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!
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.)
Table of Contents
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!)
- Place all the dry and wet ingredients—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 batter among a greased muffin tin and bake.
- Let cool slightly in the tins, then remove muffins and serve warm or store in an airtight container to serve on future days.
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.
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 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.
Related 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 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.
My son loves these!
These were actually delicious! I used oat flour and used only half of the honey amount on the recipe. It was surprisingly very fluffy and sweet enough as the bananas were super ripe. Im having to make more cause the adults in our family ended up finishing them!
These are fabulous!! Made them for the kids and the adults ate most of them. Will definitely make a double batch tomorrow!
I’ve made so many of your muffins but these are by far my favorite. I love the texture of these!! The flavor is incredible. Major yummy in my tummy!
I’m so glad to hear that!
Didn’t have quite enough banana, so subbed in some applesauce. Also used hemp hearts instead of flax, since that’s what I had on hand. Still turned out delicious! Thank you so much for posting these recipes!
I did these as mini muffins with raspberries, needed 23 mins in the end, subbed extra banana instead of maple syrup or honey and baby loves them, so do I
Love these muffins! I used olive oil and chia seeds since that’s what we had on hand, and it worked beautifully. My 18mon old twins gobble these up. They’re perfect to freeze for breakfast or snack on the go. Thank you!
Just made these as an experiment, and I am very pleased with the outcome. I used frozen bananas rather than sliced and I probably had a cup and a half, but it was adequate. Next time, I’ll try reducing the honey, but a 1/4 c. Isn’t bad.
Great for so many reasons! We loved these as mini muffins for our almost two year old (baked ~18 minutes). We subbed in chia seeds for flax. I love that the whole recipe came together in the food processor and that the whole family loves these baked oatmeal style muffins.
can you use chia seeds in replacement of flax?
That should work similarly.
We make these muffins all the time! They are so good and nutritious!
Hello, can I use this recipe with a cup of other fruits or carrots?
Sure
Hi! Just make sure that if we use oat flour instead, and without the coconut, the measurements would be 2 abd 1/2 cups of oat flour. Is this correct?
I did the vegan version. They didn’t rise at all/much but they were still delicious so I’ll be sure to make again. My three year old LOVES them. I love them too, especially since they don’t have a ton of sugar like a lot of other muffin recipes.
Idk who liked these more, me or my toddler! Such a delicious and easy recipe, made them into mini muffins and they turned out amazing. Thank you!
Perfect in every way! My toddler (18 mos) is not yet having potent sweeteners so I used some homemade date syrup in place of the honey/maple syrup. The blueberries provided perfect little bursts of sweetness, so next time I might try to just rely on the natural sweetness from both those and the bananas.
The muffins rose nicely in the oven and came out light and fluffy!
Absolutely love these myself and so does my son! Thank you for the recipe.
I made these as mini muffins with my three-year old daughter and she had three of them as soon as they came out of the oven (~15 MINS!)!! My one year old also approved, so we will definitely be making these again. I used 2 1/2 cups oatmeal (no coconut) and 1/8 cup flax seeds and 1/8 cup chia seeds. Topped a couple with some mini chocolate chips and the rest with 1-2 fresh raspberries from our garden!
These are perfect! Love the coconut and the oat texture. They feel good for you without being dry, bland or boring.
What can I substitute banana’s for apple sauce? If so how much would I add
Thank you
Jody
I haven’t tested it so I can’t say for sure, but my best guess is that you can use 1 cup applesauce in place of the bananas.
Yep! I used 1 cup apple sauce and they came out great!
I just made these and they taste amazing! But all my blueberries popped and it became soggy on the bottom while cooling. How do I avoid them popping?
Great recipe. I added zest from a lemon and it was delicious. Me and 11 month old loved em as minis.
Thanks for all your recipes and advice!
