These muffins are what I call a proper breakfast in disguise – all your morning favorites wrapped up in one tidy package. Now, I've made these countless times, and let me tell you, the trick is in those spotty, overripe bananas. You'll want about 1½ cups mashed – the darker the banana, the better the flavor, I always say.
Grab yourself a cup of good old-fashioned rolled oats (none of that quick-cooking business), and a cup of blueberries – fresh or frozen, they both work just fine. I find frozen ones don't sink to the bottom quite as much, if you're wondering.
I've fussed around with this recipe plenty over the years, and there's something mighty satisfying about biting into these hearty muffins. They're not those airy-fairy cake-type muffins you get at the store. No sir, these are proper stick-to-your-ribs breakfast fare, with just the right balance of sweet banana and tart blueberries.
Mind you, these aren't just tasty – they'll keep you going all morning. Between the oats and the fruit, you're getting something substantial. Perfect for those mornings when you need to grab breakfast and head out the door.
Recipe
These wholesome banana blueberry oatmeal muffins combine the natural sweetness of ripe bananas with juicy blueberries and hearty oats for a nutritious breakfast or snack option. The muffins are moist, tender, and packed with fiber, making them a satisfying choice for busy mornings.
The recipe yields 12 standard-sized muffins that can be stored at room temperature for up to 3 days or frozen for up to 3 months. These muffins are versatile and can be customized with different mix-ins like nuts or chocolate chips to suit your taste preferences.
- 2 cups all-purpose flour
- 1 cup rolled oats
- 2 ripe bananas, mashed
- 1 cup fresh or frozen blueberries
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, oats, baking powder, baking soda, and salt.
In a separate bowl, combine mashed bananas, eggs, oil, milk, brown sugar, and vanilla. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries. Divide batter evenly among muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
For best results, avoid overmixing the batter as this can lead to tough muffins. If using frozen blueberries, don't thaw them before adding to the batter, as this will prevent color bleeding. To test for doneness, the muffin tops should spring back when lightly pressed, and the edges should be lightly golden brown.
These hearty muffins combine the classic comfort of oatmeal with sweet bananas and bursts of fresh blueberries. Originally developed as a make-ahead breakfast solution for busy mornings, they've become a reliable staple for both quick breakfasts and afternoon snacks.
The oats provide sustained energy while ripe bananas add natural sweetness and moisture, eliminating the need for excessive sugar. These muffins also freeze well, making them ideal for batch cooking and meal planning.
Conclusion
Good old-fashioned banana blueberry oatmeal muffins – nothing fancy, but they'll stick to your ribs and keep you going. Mix up rolled oats (the proper ones, not that quick-cook stuff) with ripe bananas – the spottier the better, I always say – and toss in a good handful of blueberries. Fresh are nice if you've got them, but frozen work just fine too. These muffins aren't those airy-fairy ones you get at coffee shops; they're sturdy, honest things that'll see you through till lunchtime. I've been baking these for decades now, and there's a reason they're still my go-to when the grandkids come round. They're not too sweet, not too plain, and they freeze like a dream if you want to make a double batch. Just warm them up for about 20 seconds when you're ready to eat, and they'll taste fresh as the day you made them.