Healthy Blender Banana Blueberry Oatmeal Muffins

These Banana Blueberry Oatmeal Muffins are made with simple ingredients and in a simple way (in your blender!)! Juicy blueberries, bananas, oats, and cinnamon are just a few of the delicious ingredients in these fluffy muffins. They’re a great snack or easy breakfast for busy mornings and are ready in just under 30 minutes!

I love making a batch of muffins over the weekend for an easy snack for my kids’ lunchboxes throughout the week or to bring on playdates! Some other muffins my kids love are these Banana Carrot Muffins and Sweet Potato Zucchini Muffins.

What You’ll Love About This Recipe:

• Baby-led weaning + toddler-friendly muffins – These healthy Blueberry Banana Muffins are perfect for baby-led weaning (just omit the maple syrup if serving this way!) and are a great snack for toddlers. Add a spoonful of nut butter on top of the muffin for a more well-rounded snack or quick breakfast!
• Packable – These healthy muffins are such a great way to include a nutritious snack in lunchboxes, the stroller, or when traveling!
• Refined Sugar-Free – These muffins are refined sugar-free! They contain 1/3 cup 100% pure maple syrup, but you can try reducing that amount or omitting the maple syrup altogether (especially if serving to really little ones for baby-led weaning).

Banana Blueberry Oatmeal Muffin Ingredients:

You’ll need the following ingredients to make these yummy Banana Blueberry Oat Muffins:

• All-purpose flour: I like to incorporate some whole wheat flour in the muffins, but you don’t have to do this. I like using 1/4 cup whole wheat flour and 1 cup regular flour so the whole wheat taste doesn’t overpower the muffins. You can replace the flour with gluten-free flour if needed.
• Rolled oats: Quick oats work here as well. If you need the recipe to be gluten-free, be sure to use gluten-free oats.
• Baking powder + baking soda
• Ground cinnamon
• Salt
• Bananas: Use overripe bananas for best results. They will help make the muffins taste sweeter!
• Eggs
• Maple syrup: Use 100% pure maple syrup!
• Coconut oil
• Vanilla extract
• Almond milk: I use plain and unsweetened almond milk. You can use any preferred plant milk or regular milk. 
• Frozen Wild Blueberries: Fresh blueberries or even dried blueberries work as well!

How to Make Banana Blueberry Oatmeal Muffins: Step by Step

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

STEP 1: Blend all ingredients (except for blueberries)

In a food processor or high-speed blender, add all ingredients except for blueberries and process just until smooth. You don’t want to overmix!

STEP 2: Coat blueberries in flour

In a small bowl, toss blueberries with 1 teaspoon of flour and then add them to the food processor or blender container. Using a spoon, gently stir the blueberries into the muffin batter.

STEP 3: Transfer muffin batter to muffin cups

Scoop the batter into a muffin tin lined with non-stick muffin liners so they are filled right to or just below the rim. Sprinkle the top of the muffins with more blueberries if desired.

STEP 4: Bake

Bake in the oven at 350 degrees Fahrenheit for 20-25 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.

Recipe Tips and Tricks

• Melted coconut oil: To get 1/2 cup of melted coconut oil, you’ll need about 1 cup of room-temperature coconut oil. I scoop mine into a glass measuring cup and heat it in the microwave for about 1 minute.
• Don’t overmix the batter: Though you’re using a blender or food processor, you want to be careful not to blend the batter too much. You should blend until the batter is just combined. Overmixing the muffin batter can cause them to bake unevenly and can change their texture.

Storage and Reheating

How to Store: Store muffins in an airtight container or ziploc bag in the fridge for up to 5 days. I love warming my muffins up for about 20 seconds and slathering a little butter, peanut butter, or almond butter on them!

How to Freeze: Allow muffins to cool completely before storing. Once cooled, transfer to a freezer-safe airtight container or freezer bag for up to 3 months. Thaw on the countertop at room temperature or heat the frozen muffin in the microwave until heated through. You may want to heat the muffins in the oven for a few minutes to get them a little crispy/firm on the outside again.

Additions and Substitutions

Additions:

Here are some yummy additions you can try adding to the muffins for some extra nutrients and flavor!

• Chia seeds
• Hemp seeds
• Flaxseed
• Lemon zest
• Walnuts

Substitutions:

• Make the muffins vegan: I personally have not tried making these vegan, but you can try using chia or flax eggs instead of regular eggs! To do this, mix 2 tablespoons chia seeds or flaxseed meal with 5 tablespoons water in a small bowl and let sit for about 5 minutes until it forms a gel-like texture. Add this to the food processor just as you would regular eggs.
• Make the muffins gluten-free: You can use a 1:1 Gluten Free Baking Flour (I wouldn’t use almond flour because it can be hard to work with!). You’ll also need to make sure you use gluten-free oats.

Frequently Asked Questions

Tools to Make Banana Blueberry Oatmeal Muffins

• Food processor or high-speed blender
• Muffin tin

More Healthy Snack Time Recipes:

Healthy Sweet Potato Zucchini Muffins

Vegan Apple Cinnamon Muffins

Healthy Banana Carrot Muffins

Spinach Banana Muffins for Toddlers (No Added Sugar!)

Healthy Gluten-Free Pumpkin Banana Muffins (Dairy-Free)

I hope you love these Healthy Banana Blueberry Muffins! If you make them, be sure to leave a rating below so I know how you liked them! Enjoy!