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.
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.
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! 😀
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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One Bowl Blueberry Banana Oatmeal Muffins
- Total Time: 30 mins
- Yield: 12 muffins 1x
Ingredients
- 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
- 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.
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
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!
Would this work with almond flour?
Love these muffins! They always turn out soft and delicious, I made them several times. I replaced sugar with 2/3 cup honey. Awesome!!
These were delicious!! I love that they dont have oil or butter and very little sugar!
I made these muffins today. Absolutely delicious. I didn’t have vanilla extract on hand so I don’t so 1/2 teaspoon Anise. I didn’t have plain yogurt I substituted Vanilla yogurt. I will definitely make again
Just wondering if you could substitute applesauce for the banana?
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This is a great recipe and the tip on the convection oven was spot on.
So I’m not sure how, but mine turned out really dry. Any thoughts how I could make it better next time?
I usually measure out the required amount of flour but don’t mix in all at once, but rather until the batter is thick but pourable. If it’s too thick they will be dense. Hope that helps!
Would Vanilla Greek yogurt give them a funky taste?
Hi! Could I use 0% Greek yogurt? Thanks a
Yes that’s totally fine, Tiana!
Wonderful muffins!!! I cut sugar back to 1/4 cup of brown sugar and added some chopped candied orange peel. Oh – and my usual bit of cayenne. But left alone, they would have been just as great.
Thank you so much!
Love your ideas and recipes.
Candied orange peel sounds amazing! I’ve never heard of cayenne to muffins, but now you’ve got me curious. I’m glad you liked them, Linda!
Hi! Can these be made without any sugar? Thanks!
Do you mean without any sugar at all or without any refined sugar? Because I’m not sure they’d be sweet enough if you didn’t add any sweetener, but you can probably replace the sugar with 1/4 cup of maple syrup or honey.
These turned out fabulous!! Perfectly tender and sweet. I am going to make these often. I got a kitchen scale for Christmas and used it for the first time with this recipe. Loved the oven tips too, as I have always baked using convection.
I’m so glad you liked them, Lisa! Thanks so much for letting me know 😀
What are “quick oats”? I always use Bob’s Red Mill cereals (and grains) and have the “Extra Thick Rolled Oats. Will these work in this recipe? Thanks
“Ezt elsÅ‘ kézbÅ‘l tudom, mert korokkal ezelÅ‘tt, tizenévesen két nÅ‘stényt és egy hÃmet volt szerencsém tartani. Mivel a terráriumukban borostyán volt a domináns növény, randa méregzöldek voltak egész idÅ‘ alatt.” – Szóval innen az ogremánia 🙂
Pretty tasty! Could be a tad sweeter but that’s just me! Great banana & blue berry combo!
I was just telling my mother that the muffins always came out misshapen and lumpy looking.
I thought it was because I was new to baking, but it didn’t occur to me that it was the convection fan!
Even my mother thought that the batter was splashing around and I dismissed it.
I thought using the convection option was a good thing in order to get everything baked evenly.
Guess I shouldn’t use it anymore?
Thanks so much for this info!
This recipe looked amazing, and one bowl!!! I couldn’t wait to make it. The muffins were super doughy. They are reminiscent of congealed oatmeal, and I can barely eat them. Maybe due to the sugar not being mixed into the eggs, and added later as i’ve seen in other recipes? I suggest adding more flour and less oatmeal.
delicious!!
You had me interested at one bowl and convinced to bake them when I saw the blueberries
Amy | http://www.bucketloadofjoy.com
Hey,
Question… my muffins came out really doughy. Not light and fluffy like a muffin usually is. Any idea what could’ve happened?
Mine came out doughy too😕
My muffins did the same… not sure if it was the oats… I used quick (2min) oats. But pretty disappointed as they came out really doughy/gluey.
