Blueberry Oat Muffins 🫐🧁

• Naturally sweetened with banana and maple syrup
• Made with oats for extra fibre
• Soft texture for little ones
• Easy to grab and take on the go
• Simple, fuss-free steps

Wet Ingredients

• 250 g fresh blueberries
• 2 ripe bananas
• 1 egg
• 1/2 cup coconut oil
• 3/4 cup milk
• 1 cup oats
• 2 tbsp maple syrup
• 1/2 cup Greek yoghurt
• 1 tsp vanilla extract

Dry Ingredients

• 1/2 cup plain flour
• 1 tsp baking powder
• 1 tsp cinnamon

1. Preheat your oven to 180°C.
2. Place the oats and milk in a bowl and let them soak for 15 minutes to soften.
3. While the oats are soaking, mash the bananas and melt the coconut oil.
4. In a bowl, mix together the soaked oats and milk, melted coconut oil, maple syrup, Greek yoghurt, vanilla extract, egg, and mashed banana.
5. In a separate bowl, combine the plain flour, baking powder, and cinnamon.
6. Add the dry ingredients to the wet mixture and stir until just combined.
7. Gently fold in the blueberries.
8. Line a muffin tin with patty pans and lightly spray them with oil.
9. Spoon the mixture evenly into the muffin cases.
10. Bake for 25–30 minutes, or until lightly golden and cooked through.
11. A skewer inserted into the centre should come out clean.
12. Let cool before serving.

• You can use frozen blueberries too — just defrost them slightly first so they don’t stick together.
• Maple syrup can be replaced with four soaked and mashed Medjool dates.
• Soaking the oats first helps create a softer, moister muffin.

These muffins are great as a snack, easy breakfast, or lunchbox addition. Serve as they are, or pair with yoghurt and fruit for a more filling option.

Suitable from 9 months+ when served in soft, age-appropriate pieces and once dairy, egg, and oats have already been introduced individually. For younger babies, break into small soft pieces and make sure the texture is manageable for their stage.