These Blueberry Banana Muffins for toddlers are soft, naturally sweet, and perfect for your littles! Made with just five simple ingredients — ripe bananas, juicy blueberries, eggs, vanilla, and self-raising flour — they come together in one bowl with no added sugar. Whether you’re looking for an easy breakfast, lunchbox treat, or snack on the go, these muffins are a wholesome option the whole family can enjoy. They’re freezer-friendly too, so you can always have a healthy option ready when you need it.

Why Blueberry Banana Muffins are the Perfect Toddler Breakfast or Snack

Naturally sweet without added sugar: Ripe bananas and juicy blueberries give these muffins a soft, lightly sweet flavor that’s perfect for little ones — no syrup or sweeteners needed.

Soft texture that’s easy to chew: These muffins come out moist and tender, making them great for toddlers who are still learning to chew and eat independently. Perfect for BLW!

Quick to make with simple ingredients: You only need five basic ingredients and one bowl — no mixer or special steps. They’re a great recipe to whip up during nap time or on a Sunday afternoon.

Perfect for meal prep and freezer storage: These freeze well and reheat quickly, so you can always have a healthy snack or breakfast ready when mornings get crazy.

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Ingredients

• 3 mashed bananas
• 3/4 cup blueberries
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups self-raising flour

Note: If you don’t have self-raising flour, you can create your own by using 1 1/2 cups all-purpose flour and adding 2 1/4 tsp of baking powder and 1/4 tsp salt.

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How to Make Blueberry Banana Muffins for Toddlers

1. Preheat your oven to 350°F (175°C) and lightly grease a muffin pan, or use a silicone muffin pan.

2. In a large bowl, mash the bananas until mostly smooth.

3. Whisk in the eggs and vanilla extract until well combined.

4. Add the self-raising flour and stir gently until just combined — don’t overmix.

5. Fold in the blueberries, being careful not to squish them too much.

6. Spoon the batter evenly into the muffin cups (you’ll get about 10 standard size muffins).

7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. Let them cool, and enjoy your healthy muffins!

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Substitutions

No self-raising flour? Use 1 1/2 cups all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt.

Frozen blueberries: Can be used, but add them straight from the freezer to prevent streaking.

Egg-free: Substitute 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, rested 5 mins).

Extra flavor: Add a pinch of cinnamon or a handful of mini chocolate chips for variety.

Boost nutrition: Stir in 1 tbsp ground flaxseed or chia seeds.

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Storing Extra Banana Blueberry Muffins

Room temp: Store in an airtight container for up to 2-3 days.

Fridge: Keeps well for up to 5 days — just reheat for a few seconds to soften.

Freezer-friendly: Freeze extra blueberry banana muffins for toddlers in a zip-loc bag or container for up to 3 months. Thaw at room temp or warm in the microwave for 15–20 seconds.

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Common Questions

How can I make these toddler blueberry muffins gluten-free?

• Use a 1:1 gluten-free all-purpose flour blend with added leavening (or add 1½ tsp baking powder + ¼ tsp salt if yours doesn’t have it).

Can I use either fresh or frozen blueberries?

• Absolutely — just add them straight from the freezer and stir gently to avoid too much color bleeding.

Can these easy blueberry muffins be made as mini muffins?

• Yes! Use a mini muffin pan and bake for about 13–16 minutes, checking for doneness with a toothpick.

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More Easy Toddler Breakfast Ideas

Cottage Cheese Muffins – Packed with protein and soft in texture, these savory cottage cheese muffins are a great option for toddlers who need a filling snack or balanced breakfast. Great warm or cold, and easy to pair with fruit or veggies.

Sweet Potato Waffles – These lightly spiced waffles are made with mashed sweet potato and come out perfectly soft on the inside with a little crisp on the outside. They’re great for baby-led weaning or toddler finger food, and they reheat beautifully from frozen.

Baked Pancake Bites – A fun twist on pancakes, these mini bites are baked in a muffin tin and perfect for little hands. Customize them with fruit or toppings, and serve them warm or cold for an easy breakfast, snack, or lunchbox addition.

Raspberry Muffins – These muffins are bursting with juicy raspberries and just the right amount of natural sweetness. Made with simple ingredients and no refined sugar, they’re toddler-approved and great to keep on hand for busy days.

Spinach Pancakes – These bright green pancakes are a fun way to serve up leafy greens. Made with blended spinach and mild ingredients, they’re soft, nutritious, and perfect for toddlers who need a veggie boost.

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Did you and your little ones love these healthy blueberry banana muffins? I’d love to see your creations! Tag me on Instagram @reallittlemeals 🙂