These Banana blueberry oat muffins make mornings easier and tastier. They’re soft, naturally sweet, and packed with wholesome ingredients like ripe bananas, rolled oats, juicy blueberries, and yogurt. You can mix them in one bowl, pop them in the oven, and have toddler-friendly muffins ready in 30 minutes. No fancy tools. No hard steps. Just simple, real food for little hands.
This post is for busy parents who want healthy snack or breakfast ideas toddlers will actually eat. You’ll find easy variations like no egg, no flour, vegan, and baby-friendly options. From almond flour swaps to baked oatmeal cups, there’s a version for every kid—and every pantry. Let’s bake muffins that are easy, safe, and made for your family’s routine.
Why You’ll Love This Recipe
These banana blueberry oatmeal muffins make mornings easy and stress-free. They’re soft, naturally sweet, and packed with real fruit and whole grains. Great for toddler breakfast, snack boxes, or after-nap bites.
- Get natural sweetness from banana and maple syrup.
- Add blueberries for juicy bursts in every bite.
- Skip refined sugar and keep it toddler-friendly.
- Bake once and enjoy all week for quick toddler meals.
- Pack them for daycare, preschool, or family outings.
- Make ahead and freeze for busy mornings.
These muffins check all the boxes for easy, healthy, and homemade toddler food.
What You Need to Make This recipe
These muffins are soft, sweet, and full of banana and blueberry goodness. Perfect for toddlers’ breakfast or snack time. You only need a few pantry staples to whip them up.
- 2 ripe bananas (mashed)
- 1 cup fresh or frozen blueberries
- 2 large eggs
- 1 cup rolled oats
- ½ cup quick oats (or use all rolled oats)
- ½ cup plain Greek yogurt (or regular yogurt)
- ¼ cup maple syrup or honey (for toddlers over 1)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon (optional)
- Pinch of salt
Substitutions
You can easily make swaps and still get soft, tasty muffins.
- Use applesauce or mashed banana if you don’t have yogurt.
- Replace each egg with 1 tablespoon of chia seeds mixed with 3 tablespoons of water.
- Swap maple syrup with honey, date syrup, or mashed ripe banana.
- Pick frozen blueberries if fresh ones aren’t available. Don’t thaw them.
- Choose coconut yogurt or oat yogurt to keep the muffins dairy-free.
- Stick to gluten-free oats for a gluten-free option.
These swaps keep it moist, soft, and toddler-friendly.
How to Make Banana Blueberry Oatmeal Muffins
Making these muffins is super easy. Great for busy mornings or snack prep.
- Preheat the oven to 350°F (175°C). Line or grease a muffin tin.
- Mash bananas in a large bowl using a fork.
- Crack in the eggs. Add yogurt, maple syrup, and vanilla. Mix well.
- Stir in the oats, baking powder, baking soda, cinnamon, and salt.
- Fold in the blueberries gently so they don’t burst.
- Scoop the batter into muffin cups. Fill each about ¾ full.
- Bake for 20–22 minutes or until the tops look set and a toothpick comes out clean.
- Cool for 10 minutes. Serve warm or store for later.
How to Store These Muffins
Keep your muffins fresh and ready for busy days with easy storage tips.
- Let muffins cool fully before storing.
- Place them in an airtight container.
- Store at room temperature for up to 2 days.
- Keep in the fridge for up to 5 days.
- Warm in the microwave for 10–15 seconds before serving.
- Place them in a freezer-safe bag or container.
- Freeze for up to 2 months.
- Thaw overnight in the fridge or warm gently before serving.
Best Tips for Success
Make your banana blueberry oatmeal muffins turn out soft, sweet, and perfect every time with these easy tips:
- Use ripe bananas with brown spots for more sweetness and better texture.
- Mix the batter gently. Overmixing can make muffins tough.
- Use rolled oats for hearty texture and fiber.
- Don’t thaw frozen blueberries. Use them straight from the freezer to avoid purple streaks.
- Fill muffin cups about ¾ full so they bake evenly.
- Let muffins cool in the pan for 5–10 minutes before moving to a rack.
- Try a toothpick test. If it comes out clean, they’re done.
- Use silicone muffin liners to make cleanup easier.
Try out our Muffins Variations like Sweet Potato Muffins, Raspberry Muffins, Pumpkin Muffins and oatmeal Oatmeal Muffins, Apple Oat Pancakes, Apple Oat Bars etc.
Banana Blueberry Oat Muffins Variations
These simple twists keep muffins fun, healthy, and perfect for all kinds of little eaters. Each version adds a different benefit, like more protein, no eggs, or extra veggies.
Banana Blueberry Oat Muffins for Babies
This version is soft, naturally sweet, and gentle for tiny tummies. Bananas, oats, and blueberries make it a great first finger food.
Use mashed banana, breastmilk or formula, and skip sweeteners. Replace maple syrup with applesauce. Use mini muffin tins for small hands.
Banana Blueberry Oatmeal Muffins with Almond Flour
This version adds healthy fats and protein. Almond flour keeps the muffins moist and nutty. Great for gluten-free toddlers too.
Swap half the oats for almond flour. Mix gently and bake as usual. Check doneness with a toothpick since almond flour browns fast.
