Banana, Oat & Blueberry Muffins — Fiber-Packed Breakfast Treat

If you have a few overripe bananas on the counter, don’t toss them. You don’t have to bake traditional banana bread. These Banana Oat Blueberry Muffins are a lighter, flavorful way to use ripe bananas and enjoy a nutritious snack or quick breakfast. They’re packed with berry flavor, easy to grab on busy mornings, and keep well for the week. I like them slightly warmed with a bit of butter spray.

These muffins are satisfying, nutritious, and just two WW points each (per the current WW app). You can swap in different berries depending on preference and season. Oats add a hearty texture and more fiber than all-purpose flour, helping you feel full longer and avoid energy crashes.

Three reasons to make this recipe

Perfect for a midday pick-me-up.

These muffins work for breakfast, a mid-morning snack, or an afternoon treat with coffee or tea. They provide a gentle energy boost to carry you through the day.

Each muffin delivers fiber.

With about 2.36 grams of fiber per muffin, these help you stay full and support digestive health—useful when you’re watching calories or managing cravings.

Flourless and naturally gluten-free.

Made from fruit and oats, these muffins are naturally gluten-free if you use certified gluten-free oats, making them a school-safe option for kids with sensitivities.

Ingredients

• 2 mashed ripe bananas
• 1 egg
• 3/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 2 cups dry oats
• 1/4 cup fresh blueberries
• 1/2 cup fresh raspberries

How to make Banana Oat Blueberry Muffins

1. Preheat the oven to 350°F. Spray a standard 12-cup muffin pan with nonstick spray and set aside.
2. In a large bowl, mash the bananas. Add the egg, almond milk, and vanilla extract, and mix until combined.
3. Stir in the brown sugar, baking powder, cinnamon, and dry oats until evenly mixed.
4. Gently fold in the blueberries and raspberries. The batter will be fairly loose.
5. Divide the batter evenly among the 12 muffin cups.
6. Bake for 20 minutes. Let the muffins cool for a few minutes before removing them from the pan. Enjoy.

Makes 12 muffins. Nutrition per muffin (approx): Calories 98, Fat 2 g, Saturated fat 0.3 g, Carbs 19 g, Fiber 2.36 g, Sugars 7.48 g, Sodium 18 mg, Protein 3 g.

WW Points

• Mashed ripe bananas: 0 points
• Egg: 0 points
• Almond milk: 1 point
• Vanilla extract: 0 points
• Brown sugar: 16 points (for the 1/4 cup total)
• Baking powder: 0 points
• Cinnamon: 0 points
• Dry oats: 8 points
• Fresh blueberries: 0 points
• Fresh raspberries: 0 points

2 points per muffin based on the WW app recipe creator. If you use an older WW plan, values may range: 1–3PP depending on your zero-point foods; 3 SmartPoints on blue & green plans; 1 on purple—adjust as needed.

Variations

• Use quick oats for the best texture. If you only have rolled oats, pulse them briefly in a food processor or blender to break them down.
• Swap any berries you like—strawberries, blackberries, or a mixed berry blend all work well.
• Add sugar-free or no-sugar-added chocolate chips for a treat if your points allow.
• In autumn, try substituting pumpkin puree for the bananas for a seasonal twist (this will change texture and flavor).
• To eliminate added sugar, substitute a calorie-free brown sugar alternative such as Swerve; the berries will help balance flavor.

Tips and tricks

• Store muffins in the refrigerator for up to seven days, or freeze extras in a zip-top bag for longer storage—thaw before reheating.
• If berries sink to the bottom while baking, try a different method: divide the plain batter among the cups and place 3–4 berries on top of each portion. They’ll stay more evenly distributed and look attractive.

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• Double Chocolate Banana Bread
• Carrot Cake Muffins
• Chocolate Zucchini Muffins