Blueberry Banana Oat Muffins

Made with mostly pantry ingredients and PACKED with jammy berries, these blueberry banana oat muffins are a quick 20-minute, freezer-friendly bake!

These muffins are inspired by a family favourite recipe that’s been updated to include lots of mood enhancing, energizing and nourishing ingredients.

Here’s Everything You’ll Need to Make These Blueberry Banana Oat Muffins

• Whole wheat or all-purpose flour
• Old fashioned rolled oats
• Dark brown sugar
• Ground flaxseed
• Baking soda
• Ground cinnamon
• Nutmeg
• Kosher or fine sea salt
• 1 overripe banana
• 1 large egg
• Honey or maple syrup
• Extra-virgin olive oil 
• Soy or almond milk (or your milk of choice)
• Vanilla
• 1 cup fresh blueberries
• ¼ cup chopped walnuts

I like to add nuts and/or seeds to baked goods for added plant protein, and have included nutrient-rich walnuts here. Interested in making these with alternative ingredients? This recipe can be adapted easily to include your flour, sweetener and/or dairy of choice and they will still turn out perfectly.

Made with healthy grains and fats, added fibre, antioxidants and natural sweeteners these blueberry banana oat muffins are a delicious and nutritious healthier snack or grab-and-go breakfast!

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Blueberry Banana Oat Muffins

Made with mostly pantry ingredients and PACKED with jammy berries, these Blueberry Banana Oat Muffins are a quick 20-minute, freezer-friendly bake!

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Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

Course: Breakfast, Snack

Keyword: baking, banana, blueberry, muffins, oats

Servings: 12

Equipment

• Measuring set
• Mixing bowl set
• 12-cup muffin tin
• Wire cooling rack

Ingredients

Dry

• 1 cup whole wheat or all-purpose flour
• ¾ cup old fashioned rolled oats
• ¼ cup dark brown sugar
• 2 tablespoons ground flaxseed
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon kosher or fine sea salt

Wet

• 1 overripe banana mashed
• 1 large egg
• 2 tablespoons honey or maple syrup
• ¼ cup extra-virgin olive oil
• ¼ cup soy milk or your milk of choice
• 1 teaspoon vanilla

Add-Ins

• 1 cup fresh blueberries
• ¼ cup chopped walnuts

US Customary – Metric

Instructions

• Preheat oven to 350°F (177ºC) and prepare 12-cup muffin pan. You can use muffin cups, line with parchment or spray with a vegetable-based non-stick cooking spray.
• Whisk together dry ingredients and wet ingredients in separate mixing bowls.
• Pour banana mixture in with dry ingredients and stir together until combined. Fold in the blueberries and walnuts and transfer batter to muffin tin, dividing it equally among the 12 cups.
• Bake for 20 minutes until golden and a tester comes out clean. Let cool in pan for at least 10 minutes so the muffins are easy to remove (you made need to run a sharp knife around the edges to prevent sticking) then transfer to a wire cooling rack to continue cooling.

Notes

To make gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend in place of the whole wheat or all-purpose flour.

Oats: I love to bake with whole grains and have opted to use chewy old fashioned rolled oats in this recipe for a heartier texture. Both quick-cooking and instant oats will also work well a pinch.

To use frozen blueberries: If using frozen berries, measure and add straight from the freezer to prevent the juices from seeping into the batter.

Make ahead: Mixed muffin batter may be stored covered in the refrigerator for up to 5 days for a quick morning bake!