Blueberry Banana Oatmeal Muffin Recipe

4.93 from 14 votes

Blueberry Banana Oatmeal Muffin Recipe

These blueberry banana oatmeal muffins are scrumptious! Using banana and oatmeal in blueberry muffins makes them not only delicious, but moist and loaded with flavor.

Course Breakfast

Cuisine American

Keyword blueberry banana muffins, oatmeal muffins

Prep Time 10

Cook Time 24

Total Time 34

Servings

Calories 133kcal

Author Robin Gagnon

Equipment

muffin pan or silicone baking cups

Ingredients

1 cup old fashioned rolled oats
½ cup all purpose flour or whole wheat flour (plus about a tablespoon to flour blueberries)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon optional
½ teaspoon Kosher salt
1 egg
2 tablespoon oil or melted butter
1 teaspoon vanilla
½ cup evaporated fat free milk
½ cup light brown sugar
2 very ripe bananas mashed (mine were just under a cup once mashed)
1 ½ cups fresh blue berries (reduce to 1 cup, if holding more than a day)

Instructions

Preheat oven to 350 degrees.
Flour the blueberries, by tossing in a small handful of flour and tossing them about in it. Set aside.
Put the dry oatmeal, flour, baking powder, baking soda, (cinnamon if using) and 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)
Add the wet ingredients; egg, oil, vanilla, milk, brown sugar and banana, mix well.
Drop in the floured blueberries and gently fold in to evenly distribute. Avoid adding in stray flour in the bowl.
Pour into muffin cups and bake for 22-26 minutes (until pick pulls clean).
Cool on a wire rack.

Notes

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

Nutrition