Blueberry Banana Muffins

Food and NutritionRecipes and Meal Ideas

Written by Kenny

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Delicious, nutritious, and oh-so-simple! These blueberry banana muffins are the perfect homemade snack for babies, toddlers, and the whole family to enjoy together. Packed with natural sweetness and easy to make, they’re a treat everyone will love!

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Why These Muffins Are Great for Babies, Toddlers and Families

Naturally Sweetened: The ripe bananas and blueberries add natural sweetness without added sugar, making them gentle on young tummies.

 

Soft Texture: These muffins are moist and tender, easy for babies and toddlers to chew and enjoy.

 

Nutrient-Packed: Bananas, blueberries, and yoghurt offer fibre, vitamins, antioxidants, and protein, supporting healthy growth.

 

Simple Ingredients: Made with wholesome, easily digestible ingredients that are gentle and safe for little ones

 

Freezer-Friendly: Perfect for busy families, they can be batch-made and frozen, providing a quick, healthy snack option any time.

 

Versatile: The recipe can be adapted for different dietary needs, making them suitable for everyone in the family.

Ingredients

  • 3 medium ripe bananas
  • 1/2 cup plain yoghurt (unsweetened)
  • 2 large eggs
  • 1/3 cup unsalted butter, (melted)
  • 1 1/2 cups all-purpose flour 
  • 1 1/2 teaspoons baking powder
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat the Oven and Prepare the Muffin Pan
    Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease each muffin cup with non-stick spray.
  1. Mash the Bananas
    In a large mixing bowl, peel and place the 3 ripe bananas. Use a fork or a potato masher to mash the bananas until smooth. It’s okay if there are a few small lumps for added texture.
  1. Add the Wet Ingredients
    To the mashed bananas, add 1/2 cup yoghurt. Crack in the eggs and add the melted unsalted butter. Whisk these ingredients together until well combined and smooth. The yoghurt adds moisture and makes these muffins soft.
  1. Incorporate the Dry Ingredients
    Add the flour and baking powder to the wet ingredients. Gently fold the dry ingredients into the wet ingredients with a whisk, spatula or wooden spoon. Be careful not to overmix, as this can make the muffins tough. Stir until you see no dry flour pockets—just until combined.
  1. Add the Blueberries
    Gently fold in 1 cup of blueberries. Make sure they’re evenly distributed throughout the batter.
  1. Scoop the Batter into the Muffin Pan
    Using a spoon or a scoop, divide the batter evenly among the muffin cups. Fill each cup about 3/4 full for a nice muffin rise.
  1. Bake the Muffins
    Place the muffin pan in the preheated oven. Bake for 12-15  minutes or until a toothpick inserted into the centre of a muffin comes out clean or with a few moist crumbs. The tops should be golden and slightly domed.
  1. Cool and Serve
    Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins can be served warm or at room temperature, perfect for little hands and family breakfasts!

Tips for Success

1. Use Ripe Bananas

  • The riper the bananas, the sweeter and more flavourful the muffins will be. Look for bananas with plenty of brown spots—they’re perfect for baking and add natural sweetness, which is great for little ones.

2. Don’t Overmix the Batter

  • Once you add the flour and baking powder, gently fold the ingredients together until just combined. Overmixing will develop the gluten in the flour, which can make the muffins dense and chewy instead of light and fluffy.

3. Use Fresh or Frozen Blueberries Carefully

  • If using fresh blueberries, gently fold them in to avoid squishing and bleeding colour into the batter. For frozen blueberries, add them directly from the freezer (no thawing needed) to keep the muffins from turning blue.

5. Check Muffins Early

  • Every oven is different, so start checking for doneness a couple of minutes before the recommended baking time. Insert a toothpick into the centre; it should come out clean or with a few moist crumbs when they’re ready.

6. Avoid Overbaking

  • Overbaking can make the muffins dry. Once the tops are lightly golden and a toothpick comes out clean, remove them from the oven. The muffins will continue to cook slightly in the pan as they cool.

7. Use an Ice Cream Scoop for Even Portions

8. Let the Muffins Cool Before Storing

Let the muffins cool completely on a wire rack before storing. If you store them warm, steam will collect in the container, making the muffins soggy.

Substitutions and Additions

Substitutions

Flour Alternatives

Whole Wheat Flour: Swap all or half of the all-purpose flour for whole wheat flour for a nuttier taste and more fibre.

Oat Flour: Replace half the flour with oat flour for a softer texture and added fibre. Just blend oats into a fine flour in a food processor if you don’t have oat flour.

Gluten-Free Flour Blend: Use a 1:1 gluten-free flour blend to make the muffins gluten-free. 

Butter Alternatives

Coconut Oil: Replace melted butter with coconut oil for a dairy-free option and a subtle coconut flavour.

Olive Oil or Vegetable Oil: These oils work well as a 1:1 substitute for butter and add moisture without any added flavour.

Applesauce: Replace butter with an equal amount of unsweetened applesauce for a lower-fat option. This keeps the muffins moist and adds a bit of natural sweetness.

Yoghurt Alternatives

Applesauce: If you’re out of yoghurt, use applesauce for moisture.

Coconut or Almond Yoghurt: For a dairy-free option, use a plant-based yoghurt like coconut or almond yoghurt.

Egg Replacements (Vegan Option)

Flaxseed or Chia Egg: Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water per egg. Let sit for a few minutes to thicken, then add to the batter.

Unsweetened Applesauce: Use 1/4 cup applesauce per egg as an egg replacement. This works well for binding and keeps the muffins soft.

Additions

Spices

Cinnamon or Nutmeg: Add 1/2 to 1 teaspoon of ground cinnamon or a pinch of nutmeg for warmth and depth of flavour.

