Blueberry Banana Oat Muffins

I have tons of ripe bananas, but don’t want to make yet another banana bread. Let’s try making some delicious blueberry banana oat muffins! It’s kid-friendly, freezer-friendly, and transport-friendly. 

We tend to have a lot of ripe bananas by the end of the week. To prevent food waste, I have probably baked about two dozen different types of banana breads over the past 15 months. Banana bread with walnuts, banana bread with chocolate chips, banana-chocolate bread. You get the idea — lots of banana bread. 

During Lady Yeya’s recent growth spurt, no amount of snacks – rice cakes, cheese crackers, oaty bars – could curb her insatiable appetite. Feeling guilty about the amount of store-bought snacks she was consuming, I was on the hunt for some healthy recipes using up some of the very ripe bananas in our fruit bowl.

 

Wholesome Goodness in a Muffin

These awesome blueberry banana oat muffins were calling my name. This recipe uses rolled oats for an extra dose of nutrient and fiber. I am a big fan of oat porridge, and oats generally, as it is a rich source of magnesium and contains beta-glucans, a soluble fibre that slows down the absorption of carbohydrates. Sounds perfect for a growing toddler. 

Unfortunately, Lady Yeya is not a fan of porridge because of the texture. It’s the same reason why she detest peas. So these blueberry banana oat muffins are a great way for her to consume more oats.  Also, this is a sugar-free recipe, making it very kid-friendly. Instead, the sweetness is from a combination of very ripe bananas, blueberries, honey, and shredded coconut with a dash of vanilla extract and cinnamon. 

The best part about this recipe? It is super easy using a food processor. All you need to do is blitz the rolled oats, unsweetened shredded coconut and flaxseed in the foot processor until it resembles coarse flour. Then add the rest of the ingredients in order except for the blueberries. Remove the blade and gently fold in the blueberries. Spoon the batter onto a prepared muffin tin and bake for 25 minutes. Voila!

These lovely blueberry banana oat muffins freeze really well in ziploc bags for up to 3 months. I usually defrost three or four in one go so Lady Yeya can enjoy them breakfast or share with her little friends at playdates or the playground. 

What more can you ask for in this super easy recipe? These blueberry banana oat muffins are kid-friendly, freezer-friendly and transport-friendly.