• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Throbbing Eggplant
  • Home
  • FAQ
  • Recipes
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Let's Work Together
  • Contact
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    One Bowl Banana Blueberry Oatmeal Muffins

    Published: Apr 19, 2022 by Amber Asakura · This post may contain affiliate links. If you make a purchase using an affiliate link, I receive a small commission at no additional cost to you. Thanks for your support!

    Jump to Recipe Print Recipe

    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!

    Six blueberry banana oatmeal muffins on a wooden cutting board.

    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!

    Jump to:

    • Recipe Highlights
    • Ingredients
    • Recipe Steps
    • Substitutions and Variations
    • FAQs
    • Take me to the recipe!

    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.

    Overhead view of individual banana blueberry oatmeal muffins in bowls.
    • 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.

    Bananas in a bowl before being mashed.
    Bananas in a bowl after being mashed with a fork.

    Stir in the coconut sugar, plant milk, ground flax seeds, molasses, and vanilla extract.

    Wet ingredients in a bowl before being mixed.
    Wet ingredients in a bowl after being mixed.

    Add the dry ingredients and mix the batter well.

    Dry ingredients and wet ingredients in a bowl before being mixed together.
    Bowl of banana oatmeal muffin batter before blueberries are added.

    Rinse the blueberries and gently fold them into the batter.

    Bowl of banana oatmeal muffin batter before blueberries are mixed in.
    Bowl of banana blueberry oatmeal muffin batter.

    Scoop the batter into the lined muffin tin.

    Banana blueberry oatmeal muffin batter in muffin cups.

    Sprinkle the tops with additional blueberries, oats, and coconut sugar.

    Muffin tin holding banana blueberry oatmeal muffin batter with added blueberries on top.
    Muffin tin holding banana blueberry oatmeal muffin batter with added blueberries and rolled oats on top.
    Muffin tin holding banana blueberry oatmeal muffin batter with added blueberries, rolled oats, and coconut sugar on top.

    Bake the muffins until they pass the toothpick test.

    Muffin tin holding six banana blueberry oatmeal muffins.

    Let them cool, then unwrap a muffin and enjoy!

    Banana blueberry muffin with a bite taken out of it.

    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

    Can I freeze muffins?

    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!)

    How do I reheat blueberry banana muffins?

    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.

    Overhead view of six blueberry banana oatmeal muffins on a wooden cutting board.

    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.

    Overhead view of six blueberry banana oatmeal muffins on a wooden cutting board.

    One Bowl Banana Blueberry Oatmeal Muffins

    Amber Asakura
    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, too!
    No ratings yet
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 12 mins
    Cook Time 28 mins
    Total Time 40 mins
    Course Breakfast, Brunch, Dessert, Snack
    Cuisine American
    Diet gluten-free, oil-free, vegan, wfpb
    Makes 6 muffins

    Equipment

    • 1 Muffin Tin
    • 6 Paper Muffin Liners

    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

    If using fresh blueberries instead of frozen, reduce the baking time at 350°F by 5 minutes. 
    Storage: Store the cooled muffins in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.
    Freezing muffins: These muffins can be frozen. 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!)
    To thaw muffins, you can either thaw them in the refrigerator overnight or on the counter for 1-3 hours (still sealed in the bag). 
    Reheating muffins: Frozen muffins can be reheated in a muffin tin in a preheated 350°F oven for 15-20 minutes, allowing 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 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.
    Nutrition information was calculated using almond milk and includes all the optional toppings.

    Nutrition

    Calories: 145kcalCarbohydrates: 27gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 213mgPotassium: 181mgFiber: 3gSugar: 10gVitamin A: 22IUVitamin C: 3mgCalcium: 29mgIron: 1mg

    *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.

    Keywords almond flour, banana, blueberry, breakfast, brunch, dairy-free, gluten free, muffins, oat flour, oatmeal, oats, oil free, vegan, wfpb, whole food plant based, whole grain
    Tried this recipe?Leave a comment and rating to let me know what you think!
    « Oat Flour Pizza Crust

    Primary Sidebar

    Hi, I'm Amber!

    I'm here to show you that making delicious, nutrient-dense vegan recipes at home can be super easy, inexpensive, and pretty damn fun. Whether you're strictly whole food plant based or just looking to add a little nutrition to your life, I got you covered!

    Oh, and I hope you have a good sense of humor. If the name of this blog tells you anything, you might know I like to keep things interesting. :)

    More about The Throbbing Eggplant →

    Popular Recipes

    • Low-FODMAP Blueberry Muffins
    • Mango Overnight Oats with Banana and Coconut
    • Nut-Free Vegan Caesar Dressing
    • Easy Roasted Pepitas (Oil-Free)

    Recent Posts

    • One Bowl Banana Blueberry Oatmeal Muffins
    • Oat Flour Pizza Crust
    • Dairy-Free Cream Cheese Frosting
    • Vegan Banana Chocolate Chip Cookies
    • Matcha Overnight Oatmeal with Tahini and Dark Chocolate

    Copyright © 2023 The Throbbing Eggplant on the Seasoned Pro Theme