Still delicious as mini muffins even without coconut or flaxseed, just extra oats. We adjusted cooking time to be roughly 12-15 minutes. Definitely toddler approved!
hi rachel how much extra oats did you add to replace the flaxseed and coconut? was it 1 whole extra cup or just 1/2 cup
This is my favorite muffin/sweet recipe from you yet! They are so good. Full of flavor and filling and the texture is perfection. The whole family loves them. I was able to bake the mini muffins in ~15 minutes. So grateful to have found you as a resource during these toddler feeding years. Bonus, us parents get to enjoy wholesome, yummy snacks too 🙂
I’m so glad to hear that!
Does the bake time change if you use mini muffin tins instead of regular ones?
Thanks!
Yes, As mini muffins: Use a mini muffin tin and bake for about 18 minutes.
How many mini muffins will this recipe make? Thanks, the recipe looks delicious!
It should make about 24. Enjoy!
Yum! My 3 year old and I made these together. Didn’t have flax seed so I left that out (and didn’t see the note to them up the amount of oats… but it still worked out!). I also halved the recipe to see if my picky girl would eat them. She loved them! Halved the batter and did one with blueberries and one with some mini chocolate chips. Thanks for a great recipe!
Hi! Just wanted to say these are great and I found the recipe to be flexible. I did one banana, two little packaged cups of applesauce and 1/4 cup sugar (bc banana wasn’t too ripe). I only had 2 eggs so I added 1/4 cup oil (used vegetable oil, I didn’t have coconut oil). They came out a great, moist, normal texture and the whole family enjoyed them! Thank you!
If I take out the coconut you mentioned to add 1/2 more oats. Just wanting to clarify, is it 1/2 cup of additional oats or is it 1 cup of additional oats? Thank you! Can’t wait to try the recipe!
It’s 1/2 cup more so 2.5 cups oats total if you omit the coconut.
Could you replace the ground flaxseed with oat flour? Would this be a 1:1 swap?
Yes, that is fine. Enjoy
Hi!! Can I omit the maple syrup/honey? Would i need to add more of something else if I omit that?
You can omit it and add 2 tbsp milk. Just be sure your banana is very very ripe for the best flavor.
Hey Amy,
what’s your opinion on using frozen bananas? i know when they defrost they are much more liquidy and soft. would you add more oats or just slice them frozen and throw them in? or is it a bad idea altogether? thanks very much. i just discovered your page and am interested in trying a few of your recipes! cheers!
Hi- The safest thing would be to thaw them and drain off the liquid if that’s an option. Enjoy!
America’s Test Kitchen shows how to briefly cook the defrosted ripe bananas in a frying pan to concentrate the pulp and dry out the liquid while still keeping the flavor. It works.
Delicious and easy!!
I’m in grad school and I have been feeding my 3 year old and husband junk in the mornings for too long. I needed something I could make the night before, and these muffins were exactly what I was looking for. I plan to slowly wean the family off of sugar, so I did add an additional 1/4 cup of sugar plus the maple syrup to a double batch. They’re still barely sweet, but far less so than what we’ve been eating. We all love these muffins! I imagine these would be a great recipe for nursing parents looking to increase their supply as well! I can’t wait to try more recipes on this website. Thanks so much!
I’m so glad to hear that!
Hey Amy! Thanks for your reply. I love these so much, I was wondering if it’d be possible to make pancakes from the same batter used for the muffins? If not, is there anything I could add to make it possible? Thanks again!
Awful, just taste of salt!
Is it possible there was an error made? 1/4 of a teaspoon for 12 muffins should not be noticeable and should simply elevate the other flavors. That’s a very standard amount to use in sweet baked goods.
Instead of flaxseed what can you use as an alternative ? It doesn’t need to be gluten free etc. Would whole wheat flower work ?
Thank you!
You could use additional oats instead of the flax.
I have seven sons, I made the 3X recipe, and they devoured these yummy healthy muffins! Awesome!
These are great! My whole family enjoys them. My daughter is allergic to eggs so I use an egg replacer and they come out perfect!
Great!!
Really tasty muffins that have a lovely texture and are nice and moist!
My husband and family likes these a lot. Thanks!
How much flaxseed would you use to make this egg free?
