4 Ingredient Blueberry Banana Muffins (2024)

Home » All Recipes » Breakfast Recipes » Sweet Breakfast Recipes » 4 Ingredient Blueberry Banana Muffins

Shared by Amy Desrosiers | 61 Comments
Updated on May 24, 2023

182K Shares

Four (4) ingredient blueberry muffins are dense, moist, and delicious. They’re made with only 4 ingredients – blueberries, banana, oatmeal, and milk! We love these muffins for breakfast or even a midday snack!

4 Ingredient Blueberry Banana Muffins (1)

You may remember the 3 ingredient healthy banana oatmeal muffins I invented for my gluten-free daughter last year?

Well, this year I decided to add some frozen blueberries which we picked at their peak of ripeness last year to the recipe. My kids LOVED them so I wanted to share this easy and nutritious recipe.

4 Ingredient Blueberry Banana Muffins (2)

Want to make my4 Ingredient Blueberry Banana Muffins? Here is what you will need:

Makes 12 muffins-PERFECT for freezing!

Ingredients:

3 cups of old fashion oats
1/4 cup almond or regular milk
5 average sized bananas
1 cup blueberries

4 Ingredient Blueberry Banana Muffins (3)

Directions:

Preheat oven to 350 degrees.

Lightly grease a muffin tin.

In a food processor, combine all 4 ingredients and mix on medium speed until thick, and creamy-do not over-mix.

Fill muffins tins, and bake for 18-20 minutes

*use a toothpick to test center. If it comes out clean, they are done-if not add another minute or two. These are healthy muffins and meant to provide nutrition. They are nothing like the average flour muffins, and are very heavy and filling.

4 Ingredient Blueberry Banana Muffins (4)

***Please note:THESE MUFFINS ARE ONLY AS SWEET AS THE RIPE FRUIT USED. THEY ARE VERY DENSE, BUT THAT IS TO BE EXPECTED, AFTER ALL THEY ARE MADE WITH OATMEAL. THE BANANA TASTE WILL OVER POWER THE BLUEBERRY -YOU ARE USING 5 BANANAS! YOU CAN ADD NUTS, OR SKIP THE BERRIES IF YOU WANT A DENSE BAKED OATMEAL BANANA MUFFIN.

As you can see, these muffins make a perfect healthier breakfast idea! They can last up to 2 days in an airtight container.

Alternatively, they can be frozen for months and heated in the microwave for best taste.

Get the printable recipe below for these delicious Blueberry Banana Oatmeal Muffins!

Print Pin Save

4.32 from 19 votes

4 Ingredient Blueberry Banana Oatmeal Muffins

A dense oatmeal muffin that is loaded with fiber and delicious flavor. These freeze well and are perfect for on the go.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Course Breakfast, Snack

Cuisine American

Servings 8 muffins

Calories 192cal

Author Amy Desrosiers

Ingredients

3 cups old fashion oats
1/4 cup almond milk can you regular
5 bananas medium sized
1 cup blueberries

Instructions

Preheat oven to 350 degrees.
Lightly grease a muffin tin
In a food processor, combine all 4 ingredients and mix on medium speed until thick, and creamy-do not over-mix.
Fill muffins tins half-way.
bake for 18-20 minutes or until an inserted toothpick in the center on the muffins comes out clean.

Nutrition

About Amy Desrosiers

Hi! I am Amy! I am a former teacher, fueled by coffee, and cheese. I love photography and always have a camera handy! I might be a little obsessed with cute photography props, and Rae Dunn, but all is good! Welcome to my site! I hope you find an easy to make recipe, or product you might also love!

