Banana Blueberry Oatmeal Muffins
These banana blueberry oatmeal muffins are the perfect combination of comfort and nutrition, making them an ideal breakfast or snack option. Packed with the natural sweetness of ripe bananas, the burst of juicy blueberries, and the wholesome goodness of oatmeal, these muffins are a delicious way to start your day or satisfy a midday craving. With simple ingredients and a quick prep time, you'll have a batch of warm, moist muffins ready in no time.
Equipment
- Measuring Cups & Spoons
- Muffin Tin
Ingredients
- 1 cup Oats (old-fashioned or quick)
- 1 &1/2 cup Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp. Salt
- 1 large Egg
- 2 Ripe Bananas (brown)
- 1/4 cup Maple Syrup
- 1/4 cup Milk
- 2 tsp. Vanilla Extract
- 3/4 cup Frozen Blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin, or line it with muffin liners.
- In a large mixing bowl, combine the old-fashioned oats, flour, baking powder, baking soda, cinnamon, and salt. Stir these ingredients together to ensure they’re evenly distributed.1 cup Oats, 1 &1/2 cup Flour, 1 tsp. Baking Powder, 1/2 tsp. Baking Soda, 1 tsp Cinnamon, 1/4 tsp. Salt
- On a plate or in a small bowl, mash the ripe bananas with a fork or potato masher until smooth.2 Ripe Bananas
- In a separate bowl, add the mashed bananas along with the maple syrup, milk, oil, and vanilla extract. Stir everything together until the wet ingredients are well combined.1 large Egg, 2 Ripe Bananas, 1/4 cup Maple Syrup, 1/4 cup Milk, 2 tsp. Vanilla Extract
- Take your frozen blueberries and gently toss them in the dry ingredients. This step helps prevent the blueberries from sinking to the bottom of the muffins as they bake, ensuring that they are evenly distributed throughout each muffin.3/4 cup Frozen Blueberries
- Pour the wet banana mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to fold the ingredients together until just combined. Be careful not to overmix the batter, as this can lead to dense muffins. A few lumps are perfectly fine!
- Evenly distribute the muffin batter into the prepared muffin tin, filling each cup nearly to the top. If you like, you can sprinkle a little sugar on top of each muffin for a sweet, crunchy finish once they bake.
- Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
- Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove without breaking apart.
Notes
Storage Tips for This Recipe
1. Room Temperature Storage:
- Air-tight container: Store your muffins in an air-tight container at room temperature. This will help maintain their moisture and prevent them from drying out.
- Paper towels: Place a paper towel at the bottom of the container to absorb any excess moisture, and another one on top of the muffins to help prevent them from becoming soggy.
- Shelf life: When stored this way, the muffins will stay fresh for about 2 to 3 days. Be sure to check for any signs of mold or staleness.
2. Refrigeration:
- Extended freshness: If you plan on keeping the muffins longer than a few days, you can refrigerate them. Place the muffins in an airtight container or resealable plastic bag (that's what I do).
- Refrigerated shelf life: When refrigerated, these muffins will last for about 1 week. Just make sure to allow them to cool completely before storing.
3. Freezing:
- Freeze individually: If you want to store them for a longer period, freeze the muffins individually. Wrap each muffin in plastic wrap or aluminum foil, then place them in a resealable freezer bag or airtight container. This prevents them from sticking together and makes it easy to grab one at a time.
- Freezing shelf life: Frozen muffins can last for up to 3 months.
- Thawing: To enjoy, simply thaw the muffins at room temperature, or heat them in the microwave for 20-30 seconds. You can also heat them in a 350°F oven for about 10-15 minutes for a fresh-out-of-the-oven feel.
4. Reheating Tips:
- Microwave: If reheating, the microwave is a quick option. Place the muffin on a microwave-safe plate and heat for 20-30 seconds or until warm.
- Oven: For a crispy exterior and warm center, reheat muffins in a 350°F oven for 10-15 minutes. This works especially well for frozen muffins, restoring their freshness.
Common FAQ's Related to This Recipe
- Can I use a different type of flour?
- Yes, you can substitute all-purpose flour with whole wheat flour, oat flour, or a gluten-free flour blend. However, different flours may affect the texture and flavor slightly, so you may need to adjust the liquid content or baking time.
- Can I use fresh blueberries instead of frozen?
- Yes, fresh blueberries can be used instead of frozen. However, frozen blueberries help prevent the batter from becoming too wet. Try mixing more gentle if you are using fresh blueberries so they don't burst open.
- Can I make these muffins ahead of time?
- Yes, you can make these muffins ahead of time. They stay fresh for up to 3 days at room temperature, about a week in the fridge, or up to 3 months in the freezer.
- How do I prevent the blueberries from sinking to the bottom?
- Toss the frozen blueberries in a little flour before adding them to the batter. This helps them stay suspended in the muffins as they bake. Also, ensure the batter is not too thin, as thicker batter holds the blueberries better.
- Why are my muffins dense?
- Dense muffins can result from overmixing the batter. Mixing the wet and dry ingredients just until combined helps prevent this. Also, make sure you’re measuring the flour properly, as too much flour can make the batter dense.