Reader feedback inspired these muffins as they shared variations on our popular oatmeal muffin recipe. And I'm so glad they did, as adding both mashed bananas and blueberries resulted in a moister and juicier oat muffin; the perfect breakfast muffin, frankly. They're quick, easy and freeze well.
Quick and easy
Including banana and blueberries in an already great oatmeal muffin created these beauties, with all our favorite breakfast muffin flavors in one small bake. They also make great snacks with a cup of coffee.
Just like these quick banana muffins, they have excellent moisture and texture, thanks to the added fruit. And they freeze well, so you can warm them up as needed.
Testing Notes
It's a good idea to use quick or instant oats. Though I generally opt for traditional rolled oats when baking (they have more texture in my opinion), this recipe doesn't call for an oatmeal mixture to be made first, so instant oats will moisten faster, and that is a good thing.
Don't overmix the batter. This is an old-fashioned way of making muffins, and the dry and wet ingredients need to be integrated but not much. It's important to achieve tender, soft muffins.
Watch our step-by-step videos
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Ripe bananas have the best and sweetest flavor. Look for those that are just past their prime, the ones on sale at the grocery store. They have some spots and are softer than usual.
- Blueberries: You can use fresh or frozen berries; do not thaw them as that will add excess moisture to the muffins.
- Oats: I use old-fashioned rolled oats (traditional oats) because they have more texture and hold their shape more, adding great texture to these homemade muffins. But you can use instant or quick-cooking oats, which will most likely produce a more even-textured muffin. Both work.
- Vegetable oil: Use whatever type you like. I use sunflower oil (which I always have) or coconut oil if I want to avoid seed oils. Canola oil is also a good choice. And even a light olive oil can be used if you're a little more daring with your flavors and are used to using it for baked goods.
- Baking powder and baking soda: Make sure they're not expired.
- Sugar: I like a mix of white and brown that adds a caramel tone to the muffins. But they work perfectly well with just white sugar or light brown sugar.
Steps to make banana berry oat muffins
I love this recipe because it's the old-fashioned way of making muffins: easy and fast, with no fancy equipment or gadgets, just a few mixing bowls, a spatula or whisk, and a muffin pan.
Wet ingredients
Lightly stir them in a separate bowl first, but don't beat; just whisk to integrate well.
Mix both preparations
It's a quick integration and I urge you not to overmix it, so the muffins will be tender and soft.
You might have a dry spot or two, and that's fine. No energetic mixing needed!
Vintage Kitchen Tip
Combine the muffin batter with a wire whisk, a spoon, or a spatula. There is no need for electric beaters; they will overbeat the mixture and we don't want that. So don't use them them for this recipe.
Prepare the pan
You can use paper liners or simply grease the molds.
The difference is that only the muffin tops will be crusty with the paper cups because the bottom and sides will touch the paper. They're also easier to transport.
If you butter the muffin tin and don't use the muffin liners, it will have more surface baking against the metal, resulting in a crust on the sides and bottom, not just on top.
Baking
Preheated oven: this is necessary so the muffins rise well. If you forgot to turn it on and the batter is already in the muffin pan, leave it at room temperature while the oven reaches the desired temperature.
When are they done? Use the baking time as a guide and test for doneness by inserting a cake tester or toothpick in the center. It should turn out clean with no wet crumbs attached.
Kitchen notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, necessary equipment and enough workspace. This will make the process so much easier.
- Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Stir, don't beat: The muffin batter only needs to be combined until moistened. Don't use an electric mixer for this recipe. Excessive mixing will make them tougher.
- Muffin pans: No matter what size you use, don't fill it more than ¾ of its capacity. This is important so it doesn't overflow during baking.
- Smaller muffins: simply use a pan for mini muffins. The baking time will be much less, so take that into account, and the yield will be double or slightly more, depending on the pan size.
- Storage: keep them in an airtight container or wrapped in plastic for about 3 days in the fridge or a month in the freezer. I highly recommend warming them slightly in a medium oven before eating.
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Blueberry Banana Muffins with Oats (quick and easy)
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup quick or instant oats
- 1 cup ripe mashed bananas
- ⅓ cup plain Greek yogurt, at room temperature
- ¼ cup vegetable oil, I use sunflower but coconut and canola also work
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sugar
- ¼ cup light brown sugar
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (180°C). Have ready a 12 muffin pan with paper liners.
- Sift the dry ingredients together: 1 cup all-purpose flour, 1 ½ teaspoons baking powder½ teaspoon cinnamon and ¼ teaspoon salt in a large mixing bowl. Add 1 cup quick or instant oats and stir to mix.
- In a medium bowl, combine 1 cup ripe mashed bananas, ⅓ cup plain Greek yogurt, ¼ cup vegetable oil, 2 eggs and 1 teaspoon vanilla extract. Add ½ cup sugar and ¼ cup light brown sugar and stir in well with a spatula or a hand whisk. Don't beat, simply integrate.
- Toss 1 cup fresh blueberries gently into the flour mixture to coat them; this prevents them from sinking during baking.
- Add the wet ingredients into the dry ones all at once and stir or fold both preparations lightly until combined, but don't overdo it or the muffins will lose some of their softness.
- Divide the muffin batter into the prepared muffin tins, filling them ¾ of their capacity.
- Bake for 20-25 minutes, until the muffins are golden on top and a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven, let cool for a few minutes on a wire rack and remove from the pan. Let cool completery on the cooking rack. Eat warm, or at room temperature.
CM says
Can these muffins be mde gluten free by using gluten free 1.1 flour (KAF)? TIA
Paula Montenegro says
I don’t bake gluten free, but I heard recipes can be substituted by 1:1 flour. I don’t know how the texture will change.