These blueberry banana baked oatmeal muffins with no added sugar are a healthy and delicious breakfast for babies, toddlers, and mamas! They are make-ahead friendly and come together with just one bowl and in just 30 minutes. (gluten free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baked oatmeal muffins are one of my favorite breakfasts for busy mamas who have babies and toddlers to feed in addition to themselves. I love this banana blueberry version, and I think your family will, too!
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Why You'll Love Blueberry Banana Baked Oatmeal For Babies and Toddlers
These banana blueberry baked oatmeal muffins are great for the whole family! There are so many reasons to love them. They are:
- Baby and toddler friendly - great for baby led weaning and finger food babes!
- Easy to make with just one bowl and 30 minutes
- Make-ahead and freezer friendly
- Naturally sweetened with fruit - no added sugar
- Healthy and wholesome, made with simple, nourishing ingredients
Ingredients
- Bananas - The riper (browner) the better, as they will be naturally sweeter.
- Eggs
- Milk - Any milk will do: cow's milk, unsweetened non-dairy, even breast milk if you have extra
- Vanilla
- Oil or butter - I like melted coconut oil or butter, but feel free to use your favorite neutral oil, too.
- Rolled oats - also called old fashioned oats; use certified gluten-free if necessary
- Baking soda - for a little lift
- Ground Flaxseed - optional, but provides a little extra nutrient boost; you could also use chia seeds
- Blueberries - Use fresh or frozen; no need to thaw frozen berries. I like frozen wild blueberries!
Helpful equipment: Muffin tin and liners (I LOVE these silicone muffin liners because muffins slide out so easily), 4 tablespoon cookie scoop
Step by Step Instructions
- Mash the bananas in a large bowl.
- Whisk in the eggs, milk, oil or butter and vanilla.
- Whisk in the oats, baking soda and flaxseed, if using.
- Stir in the blueberries.
- Scoop into a lined muffin tin.
- Bake for 20-25 minutes, or until the centers are set. Let the muffins cool in the pan for 5-10 minutes before removing them.
Tips and Recipe Variations
- If you're using frozen blueberries, no need to thaw them. They will take a few minutes longer to bake than fresh blueberries.
- They are done when the center is set and no longer jiggles.
- You can make mini muffins by using a mini muffin pan (I like this silicone muffin pan for easy removal). Bake them for 15-18 minutes.
- You can also bake this oatmeal in one big dish. Bake for 25-30 minutes in a round or square 8 or 9-inch dish.
- Feel free to add in other spices or flavors, such as almond extract or cinnamon. If you're giving this to older toddlers and kids, you can add a couple of tablespoons of honey or maple syrup for extra sweetness.
Storage and Reheating
Store baked oatmeal muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them in a freezer bag for up to 3 months.
To reheat, microwave for 30 seconds on a microwave-safe dish. You can also pop them in the air fryer or toaster oven on the lowest setting.
How To Serve Them for Baby Led Weaning
For baby led weaning babies 6 months and up with a palmar grasp or babies in the finger food stage, serve muffins whole or cut into 2-3 long strips. Baby will be able to grasp them more easily this way. For babies with a pincer grasp (about 9-10 months and up), you can cut them into bite-sized pieces about the size of your fingernail.
I like to serve these with some plain Greek yogurt or eggs for extra protein. You can also drizzle them with a little creamy peanut butter or almond butter for additional allergen exposure.
More Baked Oatmeal Recipes for Baby & Toddler
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Blueberry Banana Baked Oatmeal Muffins
These blueberry banana baked oatmeal muffins with no added sugar are a healthy and delicious breakfast for babies, toddlers, and mamas! They are make-ahead friendly and come together with just one bowl and in just 30 minutes. (gluten free)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 2 medium very ripe bananas
- 2 large eggs
- ¾ cup milk of choice
- 2 tbsp melted coconut oil, butter or neutral oil of choice
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 tbsp ground flaxseed (optional)
- ½ tsp baking soda
- ¾ cup blueberries, fresh or frozen (no need to thaw)
Instructions
- Heat oven to 350°F. Line a standard size muffin tin with silicone liners or paper liners.
- In a large bowl, mash the bananas.
- Add the eggs, milk, oil and vanilla and whisk until well combined.
- Add the oats, flaxseed (if using), and baking soda and stir to combine.
- Stir in the blueberries.
- Scoop the batter into the muffin cups, using 3-4 tablespoon per cup. I like to use a large cookie scoop for equal portions.
- Bake 20-25 minutes, or until the centers are set and no longer jiggle. If you're using frozen blueberries, the bake time will be a little bit longer than with fresh.
- Remove from the oven and let muffins cool for 5-10 minutes before removing them from the pan.
Notes
- Store baked oatmeal muffins in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- You can also bake these in a mini muffin pan (I like this silicone muffin pan) for 16-18 minutes, or in one 8x8-inch baking dish for 25-30 minutes.
- Feel free to add in other spices or flavors, such as almond extract or cinnamon. If you're giving this to older toddlers and kids, you can add a couple of tablespoons of honey or maple syrup for extra sweetness.
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