Banana Oat Blender Muffins (Vegan & Toddler-Friendly)
Toddler-Friendly & BLW
Soft, naturally sweet banana oat blender muffins packed with plant-based goodness — perfect for baby-led weaning, toddlers, and quick family snacks.
When I was still working in hotels, one of my little rituals before a late shift was stopping at a local coffee shop. My shifts started at 14:30 and went all the way until 23:00 — so let’s just say… caffeine was essential.
And every single time, I couldn’t resist getting one of their muffins. They were fluffy, comforting, and honestly just so good — but also loaded with sugar and definitely not something I would give my toddler today.
Fast forward a few years. Now as a mum, I still get those cravings sometimes. But my priorities have changed — especially when it comes to what I give Samuel. So I set out to recreate that same soft, comforting muffin feeling — just in a healthier, toddler-friendly way.
And the best part? Everything goes into one blender. Minimal cleanup, maximum cosy.
Why This Recipe Is Great For Toddler Nutrition
Iron is one of the most important nutrients for babies and toddlers — especially from around 6 months onwards, when their natural iron stores begin to decrease and dietary intake becomes more important.
While these muffins are not as iron-rich as legume-based meals, they still contribute thanks to oats, peanut butter, and ground flaxseed. Adding 2 tbsp of ground flaxseed boosts mineral intake and improves absorption compared to whole seeds.
Tip: Serve these muffins with vitamin C-rich fruit (like berries) to support iron absorption.
Why You’ll Love This Recipe
- Perfect for Baby Led Weaning — soft, easy to eat, and nutrient-dense
- Toddler-friendly — mild, fluffy, and fun to scoop
- Nutrient-rich — packed with fiber, iron, and plant-based protein
- Blender-based — minimal prep and quick assembly
- Perfect for meal prep — make ahead and enjoy later
Ingredients
Bananas
Ripe bananas are the natural sweetener in this recipe. The riper they are, the sweeter your muffins will be — making them perfect for toddlers without needing any added sugar.
Plant Milk
Plant milk helps create a smooth, creamy batter and keeps these muffins soft and moist. You can use oat, almond, or soy milk depending on your preference.
Apple Cider Vinegar
Apple cider vinegar reacts with the baking soda to help the muffins rise and become fluffy. Don’t worry — you won’t taste it!
Maple Syrup (Optional)
Maple syrup adds extra sweetness, but for toddlers, you can easily skip it and rely entirely on the bananas.
Vanilla Extract
Vanilla adds a warm, comforting flavour that makes these muffins taste like a treat — even without refined sugar.
Peanut Butter
Peanut butter adds healthy fats, plant-based protein, and a rich flavour. It also helps make the muffins more satisfying and nutrient-dense.
Rolled Oats
Oats form the base of this recipe, replacing traditional flour. They are rich in fibre and provide slow-releasing energy — perfect for growing toddlers.
Ground Flaxseed
Ground flaxseed provides fibre, healthy fats, and important minerals like iron. Ground flaxseed is easier to absorb than whole seeds, making it especially beneficial for little ones.
Baking Powder & Baking Soda
These help the muffins rise and create a light, fluffy texture.
Nutmeg
Nutmeg adds a subtle warmth and depth of flavour, making these muffins extra cozy and delicious.
Salt (Optional)
A small pinch enhances the flavour, but this can be skipped for babies under 12 months.
Fruit (Fresh or Frozen)
Adding fruit like berries brings natural sweetness, extra vitamins, and a juicy texture to the muffins.
Chocolate Chips (Optional)
For older kids or adults, chocolate chips make these muffins feel like a treat. Skip for younger babies.
What are banana oat blender muffins?
Blender muffins are a quick and easy way to make soft, nutritious muffins by blending all ingredients into a smooth batter. These banana oat muffins are naturally sweetened, vegan, and perfect for toddlers and family-friendly snacks.
How To Make Banana Oat Blender Muffins
Preheat oven
Preheat to 175°C.
