Blueberry Oat Muffins

Suitable for babies 6 months + and great as a snack for your toddler, or mum and dad.

Blueberry Oat Muffins

These blueberry oat muffins are a healthy twist on your traditional sugar loaded muffin. Naturally sweetened with ripe bananas and a hint of maple syrup, these muffins are a good source of fibre and nutrients for your little one. With a few simple steps, they make for a fuss free snack and are perfect on the go.

Rate in the comments below or tag @cookwithwenty on Instagram!

Prep Time 25 mins Cook Time 30 mins Total Time 55 mins Difficulty: Beginner Servings: 12

Wet Ingredients

Dry Ingredients


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Step by Step

  1. Step one: Soak your oats
    Preheat your oven to 180C, fan-forced. Place oats and milk in a bowl and allow to soak for 15 minutes, making them soft and moist.
  2. Step two: Prepare your wet ingredients
    While your oats are soaking, mash your bananas, melt your coconut oil.3. Mix wet ingredients together, including oats and milk mix, oil, maple syrup, greek yoghurt, vanilla, egg and mashed banana. Add your soaked oats after the 15 minutes is up. This helps soften the oats and gives the batter a nice moist consistency.
  3. Add dry ingredients and blueberries
    In a separate bowl, mix dry ingredients together, including flour, cinnamon and baking powder. Add your dry ingredients to the mix, including flour, baking powder and cinnamon. Fold in your blueberries. If you’re using frozen blueberries, make sure they’re defrosted and not stuck together.
  4. Step four: Spray and add mixture to patty pans, then bake
    Place high quality patty pans in a muffin tin and spray the patty pans with an oil spray (I used olive oil spray), then spoon mixture into patty pans. Bake in an oven at 180C for 25-30 minutes or until lightly golden brown and cooked through. A skewer should come out clean.



Rate in the comments below or tag @cookwithwenty on Instagram!

Keywords: Finger foods, toddler foods, muffins, healthy muffins, muffins for kids


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