You’ll soak the 1/4 cup in the recipe in ¼ cup water for 5 minutes. Add ½ cup milk (dairy or nondairy) to the batter. Bake as directed.
Made it like the recipe says and it worked out good! Used strawberries and honey and baked for 28 mins. Not of fan of spooning all the batter out of my Vitamix, so next time I’ll just mix in a bowl. How much oat flour would that be (since I won’t be grinding it right at recipe time)? Two cups? Or does that change once it’s ground? I like being able to use oat flour but usually recipes don’t turn out so great, but I like how this one turned out! Also, what would be a good sub for the ground flaxseed?
I’d use just under 2 cups oat flour. It’s very close to the same measurement.
I just made it and came out so good instead of regular blueberry i used wild blueberries so good and instead of coconut oil i used avocado oil the best thank you
I made these the other day and they are a hit! Moist and flavorful with just the right amount of sweetness. My toddler loves them, but my husband and I enjoy them too!
I’m so glad to hear it!
These are our new favorites! Sooo good and easy! Made with chopped frozen strawberries the other day and they were amazing.
Would desiccated coconut work? It’s the only kind I have on hand. Thank you!
It should work similarly if it’s shredded in small pieces
Filling and yummy muffin. Great to have on hand!
Thanks for another great muffin recipe
Amazing!!!! Tasted absolutely amazing.
Perfect texture. I didn’t have shredded coconut so I used just 1/2 cup more oat flour and they’re perfect. And so healthy! I am a huge fan. Thanks Amy!
These are a huge hit! We didn’t have flax, so I subbed in almond meal and they were great. We did mini muffins—the little hands over here love tiny muffins. Had to adjust the time for that though. Great recipe and thank you so much for posting something so healthy and kid friendly! Feels awesome giving your kiddo food that’s good for their little bods.
My picky kids loved these! Going to run to the store to get more ingredients to make another batch or two for lunches this week!
These are a favorite in our house! I was wondering with the posted nutritional info, is it per muffin or if not, what is the serving size? Thanks!
It’s per muffin if you make 12.
If using oat flour is the measurement still 2 cups?
Yes
My toddler and I love these muffins! They are so moist and tasty. I particularly like the addition of the coconut. And they are easy to make with everything just dumped in the food processor. Thank you for the healthy and delicious recipe!
Love these! They are great even without the honey/maple syrup.
Someone in my household are the second banana I was saving for this recipe! *facepalm* Is this recipe possible with just one very ripened banana? :#
**ate
If you had applesauce you could use to make up for the lost wet ingredient that would work!
How much applesauce would you suggest?
Hi!
Made these muffins last week and they were a total hit! Am now baking them to take on a camping trip, but am now out of bananas because I baked a triple batch of yours banana-zuchinni-blueberry muffins. Could I sub applesauce for ALL the bananas in this recipe? Maybe throw in an extra 1/4 cup brown sugar for sweetness insurance?
Thanks! Love what you do!
Oh I think applesauce would work similarly and yes, I’d add the brown sugar. Enjoy them!
What if you don’t have a food processor? Can you use a blender?
I think you could use a blender to make the batter, then stir in the blueberries at the end (don’t blend them).
Blueberry banana muffins with oats
Do you think Chia seed would work instead of flax seed?
Yes, I think so
Made these for the first time and they were a hit for my 3 year old and 1 year old. So delicious!
Made these again, so so good! Greetings from our side of the world toddlerland!
These are so good! We poured the batter half way and added our fruit/chocolate/dried cranberries and then filled the rest of the way and topped with whatever the muffin was so we’d know. From this one recipe we made three different types of muffins. Thanks for sharing!!
I forgot to add the star rating so here it is.
These muffins are delicious! I think between my husband, my 23 month old, and myself, we finish the batch in a few days. We’ll need to double it next time and freeze some. Also, my son is on a muffin kick so can’t wait to try your other muffin recipes.
I’m so glad to hear that!
Can’t wait to try! Could I mix everything in a vitamix/blender instead of a food processor?
