blueberry banana muffins

I’m getting really into oat flour. It’s SO easy and makes everything you put it in instantly moist. Thanks to the oat flour, these healthy blueberry banana muffins are impossible to resist. They’re also made with no refined sugar—I used honey as a sweetener, and only a 1/4 cup at that. But they still end up tasting sweet thanks to the ripened bananas. 

Of course, what is a true muffin without blueberries? I’m halfway convinced that any muffin sans bluebs should be outlawed.

But like, look at how moist they are. The most moistest. The combination of oat flour and bananas make it nearly impossible to over-bake these babies.

How to make oat flour at home

For those of you thinking no, Sarah, I’m not going to buy another flour at the grocery store, well, you don’t have to.

Do you have old-fashioned oats? Do you have a blender or food processor? Cool, you’re all set to make your own oat flour.

To make homemade oat flour, all you do is pulse oats in a blender until completely pulverized, and you’re good to go. You don’t want big chunks in the oat flour, so pulse it until it’s finely ground. Just make sure you’re using old-fashioned oats and not steel cut or instant, because I’m not sure how that would affect these muffins!

You can keep oat flour in an air-tight bag for weeks at a time, or you can make a smaller amount for a single recipe.

Easy. As. Pie. Or muffins. Blueberry Banana Muffins.

stack of blueberry banana muffins

How to freeze muffins for later

Because these oat flour muffins are so healthy, they’re perfect to have on hand for a filling breakfast. This blueberry banana muffin recipe makes 12 muffins, but you can easily double the recipe to last you for a few weeks. To freeze these muffins, let them cool completely to room temperature before throwing them into a freezer-safe baggie. (Freezer bags are best, as they’re thicker and help prevent freezer burn).

When you’re ready to eat one of these healthy oat flour muffins, simply heat it up in the microwave or toaster oven. You can also set a muffin out on the counter overnight and grab it on your way out the door in the morning! If you have time, slather some nut butter onto your muffin for an extra burst of flavor and healthy fats.

oat flour muffins on countertop

And in news around the interwebs:

I just bought this baby at Nordstrom. Can’t wait to wear it with nude heels and a black choker necklace.

Macarons forever have my heart.

Laughing at this David Guetta parody. About lost it at “Money! Money!”

I finally invested in a new point and shoot camera. It’s mirrorless, which means high-quality images without the bulk of a dSLR. I can’t wait to take it on my next travel adventure!

Currently designing my office space, but I can’t figure out what reading chair to get. What do you like better, this or this? Oh but also this in dusty blush is gorggggg.

It’s popsicle season, people.



140 Calorie Blueberry Banana Oat Flour Muffins

Healthy and delicious blueberry banana muffins made with oat flour. Perfect for summer 🙂

  • Author: Sarah Fennel
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baked
  • Cuisine: breakfast


  • 2 ripe bananas, mashed
  • 1/4 cup honey
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1 teaspoon baking powder
  • 1 1/3 cups oat flour*
  • 2/3 cup old fashioned oatmeal (not quick oats)
  • 1 1/4 cups blueberries


  1. Preheat oven to 400°F. Line a muffin tin with 12 muffin liners.
  2. In a large bowl, combine mashed bananas, honey, eggs, vanilla extract, salt, and melted coconut oil.
  3. In a separate bowl, combine baking powder, oat flour*, and oatmeal. Fold the dry ingredients into the wet, mixing until just combined.
  4. Gently fold in blueberries, then scoop batter evenly into 12 prepared muffin liners. Bake for 5 minutes at 400°, then turn heat down to 350° and bake for an additional 12 minutes.
  5. Allow muffins to cool slightly before removing from muffin tin. Serve warm or cold! Can be kept for up to 5 days in the fridge, or for months in the freezer!


*to make your own oat flour, place 1 1/2 cups of old fashioned oats into a blender. pulse until completely powderized

Keywords: banana, blueberry, muffins, breakfast, healthy, easy, oat flour, gluten free

More healthy breakfast recipes from Broma Bakery:

Coconut Cream Pie Chia Pudding

Raw Seedy Granola Bars

Gluten-Free Buckwheat Pancakes with Blueberries 

Blueberry Bran Breakfast Muffins

Cranberry Orange Pecan Overnight Oats


Sara @ Oats & Rows

These beauties are happening today

Sarah | Broma Bakery

Do it girlfriend!!! Let me know what you think! <3

Marina @ A Dancer's Live-It

Love this recipe, Sarah! 🙂 Oat flour is seriously the best, I always just make my own because I’m the laziest mamacita ever. Definitely making these today!

Sarah | Broma Bakery

But like isn’t everything out of laziness? No judgement, girlfriend 🙂

flying kitty

I love blueberry muffins. I recently made a batch of them. But I didn’t use banana or oats. Instead I had lemon zest in it. It tasted fresh and yum as well.

Sarah | Broma Bakery

Ooh, lemon zest sounds fab!


Loving these healthy muffins!

Gaby Dalkin

I have to say that I agree with you on the muffins need blueberries situation. These sound absolutely delicious!!

Medha @ Whisk & Shout

These muffins are so healthy! Love the blueberries- they’re so delicious this time of year.

Chelsea | Whole Bite Blog

These look incredible. Love the tip about the oat flour! Also, I agree. Blueberries in all muffins please. Like, ALL of them. Good luck on your office decorating! Love that west elm chair <3


LOVE these so freakin much!! Oat flour is the best— especially in muffins— so you bet I’ll be trying these very soon 🙂

Amanda @ Cookie Named Desire

Delicious! I need it all up in my face right now. And yeah, I don’t even know why nonbluberry muffins even exist.




This recipe is great and it’s an amazing base for other types of muffins. While making these I realized I didn’t have enough blueberries so I added lemon zest of two lemons and lemon juice of one lemon along with some poppyseed. Omg!!! They were so delicious and flavorful. I got to eat one but my family immediately gobbled down the rest of them, I barely managed to save two for the toddler’s breakfast the next morning!!


Hi.. you said 2/3 c old fashioned oatmeal (not quick oats).. -as in already cooked oatmeal, not just the whole oats correct ?? Just clarifying. Can’t wait to try.

Sarah | Broma Bakery

Sorry, I do mean the raw old fashioned oats. Updated the post to clarify!

Maggie Gillespie

I’m on my second batch in one week because the first dozen were gone in 1/2 day. For my second batch, I added a touch of pure maple syrup used strawberries instead of blueberries. I also made them mini-muffins so I could throw them into my son’s lunch! Thank you for this wonderful gluten free option!

Sofi | Broma Bakery

YUM! What a great idea to try with strawberries!


These muffins are SO good! I’m so used to being disappointed with recipes that are gluten-free or labelled as “healthy” but these were really yummy. I didn’t have coconut oil so I subbed vegetable oil and they were just as good. They smell amazing and are nice and moist.

Sofi | Broma Bakery

YAY! So happy you loved these muffins as much as we do 🙂

Nicole Padilla

Loved!!! My husband liked it too. Added chocolate chips and flax seeds flour

Sarah | Broma Bakery

Yum! These would be so tasty with chocolate 🙂


I just made these and they are absolutely delicious! It’s difficult to find recipes for my family with all of our allergies and sensitivities: gluten free, dairy free, and nut free. This was healthy and yummy. Definitely a keeper!

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