These healthy blueberry oatmeal muffins are moist, fluffy, and bursting with sweet, tart blueberries and soft, spiced oats in every bite. Made with wholesome ingredients and refined sugar-free, this blueberry oatmeal muffins recipe includes veggies. Make these vegetable-packed muffins for the whole family (babies, toddlers, and picky eaters included) as an easy breakfast, meal prep, or snack.
Craving more delicious muffin recipes? Try my Brown Butter Blueberry Muffins and Healthy Peanut Butter Chocolate Muffins next!
What I love the most about these healthy blueberry oatmeal muffins is that they will keep the entire family satisfied and nourished. You can always keep a stash in the freezer and easily grab and go. This recipe is loaded with carrots, zucchini, oats, and no sugar added so you can indulge guilt-free!
Why This is the Best Blueberry Oatmeal Muffin Recipe
- A Nutritious Snack. With no sugar added, these dairy-free muffins contain oats, zucchini, and carrot for extra nutrients. These inclusions also make the muffins way more filling!
- Kid-Friendly. These muffins are great for babies (6 months and up), toddlers, and picky eaters. They get something sweet that’s actually healthy.
- Quick and Easy to Prepare. Simply combine, bake, then serve for an easy breakfast recipe.
- Grab and Go. Grab this on your way out the door or pack it in your kid’s lunch box for a convenient snack on the go.
Ingredients
- Almond flour or Unbleached All-purpose flour: This variety of flour results in the best flavor and texture.
- Old fashioned rolled oats: These have a chewy, hearty texture and easily absorb the milk to soften and cook quickly. Steel cut oats won’t soak up the milk and properly cook.
- Baking powder & baking soda: You will need both leavening agents for this recipe.
- Spices: Cinnamon and nutmeg add a warm depth of flavor to the muffins.
- Non-dairy milk: I suggest almond milk or oat milk but use whichever milk alternative you prefer.
- Eggs: This acts as a binder for all the other ingredients.
- Maple syrup: Use this as a natural sweetener.
- Vanilla extract: This enhances the taste of the other ingredients.
- Blueberries: You can use frozen or fresh blueberries but, if you are using frozen blueberries, do not thaw them because they have too much moisture and will make the muffins wet. If you are working with thawed blueberries, dry them thoroughly then coat them with a bit of flour before adding them to the batter.
- Vegetables: Use shredded zucchini and carrots.
How to Make Blueberry Oatmeal Muffins
In a bowl, whisk together eggs, milk, maple syrup, and vanilla extract until well combined. Then in the same bowl add flour, oats, baking powder, baking soda, cinnamon, and nutmeg and mix together. Now add the shredded zucchini, carrot, and blueberries.
Spoon the mixture into muffin liners, filling them all the way to the top, and bake for 15-20 minutes or until a toothpick comes out clean. Finally, enjoy!
Pro Tips
- Use room temperature eggs and milk for easier mixing.
- Test your baking powder for freshness before using it. Add a little to a small bowl and add boiling hot water. If it bubbles, the baking powder is active and ready to use.
- Do not overmix the muffin batter or your muffins will turn out dense and tough.
Variations
Vegan. Replace the two eggs with 1/2 cup of apple sauce for vegan blueberry oatmeal muffins.
Oats. Quick-cooking oats will work as an alternative.
Can Blueberry Oatmeal Muffins Be Made Ahead?
Yes! This recipe is great for meal prep. See below for storage instructions.
Storing Leftovers
Store blueberry oatmeal muffins in an airtight container in the fridge for up to 4 days. Freeze in a freezer safe container or bag for up to 3 months. To reheat, allow muffins to come to room temperature or reheat in the microwave.
Common Questions
How healthy are blueberry muffins?
Traditional blueberry muffins are loaded with sugar and calories. These blueberry oatmeal muffins are a healthy alternative because they do not contain refined sugar and include oats as a rich source of fiber, as well as shredded carrots and zucchini for added nutrients.
What are morning glory muffins?
Morning glory muffins have a little bit of everything, including carrots, apples, raisins, coconut, walnuts, and cinnamon.
Why do my blueberry muffins fall apart?
The moisture in blueberries may cause the muffins to become wet at the bottom or soggy, which results in a muffin that easily falls apart. With the addition of oats, this muffin batter is hearty enough to withstand that. However, I do advise lightly tossing thawed blueberries in flour in order to prevent them from sinking to the bottom.
