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.
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!!