Last Updated on June 1, 2025 by Nico
To make these blueberry banana oatmeal muffins, oats are combined with overripe bananas, blueberries, flaxseed, and only a few other simple ingredients for delicious results.
Blueberry banana oatmeal muffins are a great snack to have on hand. They are high in fibre and protein due to the oats and are a super satisfying snack. (This simple homemade high protein granola is another great high protein snack to try!)
As I come closer to the birth of our next child, I’ve been craving sweets like crazy. To stave off the cravings, I’ve been eating these muffins daily, with my afternoon coffee. They’re a delicious and nutritious treat.
If you like dense and chewy muffins, I hope you give this recipe a try!
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Ingredients
Oats
Shredded coconut
Ground flaxseed (linseed) or chia seed
Baking powder
Salt
Eggs
Ripe bananas
Coconut oil or butter
Vanilla
Honey
Blueberries – fresh or frozen
Optional – plain yogurt for soaking oats
For complete measurements, see the printable recipe card below.
Tools You Might Need
Muffin tin
Large bowl
Spatula
How To Make Blueberry Banana Oatmeal Muffins
This is optional, but the night before I make these muffins, I like to soak my oats. This helps to neutralise phytic acids and makes the nutrients in oats more digestible.
To soak the oats, I add the oats to a bowl and cover them with plain yogurt. I add the bowl to the fridge and let it sit overnight.
Yogurt is a great option for soaking oats because the probiotics in the yogurt help to neutralise the phytic acid.
The next day, preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Add the soaked oats to a food processor. If you choose not to soak the oats, simply add the dry oats to the food processor.
Add the coconut shreds and linseed into the food processor with the oats. Blend until the mixture is well combined.
To the food processor, add the baking soda, salt, eggs, bananas, coconut oil or butter, vanilla, and honey.
Blend until well combined.
Pour the mixture into a large bowl. Add the blueberries.
Use a measuring cup or wooden spoon to pour the batter into muffin cups.
Bake for about 25 minutes. You can test if the muffins are done by dipped a sharp knife into one and seeing if it comes out clean.
Let them cool and enjoy!
I like to enjoy these blueberry banana oatmeal muffins straight out of the oven with lots of butter. I love how the blueberries caramelise, which tastes extra delicious with butter.
You can also smear a tablespoon or so of peanut butter on the muffins for added protein. And the flavour combination of banana and peanut butter is of course delicious!
Tasty Additions
Chocolate chips – you could add about 1/3 cup of dark chocolate chips into the batter when you add the blueberries. This would be very tasty!
Peanut butter – you could add 2-3 tablespoons of peanut butter into the batter before blending, for some added protein.
Walnuts (or any nuts) – you could add walnuts (or any nuts or seeds that you enjoy) into the batter when you add in the blueberries. This would give the muffins some crunch and additional protein.
FAQ
These muffins will last about 4-5 days in an air tight container on the counter or about 7 days in the fridge.
Yes. The muffins will last about 6 months in a freezer-safe container in the freezer.
Of course. The options are endless. Raspberries, cherries, and blackberries would be especially delicious.
Try These Other Simple Snack Ideas
Naturally Sweetened Sourdough Apple Muffins
Chocolate Coconut Date Balls Recipe
Quick & Tasty Sourdough Discard Banana Bread Recipe
Simple Homemade High Protein Granola Recipe
If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!
Simple Blueberry Banana Oatmeal Muffins Recipe
with overripe bananas, blueberries, flaxseed, and only a few other
simple ingredients for delicious results.
Ingredients
Method
- Optional – the night before I make these muffins, I like to soak my oats. This helps to neutralise phytic acids and makes the nutrients in oats more digestible.
- To soak the oats, I add the oats to a bowl and cover them with plain yogurt. I add the bowl to the fridge and let it sit overnight.
- The next day, preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Add the soaked oats to a food processor. If you choose not to soak the oats, simply add the dry oats to the food processor.
- Add the coconut shreds and linseed into the food processor with the oats. Blend until the mixture is well combined.
- To the food processor, add the baking soda, salt, eggs, bananas, coconut oil or butter, vanilla, and honey.
- Blend until well combined.
- Pour the mixture into a large bowl. Add the blueberries.
- Use a measuring cup or wooden spoon to pour the batter into muffin cups.
- Bake for about 25 minutes. You can test if the muffins are done by dipped a sharp knife into one and seeing if it comes out clean.
- Let them cool and enjoy!
Nutrition
Video
Notes
into the batter when you add the blueberries. This would be very tasty! Peanut butter – you could add 2-3 tablespoons of peanut butter into the batter before blending, for some added protein. Walnuts (or any nuts) – you could add walnuts (or any nuts or seeds that
you enjoy) into the batter when you add in the blueberries. This would
give the muffins some crunch and additional protein. How Long Do Blueberry Banana Oatmeal Muffins Last? These muffins will last about 4-5 days in an air tight container on the counter or about 7 days in the fridge. Can You Freeze Blueberry Banana Oatmeal Muffins? Yes. The muffins will last about 6 months in a freezer-safe container in the freezer. Can You Use Other Berries? Of course. The options are endless. Raspberries, cherries, and blackberries would be especially delicious.
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