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!
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.
Want to make my 4 Ingredient Blueberry Banana Muffins? Here is what you will need:
Makes 8 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
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.
***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!
4 Ingredient Blueberry Banana Oatmeal Muffins
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.
Great job 👍👏
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.?
Hi I am intolerant to oats can you suggest something else?
Sorry, I only know how to make it with oats. Hopefully someone else can chime in?
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!
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.
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. :)
These are great recipes. I call thSis happy food.
Do you use a regular size muffin tin or mini? Looking forward to making them but need to know the tin size. Thanks!!
Hi, regular size muffin tin :)
Thanks so much, Amy!
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 :)
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.
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.
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.
Wow, that is great to know! Thanks for sharing!
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!
I don’t own a food processor, so I was wondering if I could use a blender instead
Hi, of course! :)
Could you let me know the amount of saturated fat, sugar and protein in these muffins?
Thank You Shirley
Hi, see here: http://www.yummly.com/recipe/4-Ingredient-Blueberry-Banana-Muffins-1029016?columns=3&position=9%2F68
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!
Thanks for letting us know! So glad you enjoyed them!
Ahhhh! These are so quick, easy & DELICIOUS! They might taste even more amazing with a lemon-coconut cashew icing! I must experiment next time ?
You can use any bananas? Do they have to be supersoft or overripe?
Ripe bananas work best to be honest because they are much sweeter than non-ripe.
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. :)
I have always done 3-4 so I am not sure!
Great recipe! What’s the best way to store these muffins?
Hi, I freeze them and use them as needed.