These banana blueberry oatmeal muffins are a great, mess-free way to get a great serving of oats in during a busy morning! They’re perfect for batch baking, freezing, and reheating!
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These little bites are one of my favorite go-to items to bake a batch of on the weekend and refrigerate/freeze and reheat for breakfast throughout the week. I make them with all different types of fruits so that my boys get variety in flavor, while still getting in a great serving of fiber and nutrients!
Table of Contents
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WHAT YOU’LL NEED
Here is what you’ll need to make these banana blueberry oatmeal muffins:
- Banana: The main source of sweetness for these oat bites. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the oat muffin!
- Milk: I use whole milk, but dairy-free alternatives also work in this recipe.
- Egg: Used as a binder to help hold the oat bites together.
- Vanilla: Enhances the natural sweetness of these bites.
- Cinnamon: Provides an extra warm spice and subtle sweetness.
- Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Certified gluten-free rolled oats make these oat bites gluten-free. I do not suggest using quick oats or steel-cut oats in this recipe as they may make the bites too soggy or too chewy.
- Berries: To add a little extra sweetness to these bites! I used blueberries, but any berry works great!
PROCESS
- Blend the banana, milk, egg, vanilla, and cinnamon until smooth, and pour this mixture into a bowl.
- Add in the oats and stir until combined.
- Fold in the blueberries, or your berry of choice.
- Spoon in tablespoon-sized portions into a mini muffin pan. Bake at 350 degrees for 15-18 minutes, or until cooked through.
STORAGE INSTRUCTIONS
Let the oat muffins completely cool and store them in an airtight container for up to 3 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the blueberry banana oat muffins for 20-30 seconds, or until warmed through!
SUBSTITUTIONS
- Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
- Milk: You may substitute the milk with a dairy-free alternative, such as oat milk or coconut milk.
- Blueberries: The blueberries may be replaced with raspberries, strawberries, or any other berry.
RECIPE NOTES
- This recipe makes 20 mini oat bites. You may make regular-sized oat bites by adding a few more minutes to the total bake time.
- I like to use a silicone muffin pan to bake these oat bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
- Use very ripe banana with several brown spots. The riper the banana, the sweeter the oat bites. Add in a little bit of maple syrup if you prefer a sweeter oat bite.
- I love using this nutribullet blender to blend the ingredients into a smooth batter!
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Blueberry Banana Oatmeal Muffins
These banana blueberry oatmeal muffins are a great, mess-free way to get a great serving of oats in during a busy morning! They’re perfect for batch baking, freezing, and reheating!
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Servings: 20 oat muffins
Ingredients
- 1 large very ripe banana
- ⅓ cup milk
- 1 egg
- ¼ tsp vanilla extract
- ¼ tsp cinnamon
- 1 cup old fashioned rolled oats
- ½ cup berries
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Blend the banana, milk, egg, vanilla, and cinnamon until smooth, and pour this mixture into a bowl.
- Add in the oats and stir until combined.
- Fold in the blueberries, or your berry of choice.
- Spoon in a tablespoon of batter into a mini muffin pan. Bake at 350 degrees for 15-18 minutes, or until cooked through.
Notes
- This recipe makes 20 mini oat bites. You may make regular-sized oat bites by adding a few more minutes to the total bake time.
- I like to use a silicone muffin pan to bake these oat bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
- Use a very ripe banana with several brown spots. The riper the banana, the sweeter the oat bites. Add in a little bit of maple syrup if you prefer a sweeter oat bite.
- I love using this nutribullet blender to blend the ingredients into a smooth batter!
Nutrition
Nutrition Facts
Blueberry Banana Oatmeal Muffins
Amount per Serving
Calories
28.41
% Daily Value*
Fat
0.65
g
1
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.16
g
Monounsaturated Fat
0.2
g
Cholesterol
8.59
mg
3
%
Sodium
5.22
mg
0
%
Potassium
46.46
mg
1
%
Carbohydrates
4.8
g
2
%
Fiber
0.68
g
3
%
Sugar
1.31
g
1
%
Protein
1.02
g
2
%
Vitamin A
24.1
IU
0
%
Vitamin C
0.61
mg
1
%
Calcium
8.79
mg
1
%
Iron
0.24
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
TRIED THIS RECIPE?Rate in the comments below or tag @feedingtinybellies on Instagram!
I make a batch of these every week, just rotate the fruit. They are by far my little one’s favorite.
I’m so happy to hear that! Thanks for sharing, Erica😊
My son loves these, and so do I – because they are easy and nutritious! We have tried with blueberries, raspberries, blackberries, and strawberries. You can’t go wrong, and they are the perfect thing to freeze and pull out to quick heat up.
I’m so happy to hear that they’ve been such a versatile staple for you! Thanks for sharing your great review, Kim!😊
Just made these and they’re delicious! My little guy is napping so I got to try them first lol. How would you store these?
I’m so glad to hear that you like them and hope that your little guy likes them as well! You can store them in an airtight container for up to 3 days in the fridge or in a freezer-safe Ziploc bag for up to 3 months😊
Update: He loves these things! He’s 14 months and can eat 3. 3 because that’s when I stop him. He’d definitely eat more 😂
This is my second time making these for my 15-month old. My baby loves them, I serve them for breakfast & as a snack. They are great served warm or cold. I use a regular cupcake pan & it makes 10. I will definitely keep making these.
I’m so happy to hear that your little one enjoys these muffins! Thanks for sharing your great feedback, Sophia!😊
My 16 months daughter loves them! Very good for a snack sending to daycare!
Thanks a million for sharing your recipe!😘
I’m so glad to hear that your little one loves these oat bites!😊
These were so low effort for me and great tasting for my 9 month old and 2.5 year old. I had 3 ripe bananas so I was able to make 6 PBJ muffins and 6 banana blueberry muffins in a regular sized silicone muffin pan. My 9 month old was double fisting them and my toddler loved that he had options. Thank you for sharing your recipes, tips (silicone pan 👌🏽), family, and humor with us!!
I’m SO happy to hear that you all loved these muffins! And yes, the silicone pan is a game-changer! Thank you for sharing your great feedback, Sarah!😊
Can you use quick oats?
Hi Sara! I don’t recommend using quick oats for these since they tend to get a little soggier while cooking since they cook much more quickly than rolled oats.
Hi! How do I store these safely? Fridge or countertop? Thanks!!
Hi Sonali! You can store them in an airtight container for up to 3 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months 😊
Such an easy and tasty recipe! A hit with both the toddler and adults in my family.
Can frozen berries be used?
Yes you can, you’ll just want them to thaw a bit so that they don’t stick together and mix evenly into the mixture😊