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.
If I use oat flour instead of (grinding the oats myself), shouldn’t I use less than what this recipe calls from? I figure if they are rolled oats in a measuring cup, there is air between them, whereas there is not if I’m skipping the step and using the already pulverized form. Thank you!
I just made some oat flour from rolled oats to make sure for you since it’s been a while since I started with premade—and it came out to very close to 2 cups so that amount should work!
really great recipe. I followed the recipe except for using maple syrup instead of honey, because we were out of honey, and less than the 1/4 cup because we had really ripe sweet bananas. I ground the oats in a coffee grinder (cleaned it first obviously, cause my kids are hyper enough). My five year old helped me stir everything together. I also added a sprinkle of cinnamon because bananas-plus-cinnamon is always a good idea.
You’re right, they for sure don’t need caffeine:) I’m glad that you enjoyed them!
We love these muffins!!! My one year old goes Gaga over them. I switched the blueberries for apples for the second time around ( we ran out of blueberries). It was super yummy!!!
Ooh, I love the thought of doing them with apples!
Hi
I want to ask… What can replace egg..
As we are vegetarian .
I don’t have an egg-free option on these but you might like these Vegan Banana Muffins: https://www.yummytoddlerfood.com/allergy-friendly-vegan-banana-muffins/
The dough was dense and I wasn’t sure how it would turn out, but…. it was delicious! I did substitute wheat germ for the coconut since i didnt have nuts or coconut. Still came out yummy and my 14 month old ate them! I also added 1.5x the blueberries. I am so grateful for a wholesome breakfast and/or snack for my little one.
Hooray and I bet they are great with the extra berries!
Can I omit the flaxseed?
Yes, use an equal amount of additional oats.
OMG – these are amazing! I love them! Kiddo does too. Question – could I use frozen bananas? Do I have to thaw them first? Thanks!
I’m so glad! You can use frozen bananas but yes, you’d need to thaw them first. And drain off any excess liquid—sometimes there’s a little water that comes off of them when they thaw.
I have a baby under 1, what can I sub for the honey? Any suggestions? Thanks!!
You could try apple butter or unsweetened apple sauce (just drain off any extra liquid so it’s not too runny). You may need to bake for an extra minute or two so check for doneness with a cake tester. It should come out cleanly when inserted into the center. If the edges are browning but the insides aren’t done, put a piece of foil over the muffins. Please let me know if you try it!
Wow, those were amazing! Both my 1.5 year old son and I adore them! thx!
Hooray! I’m so happy to hear that and I appreciate that you took the time to let me know.
I think they’re delicious! I just made these while my son was napping and had to make some adjustments based on what I had on hand, but they came out great! I used quick oats instead of rolled, 4oz unsweetened blueberry applesauce with 1 lg banana bc I only had 1 really ripe, blueberry local honey instead of plain, and lemon extract instead of vanilla. I did add a hair less honey than 1/4 cup bc I think the kid I have is very sweet and about 1/4c more oats than 2c, bc after mixing I thought it looked a little soupy. The lemon is very subtle and I would probably add more next time, but the muffins taste great and they aren’t over sweet and moist without being sticky and wet. I’m very happy how these turned out and I hope my son loves them!
Hi Amie! I love hearing about the adjustments that you made and I’m glad that they turned out well! I’m totally going to add lemon to these the next time I make them! I hope your son enjoys them!
Can I use oat bran instead?
I haven’t tried it so I can’t say for sure! If you do it, I’d recommend baking as minis since I suspect they’d hold together better if smaller. Let me know!
We made these recently and my little guy loved them. Sometimes he eats them plain and other times I spread a little nut or sunbutter on them. I love the little hint of coconut flavor!
I’m so glad to hear that he likes them Amanda! (I love the coconut too.)
Can I substitute chai seed for the flax?
I haven’t tried that and it might get too firm. You could try 2 tablespoons chia seed or I think you could just use flour instead. Just the flour in after everything else is well blended. Enjoy!
Can I substitute coconut oil, melted (or canola oil or butter) with olive oil?
Thank you.
If it was a mild flavored one, I would think so though I haven’t tried it.
I just made these today. Omg, these are amazing!! I’ve tried so many toddler muffins hoping my now 2 year old would like them. And only a few passed her taste test. I’m thrilled that she loves these and how healthy these are!! Thank you so much for posting this recipe 🙂
Thank you for letting me know–I’m so happy she likes them!!