Banana Blueberry Oatmeal Muffins

Last Updated on June 6, 2023 by Priscilla

These Banana Blueberry Oatmeal Muffins are the perfect snack or on-the-go breakfast. Made with only oat flour and bursting with blueberries in every bite, they are gluten-free and dairy-free! They are great as a healthy sweet treat but also wholesome enough to be a quick breakfast for me or my toddler.

side view of stacked oatmeal muffins on a rack

When I need a quick breakfast or snack, this easy blueberry banana oatmeal muffin recipe is my first choice (my second being my almond butter banana bread recipe!)

The crunchy sweet oat topping and big juicy berries makes these healthy blueberry oatmeal muffins extra delicious. Made only with oat flour, these banana muffins are naturally gluten-free and also dairy-free thanks to using olive oil instead of butter and cashew (or other plant-based) milk. If you love muffins, you’ll also love these chocolate zucchini muffins!

close up shot of blueberry muffins on a wire rack

Reasons these Banana Blueberry Oatmeal Muffins work

Baking the oat muffins at a high heat for a few minutes and then reducing the heat for the rest of the bake time helps yield fluffy soft muffins that don’t sink in the middle. Lemon juice and cashew milk are combined to form a dairy-free buttermilk that also helps give the muffins some lift when baking.
Olive oil, nut butter and cashew milk help give the muffins moisture.
The muffins only use oat flour, so they work seamlessly whether or not you are gluten-free!

top down view of ingredients for banana blueberry oatmeal muffins on a gray background

Ingredients you’ll need

Bananas: 1.5 large bananas or 2 medium bananas is used for this recipe, which is about 1 cup of mashed banana. Aim for yellow spotted bananas. Using bananas that aren’t ripe enough will change the texture and flavor of the muffins.

Coconut sugar: Light brown sugar would probably work best as a substitute here.

Nut butter: I have made this recipe with almond butter and peanut butter with good success. Cashew butter or sunflower seed butter would also be delicious!

Oat flour: I make my own by putting rolled oats into a blender until a flour forms, but you can also buy oat flour ready made from most stores.

Milk: To keep this blueberry muffin recipe dairy-free, I use cashew milk, but any plant-based milk like almond, coconut or oat milk will work. I often make them with almond or coconut milk when making them for my toddler! You can also use regular milk if you eat dairy.

Blueberries: You can use either fresh or frozen blueberries for this recipe. If you are using frozen berries, add them frozen to the batter and make sure they do not thaw, or else you’ll end up with a blue or purple muffin!

close up shot of hand picking up oat muffin

How to make Blueberry Banana Oatmeal Muffins

Step 1: Make the dairy-free “buttermilk.” In a small bowl, mix together your cashew milk (or milk of choice) and lemon juice and let it sit for 3-5 minutes.

Step 2: Make the oat topping. In another bowl, you’ll mix together some rolled oats, olive oil, coconut sugar and a pinch of cinnamon.

Step 3: Mix together the wet ingredients for the dairy-free blueberry muffins. You’ll want to mash your banana pretty well so no lumps remain. Place the banana in a large bowl and add in the milk mixture, coconut sugar, nut butter, vanilla extract and eggs. You can use any type of nut butter you like. Whisk together until very well combined.

Step 4: Add in your dry ingredients. To the large bowl, add the oat flour, baking powder, salt, and cinnamon. Use a whisk or spatula to fold the dry ingredients into the wet ingredients until they are just combined. Gently fold 1 cup of the blueberries into the batter.

Step 5: Bake. Fill a muffin tin with liners and use a cookie scoop or small measuring cup to pour the batter into the liners. Top each of the muffins with a few additional blueberries, then sprinkle the crunchy oat topping on top. Putting the oat topping on last will help prevent it from sinking into the muffins while baking.

Bake the muffins at 405 degrees Fahrenheit for about 6 minutes, then reduce the oven temperature to 350 degrees (don’t open the oven!) for 16-18 minutes, or until they are firm and golden brown on top.

Step 6: Serving and storing. Allow the banana blueberry oatmeal muffins to fully cool before removing them from the muffin tin. Once fully cooled, the banana blueberry oat muffins can be stored in an airtight container lined with paper towel at room temperature for 2-3 days.

I personally love freezing them in small plastic baggies so that I can grab one or two whenever I need them. Freeze them in a plastic bag or wrapped in plastic wrap. Pop a frozen muffin onto a small plate and microwave for 20-30 seconds for it to thaw.

top down view of wet ingredients for banana blueberry oatmeal muffins in a glass bowl on a gray background

top down view of ingredients being mixed together for banana oatmeal muffins in a glass bowl on a gray background

Tips and FAQs

How to make oat flour

You can make your own oat flour with old fashioned rolled oats and a high speed blender. Simply blitz a cup or two at a time until a fine powder forms. Store the oat flour in an airtight container. For this dairy-free blueberry muffin recipe, you need to measure the oat flour after turning the oats into oat flour. I like to use sprouted certified gluten-free rolled oats to make my oat flour. You can also buy oat flour at most stores or online!

Can you make banana oatmeal muffins vegan?

I haven’t tried to make these muffins without eggs, but my guess is they would work fairly well with 2 flax eggs instead of the eggs. Let me know if you try it and how they turn out!

How to fix gummy oat muffins

If your muffins are a little gummy, they either did not bake long enough or they were mixed too much before baking. You can salvage them by putting them back into the oven and baking for another 2-3 minutes. In general, when making the batter, it’s best to mix the dry and wet ingredients until just combined.

side view of 3 stacked banana oatmeal muffins

Substitutions

If you aren’t dairy-free, you can use unsalted butter instead of the olive oil and regular milk instead of the plant-based milk.
I’ve tested this recipe with frozen and regular blueberries and both work well. If you don’t like blueberries, raspberries or blackberries would also work.

Did you make this recipe? Please leave a comment and review rating below. For more recipes, food photos and tips, follow along @priscillacooks on Instagram as I’m most active there!