Banana Blueberry Oatmeal Muffins with Applesauce
Applesauce adds moisture and sweetness without sugar. It’s great for toddlers learning new flavors.
Replace yogurt or part of the banana with unsweetened applesauce. Stir it in with wet ingredients. The muffins stay soft and fluffy.
Banana Blueberry Oat Muffins (No Egg)
This egg-free version works well for toddlers with allergies. It stays moist with mashed banana and yogurt.
Use chia egg or flax egg. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 5 minutes. Add it like a regular egg.
Banana Blueberry Oat Muffins (Gluten-Free)
This version is perfect for toddlers who can’t have gluten. Oats and blueberries keep it wholesome and tasty.
Use certified gluten-free rolled oats. Skip wheat flour. Check labels on baking powder too. The rest stays the same.
Banana Blueberry Oatmeal Muffins (Vegan)
This vegan version uses no dairy or eggs. Bananas and plant-based yogurt make it moist and soft.
Use chia eggs and coconut yogurt. Replace honey with maple syrup or mashed dates. Bake like the regular version.
Banana Blueberry Oatmeal Muffins (No Flour)
This version uses just oats and bananas. Great for clean toddler snacks.
Blend oats into a coarse flour or use whole oats. Mix with banana, blueberries, and wet ingredients. The texture feels hearty and soft.
Banana Egg Oatmeal Blueberry Muffins
This version packs in extra protein from bananas and eggs. Great for a filling toddler breakfast.
Use 2–3 eggs and skip yogurt. Add more bananas for moisture. Stir gently and bake until golden.
Banana Blueberry Oatmeal Muffins with Buttermilk
Buttermilk adds a light tang and helps the muffins rise better. It keeps them fluffy inside.
Swap yogurt with buttermilk. Add a little more oats if the batter feels runny. Don’t overmix.
Banana Blueberry Oatmeal Muffins with Yogurt
Yogurt keeps muffins soft, moist, and a bit creamy. It adds protein too. Toddlers love the mild taste.
Use plain Greek yogurt or whole milk yogurt. Mix it into the wet bowl with banana and eggs.
Banana Blueberry Zucchini Oatmeal Muffins
Zucchini adds extra veggies without changing the taste. These are great for picky eaters.
Grate zucchini and squeeze out extra water. Fold it into the batter with blueberries. Bake as usual.
Blueberry Banana Oat Cottage Cheese Muffins
Cottage cheese adds protein and a creamy texture. These are great post-nap snacks.
Blend cottage cheese with banana before mixing. Add oats, eggs, and blueberries. The muffins turn out soft and rich.
Baked Banana Blueberry Oatmeal Muffins
This version feels more like a baked oatmeal cup than a fluffy muffin. It’s perfect for make-ahead breakfasts.
Use more oats, a bit less flour, and bake in a greased muffin pan. Let it cool before removing. Serve warm or cold.
Frequently Asked Questions
Why did my muffins turn out dry?
Dry muffins usually mean too much flour or overbaking. Use ripe bananas and yogurt to keep the batter moist. Bake just until a toothpick comes out clean.
Why did my muffins sink in the middle?
Sunken muffins often come from underbaking or too much liquid. Make sure the oven is fully preheated. Stick to the recipe’s measurements and test the center with a toothpick before removing them.
Can I use frozen blueberries?
Yes, frozen blueberries work great. Don’t thaw them first. Just toss them in at the end. This keeps the batter from turning purple.
How do I make these muffins for babies under 1?
Skip honey or maple syrup. Use applesauce or mashed banana for sweetness. Choose full-fat yogurt and use mini muffin pans for smaller bites.
Do I need muffin liners?
You can use liners or grease the muffin pan well with oil or butter. Let muffins cool before removing so they don’t fall apart.
Can I make them egg-free?
Yes. Mix 1 tablespoon chia seeds with 3 tablespoons water to replace each egg. Let it sit for 5 minutes to thicken before using.
How do I keep muffins soft for days?
Store them in an airtight container once fully cooled. Keep at room temp for 2 days or refrigerate for up to 5. Reheat for 10 seconds in the microwave to make them soft again.
Banana Blueberry Oat Muffins
12
servings10
minutes20
minutes302
kcal30
minutesIngredients
2 ripe bananas (mashed)
1 cup fresh or frozen blueberries
2 large eggs
1 cup rolled oats
½ cup quick oats (or use all rolled oats)
½ cup plain Greek yogurt (or regular yogurt)
¼ cup maple syrup or honey (for toddlers over 1)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon (optional)
Pinch salt
Directions
- Preheat the oven to 350°F (175°C). Line or grease a muffin tin.
- Mash bananas in a large bowl using a fork.
- Crack in the eggs. Add yogurt, maple syrup, and vanilla. Mix well.
- Stir in the oats, baking powder, baking soda, cinnamon, and salt.
- Fold in the blueberries gently so they don’t burst.
- Scoop the batter into muffin cups. Fill each about ¾ full.
- Bake for 20–22 minutes or until the tops look set and a toothpick comes out clean.
- Cool for 10 minutes. Serve warm or store for later.
