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Blueberry oat muffins cooling on a wire rack with fresh blueberries scattered nearby, one muffin plated with a spoon
Whole-Food Desserts · Low-Calorie Desserts

Blueberry Oat Muffins

August 16, 2026 Total time: 29 min Makes: 12 muffins

These are the muffins I make when I want something that feels like a real bakery muffin but is actually just oats, banana, eggs, and fruit. No flour, no refined sugar beyond a little honey, and they still come out moist and tender.

Fresh blueberries are great here, but frozen work just as well and mean you can make these year-round. A batch on the counter Monday morning gets me through most of the week.

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Blueberry Oat Muffins

Banana-sweetened oat muffins loaded with blueberries, no refined flour and no refined sugar beyond a little honey.

Prep 10 min
Cook 19 min
Total 29 min
Yield 12 muffins

Ingredients

Instructions

  1. Preheat the oven to 375F and line a 12-cup muffin tin with liners.
  2. If using whole oats, blend them in a blender or food processor until they reach a fine, flour-like texture.
  3. In a bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt.
  4. In another bowl, whisk the mashed banana, eggs, applesauce, honey, and vanilla until smooth.
  5. Pour the wet ingredients into the dry and stir just until combined.
  6. Gently fold in the blueberries, if using frozen, don't thaw them first, fold them in frozen so they don't bleed.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
  9. Let cool in the pan for 10 minutes before removing.

Nutrition (approximate, per serving)

Calories110
Fat2g
Carbs20g
Fiber3g
Sugar11g
Protein3g

Macros are per serving, and a serving here is one of twelve muffins. See how these numbers are calculated.

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • The riper the bananas, the sweeter these turn out, use ones with plenty of brown spots.
  • Store at room temperature for 2 days or in the fridge for up to a week, they freeze well too.
  • A splash of lemon juice tossed with the blueberries before folding them in helps keep their color from bleeding through the batter.

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