Banana Blueberry Oatmeal Muffins with streusel topping are a delicious and healthy breakfast or snack option that will satisfy your sweet tooth without any guilt. Made with ripe bananas, juicy blueberries, carrots and wholesome oats, these muffins are packed with fiber, vitamins, and antioxidants. The crunchy and buttery streusel topping adds a perfect contrast of texture and flavor to the moist and tender muffins.
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Here's Why You'll Love these Muffins
- Moist and sweet - creates a deliciously moist and sweet muffin
- Crunchy streusel topping - add an irresistible crunchy texture
- Frugal - great way to use overripe bananas
- Versatile - enjoy as a breakfast treat, a mid-day snack, or a sweet dessert.
- Healthy - filled with wholesome ingredients and antioxidants.
- Minimal equipment needed - making clean up fast and easy
If you're a fan of banana carrot muffins with crumb toppings, you might also want to try some other delicious muffin recipes. lemon cranberry muffins are a perfect combination of tangy and sweet, while white chocolate chip muffins offer a rich and decadent flavor. And for fall, pumpkin spice muffins with crumb topping will surely satisfy your seasonal cravings. All of these recipes are easy to make and perfect for breakfast or a snack any time of day.
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Ingredients You'll Need
You will need the following ingredients to make banana blueberry oatmeal muffins with streusel topping: ripe bananas, carrots, flour, oatmeal, cinnamon, brown sugar, baking soda, egg, butter, vanilla extract, and salt.
- ripe bananas - are perfect for muffins as they add sweetness and reduce added sugar
- blueberries - add a tangy burst of flavor
- oatmeal - ads a unique crispy flavor
- cinnamon - boosts the flavor of the muffin
- vanilla extract - enhances the flavor by adding vanilla notes to the muffin batter
See recipe card for the full list of ingredients and quantities.
How to Make Banana Blueberry Oatmeal Muffins
- Preheat oven to 375 degrees. Line muffin with muffin liners. Using two medium sized bowls mix the wet and dry ingredients separately.
- Incorporate the dry ingredients into the wet ingredients, except blueberries. Add blueberries at the end but do not overmix otherwise you will have a blue batter.
- Evenly scoop the batter into the muffin liners.
- In a small bowl mix the ingredients of the topping together and using a small spoon scoop mixture on top of each muffin. Repeat until all the muffins have been topped with the mixture.
- Bake for about 20 minutes or until a toothpick inserted comes out fairly dry. Do not over cook. Remove from oven and let cool for about 15 minutes.
Meal Prep Tips
- Use blueberries that are frozen, do not thaw otherwise they will be melted and contain a lot of liquid and turn the batter blue
- When adding them to the batter, add them as the last ingredient and incorporate them only to evenly distribute them in the batter. Do not overmix as they will turn the batter blue.
- Use non stick cupcake liners. That way the paper won't stick to the muffins and instead it will peel away easy.
Possible Ingredient Substitutions
- Whole wheat flour - Instead of using all-purpose flour, try using whole wheat flour for a healthier option.
- Other berries - Swap the blueberries for raspberries, cranberries or chopped strawberries if you prefer a different berry flavor.
- Vegan - For a vegan version, replace the eggs with a flax or chia seed egg substitute.
- Almond flour - use almond flour or a gluten free flour for a gluten free option
- Fresh blueberries - use fresh berries instead of frozen
Equipment
Equipment can have a big impact on how a recipe turns out. You will need either a muffin tray and muffin liners made of parchment paper to easily make these muffins.
Measuring spoons and a measuring cup will also be helpful for measuring ingredients in this recipe.
Storage
These blueberry crumble muffins can be stored in the refrigerator wrapped tightly. You can even store them in the freezer for about a month. When you are ready to use them, you can take them out and either thaw them out in the fridge or at room temperature.
Answers to Commonly Asked Questions
Crumble and streusel are both toppings made from flour, butter, and sugar. The main difference is that crumble usually contains oats, while streusel does not. Crumble is often used as a topping for fruit-based desserts, while streusel is more commonly used on pastries like coffee cakes and muffins.
Yes, you can use frozen blueberries in muffins. In fact, they tend to hold their shape better during baking and can create a nice burst of juice and flavor in the muffins. However, keep in mind that frozen blueberries may slightly increase the baking time of the muffins. Be sure to gently fold them into the batter while still frozen to prevent them from bleeding too much into the batter.
Oatmeal muffins offer several health benefits, as they are a good source of fiber and protein, which help keep you feeling full and satisfied. Oats are also known to lower cholesterol levels and may reduce the risk of heart disease. Oatmeal muffins with fruit like blueberries provide antioxidants, which can help boost your immune system and reduce inflammation.
Yes, you can freeze muffins with a streusel topping. It is best to freeze them without any additional toppings or glazes. Once the muffins have cooled completely, wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, simply let them thaw at room temperature and then reheat in the oven or microwave. Keep in mind that the streusel topping may not be as crisp after freezing and reheating.
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Recipe Details
Banana Blueberry Oatmeal Crumble Muffins
Ingredients
Muffin
- 3 bananas over-ripe
- 1 ½ cups carrots grated
- ¾ cups blueberries frozen
- 1 ½ cups all purpose flour
- 1 ½ cups oatmeal
- 1 tsp cinnamon
- 2 tbsp brown sugar
- 1 tbsp baking soda
- 1 ½ tbsp baking powder
- 1 egg
- ½ cups butter melted
- 1 tsp vanilla extract
- 1 tsp salt
- ¼ tsp ground nutmeg
Topping
- 2 tbsp brown sugar
- ½ cups oatmeal
- ½ tsp cinnamon
- 2 tbsp butter melted
Instructions
- Preheat oven to 375 degrees. Line muffin with muffin liners. Using two medium sized bowls mix the wet and dry ingredients separately.
- Incorporate the dry ingredients into the wet ingredients, except blueberries. Add blueberries at the end but do not overmix otherwise you will have a blue batter.
- Evenly scoop the batter into the muffin liners.
- In a small bowl mix the ingredients of the topping together and using a small spoon scoop mixture on top of each muffin. Repeat until all the muffins have been topped with the mixture.
- Bake for about 20 minutes or until a toothpick inserted comes out fairly dry. Do not over cook. Remove from oven and let cool for about 15 minutes.
Nutrition
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
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