If you’re looking for the perfect breakfast or snack food for your toddler, then you have found it. These Banana Blueberry muffins are packed with hearty and healthy ingredients and skip on refined sugar.
This is also a good baby-led weaning recipe to help your baby self feed.
My 15 month old loves these for breakfast and snack time. Instead of flour being the main part of these muffins, we use ground oats. Oats are rich in fiber and great for little ones digestive tracts.
These muffins also store perfectly for a few days so you’ll have a quick option for breakfast or snack time! (because we all know how busy life can be with a toddler)
Looking for more muffin recipes? check out these:
Why should you make these Toddler friendly Banana Blueberry muffins?
- Blueberries are said to help maintain brain function. So consumption of blueberries can help assist in the cognitive function of the brain. They also contain antioxidants and are a great source of energy and nutrients.
- These muffins are made with ground oats versus all purpose flour. Oats are a perfect source of dietary fiber.
- Banana is a great source of potassium and also contribute to adding a sweet flavor without having to add processed sugars.
- Toddler friendly
- Easy to make
- On-the-go breakfast or snack
If you are looking for more blueberry recipes, check out these:
What are the ingredients to these Banana Blueberry Muffins?
Bananas – you’ll want your bananas to be ripe for this recipe. The more ripe, the better. We will be mashing them up to mix into this recipe.
Blueberries – you can use fresh blueberries (my preference) or frozen works great as well!
Ground Oats – I prefer rolled oats when I bake. You’ll want to take your oats and ground them up in a food processor.
Whole Wheat flour – whole wheat flour is another source of fiber as well as healthy fats and some proteins.
Honey or maple syrup – this is the perfect way to sweeten any recipe without the processed sugar.
Coconut Oil – instead of using butter, coconut oil
Applesauce – applesauce is a great way to add moisture to the muffins and also another source of fiber
Egg – used to bind the muffin ingredients together
How do you make Banana Blueberry Muffins?
These muffins are super simple to make! As a mom of a toddler, I don’t have a ton of time to go through a crazy amount of steps for muffins.
You’ll ground up your oats in a food processor. Sometimes I like to do this ahead of time and keep a container of ground rolled oats on hand for these bakes.
In a large bowl, add all dry ingredients together and whisk together until well combined.
In another bowl, mash up the banana with a fork, then add the egg and mix together with the fork. Add your remaining wet ingredients and mix with the fork until combined.
Pour wet ingredients into dry ingredients and fold together with a wooden spoon. Once your batter is mixed together and no dry ingredients are left, then fold in the blueberries.
Preheat your oven to 425°
Take a muffin pan and line with muffin liners. You can use a 6 hole muffin pan or 12 hole muffin pan.
Fill the muffin cups 3/4 full.
Bake the muffins at 425° for 5 minutes, then without opening the oven, lower the temperature to 350° and bake another 13 minutes. This helps with the consistency of the muffins so they are fluffy and not dense.
How to store these muffins
Store muffins in an air tight container for up to a week or freeze leftovers for up to 3 months.
Toddler banana blueberry muffins
Yields 12 muffins
Prep time: 20 min
Bake time: 18 min
Ingredients:
- 1 1/2 cups ground Oat flour
- 1/2 cup wheat flour
- 3 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 Bananas
- 2/3 cup Blueberries
- 1/4 Applesauce
- 1/2 Maple syrup or honey instead of sugar
- 1 large egg
- 3tbsp melted coconut oil
- 1 tsp vanilla extract
Recipe Method:
- Preheat oven to 425°
- Line a muffin pan with paper muffin cups
- Take your oats and ground them in a food processor
- Add your oats, whole wheat flour, cinnamon, baking powder and salt to a mixing bowl and whisk together, set aside
- Take your bananas and mash them up in a separate smaller bowl.
- Then add your egg and mix together until combined.
- Add in your applesauce, honey, coconut oil and vanilla extract and mix together until combined.
- Pour your wet ingredients into dry ingredients and mix together with a wooden spoon until there are no dry ingredients left
- Fold in your blueberries
- Take about 1/4 cup of muffin mixture and add to each muffin cup so that each cup is about 3/4 filled.
- Bake at 425°F for 5 minutes and then lower the temperature to 350°F (don’t open your oven) and bake for an additional 13 minutes.
- Allow to cool completely before serving.
