Meal Prep-Friendly Banana Oat Blueberry Muffins

Meet your new favorite grab-and-go breakfast: banana oat blueberry muffins made with no flour or refined sugar. Naturally sweetened with ripe bananas and a drizzle of pure maple syrup, these muffins get their staying power from rolled oats, a scoop of peanut butter, and a sprinkle of chia seeds—aka good things like fiber, protein, and wholesome nutrients. Juicy blueberries and a hint of warm cinnamon round out the flavor, while the one-bowl method keeps cleanup to a minimum.

These muffins are also meal prep-friendly and kid-approved, so you can make a batch on Sunday and stash them in the fridge or freezer for a week’s worth of wholesome breakfasts or snacks. Whether you’re fueling a busy morning, packing lunchboxes, or reaching for a not-too-sweet treat, these banana oat blueberry muffins check every box.

Banana Oat Blueberry Muffins

Yield: 12 muffins
Active Time: 10 minutes
Total Time: 30 minutes

Ingredients

Wet ingredients:
2 ripe bananas, mashed
½ cup peanut butter
2 eggs
3 teaspoons maple syrup
⅔ cup whole milk
1 teaspoon vanilla extract

Dry ingredients:
2 cups rolled oats
1 tablespoon chia seeds
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup blueberries

Instructions

Preheat oven to 350° F. Grease or line a 12-cup muffin pan.

In a large bowl, mash the bananas thoroughly, then add peanut butter, eggs, maple syrup, milk, and vanilla. Stir until well combined.

Add the rolled oats, chia seeds, baking powder, cinnamon, and salt to the same bowl. Stir until combined, then gently fold in the blueberries.

Pour the batter evenly into the muffin tin. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for several minutes before removing from the pan. Serve warm or store in the fridge or freezer for easy grab-and-go mornings.