Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Banana Blueberry Oat Muffins

I've made these quite often this summer. They are a lovely, firm textured muffin.
You can substitute a 1/4 cup ground flax, wheat germ or bran for 1/4 cup of the flour to make them more nutrituous if you like.
One more thing to note - I distribute the blueberries between the muffin cups rather than folding them into the batter as we have quite large blueberries here in the Fraser Valley and the muffins can get quite juicy and fall apart easily if too many berries get into one muffin.
  • 1 1/4 cups flour (can use part whole wheat flour if desired)
  • 1 cup oatmeal
  • 2/3 cups granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup mashed ripe bananas
  • 1/2 cup buttermilk
  • 1/3 cup butter or margarine, melted
  • 1/2 cup chopped pecans
  • 1 cup fresh or unthawed frozen blueberries
  • Pecan topping if desired ( Mix together: 1/4 cup oatmeal, 1/3 cup brown sugar, 1/4 cup chopped pecans)
  1. Combine dry ingredients in mixing bowl.
  2. Mix well.
  3. Beat together banana, buttermilk, egg and melted butter until smooth.
  4. Add to dry ingredients and stir just until blended.
  5. Stir in chopped pecans.
  6. In oiled muffin tins, fill cups 1/2 full. This makes 1 doz. medium sized muffins so you will have some batter left over for the next step.
  7. Top with 3 blueberries and then fill cups with remaining batter.
  8. Top each cup with 3 more blueberries
  9. Sprinkle with pecan topping if desired.
  10. Bake at 375 degrees F for about 20 to 25 minutes. (A toothpick inserted into a muffin will come out clean)
  11. Remove from cups and cool on rack.


  1. These look tasty and healthy, I'd like to make them for my kids

  2. I gave Betty and Char a fresh bowl of peaches with yogourt each morning. Your muffins would have been a perfect match. They look so good. Kathy (MGCC)

  3. Ok, I am posting a question:

    How do you think your apple walnut crisp would taste made with peaches, plums, a scattering of blueberries?

    I have company coming tonight and the apple crisp looks lovely, but I can't get to the apple farm today before our supper.

    Any help appreciated! If my Mom were still alive I'd be on the phone asking her.

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

  4. bev
    i just had to make these this morning!!! cause i miss ya :)
    and because our kids are camping and we are going to visit them soon, and they would love these.
    they smell so good in the oven, can't wait to taste them.

  5. sharon, i just read your comment.
    i think that combination of fruit would be awesome.
    that is the beauty of our recipes.
    you can change things up a a bit according what is available to you.
    go ahead, be brave and give it a try.
    combine all three fruits it will be absolutely delish :)

  6. I am making these muffins for my son this afternoon. They look so delicious..I think I shall keep a few for ourselves:)

  7. those muffins look so good. I have a question for you that has to do with zucchini. A friend gave me a couple zucchini's from her garden. She said you can freeze them. I have read that you can and you don't have to blanch them. But my question is when you put them in the freezer you have 2 cups of zucchini. When you thaw them I've read you are suppose to drain the water. How would you measure the zucchini to your recipe? Or how would you adapt the recipe?
    I've of course have never done this .
    Thank you

  8. I made these today and they are wonderful. Thanks!

  9. Therese
    I freeze my zucchini already shredded and in 2 cup amounts or in the amounts of my favorite recipes.
    when it is thawed and all the liquid is drained well, i just continue with the recipe and the amount that it called for before i froze it, with out any compromise to taste or texture, and no need to adapt the recipe.
    I hope that answers your question.

  10. sounds very yummy right now, might have to give this a try this weekend!


  11. Just made these muffins on a gorgeous Sunday morning with my family while we are getting ready for church :) However, I made the `sugar-free` version, as I accidentally skipped the sugar. They`re actually pretty good without sugar!!

    Thanks for the recipe!

  12. I really liked these!! They are so hearty and healthy. I froze a bunch and then take them out for breakfast. Thank you so much for this wonderful blog.

  13. These are so good! I made them with these alterations: coconut oil, melted in place of butter; half of them I omitted the blueberries as the kids won't eat them then and replaced with a few choc chips; I had to use Unsweetened Almond Milk in place of milk - but still added the vinegar to it to make it "buttermilk"... and then I sprinkled hemp on top of the muffins before baking. So yummy!


  14. Bev, I made these this morning for Father's Day. Thank you SO much for a delicious recipe! Visiting family way out in Alberta, far from my own kitchen, I was sure I'd be able to find some great recipes on my favourite web site!


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