Reader Interactions

Comments

Robin (Masshole Mommy) says
February 23, 2015 at 8:07 am

Those muffins sound awesome. I love how easy they are to make. NOM.
Reply
Courtney says
February 23, 2015 at 10:32 am

That’s a big time one-two punch against getting sick. Vitamin C is great for the immune system, and a muffin like that is full of good stuff for your body. Thanks!
Reply
Jennifer says
February 23, 2015 at 10:43 am

I drink a lot of OJ for vitamin C, but I think I’ll have to drop that and switch to Ester-C. It has A LOT more vitamin C in it, and I HATE being sick.
Reply
Melissa Pezza says
February 23, 2015 at 12:03 pm

We take Ester-C regularly to combat colds. What we don’t do is make these awesome muffins. We will now, though! =D
Reply
Gabriel Bregg says
February 23, 2015 at 1:02 pm

We have the same problem. We feed the kids tons of fresh fruits and veggies, lean meats, whole grains and somehow we end up eating frozen pizza. We are trying to build more supplements into our diet as well.
Reply
Shauna says
February 23, 2015 at 2:33 pm

Oh that recipe sounds amazing. I need to up my immune system, as well. Thanks for posting.
Reply
Tammi @ My Organized Chaos says
February 23, 2015 at 3:06 pm

Mmm, delicious muffins! This year I’ve done really well in looking after my health. I’m eating much better foods compared to last year. I should add an immune support to that, I could use it.
Reply
Daisy says
February 23, 2015 at 3:31 pm

I need to get some Ester-C because I really can’t take getting sick again. We were sick for a week earlier this month and it was awful.
Reply
Tess says
February 23, 2015 at 7:49 pm
See Also
Keto Vegetable Waffles - savory, gluten free, dairy free, healthy & Paleo 25 Diabetes-Friendly Desserts You'll Want to Make Forever Keto Oven Baked Chicken Tenders With Parmesan Mayonnaise - Aussie Keto Queen Gluten Free Chicken and Dumplings Recipe

I am so excited for this easy recipe! Thanks so much!
Reply
Jenny Temcio says
February 23, 2015 at 8:19 pm

I love blueberries. Those muffins look so very good. :)
Reply
Krista Blackburn says
February 23, 2015 at 8:21 pm

Muffins are a great way to start your day. Not to mention the good you are doing your body with the immune support. :)
Reply
Dawn McAlexander says
February 23, 2015 at 8:23 pm

I was taking an immune support supplement and recently ran out. I might try this one next.
Reply
Maria says
February 23, 2015 at 9:07 pm

I’ve never tried Ester C, but will look into it. And, that muffin recipe looks so yummy!
Reply
Autumn @Mamachallenge says
February 23, 2015 at 9:10 pm

Those muffins look so yummy! I love that it has 2 servings of fresh fruit and is also gluten free!
Reply
Liz Mays says
February 23, 2015 at 9:31 pm

I could stand to boost my immune system. Especially when I’m traveling. Ester-C sounds like a good way to do so.
Reply
Aimee Smith says
February 24, 2015 at 12:28 am

What a great wait to bump up your immunity! Looks tasty!
Reply
Tammilee Tips says
February 24, 2015 at 12:57 am

I love finding ways to boost my immune system for when we travel. These looks super tasty and delicious.
Reply
Kathy McKenzie says
February 24, 2015 at 7:42 am

Do you use actual oatmeal in this recipe and not just oats? Is it just the boxes oatmeal you eat for breakfast?
Reply
- Amy says
  February 24, 2015 at 11:42 am
  
  No, it is actually old fashion oats-I must update that! Thanks!
  Reply
Mama to 5 BLessings says
February 24, 2015 at 10:02 am

What a great recipe. I am a huge fan of vitamin C especially this time of the year!
Reply
Jesica H says
February 24, 2015 at 10:59 am

I have been sick the last few days and an extra boost of vitamin C sounds like something I could really use!
Reply
Ann Bacciaglia says
February 24, 2015 at 1:54 pm

These look so delicious. I will have to make some instead of Banana bread next time. I will have to look at getting some Immune Support.
Reply
lisa says
February 24, 2015 at 9:23 pm

Those muffins look great! And I take Ester-C daily for immune support.
Reply
Debi says
February 26, 2015 at 11:08 am

My immune system needs all the help it can get. These muffins sound good.
Reply
Kelly @ Texas Type A Mom says
February 27, 2015 at 10:11 pm

