Blender Blueberry Banana Oat Muffins (Vegan & Kid-Friendly)

Nothing beats a good blender recipe in my book — endlessly versatile, always easy and flavorful, and only one dish to clean? Sign me up. These Blender Blueberry Banana Oat Muffins are a true busy-mom favorite.

They come together in minutes, pack in fiber, plant-based protein, and healthy fats, and are sweetened naturally with banana (with just a hint of optional maple syrup if you’d like!).

They’re also perfectly sized for little hands — ideal for lunchboxes, snacks, or quick breakfast bites for the whole family.

Ingredients (makes 24 mini Blueberry Banana Oat Muffins)

• 2 Tbsp ground flaxseeds + 6 Tbsp warm water
• 2 ripe bananas
• 1 cup plant-based Greek yogurt (I used Kite Hill brand)
• ¼ cup maple syrup (optional)
• 2 cups rolled oats
• ½ tsp baking soda
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Dash of salt
• ½ cup frozen wild blueberries (or regular — I like wild for their smaller size and deep flavor)

Instructions

1. Preheat oven to 350°F. Grease or line a muffin tin if needed.
2. Make flax eggs: In a small bowl, whisk together ground flaxseeds and warm water. Let sit for 10 minutes to gel.
3. Blend: Add bananas, flax eggs, yogurt, maple syrup (if using), oats, baking soda, vanilla, cinnamon, and salt to a blender. Blend until smooth and creamy.
4. Add berries: Gently stir in the blueberries by hand (to keep them whole).
5. Bake: Divide batter evenly into 24 mini muffin cups (or 12 standard). Bake for 15 minutes for mini muffins or up to 20 minutes for standard muffins, until a toothpick inserted in the center comes out clean.
6. Cool & store: Let muffins cool for 5–10 minutes before removing from the tin. Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

Blender Blueberry Banana Oat Muffins (Vegan & Kid-Friendly)

These Blender Blueberry Banana Oat Muffins are plant-based, fiber-packed, and ready in 30 minutes. One blender, zero mess, and totally family-friendly!

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Ingredients Method Notes

Ingredients

  

• 2 Tbsp ground flaxseeds + 6 Tbsp warm water
• 2 ripe bananas
• 1 cup plant-based Greek yogurt I used Kite Hill brand
• ¼ cup maple syrup optional
• 2 cups rolled oats
• ½ tsp baking soda
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Dash of salt
• ½ cup frozen wild blueberries or regular — I like wild for their smaller size and deep flavor

Method

 

1. Preheat oven to 350°F. Grease or line a muffin tin if needed.
2. Make flax eggs: In a small bowl, whisk together ground flaxseeds and warm water. Let sit for 10 minutes to gel.
3. Blend: Add bananas, flax eggs, yogurt, maple syrup (if using), oats, baking soda, vanilla, cinnamon, and salt to a blender. Blend until smooth and creamy.
4. Add berries: Gently stir in the blueberries by hand (to keep them whole).
5. Bake: Divide batter evenly into 24 mini muffin cups (or 12 standard). Bake for 15 minutes for mini muffins or up to 20 minutes for standard muffins, until a toothpick inserted in the center comes out clean.
6. Cool & store: Let muffins cool for 5–10 minutes before removing from the tin. Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

Notes

• Don’t overbake — they should be soft and slightly springy when done.
• For extra texture, stir in chopped walnuts, hemp seeds, or extra oats before baking.
• Freeze in a single layer before transferring to a bag to prevent sticking.

Nutrition info (per 2 mini muffins):

~120 calories, 3 g fat, 20 g carbohydrates (3 g fiber, 7 g sugar), 4 g protein

Why You’ll Love These Blender Blueberry Banana Oat Muffins

• One-bowl (blender!) recipe = minimal cleanup
• Naturally sweetened and refined-sugar free
• 100% plant-based and kid-approved
• High in fiber
• Freezer-friendly for easy grab-and-go mornings

FAQs

Can I make these muffins nut-free?
Absolutely! The recipe is naturally nut-free. Just make sure your yogurt and oats are certified nut-free if you’re avoiding cross-contact.

Can I use regular yogurt instead of plant-based?
Yes — if you’re not strictly plant-based, a Greek-style dairy yogurt works just as well.

Do I need to blend the oats?
Yes! Blending creates a smooth, uniform texture — almost like oat flour — for soft, fluffy muffins.

Can I use fresh blueberries?
Definitely. I love wild frozen blueberries because they’re small and evenly distribute through the batter, but fresh works beautifully too.

How should I reheat these?
Pop a muffin in the microwave for 10–15 seconds or enjoy straight from the fridge. They’re also great cold for school snacks or car breakfasts!

More Make-Ahead Breakfasts You’ll Love

• Slow Cooker Apple Pie Overnight Oats (Vegan + Gluten-Free)
• Easy Oven Baked French Toast (22g Protein per Serving!)
• Make-Ahead High-Fiber Breakfast Burritos (No Chop, 30 Minutes)

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