Blend wet ingredients
Add all wet ingredients to a blender and blend until smooth.
Add dry ingredients
Add oats, flaxseed, and remaining dry ingredients. Blend again until combined.
Fold in add-ins
Stir fruit and chocolate chips in using a spatula.
Fill muffin moulds
Pour into lined or greased muffin forms. Optionally sprinkle a little coconut sugar on top.
Bake
Bake for 25–30 minutes until golden and set.
Variations
- Nut-free — swap peanut butter for sunflower seed butter
- Extra iron boost — add tahini instead of peanut butter
- Berry muffins — use blueberries or raspberries
- Apple version — swap banana for applesauce
Tips For Toddlers
- Use very ripe bananas and skip maple syrup for babies and younger toddlers — the bananas alone provide plenty of natural sweetness.
- Avoid overbaking so the muffins stay soft and easy to chew.
- Cut into age-appropriate pieces — break into small pieces or strips for little hands.
- Avoid added sugars like maple syrup and coconut sugar for children under 2 years. For older toddlers, keep free sugar intake below 10% of total daily energy.
- Skip chocolate chips for babies and keep flavours simple.
- Use fruits your toddler already knows and enjoys.
Storage
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in batches for up to 2 months. Defrost as needed and warm slightly or serve at room temperature.
Serve With
- Nut butter spread
- Fresh fruit
- Plant-based yogurt
- Or alongside my Spinach Naan or Vegan Breakfast Burrito for a fuller spread.
Frequently Asked Questions
Are these muffins suitable for babies?
Yes, these muffins are perfect for baby-led weaning. They are soft, naturally sweet, and easy to hold. Just skip the maple syrup and chocolate chips for babies under 12 months.
Can I make these muffins without sugar?
Absolutely. Simply use very ripe bananas — they provide enough natural sweetness for babies and toddlers. Skip the maple syrup, coconut sugar topping, and chocolate chips entirely.
Can I freeze banana oat muffins?
Yes, these muffins freeze very well. Store in airtight containers and defrost as needed — they’re a great option for busy mornings or quick toddler snacks.
Why use ground flaxseed instead of whole?
Ground flaxseed is easier to digest and allows better nutrient absorption — especially important for toddlers. Whole flaxseeds tend to pass through undigested.
Do I really need a blender?
A blender or food processor makes this recipe almost effortless, but you can also use a hand mixer if you blend the oats into oat flour separately first. The blender just keeps it to one bowl and minimal cleanup.
More High-Fiber Recipes
Banana Oat Blender Muffins (Vegan & Toddler-Friendly)
Equipment
- Blender
- Muffin tin
- Muffin liners or grease
- Spatula
Ingredients
- 2 ripe bananas
- 125 ml plant milk
- 1 tbsp apple cider vinegar
- 60 ml maple syrup optional
- 1 tsp vanilla extract
- 65 g peanut butter
- Dry Ingredients
- 180 g rolled oats
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1/3 tsp baking soda
- 1 tsp nutmeg
- 1 pinch salt optional
- Add-ins
- 2 handfuls fresh or frozen fruit
- 1 handful chocolate chips optional
- Optional Topping
- 2 tbsp coconut sugar
Instructions
- Preheat your oven to 175°C and prepare a muffin tray.
- Add bananas, plant milk, apple cider vinegar, maple syrup (if using), vanilla, and peanut butter to a blender. Blend until smooth.
- Add oats, ground flaxseed, baking powder, baking soda, nutmeg, and salt. Blend again until fully combined.
- Stir in fruit and chocolate chips using a spatula.
- Pour the batter evenly into muffin forms.
- Sprinkle coconut sugar on top.
- Bake for 25–30 minutes until golden and set.
- Cool & serve
Notes
Skip maple syrup and coconut sugar for toddlers under 2
Ground flaxseed is better absorbed than whole flaxseed
Batter thickens quickly — bake immediately
Great for meal prep and freezing
