Banana Blueberry Oatmeal Muffins

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

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 Rate

Course: Baking

Cuisine: New Zealalnd

Keyword: banana blueberry oatmeal muffins, blender muffin, banana oat muffin

Servings: Muffins

Calories: 73kcal

Author: My Kids Lick The Bowl

RATE THIS RECIPE

4.47 from 64 votes

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