Banana Blueberry Oat Muffins

These Banana Blueberry Oat Muffins transform overripe bananas and plump blueberries into bakery-worthy breakfast treats your family will request again and again. The oats add a hearty texture while the fruit provides natural sweetness, making these perfect for busy mornings or after-school snacks.

I created this recipe when my daughter refused to eat regular oatmeal but loved muffins. Now these have become our Sunday morning tradition while we plan our week ahead.

Ingredients

• All Purpose Flour: Provides the perfect structure for these tender muffins
• Oats: Add heartiness and fiber making these more filling than regular muffins
• Granulated Sugar: Sweetens just enough without overwhelming the fruit flavors
• Baking Powder and Baking Soda: Work together to create the perfect rise
• Salt: Enhances all the flavors and balances the sweetness
• Egg: Binds everything together and adds richness
• Milk: Creates moisture and tenderness in the crumb
• Vegetable Oil: Keeps these muffins moist for days
• Vanilla Extract: Adds warmth and depth to the flavor profile
• Mashed Bananas: Provide natural sweetness and moisture. Use the ripest ones with brown spots
• Fresh Blueberries: Burst with juicy flavor when baked. Choose plump firm berries

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350 degrees and prepare your muffin tins with either paper liners or a thorough coat of non stick cooking spray. The preparation ensures your muffins will release easily after baking.

Prepare Your Bananas:

Mash your bananas thoroughly using a fork against the side of a bowl or pulse them briefly in a food processor. Aim for a smooth consistency with minimal chunks for the best texture throughout your muffins.

Mix Dry Ingredients:

Combine the flour, oats, sugar, baking powder, baking soda, and salt in a large mixing bowl. Use a fork or wire whisk to distribute all ingredients evenly. This prevents pockets of baking soda or salt in your finished muffins.

Prepare Wet Ingredients:

Beat your egg slightly in a separate bowl to break up the yolk. Then add your milk, oil, and vanilla extract, stirring until combined. Mix in your mashed bananas until everything is well incorporated into a uniform mixture.

Combine Everything:

Pour all your wet ingredients into the bowl with your dry ingredients. Mix just until combined, being careful not to overmix. Overmixing develops gluten which creates tough muffins. Gently fold in the blueberries at the end to prevent breaking them.

Fill and Bake:

Fill your prepared muffin tins about two thirds full with batter. This gives them room to rise properly without overflowing. Bake for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.

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The secret to these muffins is definitely the bananas. I wait until they have lots of brown spots all over the peel because that indicates maximum sweetness. My grandmother taught me this trick when I was just learning to bake, explaining that patience with bananas always rewards you with better flavor.

Make Ahead Options

These muffins actually taste better the day after baking as the flavors have time to meld together. Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To refresh before eating, microwave frozen muffins for 20 seconds or warm room temperature ones for 10 seconds.

Ingredient Substitutions

Whole wheat flour can replace all purpose flour for added nutrition, though the muffins will be slightly denser. For gluten free muffins, use a 1 to 1 gluten free flour blend and certified gluten free oats. Brown sugar can substitute for granulated sugar for a deeper molasses flavor. Plant based milk works perfectly in place of dairy milk for a vegan version, just add a tablespoon of vinegar to help with rising.

Serving Suggestions

Serve these muffins slightly warm with a pat of butter or cream cheese for a delicious breakfast. Pack them in lunch boxes for a wholesome midday treat. For dessert, top with a scoop of vanilla ice cream and a drizzle of caramel sauce. They also pair wonderfully with a hot cup of coffee or tea for afternoon snacking.

Frequently Asked Questions About Recipes

→ Can frozen blueberries be used?

Yes, frozen blueberries work well as a substitute. However, they might slightly color the batter.

→ Can I make these muffins gluten-free?

Substitute all-purpose flour with a gluten-free blend, and ensure your oats are certified gluten-free.

→ How should I store these muffins?

Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

→ Can I replace sugar with a natural sweetener?

Yes, alternatives like honey, maple syrup, or coconut sugar can be used but may slightly alter the flavor and texture.

→ What’s the best way to mash bananas?

Mash bananas with a fork or use a food processor for a smoother consistency.