Blueberry Banana Muffins are a total treat, especially when they taste like they came from a bakery. This easy recipe is a favorite—the muffins are sweet enough to taste like a treat, but wholesome enough to fill up little tummies and provide energy for a few hours.
Blueberry Banana Muffins
I love to make this healthy muffin recipe on the weekend to store and serve for quick breakfasts and snacks throughout the week. They store extremely well in the fridge and are great either served chilled or slightly warmed up. You can also make them without dairy and nuts, which is nice for families who have restricted diets in the house!
TIP: This muffin recipe comes together really easily in a food processor—which is important since I know you likely have a little one running around underfoot!
Blueberry Banana Muffins with Oatmeal
You may wonder why so many of my muffin and bread recipes have ground rolled oats as the base, rather than flour. The short answer is because it’s an easy way to make gluten-free baked goods without needing a whole long list of specialty flours. (Just be sure to buy gluten free oats if you need them to be certified.)
A longer answer is that I like making muffins with a dose of whole grains for both long lasting energy and a bit of fiber, and with this recipe, I was thinking of something that I could bring to a mom friend who’s about to have a baby. (Oats are always recommended as a good food to help with milk production!)
TIP: This recipe is a great alternative to regular oatmeal if your kids aren’t big fans. It has similar nutrition and is easy to make ahead and store in the fridge until breakfast time. (My toddler likes the mini muffins topped with cream cheese!)
Ingredients in Blueberry Banana Muffins
To make this recipe you’ll need:
- rolled oats
- shredded unsweetened coconut
- ground flaxseed (sometimes called “flaxseed meal”
- baking powder
- salt
- cinnamon
- eggs
- very-ripe-with-brown-spots bananas (about 2 cups)
- coconut oil, melted (or canola oil or butter)
- vanilla extract
- honey
- fresh or frozen blueberries
TIP: You can use maple syrup instead of honey if you prefer.
Blueberry Banana Muffins Step-by-Step
Here’s how to make this recipe:
- Gather your ingredients.
- Place everything into the bowl of a food processor except the blueberries.
- Grind until smooth and uniform, stopping to scrape down the sides if needed.
- Remove the blade of the food processor and stir in the blueberries.
- Divide among a greased muffin tin and bake.
- Let cool slightly in the tins, then remove and serve warm or store in an airtight container and serve on future days.
TIP: To make these without a food processor, mash the bananas well and use oat flour, either store-bought or homemade—just grind your oats into a powder in a blender.
Banana Blueberry Muffins without Refined Sugar
These muffins taste like a cross between baked oatmeal and a fresh blueberry muffin. Much of the sweetness comes from the fruit, though there is some honey added to balance the flavors. There’s no refined sugar, if that’s something you’re watching in your toddler’s diet or your own.
Dairy-Free Blueberry Banana Muffins
These muffins are totally moist, but don’t require any dairy. Hopefully this allows more kiddos to enjoy them and it means that you can make these even when you might be 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!
Tips for Making the Best Blueberry Banana Muffins
- Use very ripe bananas with black spots for the best flavor and sweetness.
- Use honey or maple syrup as you prefer.
- Make them standard size or as mini muffins.
- To make them without coconut, simply substitute with additional oats.
- To make them without coconut oil, use canola oil or melted and slightly cooled butter.
I’d love to hear your feedback if you’d tried this recipe so please comment below to share!
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PinDescription
Like a cross between a fluffy blueberry muffin and baked oatmeal, these muffins are moist and packed with yummy nutrition.
Ingredients
- 2 cups rolled oats
- 1/2 cup shredded unsweetened coconut
- 1/4 cup ground flaxseed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- 2 cups sliced very-ripe-with-brown-spots bananas (about 2 medium/large bananas)
- 1/4 cup coconut oil, melted (or canola oil or butter)
- 1 teaspoon vanilla
- 1/4 cup honey or maple syrup
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350 degrees F and coat 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 to 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 cleanly. Let cool in the pan. Run a paring knife around the edges of the muffins and gently remove from the pan.
Notes
Serve warm or 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 1/2 more oats.
To make nut-free: Use canola oil or butter instead of the coconut oil and use additional oats instead of the coconut.
To make these gluten-free: Use certified gluten-free rolled oats.
To make these Egg-Free: Omit the coconut. Soak the flaxseed in 1/4 cup water for 5 minutes. Add 1/2 cup milk (dairy or nondairy) to the batter. Bake as directed.
To make these as mini muffins: Use a mini muffin tin and bake for about 18 minutes.
To make this without a food processor: Use oat flour and mash the banana well before mixing everything together in a bowl.
Love these healthy muffins! They’re delish! I don’t have muffin pan so baked in a glass pie plate. Also didn’t have flaxseed so I substituted some sesame seeds and whole wheat flour. And I really like whole old fashioned oats so I decided to try without processing into oat flour…and the results were phenomenal! I love that there’s so much flexibility, and every time we’ve tried different variations of this recipe, it’s always a hit with everyone! Thank you.
★★★★★
I’m so glad to hear that and thank you for sharing!
Thank you! We were measuring mashed rather than sliced.
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Although these muffins were delicious the two times my mom and I made them two bananas only yields about one cup. Should we use enough bananas to get two cups, or just use two bananas. Thank you!
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It should be 2 cups sliced bananas. I updated the instructions to make that more clear. I’m glad they turned out regardless!
I have made this recipe 3x and every time they are raw in the middle after cooking the recommended amount of time, they come out clean with a toothpick but when I cut into them after cooking they aren’t cooked. What am I doing wrong?
Are you making any changes to the ingredients? Are you using a regular muffin tin (as opposed to silicone)? I’m sorry you’re having trouble!
I plan to make these today! Can I use a silicone muffin pan? Thanks!
If you have a regular nonstick muffin pan, I would recommend using that. Silicone doesn’t always bake the same, so if that’s your only option, you may need to add a few minutes onto the baking time.
Just made these (with my 3 year old!) for baby brother’s birthday. SO delicious! Instead of flaxseed I used chia seeds. I will be making these again! They were easy and called for simple ingredients…thank you! Thank you for sharing the recipes!
★★★★★
I’m so glad to hear that!
Just made these blueberry banana muffins (in mini form) – they turned out so well! Your mini applesauce muffins have become a staple around here but it’s nice to try something new, too. My little guy and I think they’re delicious. Thanks!
★★★★★
Thank goodness! A sensible recipe with pantry staple ingredients that turns out perfectly every time! I always come to your site for “reasonable “ recipes. Thank you for creating so many wonderful ones like this one for us!
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Hi! I made these Sunday night and my kids love them. I just saw that they are supposed to be stored in the fridge. Should I toss them if I had them stored in a container on the counter?
I’m so glad they liked them, and no, you don’t need to toss them! I’d put them in the fridge now or into the freezer just to keep the ones left fresher though.
Thanks for replying. I just saw that you did include that in your notes.
Would like to try these as mini muffins. Any idea of how much to reduce cook time? Thanks
You could try 18-22 minutes. Check for doneness by inserting a cake tester or toothpick into the center. It should come out pretty clean.
DELICIOUS! So far my 18 month old wasn’t a fan of muffins, but this recipe seems to have won her over. Following modifications were made, and they turned out PERFECT:
Substituted ground flax seeds for 2 tablespoons chia seeds
Added 2 tablespoons of honey instead (which is half of what the recipé calls for).
Next time I will double the batch and freeze them.
★★★★★
I’m so glad to hear this and thank you for sharing your substitutions!