Easy to make in one bowl, these mini blueberry banana muffins are perfect for baby-led weaning and toddlers. Naturally sweetened, with no-added sugar, this is one snack you can feel great about. Freezer friendly and great for lunchboxes.
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If you are looking for a healthier, quick and easy to make snack for your kids, then you have got to give these mini blueberry banana muffins a go! Perfect for little hands, these homemade muffins contain no added sugar and you know exactly what has gone in to them.
I have been making these, or variations of them, for at least a year, and there's always some in my freezer. They are great to have on hand for a tasty snack that's not loaded with sugars and additives.
If you are looking for more toddler friendly recipes, be sure to check out my Mini Egg Bites and Carrot Meatballs too!
Why you will love this recipe
- Perfect for all ages: Great for baby-led weaning and toddlers, as well as Mom and Dad!
- Quick: All made in one bowl, it only takes about 30 minutes to make up a big batch of these banana blueberry mini muffins.
- Freezer friendly: These muffins freeze really well and are easy to thaw for convenient snacks.
- Healthier: Refined sugar free and made with oats and fresh fruits, these mini muffins are a better option than store-bought snack bars.
- Budget friendly: I make these probably once a month. They make up a big batch and I usually have most of the ingredients on hand already. They are a great alternative to store snacks, and way cheaper!
- Easy to adapt: It's easy to adapt this recipe to cater for dietary restrictions, or add in some of their favorite foods.
Ingredients and Notes
- Bananas: Use overripe bananas. They have a sweeter taste and contain higher amounts of antioxidants. They are also easier to mash.
- Oil: Coconut oil adds a nice flavor, but you can use canola, vegetable oil, or similar.
- Oats: Oats are nutrient rich and add a good texture. Use rolled oats or quick oats.
- Blueberries: Fresh or frozen can be used.
How to make blueberry banana mini muffins
Be sure to scroll down for the full recipe!
- Mash the bananas til smooth.
- Add the rest of the ingredients, apart from the blueberries. Mix until well combined.
- Fold in the blueberries.
- Spoon into a prepared mini muffin tin.
- Bake.
Equipment needed to make this recipe
These one bowl muffins are so easy and quick to make, you just need a bowl, a spoon and a mini muffin tin. I like this non-stick muffin tin and this silicone mini muffin pan.
Recipe Variations
- Make them gluten-free by using a 1:1 gluten-free flour.
- Make them dairy-free by using a plant based milk like oat, almond or coconut.
- You can swap the blueberries for other add ins like chocolate chips, cranberries, strawberries or anything else you like.
Frequently Asked Questions
Yes. If you use frozen, don't thaw them before mixing in with the batter. If you do, they will turn the muffins purple.
To ensure the muffins are easy to remove from the tin, use some kitchen paper to wipe oil into each cup, sprinkle with flour and shake off the excess.
Storage and Freezing Instructions
Once made, the muffins will keep well at room temperature in an airtight container for 2 days, or in the fridge for 3 or 4.
They freeze very well. Store in a freezer bag or air tight container for up to 6 months. Thaw at room temperature for 1 to 2 hours, or in a microwave on low power for 20 to 30 seconds.
Recipe Notes and Tips
- Oil and flour the mini muffin tin so that they are easy to remove after baking.
- Preheat the oven so that the muffins cook evenly.
- The muffin batter should be smooth. Mash the bananas well and stir the ingredients until you have a uniformed texture.
- The muffins are done when an inserted toothpick comes out clean.
More Blueberry Recipes
- Strawberry Blueberry Smoothie
- Lemon Blueberry Pound Cake
- Baked Lemon & Blueberry Cheesecake
- Blueberry Grilled Cheese
Blueberry Banana Mini Muffins
Equipment
Ingredients
- 3 overripe bananas
- 1 egg
- ¼ cup oil (coconut, vegetable or canola)
- 1 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ cup rolled oats
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 375F / 190c.
- Prepare the mini muffin pan by greasing with a little oil and sprinkling with flour, knocking off the excess.
- Peel and mash the bananas in a large bowl til smooth.3 overripe bananas
- Add the rest of the ingredients to the bowl, except for the blueberries.1 egg, ¼ cup oil, 1 cup milk, 1 teaspoon vanilla extract, 1 cup all purpose flour, ½ cup rolled oats, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt
- Stir everything together with a spoon until you have a smooth batter.
- Add the blueberries to the batter and fold in.1 cup blueberries
- Spoon the batter into the mini muffin cups and place in the preheated oven.
- Bake for 14 to 18 minutes until an inserted toothpick comes out clean.
- Let cool in the muffin pan for 10 minutes, then run a knife around the edge of each muffin and place on a cooling rack. Once cooled you can store.
- Clean the muffin tin, and bake the remaining batter.
Video
Notes
- Oil and flour the mini muffin tin so that they are easy to remove after baking.
- Preheat the oven so that the muffins cook evenly.
- The muffin batter should be smooth. Mash the bananas well and stir the ingredients until you have a uniformed texture.
- The muffins are done when an inserted toothpick comes out clean.
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