Those muffins look delicious and a perfect pairing with Ester-C to get your day started off right! #client
Reply
robbie says
March 12, 2015 at 1:40 pm

Found this recipe on Yummly and was excited that I had all of this in my pantry. Very disappointed. Did you leave out ingredients? Just made these and muffins had only the taste of banana. SUPER dense, which I don’t mind, but the inside never cooked through.
Reply
- Amy says
  March 12, 2015 at 3:05 pm
  
  Nope, those are all of them. They are suppose to be dense and filling. You should have cooked them a bit longer because oven vary. If blueberries are not seasonal they will not be sweet.
  See Also
  ABC Muffins! Apple Banana Carrot - No added sugar
  Reply
  - robbie says
    March 12, 2015 at 7:37 pm
    
    They cooked 40 minutes and not cooked through. Thanks for the tip though.
    Reply
    - Sara says
      June 20, 2016 at 2:18 am
      
      Having the same problem with the strawberry banana muffins. After 40 minutes they still aren’t baked through. Just put them back in for another 20.
      How full should I have filled the muffin tins? Is it possible that over filling them is the problem?
      Reply
Amanda says
April 14, 2015 at 1:53 am

Great recipe! What’s the best way to store these muffins?
Reply
- Amy says
  April 14, 2015 at 9:22 am
  
  Hi, I freeze them and use them as needed.
  Reply
Sandi says
April 28, 2015 at 12:50 am

Would it work ok to use fewer bananas, and if so, what’s the least amt ? Like maybe 3 or 4? Plus I always add tons of walnuts and Chia seeds to muffins. Can’t wait til tomorrow morning. I also have a recipe for banana, choc chip muffins made with oats and no flour. If anyone is interested, just let me know. :)
Reply
- Amy says
  April 28, 2015 at 1:33 pm
  
  I have always done 3-4 so I am not sure!
  Reply
Kristine says
July 30, 2015 at 1:56 pm

You can use any bananas? Do they have to be supersoft or overripe?
Reply
- Amy says
  July 30, 2015 at 1:57 pm
  
  Ripe bananas work best to be honest because they are much sweeter than non-ripe.
  Reply
Milissa says
August 16, 2015 at 1:49 am

Ahhhh! These are so quick, easy & DELICIOUS! They might taste even more amazing with a lemon-coconut cashew icing! I must experiment next time ?
Reply
Lilly says
October 22, 2015 at 2:05 pm

Hey! :)
I made the muffins twice and they”re awesome! The second time I added 1 tbsp baking powder and a little bit of lemon juice to improve the raising and a frozen berry mix for taste. They are simple and delicious, thanks for the recipe!
Reply
- Amy says
  October 23, 2015 at 11:33 am
  
  Thanks for letting us know! So glad you enjoyed them!
  Reply
Shirley Lindquist says
January 24, 2016 at 9:01 am

Could you let me know the amount of saturated fat, sugar and protein in these muffins?
Thank You Shirley
Reply
- Amy says
  January 24, 2016 at 3:33 pm
  
  Hi, see here: http://www.yummly.com/recipe/4-Ingredient-Blueberry-Banana-Muffins-1029016?columns=3&position=9%2F68
  Reply
Lila says
March 17, 2016 at 1:31 pm

I don’t own a food processor, so I was wondering if I could use a blender instead
Reply
- Amy says
  March 17, 2016 at 1:32 pm
  
  Hi, of course! :)
  Reply
Nicole says
May 3, 2016 at 9:25 am

Really enjoyed these! I added a 24 grams of chopped walnuts and replaced a little of the banana, all of the milk, and the blueberries with zucchini. And then I promptly ate THREE of them, instead of the ONE I was supposed to have eaten. Had one for breakfast again today and I’ll have a couple for dessert as well! I love that there’s no baking soda in them, cutting out the sodium, even though it means the texture is solid. I think I’ll replace a little more of the banana with zucchini next time, since they were treat-sweet for my taste-buds (a little over-stimulating–hence the bingeing). A little less sweet and I might be able to stop eating them after one or two! :D
Thanks so much for posting this. I’d never considered making a muffin this dense before but the taste is fantastic. I would not serve these to guests, but what a great healthy treat!
Reply
Jan Hogan says
June 26, 2016 at 10:15 am

