Easy Blueberry Banana Oat Muffins

Happy August, friends!

Can someone please tell me where summer went? Between morning runs, family adventures, and all the fresh summer produce, the season has flown by. I’ve been focusing on tracking macros lately (update coming soon!), but that doesn’t mean I’ve stopped baking — especially when it comes to wholesome treats that fit into my numbers.

These Blueberry Banana Oat Muffins have quickly become a family favorite. They’re lightly sweet, perfectly moist, and packed with real ingredients you probably already have in your pantry. Plus, they’re nut-free, making them a great option for school lunches, snacks, or breakfast on the go.

Why You’ll Love These Muffins

With berry season in full swing, I’m all about adding blueberries, raspberries, and strawberries to just about everything, from pancakes to crumbles. These muffins hit that sweet spot of being both healthy and satisfying. Even my little one can’t get enough (though, to be honest, she mostly eats the tops — she clearly knows the best part!).

The Ingredients

You don’t need anything fancy for this recipe — just simple, wholesome ingredients:

• Ripe bananas
• Fresh or frozen blueberries
• Rolled oats
• Whole wheat or all-purpose flour
• Greek yogurt (for moisture and protein)
• A touch of honey or maple syrup

Nutrition Breakdown

Each muffin comes in around 144 calories, with 20.6g carbs, 5.9g fat, and 2.9g protein — a balanced snack that won’t derail your goals. Pair one with your morning coffee, toss it into a lunchbox, or grab it post-workout for a little refuel.

Tips & Variations

• Swap in raspberries or chopped strawberries for a fun twist.
• Add a sprinkle of cinnamon or a handful of dark chocolate chips for extra flavor.
• Freeze extras in reusable silicone bags and reheat for quick weekday breakfasts.

If you’re looking for a simple, healthy muffin recipe that’s kid-approved and macro-friendly, this is it. These Blueberry Banana Oat Muffins have the perfect mix of comfort, sweetness, and nourishment — everything a summer morning (or school lunchbox) needs.

Blueberry Banana Oat Muffins – Healthy Breakfast or Snack

These healthy blueberry banana oat muffins are soft, moist, and packed with flavor. Perfect for meal prep, school lunches, or busy mornings!

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Servings: 16 Muffins

Ingredients Method

Ingredients

  

• 1 cup mashed bananas about 2 medium
• 6 oz. blueberries fresh or frozen
• 1 egg
• 1 cup old-fashioned oats
• 1½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ cup coconut sugar
• ½ tsp salt
• ½ tsp vanilla extract
• ⅓ cup avocado oil
• ¾ cup unsweetened almond milk

Method

 

1. Preheat your oven to 350°F and line a nonstick muffin tin with liners or use baking spray.
2. Mash the bananas in a medium bowl.
3. In a large mixing bowl, whisk together the flour, oats, coconut sugar, baking powder, baking soda, and salt.
4. In another bowl, beat the egg, then add almond milk, avocado oil, and vanilla. Stir in the mashed banana.
5. Combine the wet and dry ingredients until smooth, then fold in the blueberries.
6. Scoop the batter into muffin cups, filling each about ⅔ full.
7. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool on a wire rack and enjoy warm or at room temperature.