Hi there! These muffins look amazing! I have a question for you, is there an alternative I can use to the Greek yogurt? My son is allergic to dairy, so I was hoping to sub in oil or maybe soy milk instead? Suggestions would be greatly appreciated, thank you!
Oil would be fine, Amanda. You could probably even reduce the amount to about 1/3 cup. Or you can always try to use a non-dairy yogurt like coconut or soy.
Have you thought about using almond flour? I’m wondering how that would work. Would it be an equal swap for the regular flour? Would I need more? Or less?
I made these tonight with almond flour. Did an equal swap. Could have cooked a little longer but I did not use a convection setting. Didn’t seem to have a problem regular flour verse almond flour.
I love my convection oven. It means you can cook lots of things in there at one time without issue. It’s a beautiful thing, as are these muffins. Totally Instagram worthy.
These look amazing, I pinned them and will be making them for sure!!
Haha I don’t know how to use the convection setting so I just avoid it. 😛 These look delicious!!
You are seriously the master of baking! I don’t even know where the convection setting is on my oven. I probably would have tested the recipe two more times and then thrown in the towel and moved on to something else, lol.
I really wish we were neighbors so I could sample all of your baked deliciousness! I would bring you dinner in exchange. 🙂
I’m pretty sure you are the Muffin queen! All of your muffin recipes look so darn fluffy and tender and they just make me drool even looking at them. I’m craving blueberry everything too so these muffins will totally fill that void 🙂
So that’s so weird…I use the convection setting on our oven literally all the time, for e.v.e.r.y.t.h.i.n.g. and I’ve never had a problem! Maybe we have a special oven. 😜 Although actually, come to think of it, I hardly ever bake my muffins/baked oatmeal/cookies/basically anything all the way because I love them partly raw, doughy and gooey. 😋 That’s probably more likely the reason I’ve never had a problem.
You sure are right- no matter if it’s new gadgets or gizmos or new ways to do stuff, there’s always something to learn – but that’s kinda the fun part – right? 🙂
Speaking of fun – I adore blueberry muffins – my idea of fun right now would be sinking my teeth into one of these! Yhese look phenomenal – I haven’t ever used frozen blueberries but will try – have you used dried blueberries in your baking before? I picked up a bag at TJ’s and am obsessed! Now I gotta keep my eyes open for parchment liners!
Nothing better than blueberries and banana! YUM!
These look awesome! And I’m definitely going to need some of those parchment liners. I hate paper ones, but cleaning the muffin pan is even worse!
These look great. I had no idea about the convection setting. Although it might not be surprising since I can’t say I’m the greatest at using my oven LOL.
These look yummy and so tempting! However, I don’t do dairy or eggs. I think I can replace the eggs with chianor flax eggs. Any suggestions for replacing the Greek yogurt? Thank you!
My son is allergic to eggs and dairy and i use apple sauce for eggs and organic soy milk to replace dairy. Works good! 2 tbsp of apple sauce = 1 egg
Greek yogurt is that life saver for muffins; no need for oil! And these literally look to me like Starbucks muffins, but better?
I did not know that about the convection setting and just assumed I was doing something wrong every single time. Everything always tasted fine, just didn’t look too pretty. This is so helpful! Thank you!
I’ve been craving a blueberry muffin lately something fierce and this recipe looks so good! Brb going to buy some frozen blueberries!
Blueberry muffins are the first thing I’m making in Feb after this Whole30! You’ve convinced me! They look absolutely gorgeous and I love the closeups 🙂
I had no idea you toss frozen blueberries in flour before adding to a recipe. Mind blown!
I’ve never used a convection oven before, so I have no idea about any of that! haha
These muffins on the other hand? TOTALLY insta worthy 😉
I’m going to have to look up those parchment liners. Not only do they shoot well but they also sound like they work pretty well!! There’s nothing worse than losing half your muffin to a liner…
Convection is so weird, isn’t it? I’ve been there too! But you had me at “one bowl”, I LOVE these muffins already! 🙂