Who’s ready for mouthwatering Blueberry Banana Oatmeal Muffins?

These muffins, made with a nutritious bang of chia seeds, are versatile, nutritious, and easy to make (and eat)!

Ready?

Set.

Bake!

How to make Oatmeal Blueberry Banana Muffins.

In this post, I’ll walk you through variations for the muffins and at the end of the post there will be a printable recipe (scroll if you’d rather get right to it!) .

If you like the recipe, I’d be ever so grateful (EVER!) if you’d give it a star rating.

How do you rate it? Go to the recipe card at bottom of the post and click a star. Easy Peasy!

Muchas gracias!

What ingredients do you need to make these muffins?

Ripe bananas
Fresh blueberries
All purpose AND oatmeal flour (you can make this yourself with oats and a blender!)
Chia seeds
Baking powder
Salt
Cinnamon
Coconut oil
Maple syrup
Vanilla extract

Optional Toppings: chia seeds, dry oatmeal, mini chocolate chips (every kid loves a muffin topped with mini chocolate chips!), course sugar.

What you DO NOT need to make these vegan blueberry muffins:

Eggs
Milk

Since these muffins qualify as vegan, we are skipping the eggs and using the banana and chia seeds as binders to the flour.

We are also skipping any added milk! The bananas will serve as the moistener.

Eggless milkless blueberry muffins can be delicious – CAN SO!

I ate two hot out of the oven…

Soooo, these are blueberry chia seed muffins?

If you add chia seeds as a topping (or in the mix) they are!

But again, add to your liking; go with what your family loves.

Chia seeds are powerhouses of nutrition.

I love adding nutrition where I can, so adding chia seeds is an easy way to build the nutritional value of anything you add them to. of ours for these muffins.

They are packed with fiber (almost all the carbs in them are fiber!), filled with antioxidants, high in protein and megas-3s!

Chia seeds act as a binder in baked goods.

Because this recipe doesn’t use eggs or milk, the chia seeds, when mixed with the banana, will thicken and be our binder to our flour.

The chia seed banana combo also add moisture to the recipe.

The magic of baking substitutions!

Blueberry Banana Oatmeal Muffins Recipe

For all y’all twitchy folks, scroll to bottom for the clickable muffin recipe.

Ingredients:

1 cup oat flour

1/2 cup all purpose flour

1 tbsp baking powder

½ tsp sea salt

2 tbsps. chia seeds

¾ tsp Saigon cinnamon (Saigon is EXTRA cinnamonny!)

6 tbsps. liquid coconut oil (if solid melt, then cool)

2 smallish medium mashed bananas

6 tbsps. maple syrup

1.5 tsp vanilla extract

1 cup fresh blueberries

Optional toppings:

1 tsp chia seeds

1 tsp dry oatmeal

1 tbsp. mini chocolate chips

1 tbsp course sugar

Directions:

Fill cupcake tin with paper liners. Set aside.

Preheat oven to 350 degrees.

Place all dry ingredients in a large bowl and sift or whisk together.

If needed, melt coconut oil, then cool to touch.

Mash bananas and add 2 tbsp chia seeds. Mix and let set for a few minutes to thicken.

Mix maple syrup and vanilla with coconut oil.

Once mixed, add all wet ingredients to dry and mix.

Add blueberries. (you can add extras for topping. Just place them on top of muffins and gently push them in a bit.)

Fill each muffin tin generously to the top, then sprinkle with optional topping if desired.

Bake at 350 degrees for 25- 30 minutes.

Indulge!

NOTES:

I used a larger than usual cupcake tin, so the recipe produced 8 large muffins.

If you are using a regular-sized tin, you’ll get a few more.

Adjust your timing for how long they bake as well.

The larger tin took about 28 minutes in a gas over. A smaller tin will take less.

Also of note: if you find when you are mixing the wet and dry ingredients and the batter is very wet, you can add a bit more.

The reason the batter is wetter is likely because of banana size. My first batch was made with smaller bananas, not extra flour needed.

But the second batch was made with slightly bigger bananas. About 1/4 cup of extra flour was needed.

Did you know that there are two kinds of blueberries?

If the blueberry you are eating is fat and round and a bit tasteless, chances are it’s a cultivated blueberry.

If the blueberry you are eating is tiny and PACKED with flavor, unlike the larger cultivated berry, chances are you’re eating wild blueberries.

I exclusively use frozen wild blueberries in my no-sugar added blueberry smoothie.

Can you make oatmeal flour to use in this recipe?

I do!

I rarely if ever have oatmeal flour on hand, but I always have raw oatmeal (cause oatmeal cookies!).

How do you make oatmeal flour?

