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 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!