Sure, that should work fine!
thanks!
My son who basically survives on air and water only LOVES these! We made mini muffins and he ate a few a day. We are making them again now because anything he will eat I’m going to make a million times. Thank you!
My son is allergic to oats. Can I substitute with flour? And if so, what kind of flour?
I don’t think you can sub the oats fully in this recipe since they are the base of it. You could look at this recipe though, which has blueberries and no oats: https://www.yummytoddlerfood.com/favorite-lemon-blueberry-muffins/
I love this recipe and the fact that it can be made right in the food processor! My kids love them but my daughter takes issue with the large chunks of fruit, regardless of the type. Have you ever mixed the berries in with the food processor for a few pulses? I can’t imagine it would change the outcome but would save me from picking out the berries. Thanks!
I haven’t done that and I think it would be okay. You may have an overall moister end result since the berry juices would be throughout, but otherwise I think it would work okay!
Why do I need to take out the coconut to make them egg free?
I think I meant that to be with the nut-free instructions, you don’t have to! (Sorry about that!)
I made these for my friends who are having their second Covid shots and might have a day of feeling off. No toddlers! I kept two for myself for easy breakfast. I will definitely make another batch when next we have bananas that need to go. I used a mix of old-fashioned oats and quick cooking because I didn’t know which was preferred. I think maybe I’d use all quick-cooking next time. What does Amy like? I put them in greased paper cups and thought they came out fine (I got 14 muffins in regular muffin pans). That’s a lot of blueberries though, and I might go with a few less. I used mild olive oil rather than all the saturated fat of coconut oil. I like the use of the food processor and that it was easy. Thank you for yummy septuagenarian food!
That was very thoughtful of you! I usually use rolled oats but quick oats work too. I appreciate the feedback!
My 11 month old son ate the entire muffin! This recipe was so delicious. I’m definitely making these again.
I’m so glad he enjoyed it!
Can I freeze the leftovers?
Yes, add to a freezer bag and remove as much air as possible. Freeze for up to 3 months.
These came out so good and my picky toddler loved them. I’m usually not a fan of coconut but I made my batch how the recipe states and very much enjoyed them. The coconut flavor is subtle and smooth. I’ve made these twice already!
I’m so glad to hear that!
The best muffin recipe! We make these all the time with raspberries. Perfect for breakfast or a snack.
I’m so glad!
Brilliant recipe. My kids love this.
I’ve made this twice now. First time without paper cases and second time with paper cases. I have to say that the first time they were a lot better. With the cases I felt that they were quite soggy at the bottom despite cooking then a couple extra minutes. Kids weren’t so keen on the soggy part so there’s more wastage this time round. For those who also said they came out soggy did you use cases by any chance!? That was the only difference for me so can’t think what else it could be!
It’s possible they just didn’t bake as well due to the liners.
Wow. I’ve made many of the muffin recipes on here but this is by far my favorite. The flavor is perfectly sweet; the blueberries add a fresh tarty hint. They’re so noisy that they melt in your mouth! Amazing.
I made these today, they are very tasty. Mine are still a little soggy and I cooked them quite a bit extra. The bananas were very ripe. Would that cause them to be still a bit wet, or something else?
Love the recipe though and so did my 1 year old x
The texture should be similar to baked oatmeal cup, not exactly like a regular muffin, so maybe they’re okay! Glad you’re liking them anyway!
Hi, I don’t have flax seeds at home. Can I substitute it with something else ?
You can use additional oats and it should be okay!
Hi! Think I can use chia instead of flaxseed? Or any other flax subs? Thanks as always!
Excellent recipe! I gave up on regular blueberry oat bake recipes because they always crumble apart when I try to cut them into pieces for my 15 month old. Grinding the oat first makes a much better consistency, and the banana and coconut add great flavor. He gobbled it up!
Hi, how do you mix in frozen blueberries? Do they tend to sink to the bottom of the muffin tin? Thank you for this amazing recipe!
