Blueberry Banana Muffins

5 from 176 votes

Like a cross between a fluffy blueberry muffin and baked oatmeal, these Blueberry Banana Muffins are moist and packed with yummy nutrition.

Prep Time10

Cook Time28

Total Time38

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 201kcal

Preheat the oven to 350 degrees F and coat muffin pan well with nonstick spray. Set aside.
Place the oats, coconut, and flaxseed into the food processor and process for about 30 seconds or until the oats resemble a coarse flour.
Add the rest of the ingredients except the blueberries and process to combine well.
Remove the blade and stir in the blueberries.
Spoon into the prepared muffin cups just to the brim.
Bake for 28-30 minutes or until the edges are just starting to turn golden brown and a cake tester inserted into the centers comes out clean. Let cool in the pan.
Run a paring knife around the edges of the muffins and gently remove from the pan.

Store in the fridge for up to 5 days and serve chilled or slightly warmed. Freeze cooled muffins in a zip-top freezer bag with as much air removed as possible for up to 3 months.
To make these without the shredded coconut, simply omit and add 1/2 cup more oats.
Nut-free: Use canola oil or butter instead of the coconut oil, and use additional oats instead of the coconut.
Gluten-free: Use certified gluten-free rolled oats.
Egg-free: Omit the coconut. Soak the flaxseed in 1/4 cup water for 5 minutes. Add 1/2 cup milk (dairy or nondairy) to the batter. Bake as directed.
As mini muffins: Use a mini muffin tin and bake for about 18 minutes.
Without a food processor: Use oat flour and mash the banana well before mixing everything together in a bowl.