These Blueberry Banana Muffins taste like a treat, but are packed with nutrition. The fruit adds natural sweetness, and a base of oatmeal adds extra nutrients—all in about 30 minutes!
These have been one of our favorite muffin recipes for kids for years! The batter comes together really easily. And then you can serve them as a toddler breakfast, cold lunch idea with some fruit or yogurt, or as a healthy toddler snack.
Quick Look: Blueberry Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Serving: 12
- Flavor Profile: Banana bread flavor with bright blueberry
- Difficulty: Easy, perfect for everyday toddler meals and snacks
- Why to Make: It’s a quick way to make a nutrient-dense muffin
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Plus, these Blueberry Banana Muffins are a great high-fiber food for kids that’s easy to make ahead and so yummy to eat.
You can also make these muffins without dairy and nuts, which is nice for families with dietary restrictions or who need dairy-free recipes for kids. Plus, they just taste so darn good on their own or served with Vanilla Yogurt, Blueberry Milk, or fresh fruit.
Why This Recipe Works
With a simple method that turns rolled oats into tender and nutritious muffins, this muffin recipe is packed with fiber and flavor little kids will enjoy. Plus, the method is actually easy for parents!
(You may also like my Oatmeal Muffins, Banana Bread Muffins, and Banana Oatmeal Muffins, too.)
Ingredients You Need
Here’s what you need to have on hand to make these Blueberry Banana Muffins so you know what to get ready.
- Rolled oats: These are sometimes called “old-fashioned” oats at the store, and they add whole grains, fiber, and B vitamins to the healthy blueberry muffin recipe.
- Shredded unsweetened coconut: This adds flavor and moisture. (If you don’t love coconut or don’t have it, you can simply use more oats instead.)
- Ground flaxseed: This is sometimes called “flaxseed meal,” and it helps the batter hold together nicely as it adds fiber and beneficial fats.
- Eggs: The eggs in this recipe help the batter hold together nicely, make the muffins more filling, and add beneficial fats. I use large eggs in baking.
- Ripe bananas: The riper the bananas, the better the flavor will be in these muffins.
- Coconut oil: You’ll want to melt this before you add it in so it blends in seamlessly. You can also use another neutral oil or melted butter.
- Honey or maple syrup: You can use either here. To make this for a baby under age 1, skip the honey and use maple syrup instead—or omit it all together.
- Fresh or frozen blueberries: Either work here, so use what you have.
Featured Review⭐️⭐️⭐️⭐️⭐️
“These were great. I made them exactly as the directions said. My 3 year old helped and loved them.” —MM
How to Make Blueberry Banana Muffins
Here’s how to make this Blueberry Banana Muffin recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and timing.
Step 1. Place all the dry and wet ingredients—except the blueberries—into the bowl of a food processor. Grind.
Step 2. Remove the blade of the food processor and stir in the blueberries.
Step 3. Divide batter among a greased muffin tin and bake.
Step 4. Let cool slightly in the tins, then serve or store.
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Dairy-Free Blueberry Banana Muffins
These muffins are totally moist without requiring dairy. Hopefully this allows more kiddos to enjoy them, and it means you can make these even when you are short on milk. I hope you enjoy them as much as we do.
TIP: There’s also an egg-free variation at the end of the recipe in the Notes.
Blueberry Banana Muffin FAQs
Fresh and frozen blueberries work similarly in this muffin recipe, so you can use either according to what you have on hand.
If you have blueberries that sink in a muffin, you can toss in flour to coat before adding into the batter. (I haven’t had that happen with this recipe, but if you’re worried, you can do that extra step.)
Yes, you can omit the honey or maple syrup and simply rely on the banana for sweetness. That is a great option. Just be sure to use very ripe bananas for the best flavor.
You sure can! We’ve done them with fresh and frozen raspberries and they work really well. I think diced strawberries would be great, too, or really any berry that you have and want to bake with.
How to Store
Once the blueberry banana muffins have cooled on a wire rack, store Blueberry Banana Muffins in an airtight container in the fridge for up to 5 days and serve chilled or slightly warmed. Freeze cooled muffins in a zip-top freezer bag with as much air removed as possible for up to 3 months.
(These are a great postpartum freezer meal, too.)
Best Tips for Success
- Use honey or maple syrup as you prefer. (Avoid honey for babies under age 1.)
- To make them without coconut, substitute additional oats.
- I prefer to bake muffins in a nonstick pan coated with nonstick spray instead of paper muffin liners, which may stick to the muffins.
- Serve with Greek yogurt, a Yogurt Drink, scrambled eggs, or milk, if desired.
- If you have more blueberries to use, try my Blueberry Popsicles and my Blueberry Bran Muffins.
- You may also like my Apple Oatmeal Muffins and Pumpkin Oatmeal Muffins.
More Blueberry Recipes
I’d love to hear your feedback if you’d tried this recipe so please comment below to share!
Blueberry Banana Muffins
Ingredients
- 2 cups rolled oats
- ½ cup shredded unsweetened coconut
- ¼ cup ground flaxseed
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- 2 cups sliced bananas (about 2 medium/large bananas; use very ripe bananas)
- ¼ cup coconut oil, melted and slightly cooled (or canola oil or melted butter)
- 1 teaspoon vanilla
- ¼ cup honey or maple syrup
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350 degrees F and coat a standard 12-cup muffin pan well with nonstick spray. Set aside.
- Place the oats, coconut, and flaxseed into the food processor and process for about 30 seconds or until the oats resemble a coarse flour.
- Add the rest of the ingredients except the blueberries and process to combine well.
