Looking for a healthy banana blueberry muffins recipe? You’re in the right place! These super moist and delicious banana blueberry oatmeal muffins are the perfect healthy breakfast or snack option. Made without refined sugar, or oil, these banana blueberry oat muffins are better than any bakery or coffee shop.
Need a healthy blueberry banana muffins recipe, but want them to actually taste good?! Yes, I know what you’re saying. Sometimes healthy muffin recipes come out dry, bland and lacking any sort of flavor. NOT these!
These banana blueberry oatmeal muffins are wonderfully moist and fluffy and super flavorful. Made sweet with ripe bananas, fresh blueberries and just a little bit of sweetener, these muffins come out of the oven bursting with flavor.
To keep these banana blueberry oat muffins super moist and fluffy, we’ve replace the oil with plain Greek yogurt. This helps maintain that super moist, fluffy texture that every muffin needs. It also adds extra protein and cuts down on the saturated fat.
What is in banana blueberry oatmeal muffins?
- Ripe bananas – ideally, chose bananas that are getting brown and spotty. These are super sweet and perfect for baking.
- Oat Flour – no need to actually purchase oat flour. You can easily make oat flour by blending rolled oats (old fashioned oatmeal) in your blender for 30-40 seconds. Be sure to set aside some extra oats to add to each muffin top.
- Blueberries – either fresh or frozen blueberries are great for this recipe.
- Vanilla protein powder – I use and love Orgain Organic Vanilla protein powder, which is great for baking. We also love it in all of our smoothie recipes.
- Granular Monk Fruit Sweetener – Whole Earth Monk Fruit & Stevia Sweetener is what I use. I also like Lakanto Granular Monk Fruit Sweetener.
- Baking powder – a necessary leavening, baking powder will help the muffins rise.
- Salt – very helpful in bringing out flavor in the muffins. DON’T leave out the salt, as the muffins will taste rather flat.
- Vanilla extract – great for adding flavor to your muffins.
- Milk – I used unsweetened vanilla almond milk, however, feel free to use any dairy or plant-based milk of your choosing.
- Greek yogurt – plain Greek yogurt is how we keep the muffins moist.
- Egg – an egg is useful in this muffin recipe to act as a binder, helping the muffins hold their shape.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make oat flour?
Add rolled oats (old fashioned oats) to your blender or food processor. Blend for 30-45 seconds or until a fine flour is achieved. Measure out the flour for your recipe after it has been blended.
Blendtec 650 Designer Series Blender with Wildside Jar
This is the Blender I use almost DAILY! Everything from smoothies, to cocktails, to waffle and muffin batter and even nut butter, this ultrapowerful blender creates an amazing puree every time. It’s very durable and made to last!
How do I make healthy banana blueberry muffins?
Start by combining the dry and wet ingredients in separate bowls.
For the dry ingredients combine the oat flour, protein powder, sweetener, baking powder and salt. Combine well with a whisk.
In another bowl, mash the bananas. To the mashed bananas add the milk, Greek yogurt, egg and vanilla. Whisk together to combine.
Add the wet ingredients to the dry ingredients and whisk together until a batter forms. Mix just until all the ingredients are incorporated. Do your best to not overmix the batter.
Looking for more ideas for what to do with overripe bananas? Check out these fantastic recipes:
- Chocolate Covered Banana Bites
- Chocolate Peanut Butter Banana Smoothie
- Peanut Butter Banana Muffins
- Zucchini Banana Bread
- Strawberry Banana Bread
- Purple Ribbon Banana Bread
- Peanut Butter Banana Baked Oatmeal
To the muffin batter, fold in the blueberries. Use a rubber scraper to gently fold together.
Using a ladle, add the batter to a muffin tin. I’m using silicone baking cups, as they are the best non-stick tool for baking muffins. No greasing or spraying of the pan is needed.
How do I get my muffins to rise and make a dome?
Fill the muffin cups nearly full of batter. A also spaced my muffins in every other cup. This helps the muffins bake evenly, allows air to circulate around the muffins, pushing them up creating a great muffin dome.
Top the muffins with extra oats and blueberries before baking.
Ingredient Substitutions and Recommendations for banana blueberry oat muffins:
- Nuts – walnuts, sliced almonds or pecans are great in these muffins.
