A simple, one-bowl muffin you can make fast for breakfast or snack.
introduction
These One Bowl Blueberry Banana Oatmeal Muffins are soft, slightly sweet, and easy to make. You mix everything in one bowl and bake. If you enjoy quick fruit breakfasts, try a different simple toast recipe like balsamic strawberry toast with goat mascarpone for more ideas.
why make this One Bowl Blueberry Banana Oatmeal Muffins
Make One Bowl Blueberry Banana Oatmeal Muffins when you want a healthy, quick snack or an easy breakfast. They use ripe bananas and oats for good flavor and texture. They are low in fuss and low in clean-up. If you like banana treats, you might also like a fun no-fuss snack such as banana sushi.
how to make One Bowl Blueberry Banana Oatmeal Muffins
You make the batter in one bowl. First beat the eggs and mix in yogurt, mashed bananas, sugar, vanilla, baking soda, cinnamon, and oats. Add flour and fold in the blueberries. Spoon into muffin cups and bake. The full ingredient list and step-by-step directions are below.
Ingredients :
- 2 large eggs
- 1/2 cup (115 g) plain 2% Greek yogurt
- 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
- 1/2 cup (100 g) coconut palm sugar*
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 3/4 cup (60 g) quick oats
- 1 cup + 2 Tbsp (135 g) white whole wheat flour**
- 1 cup (140 g) blueberries, frozen or fresh
Directions :
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, vanilla, baking soda, cinnamon, and oats mixing until smooth.
- Spoon in the flour and gently stir it in until just combined. Toss the blueberries in 1 Tbsp (7 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
- Bake for 20 – 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely.
- Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
how to serve One Bowl Blueberry Banana Oatmeal Muffins
Serve warm or at room temperature. They go well with a smear of peanut butter or a little butter and honey. You can also pair them with simple sides or other banana desserts like banana pudding for a full spread.
how to store One Bowl Blueberry Banana Oatmeal Muffins
Let muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag or container for up to 3 months. Thaw at room temperature or warm in the oven.
tips to make One Bowl Blueberry Banana Oatmeal Muffins
- Use ripe bananas for best sweetness and moisture.
- Toss berries in a little flour so they stay mixed in the batter.
- Do not overmix the batter; stir until just combined.
- Fill muffin cups nearly to the top for tall muffins.
- Check muffins at 20 minutes; oven times can vary.
variation (if any)
- Use raspberries or chopped apples instead of blueberries.
- Swap coconut palm sugar for brown sugar or maple syrup (reduce other liquid a bit if needed).
- Add 1/4 cup chopped nuts or 2 Tbsp chia seeds for extra texture.
FAQs
Q: Can I use old-fashioned oats instead of quick oats?
A: Yes. Use the same amount but pulse them a few times in a blender if you want a finer texture.
Q: Can I make these dairy-free?
A: Yes. Use a dairy-free yogurt in place of Greek yogurt.
Q: Can I use fresh and frozen blueberries?
A: Yes. Both work. Do not thaw frozen berries before adding.
Q: How do I know when they are done?
A: A toothpick in the center should come out clean or with a few moist crumbs, and the tops should be light golden.
Conclusion
For another similar oatmeal muffin idea, see Banana Blueberry Oatmeal Muffins – Hungry Hobby which has a close take on this flavor. If you want a version with step-by-step photos, check Blueberry Banana Oatmeal Muffins – Big Delicious Life for visual help. For a whole-grain approach, read this recipe for Banana Blueberry Oat Muffins (made with 100% whole grains and …).
Print
One Bowl Blueberry Banana Oatmeal Muffins
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
A simple, one-bowl muffin recipe that’s soft, slightly sweet, and perfect for a quick breakfast or snack.
Ingredients
- 2 large eggs
- 1/2 cup (115 g) plain 2% Greek yogurt
- 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
- 1/2 cup (100 g) coconut palm sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 3/4 cup (60 g) quick oats
- 1 cup + 2 Tbsp (135 g) white whole wheat flour
- 1 cup (140 g) blueberries, frozen or fresh
Instructions
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- Beat the eggs in a large mixing bowl until the yolks break apart. Whisk in the yogurt, bananas, sugar, vanilla, baking soda, cinnamon, and oats until smooth.
- Fold in the flour until just combined. Toss the blueberries in 1 Tbsp (7 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
- Bake for 20 – 22 minutes, or until the tops of the muffins turn golden and a toothpick inserted into the centre comes out clean.
- Cool the muffins in the pan for ~5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg