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one bowl blueberry banana oatmeal muffins

January 10, 2017 by Amanda @ .running with spoons. 73 Comments

These blueberry banana oatmeal muffins are made with NO butter or oil, but so soft and tender that you’d never be able to tell! Super easy to whip up in only ONE BOWL, they make a deliciously healthy breakfast or snack.

These blueberry banana oatmeal muffins are made with NO butter or oil, but so soft and tender that you'd never be able to tell! Super easy to whip up in only ONE BOWL, they make a deliciously healthy breakfast or snack. | runningwithspoons.com

No matter how much I think I’ve learned about baking over the past couple of years that I’ve been developing recipes here on Spoons, something new always come up to knock me on my butt.

Case in point: remember how my oven broke down at the end of last year and it took forever for a new one to come? Well, after it came, it took me another forever to figure out how the heck to use it [properly]. I’m not gonna include it in this post, but I’ll show you a picture of the first batch of muffins that came out of my new oven on Thursday.

Apparently, you’re not supposed to use the “convection” setting on anything that has a loose batter if you want it to come out looking normal. For roasting? It’s perfect. But for things like muffins and quick breads? Not so much. I mean, they still taste great, but you end up with little misshapen blobs that definitely aren’t Instagram worthy.

These blueberry banana oatmeal muffins are made with NO butter or oil, but so soft and tender that you'd never be able to tell! Super easy to whip up in only ONE BOWL, they make a deliciously healthy breakfast or snack. | runningwithspoons.com

And the worst part is that I was convinced there was something wrong with my recipe. Because you know how I like to make my breads and muffins in one bowl? I figured I didn’t mix the baking soda in properly and that some parts just rose higher than other parts… when it was actually the air from the fan blowing the batter around and making things come out all lumpy.

Who knew!

Well… Google knew. And now I know. And you know. Convection baking – it’s just not for muffins.

But one bowl recipes totally are, and these tender little blueberry banana oatmeal muffins just happen to be one of those recipes.

These blueberry banana oatmeal muffins are made with NO butter or oil, but so soft and tender that you'd never be able to tell! Super easy to whip up in only ONE BOWL, they make a deliciously healthy breakfast or snack. | runningwithspoons.com

I mean… can you even handle that crumb?!?!

So I really wasn’t kidding when I said I was craving blueberries. I know the fresh ones are a little hard to come by around this time of year, but the frozen ones work totally fine. Just make sure to toss them in some flour before you add them to the batter… unless you don’t mind a slightly blue tinge to your muffins. They still taste totally fine, but again… not exactly Instagram worthy šŸ˜‰

Another thing to keep in mind is that, because these muffins are made without oil, they might stick to regular liners. The solution for this is to scrap liners altogether and just grease the muffin tin with some cooking spray, OR to use parchment paper liners*. I discovered these gems a handful of years ago and I’ll never be able to go back to paper liners – they literally peel off of any muffin 100% clean. It’s perfection.

Other than that, I guess all that’s left to say is…

Happy eating! šŸ˜€

These blueberry banana oatmeal muffins are made with NO butter or oil, but so soft and tender that you'd never be able to tell! Super easy to whip up in only ONE BOWL, they make a deliciously healthy breakfast or snack. | runningwithspoons.com

I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, andĀ subscribeĀ toĀ our mailing list to receive new recipes in your inbox!

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One Bowl Blueberry Banana Oatmeal Muffins


★★★★★

4.3 from 26 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 30 mins
  • Yield: 12 muffins 1x
Print Recipe
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Ingredients

Scale
  • 2 large eggs
  • 1/2 cup (115 g) plain 2% Greek yogurt
  • 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
  • 1/2 cup (100 g) coconut palm sugar*
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 3/4 cup (60 g) quick oats
  • 1 cup + 2 Tbsp (135 g) white whole wheat flour**
  • 1 cup (140 g) blueberries, frozen or fresh

Instructions

  1. Preheat your oven to 350ĀŗF (176ĀŗC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
  2. In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, vanilla, baking soda, cinnamon, and oats mixing until smooth.
  3. Spoon in the flour and gently stir it in until just combined. Toss the blueberries in 1 Tbsp (7 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
  4. Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
  5. Bake for 20 – 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Notes

* You can also use brown sugar. ** You can also use all-purpose flour or a mix of AP and whole wheat. I would probably go 1/2 cup + 1 Tbsp AP and 1/2 cup +1 Tbsp whole wheat.

  • Prep Time: 10 mins
  • Cook Time: 20 mins

Keywords: blueberry, blueberry muffins, Greek yogurt, Greek yogurt muffins, healthy, muffins, oatmeal muffins, oil-free, recipe

Did you make this recipe?

Tag @runwithspoons on Instagram and hashtag it #runningwithspoons

These blueberry banana oatmeal muffins are made with NO butter or oil, but so soft and tender that you'd never be able to tell! Super easy to whip up in only ONE BOWL, they make a deliciously healthy breakfast or snack. | runningwithspoons.com

Looking for more healthy muffin recipes? Try one of these!

Apple Oat Greek Yogurt Muffins
Chocolate Chip Oatmeal Cookie Muffins
Healthy Double Chocolate Zucchini Muffins
Flourless Morning Glory Muffins
Healthy One Banana Muffins

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*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!

Filed Under: Breads & Muffins, Breakfast, Recipe Tagged With: blueberry, blueberry muffins, Greek yogurt, Greek yogurt muffins, healthy, muffins, oatmeal muffins, oil-free, recipe

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Reader Interactions

Comments

  1. Ella

    February 12, 2023 at 2:25 pm

    mmm. Love blueberry muffins. This version looks super tasty.

