I know that eating muffins might not seem like a healthy move but these healthy oat muffins are full of lovely ingredients. They’re not your typical light and airy bakery-style muffins, instead, they’re filling and packed with good stuff, making them a genuinely nourishing snack.
Thanks to the oats and bananas, they have a soft, chewy texture and each bite has pockets of jammy blueberries. Best of all, they’re super easy to make and have just 7 ingredients.
Why You’ll Love These Muffins
- 100% plant-based & gluten-free: ideal for a wide range of dietary needs.
- Made with only 7 healthy ingredients: nothing processed, nothing artificial.
- Naturally sweetened: no refined sugar.
- Easy to make in one bowl: minimal washing up!
- Nutritious and satisfying: full healthy fats and natural sweetness.
- Kid-friendly & freezer-friendly: great for lunchboxes or quick snacks.
What ingredients do you need for healthy oat muffins
- Rolled oats
- Bananas
- Almond milk
- Maple syrup
- Lemon juice & zest
- Blueberries
- Olive oil
Storage & Shelf Life
These muffins keep really well and can easily be made in advance.
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to 5–6 days. Best if slightly warmed before eating.
- Freezer: Store in a freezer-safe container for up to 3 months. Defrost overnight or warm gently in the oven or microwave.
To maintain freshness, make sure they’re fully cooled before storing, and avoid stacking them, if possible, to prevent sticking.
Recipe Tips
Use ripe bananas: The riper, the better. Look for bananas with brown spots, they’ll be sweeter and mash more easily, giving your muffins a better flavour and texture.
Don’t over-mix the batter: Mix until just combined for best results.
Fresh or frozen blueberries both work: If using frozen blueberries, don’t thaw them first, just fold them into the batter straight from the freezer.
Make your own oat flour: Just whizz rolled oats in a blender until they form a fine flour. It only takes 30 seconds and saves buying separate gluten-free flour blends.
Add toppings before baking: Sprinkle a few extra blueberries and/or a pinch of oats on top of each muffin before baking for a nice finish.
Let them cool properly: It’s tempting to eat straight away but allow them to cool first for the best texture.
If you liked these healthy oat muffins, why not try these:
Healthy Oat Muffins
Equipment
Ingredients
- 2 cups rolled oats 1 cup blended into flour (200g)
- 2 medium bananas
- ½ cup unsweetened almond milk (125ml)
- 3 tbsp maple syrup
- 3 tbsp lemon juice plus zest of half a lemon
- 1 cup blueberries (150g)
- 3 tbsp olive oil
Instructions
- Preheat the oven to 160C or 320F.
- Take half the oats and blend into flour. Add this to a mixing bowl with all the other ingredients.
- Gently mixed everything together until all the ingredients are combined but the blueberries are still intact. Spoon the mixture in cupcake cases.
- Bake for 25-30 minutes until just golden brown. Allow to cool.
Notes
- If you are using ready-made oat flour, only use about 3/4 of a cup.
- I used fresh fruit, but you can also swap for frozen.
- If you would like them even less sweet, swap the maple syrup for more almond milk.
- Leave to cook before removing from the paper cupcake cases.
Oh my goodness! Thank you so much for this recipe. It is wild blueberry season in Northern Ontario. Perfect!
Glad you like it! Thanks so much for taking the time to let me know.
Hi Helen
These look scrummy! I wonder if can also be frozen please?
Hi Jan, yes they can!
Is it possible to use regular milk or will the consistency not be the same?
I haven’t tried but I’m sure it will be fine.
Great recipe! I love the combination of blueberry & lemon. I found baking at 160c (fan forced) for 30 mins left the muffins a little too soft so I upped the temperature to 170 & baked a further 10 mins. Perfect! They smelled so good I enjoyed 2 for afternoon tea 🙂
So glad you liked them! Interesting with the baking time – I suppose all ovens are different! Thanks for taking the time to let me know.
I would like to know if these can be doubled in size to. If so, what adjustments should I make?
Hi Maureen, I haven’t tried with these ones. And without retesting it I can’t save for sure how long they will cook for. I would say, keep an eye on them in the oven and take out when you think they are ready.