Blueberry Banana Muffins are a total treat, especially when they taste like they came from a bakery. This easy recipe is a favorite—the muffins are sweet enough to taste like a treat, but wholesome enough to fill up little tummies and provide energy for a few hours.
Blueberry Banana Muffins
I love to make this healthy muffin recipe on the weekend to store and serve for quick breakfasts and snacks throughout the week. They store extremely well in the fridge and are great either served chilled or slightly warmed up. You can also make them without dairy and nuts, which is nice for families who have restricted diets in the house!
TIP: This muffin recipe comes together really easily in a food processor—which is important since I know you likely have a little one running around underfoot!
You may wonder why so many of my muffin and bread recipes have ground rolled oats as the base, rather than flour. I like making muffins with a dose of whole grains for both long lasting energy and a bit of fiber, and with this recipe, I was originally thinking of something that I could bring to a mom friend who’s about to have a baby. (Oats are always recommended as a good food to help with milk production!)
Plus, this recipe is a great alternative to regular oatmeal if your kids aren’t big fans. It has similar nutrition and is easy to make ahead and store in the fridge until breakfast time.
My toddler likes the mini muffins topped with cream cheese!
Ingredients You Need
To make this recipe you’ll need:
- rolled oats
- shredded unsweetened coconut
- ground flaxseed (sometimes called “flaxseed meal”
- baking powder
- very-ripe-with-brown-spots bananas (about 2 cups)
- coconut oil, melted (or canola oil or butter)
- vanilla extract
- fresh or frozen blueberries
TIP: You can use maple syrup instead of honey if you prefer. And you can skip the coconut if you don’t like it and use more oats instead.
Here’s how to make this recipe. Scroll down to the bottom of the post for the full information.
- Gather your ingredients.
- Place everything into the bowl of a food processor except the blueberries.
- Grind until smooth and uniform.
- Remove the blade of the food processor and stir in the blueberries.
- Divide among a greased muffin tin and bake.
- Let cool slightly in the tins, then remove and serve warm or store in an airtight container and serve on future days.
Dairy-Free Blueberry Banana Muffins
These muffins are totally moist, but don’t require any dairy. Hopefully this allows more kiddos to enjoy them and it means that you can make these even when you might be short on milk! I hope you enjoy them as much as we do!
TIP: There’s also an egg-free variation at the end of the recipe!
Can I make these with other berries?
You sure can! We’ve done them with fresh and frozen raspberries and they work really well. I think diced strawberries would be great too.
Tips for Making the Best Blueberry Banana Muffins
- These taste like baked oatmeal crossed with a muffin.
- Use very ripe bananas with black spots for the best flavor and sweetness.
- Use honey or maple syrup as you prefer.
- Make them standard size or as mini muffins.
- To make them without coconut, simply substitute with additional oats.
- To make them without coconut oil, use canola oil or melted and slightly cooled butter.
- You may also like my Blueberry Zucchini Muffins and my Blueberry Banana Bread.
I’d love to hear your feedback if you’d tried this recipe so please comment below to share!
Blueberry Banana Muffins with Oats
- 2 cups rolled oats
- 1/2 cup shredded unsweetened coconut
- 1/4 cup ground flaxseed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- 2 cups sliced very-ripe-with-brown-spots bananas (about 2 medium/large bananas)
- 1/4 cup coconut oil, melted and slightly cooled (or canola oil or butter)
- 1 teaspoon vanilla
- 1/4 cup honey or maple syrup
- 1 cup fresh or frozen blueberries
- Preheat the oven to 350 degrees F and coat well with nonstick spray. Set aside.
- Place the oats, coconut, and flaxseed into the food processor and process for about 30 seconds or until the oats resemble a coarse flour.
- Add the rest of the ingredients except the blueberries and process to combine well.
- Remove the blade and stir in the blueberries.
- Spoon into the prepared muffin cups to just to the brim.
- Bake for 28-30 minutes or until the edges are just starting to turn golden brown and a cake tester inserted into the centers comes out cleanly. Let cool in the pan.
- Run a paring knife around the edges of the muffins and gently remove from the pan.
- Serve warm or store in the fridge for up to 5 days and serve chilled or slightly warmed. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
- To make these without the shredded coconut, simply omit and add ½ more oats.
- Nut-free: Use canola oil or butter instead of the coconut oil and use additional oats instead of the coconut.
- Gluten-free: Use certified gluten-free rolled oats.
- Egg-Free: Omit the coconut. Soak the flaxseed in ¼ cup water for 5 minutes. Add ½ cup milk (dairy or nondairy) to the batter. Bake as directed.
- As mini muffins: Use a mini muffin tin and bake for about 18 minutes.
- Without a food processor: Use oat flour and mash the banana well before mixing everything together in a bowl.