Healthy Blueberry Banana Oatmeal Muffins

Healthy banana blueberry oatmeal muffins topped with rolled oats fresh out of the oven.

Healthy Blueberry Banana Oatmeal Muffins

These healthy banana blueberry oatmeal muffins are made with oat flour, naturally sweetened with ripe bananas and maple syrup, and ready in one bowl in under 30 minutes. Gluten-free, dairy-free, and refined sugar-free.

5 from 22 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving muffins

Ingredients

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

Instructions

Preheat: Preheat oven to 350°F and line a 12-cup muffin tin with liners.
Mix wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract until fully combined.
Make your oat flour (if homemade): Add 1½ cups rolled oats to a high-speed blender and blend for 30 seconds until it looks like fine powder. Measure out 1¼ cups and set aside. Skip this step if using store-bought oat flour.
Add dry ingredients: Add the oat flour, rolled oats, baking soda, and baking powder to the wet ingredients. Stir until just combined — do not overmix.
Fold in blueberries: Gently fold in the blueberries and lemon zest with a spatula.
Fill the tin: Divide the batter evenly between the muffin cups, filling each about two-thirds full. Sprinkle extra rolled oats on top if desired.
Bake: Bake for 22-26 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool: Let cool on a rack for at least 15 minutes before serving.

Notes

Oat flour: Homemade oat flour is lighter and airier than store-bought. If buying, Bob's Red Mill is my go-to. Either works here.

Spoon and level: Don't scoop oat flour straight from the bag — you'll add too much, and the muffins will come out dry. Spoon it in and level it off.

Coconut oil: Use refined coconut oil for zero coconut taste. Regular melted butter works too if you're not dairy-free.

Bananas: The riper the better. Brown spotted or fully brown bananas give you the most natural sweetness and moisture.

Blueberries: Fresh or frozen both work. If using frozen, fold them in straight from the freezer — don't thaw first

Lemon zest: Don't skip it. It's what makes these taste different from every other banana blueberry muffin recipe.

Storage: Room temperature in an airtight container for up to 4 days. Fridge for up to 5 days. Freezer for up to 3 months — microwave straight from frozen for 30-45 seconds.

Nutrition

Course Breakfast & Snacks

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!