    Reply
  2. apryl

    January 31, 2023 at 2:38 pm

    they definitely taste healthy. they’re good for my toddler but I wonder if maple syrup would work instead of sugar.

    ★★★

    Reply
  3. Crystal Miyake

    November 26, 2022 at 8:18 pm

    This recipe turned out great but is there any way I could use less baking soda or a blend of soda and powder? They have an odd after taste. Other than that they are SO SO good. Thank you for sharing!

    ★★★★★

    Reply
  4. Krissy

    July 11, 2022 at 2:12 pm

    Thanks for this great recipe! I made with brown sugar and an AP+WW flour mix as that’s what I had on hand and added a little sprinkle of turbinado sugar on top before baking. These turned out delish! I love that they’re less than 150 calories and oil/butter free. I’ll definitely make these again!

    ★★★★★

    Reply
  5. Kali

    February 11, 2022 at 9:50 pm

    I love that you make healthier baked good recipes that actually taste delicious.

    ★★★★★

    Reply
  6. Jen

    September 1, 2020 at 1:12 pm

    Absolutely love these! My kids love them too! I sprinkled cinnamon on top before baking!

    ★★★★★

    Reply
  7. Erin

    August 18, 2020 at 3:57 pm

    What can I substitute the yoghurt with to make it dairy free and how much? I usually have rice milk and oat milk on hand. Thank you!

    Reply
  8. Danielle

    July 22, 2020 at 1:12 pm

    What would the cooking time be if made in a mini muffin pan?

    Reply
  9. Vicki

    May 24, 2020 at 12:36 pm

    I made these with AP flour and erythritol and topped with Demerara sugar before baking. Very good. I used paper liners and should have sprayed the liners before filling. Going in my ā€˜ā€™make again’ file!

    ★★★★★

    Reply
  10. Lizzie

    May 1, 2020 at 12:50 pm

    Love these muffins! I substituted all of the flour for Bob’s Red Mill Paleo Flour. I used the same amount as the recipe listed for regular flour (1 cup, 2 tbsps). Worked great.

    Next time, I will add some lemon juice and lemon zest – and maybe a pinch of salt. Otherwise, these are perfect!

    ★★★★★

    Reply
    • Amanda @ .running with spoons.

      May 3, 2020 at 11:55 am

      I’m so glad you like them, Lizzie! Love the idea of adding some lemon as well.

      Reply
  11. Alexandra

    March 20, 2020 at 5:02 am

    I made them and absolutely loved them. Super easy and no butter or oil is great!

    Reply
  12. Veronica

    March 3, 2020 at 5:35 pm

    I made this recipe last night and the muffins came out awesome. I split the batter before adding blueberries so I could do half with chocolate chips instead. I mostly followed the recipe, by that I mean I measured the baking soda and flour and eyeballed everything else. Could use a pinch of salt like others have mentioned. I also subbed brown sugar and ap flour because that’s what I had on hand.

    ★★★★

    Reply
  13. Barbara

    January 24, 2020 at 10:16 pm

    These had no flavor, very bland and dense.

    ★

    Reply
  14. Janet

    October 6, 2019 at 5:30 pm

    I have made these muffins twice! Both time I used fresh blueberries, whole wheat flour and a little less sugar.
    We enjoy them them with breakfast or brunch. Everyone I’ve shared with loved them!
    Me too!

    Reply
  15. Bedlam

    July 31, 2019 at 3:23 pm

    These were pretty good, I’ll definitely make them again, but they need salt. I added half a tsp since I thought it was weird that it was absent, but they needed more.

    ★★★★

    Reply
  16. Tracy

    July 26, 2019 at 9:50 am

    Made this recipe to the letter. My husband, who frankly will eat anything, took one bite and looked at me with a pained expression. They have a rubbery, glue-like texture. No, I didn’t overmix. He also said, ā€œThese need some oilā€. He didn’t know it was an oil free recipe. Sorry. Not a winner. They look delicious, but no. Wouldn’t make them again. Tried one myself and threw the batch away.

    Reply
    • Carolyn Shorter

      April 7, 2020 at 4:34 pm

      Tracy, it sounds like your bananas may not have been ripe enough? I have made these many times, and they are one of my absolute favorites! I also add some salt, extra cinnamon, and some nutmeg, and I reduce the sugar to about 1/3 cup, and I love them! They don’t taste like a cupcake like most unhealthy muffins, but they do taste like a delicious, hearty breakfast muffin.

      ★★★★★

      Reply
      • Amanda @ .running with spoons.

        April 11, 2020 at 4:33 pm

        Thank you for taking the time to leave a review and give some advice, Carolyn! I really appreciate it šŸ™‚

        Reply
  17. Sharyl Mackay

    July 24, 2019 at 9:49 am

    Nice combination of bananas and blueberries. The only addition I would make would be to add 1/2 tsp. of salt.

    ★★★★

    Reply
  18. Leah N

    July 7, 2019 at 2:49 pm

    Made the recipe as is (using the mentioned brown sugar) and they turned out great. Super moist and dense enough to eat for breakfast. Thanks!

    ★★★★★

    Reply
  19. Linda Y

    April 1, 2019 at 5:22 pm

    Just made these today and they came out great. I did substitute Skyr for Greek yogurt. That’s what I had on hand. Next time I will a pinch of salt.

    Reply
  20. Meagan

    February 24, 2019 at 8:49 am

    Can I substitute almond or coconut flour for the whole wheat flour? If so what would the conversion be? Thanks šŸ™‚

    Reply
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Amanda

I'm Amanda - health coach, cookbook author, recipe developer, photographer, makeup junkie, and the blogger behind Running with Spoons - a blog dedicated to proving that healthy snacking doesn't have to be tasteless or boring, one delicious recipe at a time. More about Amanda →

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