Easy one-bowl Banana Blueberry Oatmeal Muffins are made with almond flour, ripe banana, oats and fresh blueberries. They are soft, moist and bursting with blueberry flavor! Best part? These delicious and healthy muffins are completely gluten-free, oil-free, dairy-free and refined sugar free!
I also love this bakery-style cottage cheese blueberry muffin recipe.
If you have an overripe banana hanging around and blueberries in your fridge that need to be used up, you should definitely give these muffins a try. They are one of those healthy baked goods that are incredibly wholesome but also taste REALLY good!
Like baking with bananas? Check out this ultimate list of 20 Healthy Banana Breakfast Ideas for some inspiration.
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Healthy Gluten Free Muffins with Blueberries
There's so much to love about this muffin recipe:
- These healthy muffins are super easy and quick to make.
- You will only need one bowl, a fork and a spatula. This means minimal clean up, which is always a win!
- This is a small batch recipe for 6 muffins, which is perfect if you only have 1 banana or if you don’t want to eat muffins all week long.
- These muffins are packed with protein (from almond flour) and fiber (from oats and blueberries)!
- They are gluten free, dairy free, oil free and refined sugar free.
- Natural sweetness comes from banana and maple syrup.
- Kid and toddler friendly, these healthy snacks are perfect for your littles’ lunch boxes.
Ingredient notes
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Banana: the riper, the better. Brown spots on the skin or straight up brown skin is perfectly fine. If you use a banana that’s not ripe, the muffins won’t be sweet enough and the texture won’t be right.
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Blueberries: filled with antioxidants and vitamins, it’s what makes these muffins wonderfully juicy and flavorful.
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Almond Flour: use blanched almond flour that’s perfect for baking. I buy mine at Sam’s Club in bulk.
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Oats: I like using quick cooking oats in baking recipes. The oats give the muffins a nice “bite” but not too much chewy texture.
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Egg: to help almond flour rise. Vital Farms eggs are my favorite.
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Maple Syrup: to naturally sweeten the muffins. Mine is always 100% pure maple syrup from Maine.
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Cinnamon: typically used in banana-based baked goods. Add more than ½ teaspoon, if you like the cinnamon flavor to be more distinct.
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Vanilla: to add another layer of flavor.
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Baking Powder & Baking Soda: make sure they’re not expired!
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Salt: to balance out the flavors. I used my favorite Himalayan Pink Salt.
Step by step instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 6-muffin tin with liners. If you’re doubling the recipe, use a regular 12-muffin tin.
- Mash banana with a fork.
- Pour in all liquid ingredients and stir to combine.
- Add one cup almond flour and all dry ingredients. Mix with a spatula until batter forms.
- Fold in blueberries and drop 6 portions of batter into the prepared muffin tin using a large cookie scoop. Decorate the tops with more blueberries, if you want.
- Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
- Cool completely and serve.
Note: You can easily double the recipe by clicking “x2” in the recipe card below!
Storage and freezing tips
- To Store: place the muffins in an airtight container lined with paper towel (to absorb any extra moisture) and store at room temperature for up to 3-4 days.
- To Freeze: wrap each muffin in plastic wrap, place in a ziplock bag or an airtight container and freeze for up tp 3 months.
Recipe FAQs
These muffins are made with wholesome, unprocessed ingredients which makes them a great healthy treat or snack. They use no wheat flour, processed sugar or oil! Instead, they’re made with fruit (bananas and blueberries), whole grains (oats), nuts (almond flour) and naturally sweetened with pure maple syrup.
Yes! Let the banana thaw completely before using.
Yes. If all you have is frozen berries, toss them in a bit of flour (gluten-free or tapioca flour for gluten-free muffins) to prevent them from sticking and/or sinking to the bottom of the muffins. You may need to increase the baking time a bit, too.
I prefer quick oats for this recipe because they integrate better in the muffin batter and the texture of the muffins is just right – not too soft but not too chewy. That being said, rolled oats will also work in these muffins, especially if you like chewier and coarser texture in baked goods.
No. Almond flour baked goods tend to stick to surfaces more than other flours. I tested these muffins with no liners and ended up eating them with a spoon straight from the tin. Liners is the way to go!
Yes! To make these gluten-free, dairy-free beauties vegan, swap the egg for egg replacer.
You may also like
- Healthy Banana Oat Flour Bread
- Pumpkin Banana Bread Muffins
- Banana Carrot Oat Muffins
- Banana, Chocolate & Cherry Oatmeal Cookies
- Sweet Potato Chocolate Chip Muffins
- Healthy Protein Pancakes with Oats
- Sweet Potato Banana Bread
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Recipe
One Bowl Banana Blueberry Oatmeal Muffins {with almond flour}
Ingredients
- 1 medium overripe banana
- 3 tablespoons maple syrup
- ¾ cup blueberries plus more for decorating the top
- 1 cup blanched almond flour
- ½ cup quick cooking oats
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 6-muffin tin with liners.
- In a medium bowl mash banana with a fork until smooth.
- Add liquid ingredients: egg, maple syrup and vanilla extract. Stir to combine.