More Breakfast Recipes:
Spinach Banana Pancakes for Babies
Cream Cheese Stuffed French Toast
DID YOU MAKE THIS BLUEBERRY OATMEAL MUFFINS RECIPE?
Leave a star rating and comment below to let us know your thoughts. You can also share the recipe on Instagram and tag @eatwell.withlex.
Healthy Blueberry Oatmeal Muffins
Ingredients
- 1 cup Almond flour or All-purpose flour spoon & leveled
- 1 cup Old fashioned rolled oats
- 1 tsp Baking powder
- ½ tsp Baking soda
- pinch Salt
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- 1 Egg
- 1/4 cup Non-dairy milk
- 1/3 cup Maple syrup
- 2 ripe banana mashed
- ⅓ cup Zucchini shredded
- ⅓ cup Carrot shredded
- ½ cup Blueberries
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350° F. Line a muffin pan with cupcake liners. Set aside.
- In a bowl, whisk together the mashed banana, egg, milk, maple syrup, and vanilla extract.
- Before adding the shredded zucchini and carrot to the batter, try squeezing them in a strainer or paper towel to remove excess liquid.
- To the same bowl add the flour, oats, baking powder, baking soda, pinch of salt, cinnamon and nutmeg. Mix well. Fold in shredded carrot, zucchini and blueberries.
- Spoon the batter into muffin liners, filling them all the way to the top and bake for 20 minutes or until a toothpick comes out clean. Allow the muffins to cool for 5 minutes in the pan and enjoy.
23 comments
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Delicious!
Hi Alexi – I want to make healthy snacks and meals when my 4- and 2- year old granddaughter’s visit in a few weeks and this one looks fabulous. One question for you — exactly how much ripe mashed banana is recommended; the recipe says 2 but since bananas can greatly vary in size, it would be helpful to know what that means in cup measurement — is it approx 1 cup, 2 cups, or other?
Thanks!
Hi, that’s a great question. The size of the banana won’t alter the flavor or the end result of the muffins but approx. 1 cup should be good.
These are delicious! I found they took more than 20 minutes to bake but I’m very happy with these muffins.
I used half almond flour and half sorghum flour.
These are delicious! I made them with half almond flour and half sorghum.
I found they took longer to bake : 25mins.
Glad you enjoyed them! Thanks for trying.
Thank you so much for this recipe. My 2 yo asks for these muffins every morning. And I love them too, so yummy!
I love this recipe and so does my toddler! Easy, packed with good stuff, and great for anytime of day. We like to use raisins instead of blueberries because he’s a raisin head.
Aw, love that! Raisins are such a fun swap—gotta keep the raisin heads happy HAHA! So glad you and your toddler are enjoying these, and I love that they work any time of the day for you both.
Hi, these look great! Is it possible to make without maple syrup? 🙂
Yes, you can. The maple syrup is just there for sweetness, so you can swap it out or leave it out depending on your preference. If you omit it completely, the muffins will be less sweet, but you could try honey, agave, or even a little extra mashed banana or applesauce instead
Dairy family here, can we use regular milk instead of a dairy alternative?
Yes absolutely. Any milk works.
My toddler loved this recipe! I made a small adjustment and did cassava flour instead of regular flour. It turned out awesome. The only question I have is, how do you typically store the muffins? And how long do they last ?
I love hearing that your toddler enjoyed it! And cassava flour is such a great swap, glad it turned out awesome! For storage, you can keep the muffins in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. When you’re ready to eat, just let them come to room temp or pop them in the microwave for a quick reheat. Hope that helps!
followed the recipe exactly. i’m on to a second bake (already did 25/30 minutes) because they will not bake. i’m assuming “2” bananas is way too much and these are not going to work.
I don’t think it’s the banana. It could be that your zucchini and carrot are too wet and are producing extra moisture into the batter. Next time try squeezing the shredded zucchini and carrot into a paper towel to remove excess liquid. I am so sorry that happened.
is it 1 or 2 eggs? recipe says 1 but the comments under making it vegan says “replace the 2 eggs”
Only 1 egg!
I am not supposed to have bananas can I leave them out or add something different?
The banana adds natural sweetness, so if you need to skip it, you can try mashed sweet potato as a swap with some maple syrup/ honey if you’d like them a little sweeter. Hope that helps!