Banana Blueberry Oatmeal Muffins (Vegan & Healthy)

These healthy banana blueberry oatmeal muffins are delicious, moist and so easy to make! Perfect breakfast on the go, healthy + filling snack or light dessert, these muffins are going to be loved by everyone. They are also vegan, egg-free and dairy-free!

These banana blueberry oatmeal muffins make for the best nutritious breakfast muffin recipe! They are very flavorful, packed with whole grains and burst with juicy and sweet blueberries. They are SO DELICIOUS, you won't realize how good they are for you!

Just like in these vegan pumpkin banana muffins, these vegan blackberry banana muffins and these banana chia muffins, baking vegan muffins with bananas keeps them tender and moist in a healthy way, plus bananas bring lots of natural sweetness so you don't have to add much extra sugar for a nice flavor. Banana muffins are amazing!

These banana blueberry muffins make for a healthy muffin recipe to meal prep ahead and enjoy for breakfast, snack or light dessert during a busy week. Or make a batch and use them as an afterschool snack or stuff them in your kids's lunch box, my kids cannot get enough of them. They are so easy, quick and a breeze to make!

Let me know if you give them a try! ❤️

❤️ Why you will love this recipe

• Easy and quick recipe: prep time is about 15 minutes!
• Healthy muffin recipe: they are packed with fiber from the rolled oats and antioxidant-rich, thanks to the blueberries. They also contain flaxseeds, which are rich in healthy omega-3 fats.
• Filling: perfect as a nutritious breakfast or snack!
• Great texture: the mashed bananas make them nicely moist and tender while the rolled oats add a ton of fun texture. And you will love the burst of juicy blueberries in each bite!
• Delicious: the combination of bananas, blueberries and brown sugar gives them such a lovely flavor.

🗒 Ingredient notes (+substitutions)

• Bananas: this recipe works best when using very ripe bananas to ensure the muffins are moist and sweet enough. Look for black-spotted or brown bananas!
• Oats: I highly recommend using thick old-fashioned rolled oats for the best texture and maximum nutrition. If you only have quick oats, then use this instead, it will work too.
• Flour: I used all-purpose white flour, but you should be able to swap up to 50% of the amount of total flour for whole wheat flour if you want to add more fiber.
• Ground flax: helps with texture and makes sure the muffins hold well together without being too crumbly. You can swap for ground chia seeds. Do not use whole flaxseed, they need to be ground for best result. You can grind your own flaxseed using a blender or buy flax already ground at the store.
• Coconut oil: make sure to use refined coconut oil to avoid a coconut-y flavor. You can also swap for vegan butter or another neutral flavor oil (such as canola oil).
• Brown sugar: I like how brown sugar adds flavor to this muffin recipe, but if you don't have it, then use regular granulated sugar instead.
• Dairy-free milk: I used full-fat oat milk from Oatly, but soy milk or almond milk works too.

⭐️ Find the full list of ingredients with quantities down below in the recipe card.

📝 Variations

• Spices: I included some cinnamon, but feel free to swap it for ground cardamom or vanilla extract.
• Add-ins: add a handful of chopped walnuts, almonds or even white chocolate chips.
• High-protein: to make these muffins even more filling, then add some hemp seeds (about 2-3 tablespoons).
• Other berries: swap for chopped strawberries, raspberries or blackberries if you want. Or use a mix of a few different berries!
• Gluten-free: use a 1:1 certified gluten-free flour if needed, the rest of the ingredients are naturally GF!

🍽 How to make banana blueberry oat muffins

Step 1: To a large bowl add the flour, rolled oats, leavening agents (baking powder and baking soda), ground flax, cinnamon and salt, then stir to combine.

Step 2: To a medium bowl, add the mashed bananas, plant milk, brown sugar and melted coconut oil, then whisk to combine.

Step 3: Pour the wet mixture over the bowl with the dry ingredients, then stir or whisk until just combined (do not overmix).

Step 4: Incorporate the blueberries without overmixing. This is optional, but if you can, let the batter rest in the bowl for 10 minutes.

Step 5: Divide the batter into a muffin pan covered with 12 muffin liners.

Step 6: Bake at 350ºF for 22-22 minutes or until a toothpick comes out clean. Let the muffins cool down in the muffin pan for 5-7 minutes, then transfer over a cooling rack.

⭐️ Find the detailed recipe (+ video) down below in the recipe card!

💡 Baking tips

• I recommend weighing the ingredients for the best result. You can find small scales online for very cheap! If you don't have a scale, then make sure to measure the ingredients (especially the flour) using the spoon and level method.
• Do not overmix the batter! If overmixing, you risk ending up with tough, chewy or dense muffins by developing the gluten from the flour. It can also break the tiny bubbles formed by the action of the leavening agents. So, keep mixing until there are no dry spots of flour anymore, then stop!
• This is optional, but you can toss the blueberries in about 1 tablespoon of flour before incorporating them into the muffin batter. This can help prevent the berries from sinking to the bottom of the muffins while baking.
• Allow the batter to rest for about 10-15 minutes in the bowl before transferring to the muffin pan. This will give some time for the leavening agents to do their work and fluff the muffins!
• Do not overbake! All ovens are different, so watch closely after 20 minutes so you don't overbake them. You want to keep them moist and tender! Mine took 22 minutes to cook, but yours could take somewhere between 20-24 minutes. I recommend doing the toothpick test to ensure they are baked just right!

❗️ Storage tips

Let the banana blueberry oatmeal muffins completely cool down first, then transfer to an airtight container. Keep them at room temperature or on the counter for 3 days. You can also transfer them in the fridge for up to 5 days.

You can also freeze them for up to 3 months. Let them thaw at room temperature overnight or use the microwave to speed up the thawing process (20-30 seconds at a time).

❓ FAQs

🫐 More vegan blueberry recipes to try

I hope you enjoyed this banana blueberry oatmeal muffin recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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