These soft baby blueberry muffins are naturally sweetened with banana and are a freezer friendly healthy snack perfect for little hands! They are egg free and can easily be made dairy free too.
Along with these no added sugar banana pear muffins, I have continued to bake these muffins on a regular basis over the past couple of years and they are always popular!
Why we love this recipe
- Soft and fluffy muffins.
- Can easily be made vegan – just use a plant based milk instead of cows milk.
- They are sugar free muffins – the banana adds enough sweetness, so no sugar is needed.
- They freeze well – I often take as many as I need out of the freezer in the morning and they defrost by mid morning.
Ingredients Notes and substitutions
- Flour – this recipe uses a combination of plain flour and wholemeal flour. I have made the muffins with all plain flour and they taste delicious 🙂 I would advise against all wholemeal flour as it can make the muffins heavy and dry.
- Oats – I use quick cook oats in this recipe, they are smaller and blend into the batter to give a soft texture suitable for babies.
- Milk – If you ware wanting to make vegan or dairy free muffins, I find soy or almond milk works best.
- Oil – I use olive oil, as it is what I have to hand, and I like the savoury note it gives. Use vegetable, canola or avocado oil if you prefer a flavourless oil.
- Blueberries – Using frozen blueberries in these muffins means they keep their shape, and is a help when blueberries aren’t in season! If you don’t have any frozen ones, placing them in the freezer to cool when you begin this recipe will help, but if you forget, it’s not the end of the world!
- Bananas – not only acts as a replacement for an egg in these eggless blueberry muffins, but as a natural sweetener too. The riper the banana, the more sweet the muffins will be – and they will be more moist with a very ripe banana. I have found bananas speckled with brown spots to be the best as the muffins are still soft but a little more firm than using very ripe bananas:
How to make these muffins
- Combine plain and wholemeal flour with oats, baking powder, bicarbonate of soda and cinnamon.
- In another bowl mix the milk with olive oil and mashed bananas.
- Lightly stir the dry ingredients into the wet ingredients with the blueberries, taking care not to overmix.
- Spoon into a mini muffin tin and bake until golden.
Yes! Cool completely, then store in a container in the freezer for up to 2 months. Take out as many as you need, and defrost at room temperature for an hour or so.
If you are going to eat them in 3 days then store in an airtight container. If you don’t think you’ll eat them within 3 days then freeze them.
Yes, you can. This recipe makes 8-10 regular size muffins. You will need to cook them for 5-10 minutes longer than mini muffins, depending on the ripeness of the banana you use.
My recipe tips:
- Preheat your oven and prepare your muffin tin before you start. Once the raising agents (baking powder and bicarbonate of soda) come into contact with the liquid (milk, oil, bananas) they begin to act and produce air bubbles. You want to be able to capture this by putting them in the oven as quickly as possible so the air bubbles get locked in place by the heat, resulting in light muffins.
- Do not overmix your batter. It will make the muffins tough. It is better to have a few small lumps of flour than to overmix!
- Check they are cooked by inserting a toothpick into the muffin. If it comes out clean, they are ready. If not, bake a little longer. NOTE: If you use very ripe bananas – by this I mean very brown skins and very soft bananas – they can look moist on a toothpick. In this case, I would suggest actually placing a blunt knife in a muffin – it will sacrifice one (still perfectly edible!) but this way you can see if you’ve hit a piece of ripe banana, or if the batter still needs to be cooked.
- If you use a very ripe banana the muffins can take a couple of minutes longer to cook than if your banana wasn’t as ripe.
- Cool the muffins in the tin for 5 minutes before turning out, as they are fragile when warm.
- If you use fresh blueberries, check the muffins after 17 minutes.
- Airtight container at room temperature: 3 days.
- Freeze: freeze for up to 2 months.
More baby led weaning recipes for you
This was originally posted in November 2018, it has since been updated with more information and clearer images to hep you make the best blueberry muffins. The recipe remains the same.
Baby Blueberry Muffins
- 1 c (135g) plain flour
- 1 tablespoon (30g) wholemeal flour
- ⅓ c (35g) oats quick cook oats are fine
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- Pinch cinnamon
- ½ c (125ml) milk or soy or almond milk for vegan/dairy free muffins
- ¼ c (60ml) olive oil
- 2 large bananas mashed
- ½ c (90g) frozen blueberries *
- Preheat the oven to 200˚C/390˚F
- In a mixing bowl, combine the plain and wholemeal flours, oats, baking powder, bicarbonate of soda, and cinnamon.
- In another bowl mix the milk, olive oil and mashed bananas together.
- Lightly stir this mixture into the dry ingredients together with the frozen blueberries, taking care not to over mix (I’ve found it’s better to have a few lumps in the batter, otherwise the muffins can be tough).
- Take teaspoons of mixture and pop into a mini muffin tin.
- Bake for 17-20 minutes, until lightly golden and cooked through.
- Leave in the tin for a few minutes before transferring to wire rack to cool completely.
- Keep in airtight container for 3 days.
- The muffins also freeze well and defrost quickly.
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
I made these as written but with cut up frozen strawberries in place of the blueberries! They were excellent, very easy recipe, great texture, and delicious for adults and kids.
So pleased to hear you enjoyed the muffins Bree! Strawberries sound like a delicious addition 🙂 Robyn
Thanks for this recipe! Can I use steel cut oats instead?
Hi, no I wouldn’t recommend using steel cut oats in these muffins, they require different liquid ratios and the texture would also not be the same. Robyn
Can I replace the banana with applesauce?
Hi Lacey, Yes you should be able to make these muffins with applesauce instead of banana, however I haven’t made this recipe with apple sauce so I am afraid I can’t guarantee the texture of them. You can use 1/2 c apple sauce per banana (so 1 cup of apple sauce in this recipe). Sorry I can’t say for sure. Robyn
Delicious! Thank you for a very yummy allergy friendly recipe for my boy who can’t eat egg or milk 😊 he loved them
So happy to hear your little boy loved these muffins Cassie!
Thank you SO much for this recipe!! My 10mo son has just been diagnosed with an egg allergy, so it was amazing to find an egg free muffins recipe that actually tastes delicious! (Yes, I snuck in a fee muffins for myself)
So happy to hear you and your 10 month old like these muffins Lesley 🙂 Haha tasting a few has to be done 😉 I am exactly the same when I bake a batch!
They came out so delicious! Do you recommend storing in the fridge or countertop?
Great to hear you like the muffins Alex 🙂 They can dry out if stored in the fridge, so unless it is the height of summer, I would store them in an airtight container on the countertop for up to 3 days. If you don’t think you can eat them all in 3 days, the muffins freeze so well I would recommend freezing them and taking out as needed to defrost overnight. Hope this helps, Robyn
Nicole Madsen says
These were so good! I ate 5! My toddler ate 3 even though she doesn’t like blueberries 😀
My bananas weren’t super ripe so I actually added 2 tablespoons of maple syrup and a splash of vanilla. I also used rolled oats instead of quick oats because that’s all I had.
Thank you for sharing this recipe!
So happy to hear you and your toddler enjoyed the muffins – even with the blueberries 😉 ! Thats a great idea to add maple syrup and vanilla!
Thank you for sharing this recipe, I modified a few things and it turned out great, my 18 month old loved it 😊
That’s great to hear Vanessa! Thanks for letting me know 🙂