Contents
Lemon Blackberry Banana Oat Muffins 🍌🫐🍋
👶 6 Months+
🫐 Blackberry
🌾 Oats
❄️ Freezer-Friendly
Soft banana oat muffins with Greek yogurt, juicy blackberries and a touch of lemon. A filling, fruit-packed snack for babies and toddlers.
Age
6+ months
Prep
15 min
Bake
18–20 min
Yield
12 muffins
Rolled oats, banana and Greek yogurt create a soft muffin base, while blackberries and lemon zest add a fresh fruity flavor.
Ingredients
- 3/4 cup plain Greek yogurt
- 1/2 cup milk
- 1 cup rolled oats
- 2 tablespoons canola oil or olive oil
- 2 large eggs
- 1/2 cup mashed overripe banana (about 1 large banana)
- 3 tablespoons maple syrup
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups blackberries, quartered
Instructions
- Preheat oven to 375°F. Spray a muffin tin with cooking spray or use silicone muffin cups.
- In a large bowl, whisk together the yogurt and milk until smooth. Stir in the oats. Allow oats to soak for 10–15 minutes.
- Stir the oil, eggs, mashed banana, maple syrup, lemon zest and vanilla extract into the oat mixture.
- In a large mixing bowl, combine the flour, baking powder, baking soda and cinnamon.
- Add the dry ingredients to the wet ingredients and stir to combine, being careful not to over-mix.
- Gently fold in the blackberries, reserving some to press into the surface of the muffins.
- Divide the batter evenly between twelve cups in the muffin pan. Press the reserved blackberries into the top of each muffin.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool for 5–10 minutes before transferring them to a wire rack to cool completely.
Baby Serving Guide
6 months+: Serve a soft muffin cut in half or as a large piece that baby can comfortably grasp with the whole hand.
9 months+: Once baby develops a pincer grasp, the muffin can be cut into smaller bite-sized pieces.
Baby-Friendly Tips
- Blackberries: Do not leave whole blackberries in or on top of muffins for baby. Use them quartered as listed in the recipe, and mash or flatten any large or firm pieces that remain visible before serving.
- If serving extra blackberries alongside the muffin, mash or flatten them rather than offering them whole.
- Egg: Egg is a common allergen.
- Dairy: Greek yogurt and dairy milk contain milk, which is a common allergen.
- Wheat: White whole wheat flour contains wheat, which is a common allergen.
- Texture: Make sure the muffin is soft and easy to squish between your fingers before serving.
- This recipe contains maple syrup as an added sweetener.
Recipe Tips
- Soak the rolled oats in the yogurt and milk for 10–15 minutes before mixing the remaining ingredients.
- Quarter the blackberries so they distribute more evenly throughout the muffins.
- Avoid over-mixing the batter after combining the wet and dry ingredients.
Storage
- Store in an airtight container at room temperature for 2–3 days.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months.
- Thaw before serving.