Simply pour raw oats into a food processor or blender (I use a Blendtec) and blend until the oats resemble, um, flour (the blender is schmutzy because this is the second batch of oat flour I made).

I typically pulse the oats to make sure I don’t over-process them.

If you have any leftover flour, simply place in a marked mason jar and store in pantry.

I love simple!

Can you substitute all oat flour in place of white flour?

Yes!

Caveat: Oat flour is lighter than regular flour, so you need a formula to substitute by weight not by volume, i.e. it’s not a cup for a cup.

This post, by Cookie + Kate breaks it down.

“…multiply the original amount of flour by 1.42.”

If you are using oat flour, you multiply the 1 by 1.42 and that is almost 1.4 cups of oat flour, which I rounded to 1 1/3 cup.

You can also use a scale which you then measure each by weight – much easier!

Also be aware that oat flour is technically gluten-free, so if you are omitting the all-purpose flour, you may not get as large of a rise, or as tender of a crumb, in the finished product.

Can you freeze these muffins?

Yep!

Let the muffins cool completely, then package and label in freezer safe containers.

Muffins are safely frozen for three months.

To thaw simply pull out and let come to room temperature.

Can you use frozen blueberries in place of fresh?

Yes.

The batter will be blue-tinged, and the berries will be smaller (wild!), but I have made these both ways with success.

While I typically will not eat fresh cultivated blueberries (not a fan of the texture), I absolutely love them in this recipe.

I vote for fresh over frozen, but some days ya gotta go with what you have on hand.

Ways to eat healthy blueberry banana muffins.

A nutritious breakfast that you can take to-go for your slow-starters.
Pack frozen in a lunch box – will thaw easily.
After school snack that isn’t chips!
Pre-bedtime snack (the ones NOT made with mini-chocolate chips) to keep your littles satisfied.
Dessert for the grown-ups!

We love the versatility of these Blueberry Banana Oatmeal Muffins.

Use your favorite flour, sweetener, and toppings.

If you’re like us, it will soon be a family favorite. As I write, I have at least a dozen in the freezer!

As promised, here is the printable recipe.

If you like it, put a star on it!

Blueberry Banana Oatmeal Muffins

Name: Blueberry Banana Oatmeal Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 1 cup oat flour; 1/2 cup all purpose flour; 1 tbsp baking powder; ½ tsp pink Himalayan salt; 2 tbsp. chia seeds; ¾ tsp Saigon cinnamon; 6 tbsp. coconut oil (if solid melt, then cool); 2 medium bananas, mashed; 6 tbsp. maple syrup; 1.5 tsp vanilla extract; 1 cup fresh blueberries

Yield: 10

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Blueberry banana oatmeal muffins, made with chia seeds, are nutritious and delicious. No eggs! No dairy! All flavor.

Ingredients

1 cup oat flour
1/2 cup all purpose flour
1 tbsp baking powder
½ tsp pink Himalayan salt
2 tbsp. chia seeds
¾ tsp Saigon cinnamon
6 tbsp. coconut oil (if solid melt, then cool)
2 medium bananas, mashed
6 tbsp. maple syrup
1.5 tsp vanilla extract
1 cup fresh blueberries

Instructions

Fill cupcake tin with paper liners. Set aside.
Preheat oven to 350 degrees.
Place all dry ingredients in a large bowl and sift or whisk together.
If needed, melt coconut oil, then cool to touch.
Mash bananas and add 2 tbsp chia seeds. Mix and let set for a few minutes to thicken.
Mix maple syrup and vanilla with coconut oil.
Once mixed, add all wet ingredients to dry and mix.
Add blueberries. (you can add extras for topping. Just place them on top of muffins and gently push them in a bit.)
Fill each muffin tin generously to the top, then sprinkle with optional topping if desired.
Bake at 350 degrees for 25- 30 minutes.

Notes

Saigon cinnamon: you can use regular, but I am in LOVE with the extra POP! of Siagon!

Muffin Tin: I used a large than usual cupcake tin, so the recipe produced 8 large muffins.

If you are using a regular-sized tin, you'll get a few more.

Adjust your timing for how long they bake as well.

The larger tin took about 28 minutes in a gas over. A smaller tin will take less.

Also of note: if you find when you are mixing the wet and dry ingredients and the batter is very wet, you can add a bit more.

The reason the batter is wetter is likely because of banana size. My first batch was made with smaller bananas, not extra flour needed.

But the second batch was made with slightly bigger bananas. More flour was needed.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 228mgCarbohydrates: 29gNet Carbohydrates: 0gFiber: 3gSugar: 12gSugar Alcohols: 0gProtein: 3g

Nutrition information isn’t always accurate

Happy Eating!