- Remove the blade and stir in the blueberries.
- Spoon into the prepared muffin cups just to the brim.
- Bake for 28-30 minutes or until the edges are just starting to turn golden brown and a cake tester inserted into the centers comes out clean. Let cool in the pan.
- Run a paring knife around the edges of the muffins and gently remove from the pan.
Equipment
Video
Notes
- Store in the fridge for up to 5 days and serve chilled or slightly warmed. Freeze cooled muffins in a zip-top freezer bag with as much air removed as possible for up to 3 months.
- To make these without the shredded coconut, simply omit and add ½ cup more oats.
- Nut-free: Use canola oil or butter instead of the coconut oil, and use additional oats instead of the coconut.
- Gluten-free: Use certified gluten-free rolled oats.
- Egg-free: Omit the coconut. Soak the flaxseed in ¼ cup water for 5 minutes. Add ½ cup milk (dairy or nondairy) to the batter. Bake as directed.
- As mini muffins: Use a mini muffin tin and bake for about 18 minutes.
- Without a food processor: Use oat flour and mash the banana well before mixing everything together in a bowl.
Nutrition
This post was first published April 2016.
I made these today, they are very tasty. Mine are still a little soggy and I cooked them quite a bit extra. The bananas were very ripe. Would that cause them to be still a bit wet, or something else?
Love the recipe though and so did my 1 year old x
The texture should be similar to baked oatmeal cup, not exactly like a regular muffin, so maybe they’re okay! Glad you’re liking them anyway!
Hi, I don’t have flax seeds at home. Can I substitute it with something else ?
You can use additional oats and it should be okay!
Hi! Think I can use chia instead of flaxseed? Or any other flax subs? Thanks as always!
Excellent recipe! I gave up on regular blueberry oat bake recipes because they always crumble apart when I try to cut them into pieces for my 15 month old. Grinding the oat first makes a much better consistency, and the banana and coconut add great flavor. He gobbled it up!
Hi, how do you mix in frozen blueberries? Do they tend to sink to the bottom of the muffin tin? Thank you for this amazing recipe!
Just stir them in. The batter may clump a bit if it gets cold from the frozen berries, but they shouldn’t sink to the bottom of the muffins.
Hi Amy!!
I have made this recipe a few times now and love it every time! Today, however, I am about a cup short on bananas – can I sub applesauce or those kids’ fruit pouches? Thanks!
Hi! I think applesauce should work instead though I haven’t tried this that way. If you have 1 cup sliced bananas, I would add 1/2 cup applesauce (not a full cup since I think that would make them too wet). Let me know how it goes!
What a versatile recipe! So I actually ended up with a scant cup of bananas, and added a 1/2 cup of flavored applesauce (had pear on hand but you’d never know it).
They came out just as good as if I’d had the full 2 cups of bananas…I could have even used closer to 3/4 cup of applesauce and they would’ve been great too.
Thank you, Amy!
Oh, and forgot to mention that although I do use a food processor to grind the oats, I finish mixing it all together in a bowl with a whisk instead of completing it in the processor, just in case any other readers are interested…and I also use sweetened coconut (and then cut back on the honey). YUM!
These came out great! Loved just tossing everything into the food processor to do the “work”. I added an extra 1/2 cup of oats as suggested since I didn’t have shredded coconut. Made them in a mini muffin pan and followed all your instructions and they were perfect. Super tasty and my 20 month old and I were devouring them at snack time. Thanks for sharing and for including a substitutions list!
I made these today and LOVE them! The kids loved them and the adults too, what a great recipe 🙂
Hooray!
We love these muffins! My son has an egg and nut allergy so we followed her instructions to make them allergen free, and they turned out delicious. Amy is so gracious to always take the time to include those notes for us allergy people ☺️
I used a mini muffin pan, doubled the recipe and froze the rest! They still taste great thawed.
Could I add peanut butter for extra protein?
You could probably use it instead of the oil or butter!
I tried peanut butter in place of oil/butter, worked great! Thanks for the recipe!
Awesome!
Just really had to let you know that I am addicted to these muffins and have made them twice in two weeks. Also to say that my almost 3yr old is becoming picky with her food and seem to not like oat texture and fruit in baked goods, but I halved the batter and put plain choc chips in and she gobbled them up (so oat flour for the win). She also loves your banana spinach muffins for the same oat flour / choc chips combination. Thanks so much!
Yay!
Great recipe!
I made these tonight, and they were a total hit with my extremely selective 3 year old eater. Even better, I was going to put in maple syrup for the sweetner and completely forgot. I made these without ANY added sugar, and they were great!
Awesome!
Hi Amy…I am sooo glad I found tour page! I have made a couple of your recipes for my toddler (and me too!) and have been such a fan! Thank you so much.
For this recipe can I use sweetened coconut (what I have on hand) and just cut back on the honey?
I’m so glad you found my site too! I think I would just use the coconut you have and leave everything else the same. It’s a pretty small amount so the muffins will be a smidge sweeter, but I bet they’ll be good! (If you decrease the honey, you’d need additional liquid.) Enjoy!
OMG!! Made these today with the sweetened coconut and they are perfect! Just sweet enough and sooo moist and delicious! And best of all so quick to put together and get into the oven…
I did the oats and coconut in the food processor and then mixed everything else in a bowl.
(I’ll end up eating these – nevermind my toddler! Haha! )
Here’s another one of your recipes that will become a part of my regular rotation…Thanks again, Amy!
Oh good, I’m so glad!
Delicious and nutritious! Thank you!!