Just stir them in. The batter may clump a bit if it gets cold from the frozen berries, but they shouldn’t sink to the bottom of the muffins.
Hi Amy!!
I have made this recipe a few times now and love it every time! Today, however, I am about a cup short on bananas – can I sub applesauce or those kids’ fruit pouches? Thanks!
Hi! I think applesauce should work instead though I haven’t tried this that way. If you have 1 cup sliced bananas, I would add 1/2 cup applesauce (not a full cup since I think that would make them too wet). Let me know how it goes!
What a versatile recipe! So I actually ended up with a scant cup of bananas, and added a 1/2 cup of flavored applesauce (had pear on hand but you’d never know it).
They came out just as good as if I’d had the full 2 cups of bananas…I could have even used closer to 3/4 cup of applesauce and they would’ve been great too.
Thank you, Amy!
Oh, and forgot to mention that although I do use a food processor to grind the oats, I finish mixing it all together in a bowl with a whisk instead of completing it in the processor, just in case any other readers are interested…and I also use sweetened coconut (and then cut back on the honey). YUM!
These came out great! Loved just tossing everything into the food processor to do the “work”. I added an extra 1/2 cup of oats as suggested since I didn’t have shredded coconut. Made them in a mini muffin pan and followed all your instructions and they were perfect. Super tasty and my 20 month old and I were devouring them at snack time. Thanks for sharing and for including a substitutions list!
I made these today and LOVE them! The kids loved them and the adults too, what a great recipe 🙂
Hooray!
We love these muffins! My son has an egg and nut allergy so we followed her instructions to make them allergen free, and they turned out delicious. Amy is so gracious to always take the time to include those notes for us allergy people ☺️
I used a mini muffin pan, doubled the recipe and froze the rest! They still taste great thawed.
Could I add peanut butter for extra protein?
You could probably use it instead of the oil or butter!
I tried peanut butter in place of oil/butter, worked great! Thanks for the recipe!
Awesome!
Just really had to let you know that I am addicted to these muffins and have made them twice in two weeks. Also to say that my almost 3yr old is becoming picky with her food and seem to not like oat texture and fruit in baked goods, but I halved the batter and put plain choc chips in and she gobbled them up (so oat flour for the win). She also loves your banana spinach muffins for the same oat flour / choc chips combination. Thanks so much!
Yay!
Great recipe!
I made these tonight, and they were a total hit with my extremely selective 3 year old eater. Even better, I was going to put in maple syrup for the sweetner and completely forgot. I made these without ANY added sugar, and they were great!
Awesome!
Hi Amy…I am sooo glad I found tour page! I have made a couple of your recipes for my toddler (and me too!) and have been such a fan! Thank you so much.
For this recipe can I use sweetened coconut (what I have on hand) and just cut back on the honey?
I’m so glad you found my site too! I think I would just use the coconut you have and leave everything else the same. It’s a pretty small amount so the muffins will be a smidge sweeter, but I bet they’ll be good! (If you decrease the honey, you’d need additional liquid.) Enjoy!
OMG!! Made these today with the sweetened coconut and they are perfect! Just sweet enough and sooo moist and delicious! And best of all so quick to put together and get into the oven…
I did the oats and coconut in the food processor and then mixed everything else in a bowl.
(I’ll end up eating these – nevermind my toddler! Haha! )
Here’s another one of your recipes that will become a part of my regular rotation…Thanks again, Amy!
Oh good, I’m so glad!
Delicious and nutritious! Thank you!!
i always like how crisp and clear your instruction are keeping in mind all the substitutions. Love cooking and baking with you.
I’m so glad and I appreciate you letting me know that!
Love these healthy muffins! They’re delish! I don’t have muffin pan so baked in a glass pie plate. Also didn’t have flaxseed so I substituted some sesame seeds and whole wheat flour. And I really like whole old fashioned oats so I decided to try without processing into oat flour…and the results were phenomenal! I love that there’s so much flexibility, and every time we’ve tried different variations of this recipe, it’s always a hit with everyone! Thank you.
