I love to make this healthy muffin recipe on weekends to store and serve for quick breakfasts and snacks throughout the week. These muffins store extremely well in the fridge and are great served chilled or slightly warmed up. The flavor is bursting with natural sweetness from the fruit and they are full of nutritious ingredients including oats and eggs. This muffin recipe for kids comes together really easily in a food processor, which quickly turns the whole ingredients into a nutrient-packed batter. And then you can serve them as a toddler breakfast, cold lunch idea with some fruit or yogurt, or as a healthy toddler snack. 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 friend who was about to have a baby. (Oats are recommended as a good food to help with milk production.) Plus, these Blueberry Banana Muffins are 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. You can also make these muffins without dairy and nuts, which is nice for families with dietary restrictions or needing dairy-free recipes for kids. (You may also like my traditional Oatmeal Muffins, Banana Oatmeal Muffins, and Pumpkin Oatmeal Muffins.)
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. Salt: A little salt helps to bring out the other flavors in baked goods. 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.
Step-by-Step Instructions
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. (You don’t even need a mixing bowl!) TIP: Let the banana blueberry muffins 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.
How to Store
Once the 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.
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 additional oats. To make them without coconut oil, use canola oil or butter, melted and slightly cooled. 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.
I’d love to hear your feedback if you’d tried this recipe so please comment below to share!
Banana Zucchini Muffins with Blueberries
Favorite Blueberry Banana Bread
Favorite Mini Blueberry Muffins
Quick Blueberry Chia Seed Jam
This post was first published April 2016.
