Healthy Banana Blueberry Oatmeal Muffins are gluten free and sweetened with honey. These one bowl muffins are perfect for meal prep!
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There's nothing like a warm blueberry muffin paired with coffee in the morning. With this meal prep recipe, you can enjoy a warm blueberry muffin every single morning. I highly recommend prepping these in advance for the week. You can even store them in the freezer for months. Simply reheat in the morning and enjoy!
If you have extra spotty-brown bananas on your counter, you must try Vegan Coconut Banana Bread and Almond Butter Banana Bread Bars after making this recipe!
Ingredients in this recipe
- mashed spotty-brown bananas - the more brown the banana, the sweeter the muffin 🙂
- eggs
- olive oil
- honey
- vanilla extract
- gluten free oat flour
- gluten free old fashioned rolled oats
- baking powder (gluten free)
- fresh blueberries
TOOLS TO PURCHASE TO MAKE Banana Blueberry Oatmeal Muffins
- mixing bowls
- measuring cups
- measuring spoons
- cookie scoops
- muffin pan
- non-stick silicone cupcake liners
- food storage meal prep containers
HOW TO STORE the muffins
- Store in an airtight container at room temperature and enjoy within 1-2 days.
- Store in an airtight container in the fridge and enjoy within 3-4 days.
- To freeze, place the muffins into a freezer bag. Keep in the freezer for up to 3 months.
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Banana Blueberry Oatmeal Muffins
Ingredients
- ⅔ cup mashed spotty-brown bananas - the more brown the banana, the sweeter the muffin 🙂 (about 2 bananas)
- 2 eggs
- 2 tablespoons olive oil
- ÂĽ cup honey
- 1 teaspoon vanilla extract
- 1 cup gluten free oat flour
- ½ cup gluten free old fashioned rolled oats
- 2 teaspoons baking powder (gluten free)
- ½ cup fresh blueberries (You can use frozen blueberries, but it's likely that the muffins will be more purple)
Instructions
- In a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey and vanilla extract.
- Next, add in the oat flour, oats, baking powder and blueberries. Combine with a rubber spatula.
- Line a muffin tin with 10 liners. Use a large cookie scoop and scoop the batter into each muffin liner. Bake at 350 degrees F for about 20-25 minutes or until a toothpick comes out clean.
- Store in an airtight container at room temperature and enjoy within 1-2 days. Store in an airtight container in the fridge and enjoy within 3-4 days. To freeze, place the muffins into a freezer bag. Keep in the freezer for up to 3 months.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Rebecca
Delicious! Easy to make! The whole family loves them!
Awesome! 🙂
Jenny
Muffins are a delicious healthy snack!! Can you please provide me with the nutritional information ?
I purposely do not provide nutritional information because numbers can be triggering for some. I want this to be a safe space for all. If interested, you can type the ingredients into an online calculator and find the nutritional info for any recipe. It’s also much more accurate since we probably use different brands.
Brandi
These muffins are a staple in our house. So delicious & simple to make! I triple the recipe & keep muffins in the freezer for a quick & easy breakfast!
Perfect meal prep! I'm glad they're a hit. 🙂
Dot :-)
Wonderfully easy - I substituted coconut oil for the olive oil, and used regular gluten free flour. So moist and just sweet enough to be a treat!! 🙂
Yay! 🙂 Thanks for sharing the subs as well!
Anay
Hey! Don't have oat flour but have quick outs. Can I just grind it to make flour consistency? If not, I also have almond and coconut flour, how can I substitute?
Hi, Anay! You can grind quick oats to make a flour consistency. Just make sure to blend well so it's super fine!
Brisa
Can you use almond flour instead of oat flour ?
No, almond flour has a different texture than oat flour. I have many almond flour recipes though. Feel free to search "almond flour" in the search bar and they will populate.
Sarah
Can I use Quinoa flour instead?
I never worked with quinoa flour before. I'm not sure what the texture is like.
Barb
These are delicious! I have been trying similar recipes with no success but these muffins ring the bell! Moist, delicious, healthy and easy to throw together. I made them exactly as written but just added just a pinch of cinnamon and turbinado sugar to the tops before baking. The grandkids love them!
I'm so glad to hear you love these muffins, Barb. Means a lot. 🙂
Dani
These are good! Thank you!
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Tammy
Very tasty
Ryan
Perfect breakfast prep!
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Roger
I used frozen blueberries that were high grade. Left them in the freezer and only bought them out just before the mix went into the silicone muffin baking cups. Rolled the berries in a little bit of oat flour which apparently stops them sinking to the bottom and bleeding too much. The muffins turned out perfect and not purple. Love this recipe, seemed very wet but they turned out just fine.
Amazing! Thanks for taking the time to share your experience and leaving a rating. 🙂
Lil Debber
Delicious! Moist and bursting with flavours. Used frozen blueberries and they did not turn the batter purple.
Awesome!