Blueberry Banana Oatmeal Muffins

5 from 3 votes

Blueberry Banana Oatmeal Muffins

These blueberry banana oatmeal muffins are made with a handful of healthy ingredients, including overripe bananas and fresh blueberries, and are the perfect start to your day!

Prep Time10

Cook Time20

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana, blueberry, muffins, oatmeal

Servings: muffins

Calories: 230kcal

Ingredients

150 g flour all purpose or cake (1¼ cup)
2 tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. baking soda
¼ tsp. salt
120 g rolled oats (1⅓ cup)
100 g brown sugar or granulated sugar (½ cup)
1 medium egg
60 mL vegetable oil e.g. canola oil (¼ cup)
3 large bananas over-ripe
250 g blueberries fresh or frozen (1⅓ cup)

Topping

3 tbsp. rolled oats
2 tbsp. brown sugar
½ tsp. ground cinnamon

Instructions

Preheat oven to 220°C (428F) and line a muffin tin with muffin liners (or lightly spray with oil).
Sift and mix flour, baking powder, baking soda, cinnamon, and salt in a large mixing bowl. Add rolled oats and stir to combine. Set aside.
Place overripe bananas in a glass bowl and mash using a fork or potato masher.
Place brown sugar, oil, and egg in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1-2 minutes until well-combined.
Add mashed bananas and mix for another minute until combined.
Slowly add dry ingredients and mix on low speed until just combined. Do not overmix. Fold in blueberries using a spatula.
Divide batter between 12 muffin liners, filling all the way to the top. To make the topping, mix topping ingredients in a small bowl and sprinkle 1-2 tsp. of topping on each muffin.
Bake for 7 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
Allow to cool for 5-10 minutes in muffin pan, then transfer to a cooling rack to cool completely.

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