Banana & Blueberry Oat Muffins
Soft, naturally sweetened muffins that freeze beautifully. Perfect for morning tea and lunchboxes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 12 muffins
These are the muffins I make on repeat. One bowl, ripe bananas, a handful of blueberries and about ten minutes of hands-on time while the little one naps.
They're sweetened with banana and a touch of maple, so they're great for toddlers. They freeze really well too. I bake a double batch and pull one out the night before for lunchboxes.
The recipe
Banana & Blueberry Oat Muffins
Ingredients
Method
Tip: tap a step to tick it off as you go.
Holly’s notes
- If using frozen blueberries, don't thaw them first. Toss them in a teaspoon of flour so they don't sink.
- For mini muffins, bake for 12–14 minutes.
Nutrition (approx. per serve)
- fat
- 5g
- carbs
- 22g
- fibre
- 2g
- sugar
- 9g
- protein
- 4g
- calories
- 148
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Your questions, answered
Can I freeze these muffins?+
Yes! Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge or microwave for 20–30 seconds.
Can I make them egg free?+
Swap each egg for a 'flax egg' (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 minutes). They'll be slightly denser but still delicious.
What age are these suitable for?+
With no added refined sugar they're a great option from around 12 months. For younger babies, cut into fingers and check the texture suits your little one.
Made this? I’d love to know!
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