These sound really good but after reading the comments I am confused. the recipe says 5 bananas but then someone asked if you could use less, like 3 or 4 and you answered, “I don’t know. I always use 3 to 4”. But the recipe says 5. ? I hate to waste fresh ingredients in a recipe that doesn’t turn out so I sure would appreciate some clarification before I make these.
Reply
- Amy says
  June 27, 2016 at 10:45 am
  
  Sorry, it is 5. I actually doubled this recipe here. Normally it is 3 small/medium. I also have different variations-please follow the recipe intstructions.
  Reply
  - Grace says
    July 6, 2016 at 11:43 am
    
    I had to try these! I live in a country where you can’t get blueberries so I used strawberries. It was a bit too sweet so I added some natural peanut butter and a tad of bk powder. Delicious.
    Reply
    - Amy says
      July 6, 2016 at 12:18 pm
      
      Wow, that is great to know! Thanks for sharing!
      Reply
Suzette Armenta says
August 14, 2016 at 5:01 pm

These turned out wonderful!!!!
I modified these just a little. I pulsed the oats in my food procesor a little before adding any other ingredients. My (4) bananas were a little on the small size. I think this actually is a good thing. I think if your bananas are too large it could result in a soupy batter which could result in that “gooey center/not baked” texture. I also used all organic ingredients and my almond milk was organic, unsweetened vanilla almond milk Whole Foods brand. I did add about 2 tbs of organic date syrup since my bananas weren’t ripe enough.
This was a great dense, moist, delicious, healthy muffin my whole family enjoyed.
Thank You!
Suzette :)
Reply
Carrie says
September 5, 2016 at 2:01 pm

Do you use a regular size muffin tin or mini? Looking forward to making them but need to know the tin size. Thanks!!
Reply
- Amy says
  September 5, 2016 at 2:06 pm
  
  Hi, regular size muffin tin :)
  Reply
  - Carrie says
    September 5, 2016 at 3:00 pm
    
    Thanks so much, Amy!
    Reply
Frances Cummings says
September 25, 2016 at 10:24 am

These are great recipes. I call thSis happy food.
Reply
Lisa says
January 20, 2017 at 1:01 pm

3 questions:
1. Frozen blueberries okay? Should I defrost them first?
2. Cupcake tin okay? I think actual muffin tin holds a lot more in each ‘bowl.’
3. New to this, but was thinking of grinding 1tsp flax seeds in blender then add everything else. Would this mess up the consistency?
Hope to make these today, thanks!
Reply
- Amy says
  January 20, 2017 at 1:06 pm
  
  Hi, you can use frozen berries but please pat them dry to remove excess moisture.
  You can use either but it might slightly change cooking times/final amount of product. I use standard size cupcake tins for mine
  You can add the flax. Keep in mind these are not too sweet, and will be dense, and similar to a baked oatmeal.
  They will keep you full though.
  Reply
  - Lisa says
    January 20, 2017 at 1:11 pm
    
    Thank you so much, especially for your prompt response! I’m new to Eat to Live and am really looking forward to a muffin that is okay to enjoy. :)
    Reply
Laura Dias says
February 12, 2017 at 6:11 pm

Hi I am intolerant to oats can you suggest something else?
Reply
- Amy says
  February 13, 2017 at 11:45 am
  
  Sorry, I only know how to make it with oats. Hopefully someone else can chime in?
  Reply
Deny Herrera says
March 20, 2017 at 10:20 pm

I made the Muffins, without the berries. I added a little vanilla extract, and some nuts they came out delicious. They are very dence and filling, great for breakfast run. Thank you for sharing this recepie.?
Reply

4.32 from 19 votes (19 ratings without comment)

This site uses Akismet to reduce spam. Learn how your comment data is processed.