Oatmeal Blueberry Banana Muffins

These delicious oatmeal blueberry banana muffins are so fluffy and moist. Made with a combination of oat flour and rolled oats, these muffins are the perfect healthy on-the-go breakfast and snack that everyone will love!

The best oatmeal blueberry banana muffins

With spring and summer around the corner, these oatmeal blueberry banana muffins are the perfect light and healthy breakfast or snack! They are naturally sweet, with a zesty lemon flavor. It may sound weird, but wait until you try this banana lemon combo… SO GOOD!

I do enjoy my classic banana muffin recipe, but when I am in the mood for something fun, I make these since they have an amazing lemon flavor too!

I love enjoying these oat flour banana muffins in the morning for breakfast or as an afternoon snack. My favorite part is that they are made with oat flour, with is healthier, lighter, and softer than regular flour. These muffins are kind of like a mini baked oatmeal cup!

As you can already tell, I am simply obsessed with these delicious moist and fluffy oatmeal blueberry banana lemon muffins. Everyone will love them, and I cannot wait to hear what all of you think!

What make these muffins healthy?

These oatmeal blueberry banana lemon muffins are undoubtedly healthy. First, they are made with wholesome and simple ingredients. Second, they are refined sugar free since we naturally sweeten these muffins with maple syrup and the bananas. Third, they are made with oat flour which is rich in fiber and gluten free.

Ingredients in oat flour banana muffins

You only need a few healthy ingredients to make these moist oat flour blueberry banana muffins! They are light, with the perfect lemon banana flavor. Trust me, you’ll try these muffins once, and you’ll be hooked! Here is a list of ingredients:

• Banana: First up, grab 2 over-ripe spotty bananas. You’ll need 1 cup of mashed bananas for these delicious and healthy muffins.
• Eggs: To help bind these muffins together, you’ll need 2 eggs.
• Maple Syrup: There is no refined sugar in this muffin recipe! We use maple syrup which makes them moist and perfectly sweet.
• Coconut Oil: To make these muffins extra moist and soft, we use melted coconut oil. Don’t worry you cannot taste any coconut!
• Vanilla Extract: This adds the best flavor!
• Oat Flour: We are using homemade oat flour instead of regular flour. Oat flour makes these muffins light, soft, and gluten-free.
• Rolled Oats: Adding rolled oats gives these banana muffins the wonderful texture.
• Baking Soda: This helps the muffins rise.
• Baking Powder: In combination with some baking powder.
• Blueberries: Add in 1 cup of fresh or frozen blueberries for the best fresh and sweet flavor. The flavor is incredible in combination with the banana and lemon.
• Lemon: Plus, some lemon zest for the best lemon flavor.

Kitchen tools you’ll need

Making a blueberry banana lemon oat muffins is seriously easy. They only require a few kitchen tools, so clean-up will be easy. Here is a list, so you are prepared and ready to cook!

• Mixing Bowl
• Spatula
• Whisk
• Muffin Tin
• Muffin Liners
• Measuring Tools: 1 teaspoon, 1 Tablesoon, 1/4 cup, 1/3 cup, and 1 cup.

How to make oatmeal blueberry banana lemon muffins

From start to finish, making these oatmeal blueberry banana lemon muffins are super easy. This recipe is not only super delicious, but it is also healthy and gluten free! Plus, since they are made with oat flour, these banana muffins are perfect for a quick breakfast, snack, and even dessert! Here are step-by-step instructions for any level baker:

Step 1: First, preheat oven to 350°F. Then, line a muffin tin with liners.

Step 2: Next, In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.

Step 3: If you are making homemade oat flour, add around 1 ½ cups of rolled oats to a high-speed blender. Blend until it resembles a fine, flour-like consistency. Once ready, measure out 1 ¼ cups for the muffins.

Step 4: Then, add oat flour, rolled oats, baking soda, and baking powder to the wet ingredients. Mix until completely combined. Use a spatula to gently fold in the blueberries and lemon zest.

Step 5: Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra rolled oats on top if desired.

Step 6: Bake for 22 – 26 minutes, until golden brown and a toothpick comes out clean.

Enjoy your moist and fluffy blueberry banana oatmeal muffins!

Frequently Asked Questions

Are they gluten free?

Yes! These oatmeal blueberry banana muffins are gluten free if you use gluten-free certified oats.

Can I use frozen blueberries?

Yes! You can use frozen or fresh blueberries for these banana muffins.

Is the lemon flavor strong?

The lemon flavor enhances the wonderful taste of these banana blueberry muffins. It is not overpowering!

How do I make homemade oat flour?

Making homemade oat flour is so easy! Simply add rolled oats to a high-speed blender and blend on high for 30 – 90 seconds until it resembles a flour-like consistency. There should not be any oat grains left; make sure to blend completely, so it’s soft and smooth.

Can I make them vegan with a flax egg?

I do not recommend swapping the eggs out for a flax egg. However, if you are inclined to try this, let me know how the muffins turn out in the comments below!

Can I freeze them?

Yes! You can freeze these banana muffins for up to 4 months. Simply add cooled muffins to a large freezer-safe bag. When you are ready to enjoy, microwave for 30 – 45 seconds to warm.

How to store extras?

Store leftover oatmeal blueberry banana lemon muffins in an airtight container at room temperature for 3 – 4 days or in the refrigerator for up to 5 days.

If you loved this recipes, try these next!

• Almond Flour Banana Muffins
• Blender Baked Oatmeal Muffins
• Healthy Peanut Butter & Jelly Banana Muffins

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Oatmeal Blueberry Banana Muffins

These delicious oatmeal blueberry banana lemon muffins are so fluffy and moist. Made with a combination of oat flour and rolled oats, these muffins are the perfect healthy on-the-go breakfast and snack that everyone will love!

4.95 from 17 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Serving 12 muffins

Ingredients

 

1x2x3x

• 1 cup mashed overripe bananas, ~2 large bananas
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 ¼ cup oat flour, spooned and leveled
• ½ cup rolled oats
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup fresh blueberries
• 1 Tbsp lemon zest, ~2 lemons

Instructions

• Preheat oven to 350°F and line a muffin tin with liners.
• In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
• HOMEMADE OAT FLOUR: If you are making homemade oat flour, add around 1 ½ cups of rolled oats to a high-speed blender. Blend until it resembles a fine, flour-like consistency. Once ready, measure out 1 ¼ cups for the muffins.
• Add oat flour, rolled oats, baking soda, and baking powder to the wet ingredients. Mix until completely combined.
• Use a spatula to gently fold in the blueberries and lemon zest.
• Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra rolled oats on top if desired.
• Bake for 22 – 26 minutes, until golden brown and a toothpick comes out clean.
• Let cool & enjoy!

Notes

Oat Flour: I highly reccomend using homemade oat flour, it is lighter and airier than store-bought. If you are using a store-bought brand, I recommend Arrowhead Mills Oat Flour.

Coconut Oil: Use refined coconut oil for NO coconut taste. Can substitute with melted butter.

Storing: Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 5 days.

Nutrition

Calories: 147kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 130mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

Course Breakfast & Snacks

Cuisine American, Healthy

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