These Healthy Berry Oatmeal Muffins (with banana) are a great mess-free way to serve oats to little ones! Made with oats, banana, milk, egg, and berries, these are quick to make, moist, and perfect for an easy breakfast or school snack.
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Berry Oat Bites
These oat bites can be made with your berries of choice or any fruit. They are perfectly sweet for littles and the whole family, with no added sugar! I love making a batch of these muffins to freeze so they are ready for the busiest days! Served on Bumkins Silicone Grip Dish Vanilla Sprinkles.
Reasons to Love These Berry Oatmeal Muffins
- Sweetened with fruits. The AAP (American Academy of Pediatrics) recommends no foods or drinks with added sugars to children under 2 years of age.
- Made with whole grains.
- Mini muffins are perfect for little hands and tummies.
- Freeze well, a great recipe for batch baking.
- Mess-free alternative to oatmeal, great for baby-led weaning. Texture can play a big role in how kids accept certain foods. My 3-year-old will no longer eat a bowl of oatmeal but will love eating these mini muffins.
Ingredients
Here is what you will need to make these healthy berry oatmeal muffins.
Read the recipe card at the end of this post for ingredient quantities and instructions!
- Oats: I love baking with oats; they add important nutrients for babies. I used old-fashioned oats, but if using quick oats, use the weight measurement, not volume.
- Banana: The main source of natural sweetness. The riper the banana, the sweeter the muffin will be!
- Egg: Used to provide structure to the muffins and as a binder.
- Berries: For added nutrients and flavor. I used fresh blueberries and strawberries, but any berry will work.
- Milk: I used whole milk, but any milk of choice will work in this recipe (almond milk, oat milk, etc…).
- Seeds: I used Tiny Sprouts organic super seed boosters. But any milled seeds or chia seeds will work.
- Baking powder: Leavening agent.
Step-by-Step Instructions
- Preheat oven to 356 degrees F and grease a mini muffin tin.
- Add all the ingredients (except the berries and baking powder) to a blender and blend until smooth.
- Add batter to a large bowl, fold in the berries and baking powder.
- Scoop 1 tablespoon of the muffin batter into each mini muffin, top with extra berries (if desired), and bake for 15 minutes.
- Let the muffins cool before removing them from the mini muffin tin.
Recipe Tips
- If you would like to make regular-sized muffins, just add a few more minutes to the baking time; totaling (20-25 minutes). Always test with a toothpick to ensure the muffins are cooked through.
- Make sure to grease the mini muffin tin with cooking spray or coat with butter. I like to use paper towels to spread the butter layer.
- Use ripe bananas to ensure the muffins will be sweet. If serving to older kids, you may add a hint of maple syrup to the batter or replace the berries with chocolate chips.
Tools Needed
Serving Suggestions and Substitutions
Here are my favorite ways to serve these berry oatmeal cups to babies and toddlers:
- With Greek yogurt for breakfast or snack.
- With fruits for a quick snack.
- With scrambled eggs for a nutritious breakfast.
Oats: You may use certified gluten-free oats if needed.
Milk: Plant-based milk will also work in this recipe.
Storage Instructions
Let the muffins cool, transfer them to an airtight container, and follow the recommendations below:
Room temperature: You can keep these overnight at room temperature, but due to the fresh fruit, I recommend refrigerating or freezing as soon as possible.
Refrigerator: These berry oatmeal muffins should be refrigerated for up to 3 days. I normally keep some for the next day in the fridge and freeze the remaining as soon as they are cooled. This way, they will stay fresh. Reheat in the microwave until warm.
Freezer: These muffins can be frozen for 3 months. To reheat, thaw in the refrigerator overnight or microwave in 15-second increments until defrosted.
Frequently Asked Questions
These berry oatmeal muffins are a healthy breakfast or snack for babies and toddlers. Oats are packed with fiber and iron.
You can, but use the same weight as the rolled oats, not the same volume.
After babies have been introduced to the ingredients separately, they can start eating recipes such as muffins. For example, the baby must try eggs, oatmeal, and fruits to start eating more elaborate meals with baked goods.
Serve whole for the baby to hold and self-feed. For 9+ month-olds, you can cut into bite-sized pieces for pincer grasp.
Yes! I like to cut the blueberries in half even when adding them to baked goods; however, they get soft once baked and would be perfectly safe for babies if left whole.
Ripe berries can be offered to babies as long as they are in the appropriate shape. Blueberries and round-shaped fruits should always be mashed. Larger fruits, such as strawberries, can be served whole for baby-led weaning.
🥣Recipe
Healthy Berry Oatmeal Muffins (with banana)
Equipment
- 1 Blender
Ingredients
- 1 cup rolled oats
- 1 banana
- 1 egg
- 1/2 cup berries + more to top (cut into small pieces before measuring)
- 1/3 cup milk
- 1 tbsp chia seeds
- 1 tsp baking powder
Instructions
- Preheat oven to 356F and grease a mini muffin tin.
- Add all the ingredients (except the berries and baking powder) to a blender and blend until smooth.
- Add batter to a bowl, fold in the berries and baking powder.
- Scoop 1 tablespoon into each mini muffin, top with extraberries and bake for 15 minutes.
- Let the muffins cool before removing from the muffin tin.
Notes
- If you would like to make regular-sized muffins, just add a few more minutes to the baking time. Always test with a toothpick to ensure the muffins are cooked through.
- Make sure to grease the mini muffin tin with cooking spray or coat with butter. I like to use paper towels to spread the butter layer.
- Use ripe bananas to ensure the muffins will be sweet.