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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.