Tiny Blueberry Oat Muffins
Naturally sweetened mini muffins made with oats, banana, and juicy blueberries. No added sugar needed — the ripe banana and berries provide all the sweetness.
Ingredients(8)
- 1 cup rolled oats
- 1 ripe banana, mashed
- 1 large egg
- 1/4 cup plain whole-milk yogurt
- 2 tablespoons unsweetened applesauce
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/3 cup fresh or frozen blueberries
Instructions(8 steps)
- 1
Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line 18 cups with mini paper liners.
- 2
Blend rolled oats in a blender or food processor for 20-30 seconds until they form a coarse flour.
- 3
In a medium bowl, combine mashed banana, egg, yogurt, and applesauce. Whisk until smooth.
- 4
Add the oat flour, baking powder, and cinnamon to the wet ingredients. Stir until just combined — do not overmix.
- 5
Gently fold in the blueberries. If using frozen, do not thaw first.
- 6
Spoon batter into 18 mini muffin cups, filling each about 3/4 full.
- 7
Bake for 14-16 minutes until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- 8
Cool in the tin for 5 minutes, then transfer to a wire rack.
Nutritional Highlights
- -Oats provide iron and fiber
- -Blueberries are packed with antioxidants
- -Banana adds potassium and natural sweetness
- -No added sugar — sweetened only by fruit
Age Appropriateness
Perfect for 10-12 month olds. The mini size is ideal for small hands, and the soft, moist texture is easy to gum even without many teeth.
Introduction Tip
These freeze beautifully. Place in a freezer bag and thaw individual muffins overnight in the fridge, or microwave for 10-15 seconds.