Banana Blueberry Oatmeal Muffins

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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


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. 


A plate with two blueberry banana oatmeal muffins and fresh raspberries, with glass of milk blurred in back.
A blueberry topped muffin being held up above a filled stainless steel bento box, raspberries and rolled oats scattered on a bench top.

Banana Blueberry Oatmeal Muffins

A simple banana and blueberry blender muffin recipe made with rolled oats. Refined sugar free suitable for baby led weaning, kid snacks, on the go breakfasts and lunchboxes.
Print Pin Rate
Course: Baking
Cuisine: New Zealalnd
Keyword: banana blueberry oatmeal muffins, blender muffin, banana oat muffin
Servings: 12 Muffins
Calories: 73kcal
Author: Stacey

RATE THIS RECIPE

4.47 from 64 votes

Save This Recipe!

I'll email this post to you, so you can easily come back to it later!

Ingredients

  • 2 medium bananas
  • 1 cup rolled oats
  • 1 cup greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons maple syrup or honey
  • ยฝ cup frozen blueberries

Instructions

  • Preheat your oven to 180 degrees Celsius / 350-360 degrees Fahrenheit
  • Place everything ย excluding the blueberries in a food processor or blenderย 
  • Whizz until you have a nice smooth consistency
  • Pour into greased muffin tray (I used a silicon muffin tray with a spray of olive oil
  • Top with the blueberries
  • Bake at 180 degrees Celsius / 350-360 degrees Fahrenheit for 25 - 30 mins
  • Leave to cool in tin for 5-10 mins
  • Enjoy!

Video

Notes

  • 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.ย 
  • These muffins are best stored in an airtight container in the fridge for up to 4 days.ย 
  • 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.ย 
  • 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.ย 
  • 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.ย 
  • 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.ย 
  • 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.ย 
  • Maple syrup or honey: If your child is under one year of age honey is not recommended.ย 
  • 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.ย 

Nutrition

Serving: 1muffin | Calories: 73kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 17mg | Potassium: 137mg | Fiber: 1g | Sugar: 5g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 0.5mg
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35 Comments

  1. These look great! Might you be able to swap the cottage cheese for cream fraiche? Really want to give these a go, but don't have any cream cheese! Thanks

  2. Puffins for the win! Love the mix of pancakes and muffins and with blueberries? Where do I sign up to get a dozen in the mail??!

    1. Ricotta will definitely work. I only use cottage cheese as it's cheaper. And I have had some say they have used Greek yoghurt without problems but I haven't tested it myself

    1. Rolled oats, the ones you use to make porridge or oatmeal. I have used both the quick cook type oats and the whole jumbo oats and both have worked

  3. I made these this morning for my 6 month old and 3 year old! They were a big hit and so easy to make. I didn't have enough cottage cheese so used what I had and added yoghurt. I can't eat blueberries so I added chopped up dried cranberries on top which added a nice sweetness. Thank you for the recipe ๐Ÿ™‚

      1. I believe over here there are only three sizes of muffin tins, jumbo, regular/standard, and mini. Do y'all really have another size or should I just do the standard/regular?

        1. I just measured the volume of the muffin tin I used it holds ยผ of a cup. Which is slightly less than the regular muffin tin I have which holds ? of a cup. I think regular would be fine

  4. These are really good!! Curious if anyone tried substituting applesauce for the banana... one of my friends was asking because she doesn't like bananas. Any input would be appreciated!

    1. I haven't tried that with this recipe... but they usually do swap quite well.. I might give it a go and let you know

  5. Made these today and they were a hit with adults and kids. Just to let you know, there is a typo at the start of the recipe. It says prep 30 mins and cook time 5mins. Should be the other way round ๐Ÿ™‚

    1. Yes you can freeze them, they defrost ok, but not as good as a traditional muffin. My kids are ok with them frozen and then defrosted