Name: Banana Blueberry Oatmeal Muffins
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 medium bananas; 1 cup rolled oats; 1 cup greek yogurt; 2 eggs; 1 tsp vanilla extract; 1-2 Tablespoons maple syrup or honey; 1/2 cup frozen blueberries

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These Banana Blueberry Oatmeal Muffins are easy to make with a blender. Nutrient dense they are great for breakfast, baby led weaning, kid snacks and lunchboxes.

A blueberry topped muffin being held up above a filled stainless steel bento box, raspberries and rolled oats scattered on a bench top.

Why This Recipe Works

Full of the goodness of oats
Packed with protein from eggs and yogurt
Loaded with fruit

Table of Contents

Ingredients you will need

bananas
oats
greek yoghurt
eggs
vanilla extract
maple syrup or honey
frozen blueberries

Ingredients for Blueberry oatmeal muffins laid out on bench top.

Ingredient Notes and Substitutes

Bananas: The riper the better, the ones in my picture could be a bit riper if truth be told. Look for soft bananas with brown spots on the skin.
Oats: This recipe calls for oatmeal which is also known as rolled oats. You can use wither the large traditional rolled oats or the finer quick cook oats. This recipe will not work with steel cut oats.
Greek yogurt: I like to use greek yogurt because of its high protein content. I also often make this recipe with cottage cheese instead. You can substitute yoghurt for the same quantity of greek yoghurt. Coconut yoghurt or soy yoghurt can be used to create a dairy-free muffin.
Maple syrup or honey: If your child is under one year of age honey is not recommended.
Vanilla extract: Vanilla or a pinch of cinnamon enhance the flavor of these muffins
Frozen blueberries: You could of course use fresh blueberries or your other berry varieties such as raspberries or blackberries. The blueberries are not essential for the recipe so can be left out, or substituted for raisins or chocolate chips if you wished.

Step-by-step instructions

Below are illustrated step-by-step instructions to make my banana blueberry muffins, if you prefer just the written instructions then head straight to the printable recipe card below.

Preheat your oven to 180 degrees Celsius / 350-360 degrees Fahrenheit

Step one: Place everything excluding the blueberries in a food processor or blender

Ingredients for blueberry muffins in smoothie blender before being blended.

Step two: Whizz until you have a nice smooth consistency

Mixture for banana blueberry oatmeal muffins blended until smooth in blender.

Step three: Pour into greased muffin pan (I used a silicon muffin tin with a spray of olive oil)

Step four: Top with the blueberries

A red silicone muffin tray with mixture for 12 muffins inside with 3 blueberries on top.

Step five: Bake at 180 degrees Celsius / 350-360 degrees Fahrenheit for 25 - 30 minutes until the muffins are firm to the touch and when a skewer or toothpick is inserted it comes out clean.

Step six: Leave to cool in tin for 5-10 mins

Enjoy!

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A filled stainless steel bento box, with Blueberry banana oatmeal muffins inside, raspberries and rolled oats scattered on a bench top.

Top Tips

Here is how you can make these banana oat breakfast muffins perfectly every time!

These breakfast blender muffins have a dense texture, they are not a light and fluffy cafe style muffin. Although dense they are delicious and packed full of nutritious goodies.
These muffins are best stored in an airtight container in the fridge for up to 4 days.
You can absolutely freeze these muffins. I like to freeze them, then pop them into my child lunchbox frozen, they defrost by lunchtime. You can also zap them in the microwave if you need them quickly or if you have more time just let them defrost at room temperature.
Ripe bananas are key, the riper the better and the more naturally sweet these muffins will be. If you have very ripe bananas you may not need the maple syrup or honey for extra sweetness.