Introduction
There’s something magical about the simplicity of baking with just a handful of ingredients. These 4 ingredient blueberry banana oatmeal muffins are a perfect example of how minimalism can lead to maximum flavor and satisfaction. Whether you’re rushing out the door in the morning or looking for a wholesome snack, these muffins are a go-to recipe that’s both nutritious and delicious. Growing up, grandmother always had a batch of fresh muffins waiting on the counter, and the aroma of blueberries and bananas baking in the oven always brings me back to those cozy mornings. Let’s bring that same warmth and simplicity into your kitchen with this easy recipe.
If you enjoyed this recipe, you might also like our banana oatmeal muffins.
Here’s everything you’ll need to whip up these delightful muffins:
For more ideas, check out our guide on 4 ingredient banana muffins.
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup fresh blueberries
- 1/4 cup honey or maple syrup
Recommended Tools You’ll Need
Cook Time
| Prep Time | Cook Time | Setting Time | Total Time |
|---|---|---|---|
| 10 minutes | 20-25 minutes | 10 minutes | 45 minutes |
These muffins come together in under an hour, making them perfect for busy mornings or last-minute cravings.
For more ideas, check out our guide on blueberry oatmeal muffins.
Nutrition Information
| Serving Size | Calories | Sugar | Fiber |
|---|---|---|---|
| 1 serving | ~120 kcal | ~10g | ~2g |
These muffins are a great source of natural sweetness and fiber, thanks to the bananas, blueberries, and oats.
For more ideas, check out our guide on banana blueberry muffins.
How to Make 4 ingredient blueberry banana oatmeal muffins
- Preheat your oven to 350°F and prepare a muffin pan with parchment paper liners.
- In a large mixing bowl, mash the ripe bananas with a silicone spatula until smooth.
- Add the rolled oats and honey or maple syrup to the bowl, and mix well with a wire whisk.
- Gently fold in the fresh blueberries using a rubber spatula.
- Scoop the mixture evenly into the muffin pan using a measuring cup.
- Bake for 20-25 minutes, until a toothpick inserted comes out clean.
- Remove the muffins from the oven and let them cool on a cooling rack.
- Serve warm or store in an airtight container for up to 3 days.
Expert Tips
For the best results, use very ripe bananas—they’re sweeter and mash more easily. If you prefer a smoother texture, blend the oats into a flour before mixing. To prevent the blueberries from sinking, toss them in a little flour before folding them into the batter. Lastly, let the muffins cool completely before storing to maintain their texture.
If you enjoyed this recipe, you might also like our banana muffins with sour cream.
Variations
Try swapping blueberries for raspberries or chopped strawberries for a different fruity twist. If you’re a chocolate lover, add a handful of dark chocolate chips to the batter. For a nutty flavor, mix in a tablespoon of almond or peanut butter.
You may also enjoy our chocolate banana muffins.
Healthier Alternatives
To reduce the sugar content, use unsweetened applesauce instead of honey or maple syrup. You can also replace rolled oats with steel-cut oats for a heartier texture. For added protein, stir in a scoop of your favorite protein powder.
If you enjoyed this recipe, you might also like our blueberry muffin with yogurt.
Serving Suggestions
These muffins are delicious on their own, but they pair wonderfully with a dollop of Greek yogurt or a drizzle of almond butter. Serve them alongside a cup of coffee or tea for a comforting breakfast or snack.
If you enjoyed this recipe, you might also like our strawberry banana smoothie.
Storage Instructions
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them in a zip-top bag for up to 3 months—just thaw and reheat when ready to enjoy.
Looking for something similar? Try our kodiak peak oatmeal.
Frequently Asked Questions
Can I use frozen blueberries for these muffins?
Yes, frozen blueberries work perfectly in these 4-ingredient blueberry banana oatmeal muffins! Just toss them in frozen—no need to thaw. This helps prevent them from bleeding too much into the batter. If you prefer fresh blueberries, those work great too. Either way, you’ll get juicy bursts of berry flavor in every bite.
How ripe should the bananas be for best results?
The riper the bananas, the better! Look for ones with lots of brown spots—they’ll be sweeter and mash more easily. Overripe bananas add natural sweetness and moisture to these muffins. If your bananas aren’t quite ripe enough, you can bake them at 300°F for 15 minutes to soften them up. Just let them cool before mashing.
Can I substitute oats with almond flour?
While almond flour will work, it’ll change the texture of your 4-ingredient blueberry banana oatmeal muffins. Oats give these muffins their signature hearty, wholesome texture. If you do use almond flour, you may need to adjust the liquid slightly. For a gluten-free option, stick with certified gluten-free oats—they’ll give you the best results while keeping the recipe simple.
Are these muffins gluten-free and dairy-free?
These muffins can easily be both gluten-free and dairy-free! Just use certified gluten-free oats to avoid cross-contamination. The basic recipe contains no dairy ingredients. They’re naturally sweetened with bananas and get their moisture from the fruit too. It’s one of the things that makes these simple muffins so special—they accommodate many dietary needs without sacrificing flavor.
How long do these muffins stay fresh?
These 4-ingredient blueberry banana oatmeal muffins stay fresh for about 3 days at room temperature in an airtight container. You can extend their life to 5 days in the fridge, or freeze them for up to 3 months. They’re perfect for meal prep! If reheating, 15 seconds in the microwave brings back that just-baked warmth. The bananas help keep them moist even after a couple days.
Conclusion
These 4-ingredient blueberry banana oatmeal muffins prove that simple ingredients can create something truly special. With just oats, bananas, blueberries, and eggs (or a vegan substitute), you get wholesome muffins bursting with flavor. They’re perfect for busy mornings, after-school snacks, or whenever you need a nutritious treat. What I love most is how they bring back memories of baking with my grandmother—simple, satisfying, and made with love. I hope these muffins become a cherished recipe in your home too. Give them a try and taste how delicious simple can be!
4 ingredient blueberry banana oatmeal muffins are a simple and healthy breakfast option. Made with just four ingredients, these muffins are perfect for busy mornings.
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup fresh blueberries
- 1/4 cup honey or maple syrup
Instructions
- Preheat your oven to 350°F and prepare a muffin pan with parchment paper liners.
- In a large mixing bowl, mash the ripe bananas with a silicone spatula until smooth.
- Add the rolled oats and honey or maple syrup to the bowl, and mix well with a wire whisk.
- Gently fold in the fresh blueberries using a rubber spatula.
- Scoop the mixture evenly into the muffin pan using a measuring cup.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Remove the muffins from the oven and let them cool on a cooling rack.
- Serve warm or store in an airtight container for up to 3 days.
Nutrition Information
Per serving
303
34g
6g
19g
23g
251mg