I’m so glad to hear that and thank you for sharing!
Thank you! We were measuring mashed rather than sliced.
Although these muffins were delicious the two times my mom and I made them two bananas only yields about one cup. Should we use enough bananas to get two cups, or just use two bananas. Thank you!
It should be 2 cups sliced bananas. I updated the instructions to make that more clear. I’m glad they turned out regardless!
I have made this recipe 3x and every time they are raw in the middle after cooking the recommended amount of time, they come out clean with a toothpick but when I cut into them after cooking they aren’t cooked. What am I doing wrong?
Are you making any changes to the ingredients? Are you using a regular muffin tin (as opposed to silicone)? I’m sorry you’re having trouble!
I plan to make these today! Can I use a silicone muffin pan? Thanks!
If you have a regular nonstick muffin pan, I would recommend using that. Silicone doesn’t always bake the same, so if that’s your only option, you may need to add a few minutes onto the baking time.
Just made these (with my 3 year old!) for baby brother’s birthday. SO delicious! Instead of flaxseed I used chia seeds. I will be making these again! They were easy and called for simple ingredients…thank you! Thank you for sharing the recipes!
I’m so glad to hear that!
Just made these blueberry banana muffins (in mini form) – they turned out so well! Your mini applesauce muffins have become a staple around here but it’s nice to try something new, too. My little guy and I think they’re delicious. Thanks!
Thank goodness! A sensible recipe with pantry staple ingredients that turns out perfectly every time! I always come to your site for “reasonable “ recipes. Thank you for creating so many wonderful ones like this one for us!
Hi! I made these Sunday night and my kids love them. I just saw that they are supposed to be stored in the fridge. Should I toss them if I had them stored in a container on the counter?
I’m so glad they liked them, and no, you don’t need to toss them! I’d put them in the fridge now or into the freezer just to keep the ones left fresher though.
Thanks for replying. I just saw that you did include that in your notes.
Would like to try these as mini muffins. Any idea of how much to reduce cook time? Thanks
You could try 18-22 minutes. Check for doneness by inserting a cake tester or toothpick into the center. It should come out pretty clean.
I’ve made these a few times now and I feel like they’re actually better baked as mini muffins instead of the regular sized ones. Maybe because It’s so fun to eat them with one bite or it’s just so great eating the whole mini muffin and getting the surge of flavors in my mouth? Everybody and I mean even the pickiest of kids that I know-even one that doesn’t like bananas, (which kid doesn’t like bananas?) love these!! I’ve made the gluten free one too and my gluten free friend can’t believe they’re gluten free! He said he’s never had gluten free baked goods like these muffins before! These muffins are quick and easy to make, which is good because they get eaten just as fast! I once didn’t have flax on hand and so I substituted Chia seeds and they came out ridiculously delicious. Additionally, I baked the mini muffins for only 15 minutes and they came out so moist and perfect. I also omitted the coconut flakes and just increased the oats and it was terrific! Absolute gem of a recipe, thanks!
DELICIOUS! So far my 18 month old wasn’t a fan of muffins, but this recipe seems to have won her over. Following modifications were made, and they turned out PERFECT:
Substituted ground flax seeds for 2 tablespoons chia seeds
Added 2 tablespoons of honey instead (which is half of what the recipé calls for).
Next time I will double the batch and freeze them.
I’m so glad to hear this and thank you for sharing your substitutions!
I followed your instructions to make the eggless mini muffins, they’re so good! I only used 2 1/2 tablespoons of maple syrup with fresh blueberries. Hope the little man will like it. *fingers crossed*
Thank you for this recipe! My 2 year old pretty much refuses all food, but for some reason devours these! I make a batch every other day.
I tried the recipe but the muffin didn’t puff up very much and the inside seems to be still uncooked while outside is already too crunchy. Any idea why? I didn’t have food processor so i use hand blending instead. Batter texture wasn’t as smooth.
It’s possible that the batter not being as well incorporated doing it by hand would make the baking time inaccurate.
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!!