from the bananas, blueberries and monkfruit sweetener
• These are ideal to make ahead and freeze for easy grab and go
• Tested using both fresh or frozen blueberries

Ingredients

Note:  As there is no flour in this recipe, the muffins may not develop that dome top you see with store bought muffins.  Instead these muffins have more of a gentle arc top. With the taste, texture and overall health benefit of a sugar free muffin made with natural ingredients, these oat muffins are perfect for breakfast too.

Ingredient Notes

• Oats:  I buy the big oats which blitz up in the food processor to a powder like consistency.  If you don’t have a food processor, you can instead buy oat flour.  Avoid steel cut oats as these wont work as well.
• Blueberries:  I love making this recipe using fresh blueberries, however I’ve also made it with frozen berries in the off season. If making with frozen, the muffins will end up with more purple colour throughout. Love Chocolate? Check out my Chocolate Blueberry Muffins here
• Bananas:  Using very ripe or over ripe bananas will get the best result.  Even using banana that look like they are past their prime with brown spots everywhere would be good to use and they would be sweet and soft. Check out my Banana Carrot Muffins for another great way to use up old bananas.
• Egg:  this is the binder that holds all the ingredients together.  Make sure to check the used by date on your eggs and to use a fresh egg for best results.
• Granulated Sweetener: Sometimes baked goods need a little extra sweetener even when using fruits.  I use Monkfruit Sweetener Golden or Brown which is available in the baking aisle of most supermarkets. I use this in my Oat Flour Banana Bread recipe as well. Granulated stevia or other sweetener that measures like sugar can also be used.
• Vegetable Oil:  this helps to moisten the muffins and keeps them fresh for longer.  Alternatively, you could use the same amount of extra virgin olive oil, or coconut oil.
• Baking Powder:  gives the muffins body and structure

These banana blueberry oat muffins make a great breakfast option, especially since they can be made ahead, frozen and are portable.  Easy to grab and go as you head out the door.  They are also packed with fibre thanks to the all natural ingredients and will keep you feeling fuller for longer, like these Apple Banana Muffins.

How To Make

1. Preheat oven
2. Blitz oats:  If you’re not using oat flour, blitz the oats in a high speed food processor until finely ground and the consistency of flour is reached

3. Add Egg, Sweetener, baking powder, oil, bananas:  to the food processor and blitz until just combined (30 seconds or so), pausing to scrape down the edges if necessary
4. Add blueberries:  Remove the blade from the food processor and add ½ the blueberries to the batter and gently stir through.  (reserve remaining blueberries for the top)

5. Batter into Muffin Cases:  Using either a silicone muffin mold, or paper inserts into a metal muffin tin, spoon the muffin mixture evenly across 10 regular sized muffin cases, filling each one to the top
6. Add Blueberries:  Place the remaining blueberries evenly across the top of the muffins. 
7. Bake:  Bake for 22 minutes in oven at 180 degrees C, or 350 degrees F.

Recipe Notes

• Ripening Bananas:  As this recipe calls for very ripe to over ripe bananas, if you make it with bananas that are “just ripe” there may not be enough sweetness.  To quickly ripen bananas, put them into a paper bag and store in a warm place overnight, or you could try covering them and leaving them in a safe place out in the sun for a couple of hours as heat can expediate the ripening process.
• Cooling and Storing:  Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature.  Once at room temperature, store in an air tight container. On the bench They’ll last for around 3 to 4 days
• Testing to see if Muffin is cooked:  To test if they are cooked, insert a cake skewer or toothpick into the centre. If it comes out clean, they are cooked.  If there is still wet batter on the skewer, cook for another few minutes and test again.
• Freezing:  These muffins are perfect for freezing and I always make a double batch and freeze them in individual ziplock bags.  To defrost, leave out at room temperature in the packet for a couple of hours, or use your microwave’s low setting to defrost.

Flavour Addins

• Peanut Butter:  This is my favourite add in and adds a subtle nuttiness to the fruity notes.  1 or 2 tablespoons would be ideal
• Chocolate Chips:  dark sugar free chocolate chips are my number one choice, if adding chocolate, but I’ve also used sugar free white chocolate chips which worked well also.
• Ground Cinnamon:  half a teaspoon will add a warm undertone and goes well with the banana and blueberry flavours.
• Lemon Zest:  for a hit of freshness.  The zest of half a medium lemon would be enough additional flavour for 6 muffins
• Rolled Oats:  Sprinkle some on top of each muffin just before putting into the oven for a crunch top

Making banana blueberry muffins with oats is an easy way to create healthy snacks and breakfasts that are portable and will help keep your cravings at bay. 

These muffins are packed with fibre and nutritional value, whilst still being sweet, moist and packed with banana and blueberry flavors.  They won’t fall apart in your lunchbox, and can be enjoyed on their own, with a slathering of butter or yoghurt.