These healthy Banana Blueberry Oat Muffins are a simple, nourishing bake made with rolled oats, banana, honey and plenty of blueberries. Gluten-free and naturally sweetened, they’re perfect for meal prep, lunchboxes or a wholesome snack. An easy muffin recipe you’ll want to make on repeat!
There’s something so comforting about a freshly baked muffin – especially when it’s packed with good-for-you ingredients and still tastes like a treat. These Banana Blueberry Oat Muffins are soft, subtly sweet and filled with juicy blueberries. Made with wholegrain oats, buckwheat flour and naturally sweetened with honey and ripe banana, they’re the kind of snack you’ll feel great about popping into lunchboxes, serving for morning tea or grabbing on the go.
Why you’ll love this recipe:
✔ Naturally sweetened with honey
✔ Made with wholegrain oats and buckwheat flour
✔ Freezer-friendly and great for meal prep
✔ Gluten-free (if you can tolerate oats!) and dairy-free adaptable
✔ Perfect texture – moist and fluffy with bursts of blueberry
✔ Easy to make in one bowl (plus a blender for the oats!)
Whether you enjoy them fresh from the oven or pull them out of the freezer on a busy morning, these muffins are sure to be a regular in your bake rotation.
Ingredients You’ll Need for Banana Blueberry Oat Muffins
- Rolled oats – You can use whole oats and blitz them into flour, or use pre-ground oat flour.
- Buckwheat flour – Naturally gluten-free and gives a soft texture with a slightly nutty taste.
- Bananas – The riper the better! They add moisture and natural sweetness.
- Eggs – To help bind the muffins and add protein.
- Honey – A natural sweetener that pairs beautifully with banana.
- Melted butter – For richness. You can substitute coconut oil for a dairy-free version.
- Blueberries – I use frozen for convenience, but fresh will work too.
- Cornflour – Tossing the berries in cornflour helps stop them sinking.
- Cinnamon & vanilla – For that warm, cosy flavour.
- Baking powder & salt – The basics to get a good rise and balance the sweetness.
How to Make These Muffins
These Banana Blueberry Oat Muffins come together in just a few simple steps.
- Preheat your oven to 160°C (fan-forced) and line a 12-cup muffin tin.
- Make oat flour by blitzing your rolled oats in a food processor or blender.
- In a large bowl, combine oat flour, buckwheat flour, baking powder, cinnamon and a pinch of salt.
- In a separate bowl, mash the bananas (it’s fine to leave some small lumps). Whisk in the eggs, honey, melted butter and vanilla.
- Stir wet into dry ingredients until a thick, smooth batter forms.
- Toss your blueberries in cornflour, then fold them into the batter.
- Divide the mixture evenly into the muffin tray and bake for 25 minutes, until golden and just firm to touch.
- Cool on a rack before storing or serving.
Storage Tips for Banana Blueberry Oat Muffins
These muffins keep well in an airtight container at room temperature for up to three days. If you’d like to keep them longer, pop them in the freezer – they freeze beautifully for up to three months. Reheat gently in the oven or microwave.
Nutrition Notes
These oat muffins are:
- Naturally sweetened
- High in fibre
- Gluten-free (if using certified GF oats and you tolerate oats)
- Freezer-friendly
- Easily made dairy-free
They’re a wonderful everyday option for morning tea, school lunchboxes or a wholesome afternoon snack.
Recipe FAQs
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work just as well. You may not need the cornflour, but a light toss still helps prevent sinking.
What can I use instead of buckwheat flour?
You could try plain wholemeal flour or a gluten-free blend. Keep in mind this might slightly change the texture.
Are these muffins suitable for toddlers?
Yes! They’re sweetened only with fruit and honey. If serving to children under one, swap honey for maple syrup.
Love an oat muffin recipe?
You may also like:
Banana Blueberry Oat Muffins
Ingredients
- 2 cups rolled oats or 1.75 cups pure oat flour
- 1/2 cup buckwheat flour
- 1/2 cup honey
- 75 g butter melted, cooled to room temperature (can sub coconut oil)
- 3 large bananas overripe (equalling just over a one cup, when mashed to a puree)
- 2 eggs
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- Pinch salt
- 1.5 cups frozen blueberries
- 1 tablespoon cornflour
Instructions
- Preheat the oven to 160C and line a 12 cup capacity muffin tin with liners or baking paper.
- Using a blender or food processor, blitz the oats into a flour.
- Combine oat flour, buckwheat flour, baking powder, cinnamon and salt in a large mixing bowl, set aside.
- Peel and mash the bananas into a puree, it’s okay if a few small lumps remain! Once mashed, add in the eggs, honey, melted butter and vanilla extract.
- Combine the wet ingredients and the dry ingredients to form a smooth, thick batter.
- In a separate bowl, toss the blueberries in the tablespoon of cornflour, then add the coated blueberries to the batter.
- Divide the mixture evenly between the muffin cups. Bake for approximately 25 minutes or until the tops of the muffins are golden brown and just firm to the touch.
- Enjoy warm right away, or store in an airtight container for up to three days. Leftover muffins can be frozen for up to three months.
Nutrition
Leave a Reply