If you have some brown bananas staring at you from your counter, don’t let them go to waste. You also don’t have to make fattening banana bread like most people say you do. Use those bananas for these Banana Oat Blueberry Muffins and you’ll have a delightful, waist slimming treat. Not only do you use up the bananas, but you have muffins bursting with berry flavor. They’re perfect for a busy morning when you want a flavorful breakfast but don’t have a lot of time. They’ll last you the week, so you can have a quick breakfast or snack every day! I love these warmed slightly, with a bit of spray butter.
They’re delicious, filling, nutritious, and just two Weight Watchers points each. You can vary the berries depending on what you prefer, or the season that you’re in. Oatmeal gives a great texture as well as a boost in fiber compared to what all purpose flour would give you. Fiber will help keep you full and satisfied, rather than causing a sugar crash later on.
Three reasons why you need to make this recipe!
Banana Oat Blueberry Muffins are perfect for an afternoon pick me up!
I already mentioned breakfast or a mid-morning snack, but these are delicious in the afternoon too. Especially with a hot cup of coffee or tea – it’s the energizing snack you need to get you through the evening.
Each muffin has two and a half grams of fiber.
Fiber is essential when you’re in a fat loss phase. It’s great for keeping you full, as well as optimizing digestive health. Staying full is important when trying to decrease cravings.
These flourless muffins are naturally gluten free.
Made with fruit and healthy oatmeal, these muffins are naturally gluten free. Perfect for sending to school with your kids if you need an allergy friendly option.
Ingredients you need to make Banana Oat Blueberry Muffins:
- 2 mashed ripe bananas
- 1 egg
- ¾ cup almond milk
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 2 cups dry oats
- ¼ cup fresh blueberries
- ½ cup fresh raspberries
How to make Banana Oat Blueberry Muffins (step by step):
- Preheat the oven to 350F, spray a regular-sized muffin pan with nonstick cooking spray, and set aside.
- Mash the bananas in a large bowl, add the egg, almond milk, and vanilla extract then mix well.
- Add the sugar, baking powder, cinnamon, and dry oats then mix it well.
- Very gently fold in the berries. The batter won’t be thick.
- Divide the batter over the 12 muffin cups.
- Bake them in the oven for 20 minutes, then let them cool for a few minutes before removing the muffins from the tin. Enjoy!
Makes 12 muffins. Nutrition info for 1 muffin: Calories 98, Fat 2 g, Saturated fat .3 g, Carbs 19 g, Fiber 2.36 g, Sugars 7.48 g, Sodium 18 mg, Protein 3 g.
WW Points
- Mashed ripe bananas 0 points
- Egg 0 points
- Almond milk 1 point
- Vanilla extract 0 points
- Brown sugar 16 points
- Baking powder 0 points
- Cinnamon 0 points
- Dry oats 8 points
- Fresh blueberries 0 points
- Fresh raspberries 0 points
2 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
1-3PP depending on your 0PP foods
3SP blue & green
1SP purple
2 points plus each
Different ways to change up this recipe:
- I suggest using quick oats for the best texture. If you only have rolled oats, I recommend pulsing them in a food processor or blender until they have a smaller texture.
- Use any berries that you like!
- Add Lily’s No Sugar Added white chocolate chips for a fun twist if you have the points for it.
- Pumpkin puree can be used in place of banana during the fall if you like to experiment!
- You could substitute Swerve calorie free brown sugar to completely reduce all sugar content if you want. It will slightly alter the taste, but the berries do a great job of masking it.
Tips and Tricks for Making Banana Oat Blueberry Muffins:
- Store these muffins in the fridge for up to seven days, or freeze them in a ziplock freezer bag for up to three muffins.
- If you find your berries falling to the bottom of the muffins when baking, the next time you make them, try this method instead. Make the batter without stirring the berries into it. Divide the batter among the muffin tins and then place 3-4 berries on top of each muffin batter. It looks pretty this way too!
Similar recipes you’ll enjoy:
Banana Oat Blueberry Muffins
Ingredients
- 2 mashed ripe bananas
- 1 egg
- 3/4 cup almond milk
- 1 tsp vanilla
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2 cups oats
- 1/4 cup fresh blueberries
- 1/2 cup fresh raspberries, feel free to switch up the berries
Instructions
- Preheat the oven to 350F, spray a regular-sized muffin pan with nonstick cooking spray, and set aside.
- Mash the bananas in a large bowl, add the egg, almond milk, and vanilla extract then mix well.
- Add the sugar, baking powder, cinnamon, and dry oats then mix it well.
- Very gently fold in the berries. The batter won't be thick.
- Divide the batter over the 12 muffin cups.
- Bake them in the oven for 20 minutes, then let them cool for a few minutes before removing the muffins from the tin. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! I am allergic to bananas, so that often rules out yummy WW baked goodies! Any suggestions for a substitution?
Hi Jessica, you can use applesauce or pumpkin, sometimes depending on the recipe greek yogurt
Can these be frozen?
Yes they can 🙂
So glad I decided to make these didn’t have almond milk so had to change the poins a little but SOOO Delicious and will make a great after school snack!
Thank you so much and please keep creating great items!!
Yay, so glad you enjoyed the muffins 🙂
Is there really no flour or was it mistakenly omitted?
No flour, just oats 🙂
These are SO GOOD! I have used many of your recipes over the past couple of years but just say this one. Made them a couple of days ago and they are my new favorite breakfast muffin! I cut sugar in 1/2 and used some Stevia and got them down to 2 pts a muffin. Thank you for sharing your recipes.
I am so glad you enjoy the muffins (and all the recipes) and thanks for sharing your adjustments 🙂