Oat Banana Blueberry Muffins

The base of these oat banana blueberry muffins is literally oats, bananas, and blueberries. You’re going to love how good it makes you feel.

The oats give you a great energy boost without a sugar crash, the bananas add sweetness, and the blueberries are the fresh bite you love in a muffin. Pair them with Greek yogurt or eggs for a well rounded breakfast. 

They are gluten free, dairy free, and can easily be made vegan. Because they are allergy free, it makes a great snack for kids at school or as a welcoming gift to a new neighbor. They are very versatile, so you’re going to want to make a few batches. You can have them as a grab and go breakfast, or as an afternoon snack with an espresso, or even as a dessert with a little dollop of whipped cream. The options are endless since these are so healthy and have no negative effects on your waistline. 

Oat banana blueberry muffins are great for getting around picky eaters. If your kids don’t like the consistency of a bowl of oats, give them the health benefits of oats through these muffins instead. It also helps ration the berries, because we all know how toddlers can quickly go through a pint of berries. 

Three reasons why you need to make this recipe! 

It is a very low point muffin. 

A blueberry muffin from a bakery like Starbucks is over 300 calories and 15 grams of fat. Not only are they processed and high in calories, but they’ll leave with a sugar crash in an hour. Oat banana blueberry muffins are under 100 calories each, and only 2 grams of fat. 

You can easily swap out the fruits if you don’t have one the recipe calls for. 

If your bananas aren’t ripe enough, you can use pumpkin puree or applesauce instead. Then, once your bananas are banana bread ripe, make the recipe again! You can use any kind of berries you like, even dried berries. But make sure to check the points as dried fruit will cost you a few points where fresh fruit does not. 

There are 2 grams of fiber in each muffin. 

Fiber is fantastic for gut health and controlling blood sugar. Fiber is like a workout for your gut- in a good way. The intestines need to be stretched and moved in order to stay healthy, and fiber is the nutrient that does that. The fiber in these oat banana blueberry muffins will give you a slow release of energy throughout the day and help keep you full. 

Ingredients you need to make Oat Banana Blueberry Muffins: 

• 1 medium banana, mashed
• 1 egg
• 1/4 cup brown sugar
• 3/4 cup unsweetened original or vanilla almond milk
• 1 tsp vanilla
• 2 cups oats
• 1 tsp baking powder
• 1 cup fresh blueberries

How to make Oat Banana Blueberry Muffins (step by step): 

1. Preheat oven to 350F, and spray a 12 muffin pan with nonstick spray, and set aside.
2. Using an electric hand mixer if you have one, mix together the mashed banana, eg, and brown sugar. Stir in the milk and vanilla.
3. Then stir in the oats and baking powder, and very gently fold in the blueberries. The batter will be on the runny side.
4. Fill 12 muffin cups and bake in the oven for 18-20 minutes. 

Makes 12 muffins. Nutrition info per muffin: Calories 79,  Fat 2g, Saturated fat .35g,  Carbs 14g,  Fiber 2g, Sugars 4g, Sodium 50 mg, Protein 3g. 

WW Points 

• Banana 0 points
• Egg 0 points
• Brown sugar 10 points
• Unsweetened almond milk 1 point
• Vanilla 0 points
• Oats 13 points
• Baking powder 0 points
• Blueberries 0 points 

2 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

2SP blue, 3SP green, 2 muffins for 1SP purple/2pp each

Different ways to change up Oat Banana Blueberry Muffins: 

• You can substitute the brown sugar for Swerve brown sugar and save yourself a point. Each muffin will be 1 point instead of 2. Reducing the sugar is a great idea if you’re diabetic. 
• Sub the blueberries for your favorite fruit! You can use diced strawberries, small blackberries or even raspberries. Any type of berry would work well. Citrus would not. 
• To make it vegan use a flax egg instead of a real egg. To make a flax egg, combine 1 tbsp of flaxseed meal with 3 tbsp of water and let it sit for a few minutes before incorporating it into the batter. 
• Chopped nuts would be a delicious addition, especially if you roast them first. Pecans or walnuts would work really well in this recipe. 
• For a boost of omega 3s, add a tbsp of hemp seeds or chia seeds. 
• Cinnamon, nutmeg, or pumpkin spice would add a lot of flavor to these muffins. 

Tips and Tricks for Oat Banana Blueberry Muffins: 

• Store these muffins in the fridge for up to 3-4 days. They will also freeze well so if you want to make a big batch, it’s worth it. 
• You can use frozen blueberries if fresh blueberries aren’t in season. Just make sure to thaw them out first and drain them really well. 
• If you want more of a regular muffin texture, instead of a coarse texture, blend the oats into flour before adding them to the batter. Gently pulse the oats in a high powered blender until it’s as fine as flour. If you blend it too long, it’ll turn into a paste. Baking with oat flour creates a light and fluffy gluten free muffin, compared to the dense and chewy texture other gluten free flours would create.  
• Alternatively, you could just blend all the ingredients in a blender instead of mixing them together, and pour it into the muffin tin straight from the blender. 

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