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.
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.
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.
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.
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 😉
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! 😀
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One Bowl Blueberry Banana Oatmeal Muffins
- Total Time: 30 mins
- Yield: 12 muffins 1x
- 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
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- 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.
- 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.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
- 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.
* 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
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
*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!
mmm. Love blueberry muffins. This version looks super tasty.
they definitely taste healthy. they’re good for my toddler but I wonder if maple syrup would work instead of sugar.
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!
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!
I love that you make healthier baked good recipes that actually taste delicious.
Absolutely love these! My kids love them too! I sprinkled cinnamon on top before baking!
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!
What would the cooking time be if made in a mini muffin pan?
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 ‘’make again’ file!
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!
Amanda @ .running with spoons.
I’m so glad you like them, Lizzie! Love the idea of adding some lemon as well.
I made them and absolutely loved them. Super easy and no butter or oil is great!
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.
These had no flavor, very bland and dense.
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!
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.
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, “These need some oil”. 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.
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.
Amanda @ .running with spoons.
Thank you for taking the time to leave a review and give some advice, Carolyn! I really appreciate it 🙂
Nice combination of bananas and blueberries. The only addition I would make would be to add 1/2 tsp. of salt.
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!
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.
Can I substitute almond or coconut flour for the whole wheat flour? If so what would the conversion be? Thanks 🙂