These moist and fluffy vegan banana blueberry oatmeal muffins are super easy to make and come together in one bowl. They're gluten-free, whole-grain, and oil-free!
I've still got the sacrificial banana problem going on (#bananahoarder), so here's another super easy recipe I created to use up that last brown spotty banana (or two).
If you have more bananas you need to use up, you could also make and freeze these banana chocolate chip cookies. And if you want blueberry muffins without bananas, these bakery-style blueberry muffins will hit the spot. 🙂
Let's talk about the recipe!
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Recipe Highlights
- This blueberry banana muffin recipe is egg-free and dairy-free, and it's also made without wheat, gluten, or oil.
- Rolled oats and oat flour make it a whole grain recipe.
- This recipe uses frozen blueberries, so you can make it year round, even when blueberries aren't in season. You can use fresh, if you have them, though!
- They muffins are super easy and can be made in one bowl. I love not having a bunch of dishes to wash after baking!
Ingredients
You will find the full list of ingredients and instructions in the recipe card at the end of this post, but here's a quick look at the ingredients you'll need to make these easy banana blueberry oatmeal muffins.
- a ripe banana or two
- frozen blueberries
- rolled oats - make sure you use certified gluten-free oats, if gluten is a concern
- oat flour - make sure you use certified gluten-free oat flour, if gluten is a concern
- coconut sugar
- unsweetened plant milk - I've used almond, oat, and soy milk and they all work
- ground flax seeds
- molasses
- vanilla extract
- almond flour
- baking soda
- salt
Recipe Steps
Preheat your oven and line your muffin tin with papers. Mash your bananas.
Stir in the coconut sugar, plant milk, ground flax seeds, molasses, and vanilla extract.
Add the dry ingredients and mix the batter well.
Rinse the blueberries and gently fold them into the batter.
Scoop the batter into the lined muffin tin.
Sprinkle the tops with additional blueberries, oats, and coconut sugar.
Bake the muffins until they pass the toothpick test.
Let them cool, then unwrap a muffin and enjoy!
Substitutions and Variations
Here are some ideas for substitutions and variations you can try.
- Berries - I think any berry would work well in place of the blueberries, but I imagine halved blackberries or chopped strawberries would be extra delicious
- Oat flour - use an all-purpose gluten-free flour blend, whole wheat pastry flour, or even plain old all-purpose flour in its place
- Almond flour - for a nut-free version, use sunflower seed flour or more oat flour in its place
FAQs
Yes! These muffins freeze well. To do this, let them cool completely and place them on a small baking sheet. Put the baking sheet in the freezer just until the muffins are frozen solid. Place the frozen muffins in a freezer bag and remove as much air as possible before closing the bag. You can also use a vacuum sealer (I love mine!). (Make sure the muffins are frozen TOTALLY solid before using a vacuum sealer or it will smoosh them!)
Frozen muffins can be reheated in a muffin tin in a preheated 350°F oven for 15-20 minutes, allowing the muffins to cool in the pan for a few minutes before handling them. Thawed muffins can be reheated in a muffin tin in a preheated 350°F oven for 5-10 minutes, allowing the muffins to cool in the pan for a few minutes before handling them. Thawed muffins can also be reheated in the microwave in 10 second increments. These muffins can get a bit crumbly after they’re reheated, but they’re still delicious.
Did you make this recipe? Please let me know how it turned out! Leave a rating and comment below, and share a picture on Instagram and tag me @thethrobbingeggplant.
One Bowl Banana Blueberry Oatmeal Muffins
Equipment
Ingredients
Wet Ingredients
- 1 (150 g) large or 2 small bananas, peeled
- ¼ cup (50 g) coconut sugar
- 2 Tablespoons (30 g) unsweetened plant milk, almond, soy, or oat milk work well
- 1 Tablespoon (7 g) ground flax seeds
- ½ Tablespoon (7 g) molasses
- ½ teaspoon vanilla extract
Dry Ingredients
- ½ cup (55 g) rolled oats
- ½ cup (60 g) oat flour
- 2 Tablespoons (13 g) almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-Ins
- ½ cup (72 g) frozen blueberries, rinsed (see instructions)
Topping (optional)
- 2 Tablespoons (18 g) frozen blueberries
- ½ Tablespoon (4 g) rolled oats
- 1 teaspoon (5 g) coconut sugar
Instructions
- Preheat your oven to 425°F and line 6 muffin cups with papers.
- Use a fork to mash your banana(s) in a large mixing bowl. Add the coconut sugar, plant milk, ground flax seeds, molasses, and vanilla extract. Stir until the mixture is incorporated.
- Measure the oats, oat flour, almond flour, baking soda, and salt into the bowl of wet ingredients in the order listed. Mix the batter well and set it aside.
- Rinse the blueberries. If using frozen berries, put them in a mesh strainer and rinse them under cold water for about 10 seconds. (This helps prevent the color from bleeding into your muffin batter and possibly turning green when the blueberry juice reacts with the baking soda.) Drain the berries well and tap the strainer on the side of the sink to remove excess water.
- Add the blueberries to your batter and gently fold them in.
- Scoop a slightly rounded ¼ cup into each lined muffin cup to fill it about ¾ full.
- Sprinkle the tops with additional blueberries (no need to rinse these), oats, and coconut sugar, if using.
- Bake the muffins for 5 minutes at 425°F. (This helps them rise nice and high so they’re light and fluffy.)
- After 5 minutes, lower the heat to 350°F and bake the muffins for an additional 22-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the muffin tin for 5 minutes before removing them from the tin and placing them on a wire rack to cool completely.
Notes
Nutrition
*Nutrition Disclaimer*
Nutrition information is an estimate. If you are concerned about the accuracy of nutrition information, I encourage you to weigh your ingredients and use a tracking app like Cronometer for more accurate nutritional data.