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!

Blueberry banana oatmeal bites served on a wooden cutting board

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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!

WHAT YOU’LL NEED

Here is what you’ll need to make these banana blueberry oatmeal muffins:

Ingredients to make blueberry banana oatmeal bites. See recipe card for detailed ingredient quantities.
  • 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

  1. Blend the banana, milk, egg, vanilla, and cinnamon until smooth, and pour this mixture into a bowl.
  2. Add in the oats and stir until combined.
  3. Fold in the blueberries, or your berry of choice.
  4. Spoon in tablespoon sized portions into a mini muffin pan. Bake at 350 degrees for 15-18 minutes, or until cooked through.
Steps to make blueberry banana oat bites. Specifics provided in recipe card.

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!

Berry oatmeal bites served on a wooden cutting board

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.
Berry oatmeal bites served with blackberries and yogurt

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!
Berry oatmeal bites served on a wooden cutting board

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Berry oatmeal bites served on a wooden cutting board

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!
5 from 9 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: berry bites, oatmeal bites
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20 oat muffins

Ingredients 

  • 1 large very ripe banana
  • 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.
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9 Comments

  1. 5 stars
    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.

    1. 5 stars
      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?

      1. 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😊

        1. 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 😂

  2. 5 stars
    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.

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