- Add almond flour, quick oats, baking powder and soda, cinnamon and salt to the banana mixture. Mix with a spatula until smooth batter forms.
- Fold in blueberries.
- Using a large cookie scoop or a ¼ cup measuring cup, drop equal portions of batter into the lined muffin tin. Decorate tops with more blueberries pushing them into the batter, if desired.
- Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Cool completely on a cooling rack before serving.
Notes
Nutrition
More healthy baking
Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Bogusława says
Delicious, quick and easy!
The Sudden Cook says
I LOVE that it makes 6 muffins. Great for when I have that ONE lingering banana on the kitchen counter no one wants to touch!
Agnieszka says
I totally agree! I make muffins often but rarely 12 so I can keep making different kinds.
Jerika says
What an awesome mixture of yummy and nutritious ingredients!:) I'm so excited to make these Banana Blueberry Oatmeal Muffins! Thanks!:)
Jere Cassidy says
What a hearty muffin. Combining banana and blueberries is a great flavor combo and I love the added oatmeal for great textures. Great muffins.
Bernice says
I love these muffins and my husband does too...we enjoyed the batch I made for breakfast last week! One bowl and very little to clean up afterward so it's a win win for me.
Amy Liu Dong says
Definitely, a great-looking muffin, looks incredibly delicious and yummy. Plus the texture and the crispiness as shown make it so tempting.
Jeannie says
they turned out to be moist and the use of almond flour is great for my sister, this oatmeal banana blueberry muffin makes a great snack and breakfast that we enjoy.
Alexandra says
These muffins are lovely! Ideal for meal prep and perfect to have on hand for a quick breakfast!
Keri says
These banana blueberry muffins were really good! I loved that they could be whipped up in one bowl and that they were dairy free. Thank you!
Kayla DiMaggio says
Yum! These banana blueberry oatmeal muffins were delicious! Such a fun treat!
nancy says
tasty and wholesome recipe. I love this and perfect for breakfast!
Addie says
Such a great breakfast or snack! Yum!
Stephanie says
I can’t wait to make these! Do you know if adding a little collagen/protein powder or added protein will ruin them? TYIA:-)
Agnieszka says
I think it should be fine, as long as the protein powder is neutral tasting (NOT sweetened).
Kim Hollis says
I was wondering if I can use frozen blueberries and other fruit. It might add extra moisture but i would probably have to play with the recipe
Agnieszka says
Hi Kim. I haven't tried but you could definitely experiment. I would toss the frozen blueberries in a little flour and the baking time may need to be longer, since the blueberries will cool the batter.
Sharon says
These are delicious and the recipe is accurate in prep time, quantity made, and bake time. Very quick and very good.
Agnieszka says
Thank you for commenting! I'm glad they worked out for you.
Melinda Wilcox says
Overall I really liked this recipe. I bake a lot of gf oat based muffins and I found that the recipe yielded a very loose batter as written (but the size of the actual large egg and banana do matter) so I added 2 T ground flaxseed and 2 T extra almond flour and let the batter rest for 20 m. Muffins are still quite moist but they did bake through.....and taste really good. I did start the bake at 375 convection for 10 m and then lowered it to 350. I find this gives a better initial rise. I like the almond flour/oat combo here.
Agnieszka says
Thank you for your comment, Melinda. I like all your modifications and will give them a try next time I make these!
Brandi says
I made them! I didn't have maple syrup, so I used honey that I bought locally. I added extra cinnamon and a tablespoon of chia seeds, just because! Lol! Turned out fantastic! Thank you so much for sharing this recipe! 👌🤩🙋♀️
Agnieszka says
So glad you liked these muffins! Love the addition of chia seeds!
Marta says
My Polish family loved these and devoured them in one go. Thanks for sharing your recipe!
Linda Garabedian says
I made these muffins and wanted th double the recipe but couldn’t find the 2x in the recipe card so I just doubled the ingredients. I also added chopped walnuts. The muffins were delicious! My husband has to watch his carbs so these were perfect! Thank you for sharing the recipe!
Jennifer Vasquez says
Absolutely yesssss! These are so delicious 🫶🏼 thank you. I didnt have any vanilla extract so i used stevia instead and they came out amazing!
Agnieszka says
I'm so glad to hear that!
Marianne says
Delicious muffins! I made four times the recipe and I’m glad I did!
I added walnuts, chocolate chips, and used Agave as sweetener also some nutmeg. Mini muffins are so much better than cookies!
Bogusia says
Easy recipe. My whole family loved it.🤗
Beth Benker says
These are excellent! I doubled the batch and did 6 with blueberries and 6 with dark chocolate chips! So yummy and so easy!
KitchenDiva says
Is this supposed to be a grainy texture? I bake a lot but not enough with Almond flour. My muffins never really got baked. They were wet at the bottom and dry at top. Bottom half of each muffin tasted uncooked. Not sure what was wrong. My ingredients were all at room temp and I followed the receipe to the T. Even grinded Oatmeal a little so it does not stand out.
Agnieszka says
Hi, sorry the recipe didn't come out as you wished. Not sure what went wrong for you. They're not supposed to have a grainy texture. I don't grind oats for this recipe but not sure if that matters.