Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Happy Wednesday, everyone!

I had some Bob’s Red Mill Organic Gluten Free Rolled Oats that were about to expire. I couldn’t let them die… So, I whipped up these delicious Blueberry Oatmeal Muffins and 4 out of 3 people in my household, loved them.

Enjoyed them this morning while sipping on my extra strong coffee.

Tomorrow, I will eat them with Greek yogurt. I can also see myself eating them with a glass of cold milk while they are warm. Yumm!

Let me know how you like them. I will definitely be making them again, very soon. I will also play around with the flavors. So fun!

Substitute the banana with 3/4 cups of pumpkin pure or sweet potato pure for a different taste.

Here’s the recipe:

Blueberry Oatmeal Muffins

  • Servings: 12 muffins
  • Difficulty: very easy
  • Print


  • 1 banana (mashed) or 3/4 cups pumpkin puree
  • 1 cup cashew milk (almond milk works too)
  • 1 egg
  • 1/3 cup pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon oil (coconut oil or canola oil)
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 2 cups rolled oats (I used Bob’s Red Mill Gluten Free)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup fresh blueberries
  • Powdered sugar for sprinkling


  1. Pre-heat oven to 350 degrees and spray a muffin tin (12 muffin tin) with cooking spray.
  2. Mash the banana in a large bowl. Add the milk, egg, syrup, vanilla, oil, lemon zest and juice. Whisk well until combined and smooth.
  3. Add the oats, cinnamon, salt, baking powder and mix well.
  4. Add the blueberries and incorporate well.
  5. Spoon the oatmeal mixture into the muffin tin. About two spoonfuls per muffin.
  6. Bake for 20-22 minutes or until lightly browned.
  7. Remove and let cool.
  8. Sprinkle with powdered sugar for serving (optional).

*You can use a mini muffin tin for these and make them bite sized*

Recipe written and tested by Hannah Hiller of


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