Banana Blueberry Oatmeal Muffins
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.
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
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.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used rolled oats and frozen blueberries from their range in this recipe.
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
Step two: Whizz until you have a nice smooth consistency
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
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!
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.
Banana Blueberry Oatmeal Muffins
RATE THIS RECIPE
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
- ½ cup frozen blueberries
Instructions
- Preheat your oven to 180 degrees Celsius / 350-360 degrees Fahrenheit
- Place everything excluding the blueberries in a food processor or blender
- 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!
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.
- 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.
- 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.
Nutrition
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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
Potentially you could. Although no garuntee! I think it would work though.
Oooo these look so yummy. Love they are somewhere in between a pancake and a muffin. A puffin...?
New name!!! Puffins it is!
Pancake muffins? These sound AMAZING!!!
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??!
Ha ha ? a dozen puffins heading your way!
These look great! Will give them a try. Could yoghurt or ricotta work instead of cottage cheese?
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
Thanks :). Made them with Ricotta and they turned out great!
Oh cool!
Definitely making these with my boys on the weekend, they look delicious!
180? Is that Celsius or Fahrenheit?
Celsius. Sorry should have specified. I have updated the recipe
What type of oats?
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
180 seams really low. I tried it on that but they are not cooking?
I work in Celsius . I'll edit the recipe to have Fahrenheit too
Sorry that's Celsius. Just updated the recipe it converts to 350-350 degrees Fahrenheit
Hey have you tried freezing them? Cheers
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 🙂
Oh yum!! Glad they were a hit
Are these mini muffins or regular sized?
The muffin tin I've used is in between the two.
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?
I just measured the volume of the muffin tin I used it holds ¼ 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
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!
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
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 🙂
Thank you!!!
These turned out great!
Are they ok to freeze?
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