Blueberry Banana Oat Muffins
My hearty blueberry banana oat muffins get their sweetness from bananas, honey, and extra blueberries, and are topped with a delicious buttery oat crumble.
Jumbo Blueberry Banana Muffins
Let’s get one thing straight right now: these muffins are hearty. Which is why I love them. The oat flour adds the perfect amount of heft and substance without making them heavy. And I made them jumbo sized because that’s how I do muffins, friends.
Of course you can make them into regular sized muffins, but where’s the fun in that? Perfect for breakfast – these will keep you going until lunch!
Sugar Free Muffins
Another thing I love about my Blueberry Banana Oat Muffins is that they are not overly sweet; you can adjust to make them sweeter, but by not including sugar in the recipe, all of the fruity flavors really shine.
We’re talking banana shining, blueberry shining, and delicious hints of honey and vanilla make an appearance in every single bite. I promise you won’t miss the fact that there’s no sugar added!
Blueberry Banana Crumble
The buttery oat topping really sends these over the top and make these Blueberry Banana Oat Muffins extra special. The next time I make these I may even double the topping for extra goodness.
As mentioned, I use a mixture of ground oats and all purpose flour for this recipe which is where that heartiness comes from. But don’t worry, these are not dense, sit-in-the-bottom-of-your-belly, muffins! By adding Greek yogurt, they still have that great tender muffin texture. AND they rise! Oh how they rise! There’s no mistaking that great muffin top!
How to Make Blueberry Banana Oat Muffins!
Oh, did I mention that these can be made in the blender?? No messy prep work here!
Blueberry Banana Oat Muffins
My hearty blueberry banana oat muffins get their sweetness from bananas, honey, and extra blueberries, and are topped with a delicious buttery oat crumble.
Ingredients
Muffins
- 1 1/2 cups Old Fashioned or Quick Oats
- 3/4 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 3 extra ripe Bananas
- 2 Eggs
- 7 oz Container Greek Yogurt, Use Plain, Honey, Vanilla, etc.
- 3 T Honey
- 2 tsp Vanilla Extract
- 5 T Canola Oil
- 1 1/4 Cup Blueberries, Divided, Fresh or Frozen
Topping
- 1/2 Cup Oats
- 1 1/2 T Butter, softened
- 1 1/2 T Honey
Instructions
Topping
- In a small bowl, add the topping ingredients and mix until incorporated; set aside
Muffins
- Preheat your oven to 475 - yes, 475 - get it nice and HOT! This will help with the rise.
- Spray a muffin pan with nonstick spray and set aside.
- To your blender, add the oats and process until they are finely ground.
- Add the rest of the ingredients EXCEPT blueberries; mix until everything is incorporated.
- Now, add 1 cup (reserve the rest for the top) of the blueberries and gently stir with a spatula being careful not to squish them or your batter will be purple. Unless you want your batter to be purple - and in that case, I fully support this decision so squish away!
- Pour your batter equally into the muffin tins, filling the cups all the way to the top - don't be shy!
- Disperse the rest of the blueberries onto the tops of the muffins.
- Now sprinkle the crumble topping equally onto the muffins.
- Place into the oven and bake for 5-6 mins.
- WITHOUT opening the oven door, lower the oven temperature to 400 degrees, then bake the muffins for the remaining time - about 15-17 minutes.
- Remove from the oven and let cool for 10 minutes - then ENJOY!!!
Serve warm with butter! I also love these with peanut or cashew butter for breakfast or even dessert.
Nutrition Information
Yield 6 servings Serving Size 1 gramsAmount Per Serving Calories 543Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 71mgSodium 390mgCarbohydrates 61gFiber 4gSugar 33gProtein 10g
Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.
If you make these delicious muffins, snap a pic, share it and tag me on Instagram @ahealthymakeover – I LOVE to see your creations!!
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3 Comments
Debbie Tuttle
I Just made these and they looked so great in the oven but when I took them out,they all went flat.They were so nice and high while baking.I made them exactly as the recipe called for so not sure what happened.Not sure how they tasted yet so may have to comment later.
Allaina
Have you ever used all oat flour? Instead of using the white flour tooo
Jenn
Hi Allaina!
I haven’t made these with just oat flour but I have made other recipes with it! I think it needs some sort of acidity like vinegar or lemon to help it rise a little. Let me know if all oat flour works for you! Thank you for stopping by!