Dairy Free, Gluten Free, Vegan, Vegetarian

Simple-6 Tutti-Frutti BOMs – Part 1


This is the beginning of a 2-part series. I’m sharing some of my favorite memories related to the special fruits included in the tutti-frutti banana oat muffin recipe that follows. This orange blueberry recipe happens to be my personal favorite, BUT! I’ve had a real craving for strawberries lately and decided to share a second tutti-frutti recipe (and more fun stories) in Part 2!

If you want to see more, check out my Cinnamon Raisin and Maple and Brown Sugar BOMs (also vegan and gluten free and only require 6 ingredients!).

orange blueberry simple-6 tutti-frutti BOMs (banana oat muffins)
Orange Blueberry Banana Oat Muffins
(vegan and gluten-free)

Fruits of the Day

Oranges Trees in Texas

After I moved north for grad school, my parents finally bought their dream home and moved to the next town over from where I grew up. My dad has a real green thumb, and early on he planted several orange trees in their backyard. Boy, do those trees thrive in that area!

Mike and I love going down south to visit during the winter months. We will literally wake up, start brewing our morning coffees, and stroll outside to pick a fresh orange or two right off the tree for breakfast. It is truly a great experience and the best tasting oranges!

I remember stories from my parents where, at the end of the season, they pick all the remaining fruit off the trees and will literally pack shopping bags full of oranges to share with family, friends, and neighbors. It’s amazing how much fruit is produced from just those few trees in the Houston suburbs.

If you’re like my parents (or their family, friends, and neighbors) and ever find yourself with too many oranges than you know what to do with, keep this tutti-frutti banana oat muffin recipe in mind! (And use the zest! It truly makes all the difference. The muffins won’t be the same without it.)

Wild Blueberries in New Hampshire

When Mike and I first moved to New Hampshire, we bought our first house. (We built it new on the Raymond-Epping town line). Our property abutted conservation land and had walking trails that ran in multiple directions from our backyard.

We used those trails a lot in the five years we lived there. One day Mike took Sammy out for a walk and came back with some wild blueberries that he picked while they were out. The blueberries were so tiny and sweet and delicious. I remember saying for days how excited I was to go blueberry-picking in my own backyard!

Well…the weekend finally came. We took a stroll together for me scope out what was going to be my afternoon plans, but found that the birds (or other wildlife in the area) had enjoyed the blueberries first. I can’t say I blame them. I can’t even remember what kept me from going out sooner. But in any case, we only got to enjoy the handful of blueberries picked on that first day.

That was when I learned of my personal love for wild blueberries. Now, I look for every opportunity to buy more (since we moved and no longer have blueberries in our backyard).

Simple-6 Orange & Blueberry BOMs

5 from 1 vote
Recipe by Jenn Cook


Prep time


Baking time


Total time



These tutti-frutti muffins are made with some of my favorite fruits and hold special memories for me. They are sweet and zesty and perfectly easy for breakfast on-the-go.


  • 3 cups gluten free rolled oats

  • 5 tsp baking powder

  • 2 ripe bananas

  • 1/2 cup coconut palm sugar

  • 1 cup blueberries

  • 1 large orange

  • 1 large orange zest (optional but recommended for BIG flavor boost!)


  • Pre-heat oven to 350°F.
  • Add rolled oats to a blender or food processor and grind-it-up-good until it creates a flour-like powder (takes about 10 seconds!). Thoroughly mix together the oat flour, baking powder, and sugar in a large mixing bowl and set aside.
  • Peel the bananas and the orange. Add the bananas, orange, orange zest, and blueberries to a blender or food processor. Grind-it-up-good until the fruit is liquefied. Add the fruit puree to the dry ingredients and mix together until thoroughly combined.
  • Using a non-stick muffin tray, divide the batter among 10 cups (or liners if you’re using them). This should make each cup (or liner) about 3/4 full.
  • Place in the oven and bake at 350°F for 15 minutes.
  • Remove from the oven and let the muffins cool in the tray for about 5 minutes. When cool enough to handle, remove muffins from the tray and place on a cooling rack until cooled to room temperature. Enjoy!


  • To prevent muffins from sticking to the pan or liner, use a light spritz of cooking spray before filling with the batter.

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