Blueberry Banana Oatmeal Muffins

These light, fluffy blueberry banana oatmeal muffins are packed with whole grains, made with fresh or frozen blueberries, and sweetened with maple syrup. They're moist, dairy-free, gluten-free, and the perfect healthy on-the-go breakfast and snack!

The best healthy blueberry banana oat muffins

I love baking with oat flour - in fact, it's my favorite type of flour to use since it's light, airy, healthy, packed with whole grains, and gluten-free. I have hundreds of recipes on my blog, too, from these oat flour pumpkin muffins to these banana oat waffles to these healthy chocolate chip oatmeal bars to these chunky monkey banana pancakes.

These blueberry banana oatmeal muffins are packed with mashed bananas, juicy blueberries, old-fashioned rolled oats, and ground cinnamon. The best part is that they're secretly dairy-free, refined sugar-free, and gluten-free. There's no yogurt or butter needed in these moist and fluffy muffins.

My recipe is different from other recipes on the internet because they're a secret ingredient: lemon zest. They are naturally sweet, with a zesty lemon flavor. Wait until you try this banana-blueberry-lemon combo... SO GOOD!

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, which is healthier, lighter, and softer than regular flour. As you can already tell, I am obsessed with these deliciously moist and fluffy oatmeal blueberry banana lemon muffins. Everyone will love them, and I cannot wait to hear what all of you think!

Why you'll love this oat muffin recipe:

• Oat Flour: Made with whole-grain oat flour, not refined flour.
• Quick & Easy: Ready in under 30 minutes!
• Refined Sugar-Free: They're sweetened with maple syrup, not sugar.
• Fresh or Frozen Blueberries: You can use either, which makes it so easy.
• Simple Ingredients: You need oats, coconut oil, eggs, baking soda, and bananas.
• Lemony: Secret, but a super delicious hint of lemony flavor.
• Gluten-Free: Make sure you use gluten-free certified oats.
• Dairy-Free: NO butter, NO yogurt, NO sour cream!
• Meal Prep: Easy breakfast, snack, and meal prep.
• Kid-Approved: Kids will love them.
• Try these blackberry muffins and these banana crumb muffins next!

Ingredients needed in oat flour muffins

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

• Banana: Start with 1 cup of mashed, overripe, spotty bananas for delicious and healthy muffins.
• Eggs: Provide binding and protein to the muffin mix.
• Maple Syrup: Sweeten without refined sugar, ensuring moistness and perfect sweetness.
• Coconut Oil: Adds extra moisture without a coconut taste; alternatively, use melted butter or vegetable oil.
• Vanilla Extract: This adds the best flavor!
• Oat Flour: Use homemade oat flour for a light, soft, and gluten-free texture. Unlike all-purpose flour, oat flour is made by blending rolled oats and is gluten-free, healthy, and packed with whole grains.
• Rolled Oats: Adding rolled oats gives these banana muffins a wonderful texture.
• Baking Soda: This helps the muffins rise.
• Baking Powder: In combination with some baking powder.
• Blueberries: You can use fresh or frozen blueberries for the best fresh and sweet flavor.
• Lemon: Plus, some lemon zest for the best lemon flavor.

How to make banana blueberry oatmeal muffins

These blueberry banana oat muffins are not only super delicious but also healthy and gluten-free! Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are in the recipe card's bottom of this page.

Step 1:

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

Step 2:

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

Step 3:

If you make 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 thoroughly combined. Use a spatula to fold in the blueberries and lemon zest gently.

Step 5:

Then, 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:

Finally, bake them for 22 - 26 minutes, until golden brown and a toothpick comes out clean.

Enjoy your moist and fluffy blueberry banana oatmeal muffins!

Expert baking tips for oatmeal muffins:

1. Spoon and level your flour. This is my #1 baking tip for oat flour muffins. It is super important to measure the right amount of flour by spooning and leveling it into a measuring cup. If you scoop directly out of the bag, you will add too much flour, and the muffins will be dry.
2. Overripe Bananas: This is my #2 baking tip for these muffins. Use overripe bananas for a more intense flavor and natural sweetness in your oatmeal muffins.
3. Let them cool before enjoying them. This is my #3 baking tip for oat flour muffins. The muffins need time to cool and bind together since oat flour has no gluten. If not, the muffins will crumble.
4. Fresh baking powder and baking soda: This is my #4 baking tip for oat flour muffins. If your baking powder or baking soda is expired or old, the muffins will not rise, and they will be gummy.
5. Skip the lemon: This is my #5 baking tip for these muffins. If you don't like lemony-flavored baked goods, skip it; these blueberry banana muffins are still SO GOOD!

Easy ingredient substitutions:

1. Maple Syrup: Honey or agave syrup can be used as a substitute for maple syrup. Adjust the quantity to your preferred level of sweetness.
2. Melted Coconut Oil: Melted butter or another neutral oil like vegetable or canola oil can be used as a substitute for coconut oil.
3. Eggs: For each egg, you can substitute with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). This works well as a binding agent.
4. Rolled Oats: Quick oats can be used as a substitute for rolled oats, though the texture may be slightly different.
5. Blueberries: You can use frozen blueberries instead of fresh. Do not allow the frozen blueberries to thaw. Add them directly to the batter and bake.

Frequently Asked Questions

Why are my oat flour muffins falling apart?

Your oat flour muffins may be falling apart if there's (1) not enough binding, like eggs, or (2) not enough oil to keep them moist. Make sure you follow this recipe and measure your ingredients correctly.

Are these oat flour muffins 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.

What makes these banana oat muffins healthy?

These oatmeal blueberry banana lemon muffins are healthy for many reasons. 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 bananas. Third, they are made with oat flour, which is rich in fiber and gluten-free.

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?

To make homemade oat flour, add around 3 – 4 cups of old-fashioned rolled oats or quick oats to a high-speed blender and blend on high for 30 – 90 seconds until it resembles a flour-like consistency. There shouldn't be any oat grains left; make sure to blend it completely so it's soft and smooth. Then, measure out what the recipe calls for by spooning it into a measuring cup and leveling it with the back of a knife.

Can I make them vegan with a flax egg?

I prefer making these muggins with eggs; however, you can substitute the eggs with two flax eggs if desired. The texture will be softer, but the muffins are still delicious.

Can you freeze oatmeal muffins?

Yes! You can freeze these banana oat 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 banana oatmeal muffins:

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 recipe, try these next!

• Blackberry Muffins
• Banana Pumpkin Muffins
• Banana Crumb Muffins
• Almond Flour Banana Muffins
• Peanut Butter & Jelly Banana Muffins
• Healthy Blueberry Banana Bread
• Single Serve Banana Bread

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!

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