These Blueberry Banana Muffins are a total treat, especially because they are so easy to make, and they taste like they came from a bakery. The two fruits in the muffins add natural sweetness and a base of oatmeal adds extra goodness. All in about 30 minutes!
Blueberry Banana Muffins
I love to make this healthy muffin recipe on weekends to store and serve for quick breakfasts and snacks throughout the week. They store extremely well in the fridge and are great served chilled or slightly warmed up.
You can also make them without dairy and nuts, which is nice for families with dietary restrictions.
I like making muffins with a dose of whole grains for both long-lasting energy and a bit of fiber. With this recipe, I was originally thinking of something that I could bring to a mom friend who was about to have a baby. (Oats are recommended as a good food to help with milk production.)
Plus, 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, and I love them with some butter.
We use mainly pantry staples in this recipe. Here’s a little more info about some of them to make sure you have all of the information you need.
- Rolled oats: These are sometimes called “old-fashioned” oats at the store.
- 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.
- Salt: A little salt helps to bring out the other flavors in baked goods.Eggs
- 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 butter.
- Honey or maple syrup: You can use either here. To make this for a baby under age one, skip the honey and use maple syrup instead.
- Fresh or frozen blueberries: Either work here, so use what you have.
Here’s how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full information.
- Place everything, except the blueberries, into the bowl of a food processor.
- Grind until the batter is smooth and uniform.
- 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 to serve on future days.
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.
Frequently Asked Questions
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
Store 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.
Best Tips for Success
- These taste like baked oatmeal crossed with a muffin.
- Use very ripe bananas with brown spots for the best flavor and sweetness.
- Use honey or maple syrup as you prefer. (Avoid honey for babies under age 1.)
- Make them as standard size or mini muffins.
- To make them without coconut, substitute with additional oats.
- To make them without coconut oil, use canola oil or butter, melted and slightly cooled.
I’d love to hear your feedback if you’d tried this recipe so please comment below to share!
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 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.
- 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 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.
Serving: 1muffin, Calories: 201kcal, Carbohydrates: 25g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 49mg, Sodium: 108mg, Potassium: 206mg, Fiber: 4g, Sugar: 11g, Vitamin A: 88IU, Vitamin C: 3mg, Calcium: 56mg, Iron: 1mg
This post was first published April 2016.