Blueberry Burst Banana Oatmeal Muffins

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 24 minutes
Servings 12
Calories 133 kcal
Author Robin Gagnon


  • 1 cup old fashioned oats
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 egg
  • 2 tbs oil
  • 1 tsp vanilla
  • 1/2 cup evaporated fat free milk
  • 1/2 cup light brown sugar
  • 2 very ripe bananas mashed (mine were just under a cup once mashed)
  • 1 1/2 cups fresh blue berries floured* (reduce to 1 cup, if holding more than a day)


  1. Preheat oven to 350 degrees.
  2. Put the dry oatmeal, flour, baking powder, baking soda & salt in a food processor and pulse until most of the oats are broken down, almost to flour. (no worries, if all the oats don't grind)
  3. Add the egg, oil, vanilla, milk, brown sugar & banana, mix well.
  4. Drop in the floured blueberries and gently fold in to evenly distribute.
  5. Pour into muffin cups and bake for 22-26 minutes (until pick pulls clean).

Recipe Notes

*dredging the fresh blueberries in flour or cornstarch helps them not sink to bottom of pan.

Nutrition Facts
Blueberry Burst Banana Oatmeal Muffins
Amount Per Serving (1 muffin)
Calories 133 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 18mg 6%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 12g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.