- Substitute no-sugar-added chocolate chips in place of the blueberries. Check out my Banana Chocolate Chip Protein Muffins for inspiration. I like Hu Kitchen Chocolate Chips and Lily’s Chocolate Baking Chips.
- Substitute other berries, like chopped strawberries, raspberries or blackberries in place of the blueberries.
Frequently asked questions about how to make muffins healthy:
To make muffins healthier substitute Greek yogurt for the oil. Use a 1:1 ratio of oil to yogurt. The Greek yogurt will help keep the muffins moist, add extra protein, and reduce the fat and calories.
Typically store-bought, coffee shop and bakery muffins tend to be quite unhealthy. The sugar content is usually very high, and are often made with unhealthy ingredients. Your best option is to make a healthy muffin recipe at home.
Instead of using granulated sugar, try substituting a granular monk fruit sweetener, like Whole Earth or Lakanto. These are great for baking and will still sweeten the muffin without the addition of extra calories.
For best results, individually wrap muffins in Press-and-Seal Wrap, then store muffins in a freezer bag or container. Muffins will keep for up to 3 months frozen.
When ready to defrost and eat, unwrap the frozen muffin and place in microwave on defrost setting for 60-90 seconds, stopping to turn over at least once. Once no longer frozen, heat for another 20-30 seconds until warm. You can also defrost muffins at room temperature overnight.
What can I serve with blueberry muffins?
Banana blueberry oatmeal muffins are great served with coffee, hot chocolate and tea. Check out some of our popular coffee and tea recipes:
- Chai Tea Latte Recipe
- Iced Vanilla Latte
- Iced Caramel Latte
- Amaretto Hot Chocolate
- Starbucks Vanilla Bean Frappuccino Recipe
- Caramel Brulee Latte
- Arnold Palmer Iced Tea
- Ginger Peach Iced Tea
If you loved this healthy blueberry muffin recipe, check out some of our other healthy muffin recipes:
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Easy Greek Yogurt Banana Blueberry Muffins
Equipment
- Muffin Pan This non-stick muffin pan by Wilton is fantastic for muffins and cupcakes.
- Silicone Baking Cups The BEST nonstick liner! Muffins and cupcakes slide right out!
- Mixing Bowls These stainless steel mixing bowls are a must for every kitchen!
Ingredients
- 2 cups oat flour
- 1/2 cup vanilla protein powder
- 1 tablespoon granular monk fruit sweetener like Whole Earth or Lakanto
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large ripe bananas mashed
- 1 cup unsweetened vanilla almond milk
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Toppings:
- 1/2 cup rolled oats optional
- 1/2 fresh blueberries optional
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with silicone baking cups or paper liners. Set prepared pan aside.
- In a large mixing bowl, combine the dry ingredients; oat flour, protein powder, sweetener, baking powder and salt. Whisk together to combine. Set aside.
- In a smaller mixing bowl, combine the wet ingredients; mashed bananas, milk, Greek yogurt, vanilla and egg. Whisk together well. Pour into the dry ingredients. Using a rubber scraper, mix the wet and dry ingredients together until smooth. Batter will be slightly thick.
- Fold the blueberries gently into the batter using a rubber scraper.
- Using a ladle or large ice cream scoop, fill each muffin cup nearly full. Optional; top each muffin with additional oats and/or fresh blueberries.
- Bake muffins at 350 degrees for 30-32 minutes or until toothpick inserted into a muffin comes out clean and crumb-free. Remove from oven and let cool before serving. Enjoy right away or wrap and freeze for later.
Notes
- Protein Powder: I use and love Orgain Vanilla Protein Powder.
- Whole Earth Granular Monk Fruit Sweetener
- Fage 2% Greek Yogurt
Nutrition
These look delicious and can’t wait to try them. One question, do you think that an egg substitute would work in place of the egg? If so, what kind of substitute do you think would work best, a flax seed egg, egg replacement powder, etc. Anxious to get your answer so I can make a batch. Love the extra protein in them.
I have not tested egg substitutes, but I would venture to say yes, both flax egg and egg replacement powder would work well. The egg is primarily in the recipe for binding – to help the muffins keep their shape. Let me know if you try it and how it turns out. Best! -Erin