Vanilla Extract: Add 1 teaspoon of vanilla extract to enhance the sweetness and complement the banana flavour.

Additional Fruits

Diced Strawberries, Raspberries, or Blackberries: Replace some of the blueberries with other berries, or mix them in for a berry blend.

Grated Apple or Carrot: Fold in 1/4 to 1/2 cup of grated apple or carrot for extra nutrients, moisture, and a hint of sweetness.

Healthy Mix-Ins:

Chia Seeds or Flaxseeds: Add 1–2 tablespoons of chia seeds or ground flaxseeds for added omega-3s and fibre.

Rolled Oats: Sprinkle some oats into the batter or on top for texture and extra fibre.

Shredded Coconut: Add 1/4 cup unsweetened shredded coconut to the batter for a tropical touch.

Serving Suggestions

1. Serve Warm with Nut or Seed Butter

2. Pair with Fresh Fruit

  • Serve muffins alongside a handful of fresh berries, apple slices, or orange segments for a balanced snack or breakfast, especially for toddlers who enjoy finger foods.

3. Add a Dollop of Yoghurt

  • Place a dollop of plain or lightly sweetened yoghurt on the side or spread on top. Greek yoghurt pairs especially well and adds extra protein, making it a filling snack.

4. Drizzle with a Touch of Honey or Maple Syrup (For Older Kids & Adults)

  • For those who enjoy a little extra sweetness, a light drizzle of honey or maple syrup on top of the muffin can make it feel like a special treat. Be sure to avoid honey and maple syrup for children under 1 year.

5. Create a Muffin Breakfast Plate

  • For a complete breakfast, serve the muffin with scrambled eggs and a side of avocado slices or a small smoothie. This combination provides a balance of protein, carbs, and healthy fats to start the day.

6. Enjoy with a Glass of Milk or Dairy-Free Alternative

  • Serve the muffins with a glass of milk, almond milk, or oat milk for a simple pairing that toddlers especially enjoy.

7. Make a Mini Muffin Snack Box

  • For on-the-go or school lunches, place a mini muffin in a snack box along with cubes of cheese, grapes, or carrot sticks. This keeps snacks varied and nutritious.

8. Turn it into a Dessert with a Cream Cheese Spread

  • Spread a small amount of softened cream cheese on top for a dessert-like treat. You could even mix a bit of cinnamon into the cream cheese for extra flavour.

10. Freeze and Serve as Needed

  • For busy days, you can freeze the muffins and take one out in the morning. They thaw quickly or can be warmed in the microwave for 20–30 seconds for a quick, ready-made snack.

How to Store

At Room Temperature (for Short-Term Storage)

  • Place the muffins in an airtight container lined with a paper towel (this helps absorb any extra moisture) and store them at room temperature.

     

  • They will stay fresh for up to 2 days. Make sure they are completely cool before storing to avoid sogginess.

In the Refrigerator (for Extended Freshness)

  • For longer storage, place the muffins in an airtight container in the fridge. This will keep them fresh for up to 1 week.

  • If you prefer them warm, you can reheat refrigerated muffins in the microwave for about 10–15 seconds to soften them.

Freezing (for Long-Term Storage)

  • Muffins freeze very well and can last up to 3 months in the freezer.

  • Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe zip-top bag or airtight container. Label with the date to keep track of freshness.

  • To thaw, leave them at room temperature for 1–2 hours, or heat in the microwave for 20–30 seconds until warm.

Reheating Tips

  • For a quick warm-up, microwave for 10–20 seconds.

  • To crisp up the exterior slightly, reheat in a preheated oven or toaster oven at 300°F (150°C) for about 5–10 minutes.

Ingredients

  • 3 medium ripe bananas
  • 1/2 cup plain yoghurt (unsweetened)
  • 2 large eggs
  • 1/3 cup unsalted butter, (melted)
  • 1 1/2 cups all-purpose flour 
  • 1 1/2 teaspoons baking powder
  • 1 cup fresh or frozen blueberries 

Instructions

  1. Preheat the Oven and Prepare the Muffin Pan
    Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease each muffin cup with non-stick spray.
  1. Mash the Bananas

    In a large mixing bowl, peel and place the 3 ripe bananas. Use a fork or a potato masher to mash the bananas until smooth. It’s okay if there are a few small lumps for added texture.

  1. Add the Wet Ingredients

    To the mashed bananas, add 1/2 cup yoghurt. Crack in the eggs and add the melted unsalted butter. Whisk these ingredients together until well combined and smooth. The yoghurt adds moisture and makes these muffins soft.

  1. Incorporate the Dry Ingredients

    Add the flour and baking powder to the wet ingredients. Gently fold the dry ingredients into the wet ingredients with a whisk, spatula or wooden spoon. Be careful not to overmix, as this can make the muffins tough. Stir until you see no dry flour pockets—just until combined.

  1. Add the Blueberries

    Gently fold in 1 cup of blueberries. Make sure they’re evenly distributed throughout the batter.

  1. Scoop the Batter into the Muffin Pan

    Using a spoon or a scoop, divide the batter evenly among the muffin cups. Fill each cup about 3/4 full for a nice muffin rise.

  1. Bake the Muffins

    Place the muffin pan in the preheated oven. Bake for 12-15  minutes or until a toothpick inserted into the centre of a muffin comes out clean or with a few moist crumbs. The tops should be golden and slightly domed.

  1. Cool and Serve

    Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins can be served warm or at room temperature, perfect for little hands and family breakfasts!

Equipment

Nutrition Guide

Suitable from 6 months

  • Calories: 120-150
  • Carbohydrates: 20g
  • Protein: 3g
  • Fat: 5g
  • Fibre: 2g
  • Sugars: 7g (from natural sugars in bananas and blueberries)