In this recipe, we'll show you how to make these Simple Blueberry and Banana Oatmeal Muffins. Would you believe they're made using only 4 ingredients? That's right, these easy muffins are made with rolled oats, bananas, blueberries, and almond milk. That's it!
We love these muffins because they're loaded with fiber and nutrition. They're easily frozen and quick to reheat in the microwave, so they're perfect for quick weekday breakfasts.
Before starting this recipe, you'll want to verify that you have the following ingredients:
- Old Fashioned Rolled Oats - You can use regular rolled oats also.
- Almond Milk - Only about a ¼ cup. You can substitute with regular milk if you prefer.
- Ripe Bananas - Overripe bananas that are soft with dark spots work best.
- Fresh Blueberries - Fresh and ripe blueberries work best in this recipe. However, you can substitute with frozen blueberries if you wish.
🍽 Equipment and Supplies Needed
The following equipment and supplies are needed to make this recipe.
- 12-Count Muffin Tin - Standard Size
- Non-Stick Spray - Used to grease the muffin tin to prevent the muffins from sticking.
- Food Processor - This is used to chop and combine all the ingredients together to form one consistency. If you don't have a food processor, you can use a blender. However, a food processor will work better.
- Ice Cream Scoop or Large Spoon - Used to scoop the batter into the muffin tin.
🔪 Tips and Instructions
This recipe is easy to make if you know the right tips and tricks! Here are our tips for ensuring your Oatmeal Muffins come out perfectly.
💭 Tip - Getting the Right Batter Consistency
The batter for these muffins is really thick because of the small amount of milk used (¼ cup) and the thick nature of oats. In order to make the batter correctly, I recommend that you blend all the ingredients together in a food processor.
One of the greatest things about our oatmeal muffins is how easy they are to make ahead of time and store. As a result, they're perfect for breakfast meal-prepping!
If you're making these for the week or just want to store extras, we recommend you freeze them. Just follow these easy steps:
- Allow the muffins to fully cool to room temperature.
- Wrap the muffins (separately is best) tightly in plastic wrap or inside a zippered freezer bag.
- Be sure to remove as much air as possible.
- Place inside the freezer and store them for up to 1 month.
When you're ready to eat a muffin (or two), just follow these steps:
- Remove it from the freezer.
- Remove the plastic wrap or bag.
- Place the frozen muffin on a paper towel or microwave safe plate.
- Microwave on high for 30 seconds.
- Check the muffin to make sure it's warm and fully defrosted. If not, microwave on high in additional 15 second increments until fully defrosted and warm.
The oatmeal consistency of these muffins make them a good candidate for reheating. You'll notice that the texture is almost identical as it was when they were fresh from the oven.
Follow the recipe below to make Blueberry Banana Oatmeal Muffins! This recipe makes 12 muffins, but you can adjust the recipe card for other serving sizes.
4 Ingredient Blueberry Banana Oatmeal Muffins
- muffin tin
- mixing bowl
- food processor/blender
- ice cream scoop
- baking spray
- 3 cups old fashioned oats regular or gluten free
- 5 bananas overripe
- ¼ cup almond milk unsweetened
- 1 cup blueberries fresh
- Preheat oven to 350° Fahrenheit.
- Grease a 12-count muffin tin with nonstick spray.
- Add all the ingredients to a food process, and process until evenly creamy.
- Using an ice cream scoop, fill each muffin tin well to the top with batter.
- Place in the oven, and bake for 18-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- Enjoy warm!
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