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!
- 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!
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
- vanilla extract
- almond flour
- baking soda
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
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.