No one can resist the simple but inviting pleasures of freshly-baked muffins for breakfast and these blueberry banana oat muffins are no different, especially when served still-warm from the oven!

With Jr now showing an interest in all that we eat, I’ve been increasingly steering towards toddler-friendly recipes which are innately healthy but delicious enough for us to share too. Baked with gluten-free oat flour and naturally sweetened with bananas and raw (or coconut) sugar, these blueberry muffins hit the spot for the entire family – setting a rather steadying start to our day! Softly speckled with juicy plops of tart blueberries, they are just as delicious when served later in the day with a cup of hot coffee.

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Key Ingredients For Making These Blueberry Banana Oat Muffins

• Oat flour: I use oat flour rather than all-purpose flour to bake these muffins. Not only are oats naturally gluten-free, they are also great for ading a healthy boost of fibre and protein. You can easily make oat flour at home by grinding old fashioned rolled oats in a blender/ mixie until it is of a finely-ground flour-like consistency. Please see the recipe notes to substitute all-purpose flour instead.
• Baking powder: This is our main leavening agent.
• Salt: As always, salt enhances the flavours of this recipe.
• Raw sugar or coconut sugar: This is a personal choice. I prefer using minimally-processed sugars which are low on the glycemic index and make for a healthier choice (particularly important as Jr loves eating these muffins as much as we do at home!). However, you can use any granulated sweetener of your choice – jaggery, brown sugar or even caster sugar. Just be sure to give your sugar a quick blitz in the blender if required so that it has a super-fine (not powdered) consistency, similar to the texture of caster sugar.
• Mashed bananas: Use overripe bananas to add natural sweetness to this recipe. The addition of bananas also makes it easier to swap out the egg without compromising on the structure of these blueberry oat muffins.
• Egg: A whisked egg is what adds structure and rich flavour to these muffins. However, you can easily substitute it with some milk and lemon juice (see recipe notes below for the exact substitution).
• Coconut oil: Oil is generally superior to butter in ensuring that cakes and muffins stay moist and tender for longer. I’ve used unrefined coconut oil as it’s a good fat ; however, you can use another neutral-tasting oil (avocado oil/ refined oil etc.) if you’d prefer.
• Vanilla: You can never taste it, but you can always detect its absence! A good quality vanilla extract always serves to enhance all the other flavours of a recipe.
• Frozen blueberries: I love the soft and jammy texture imparted by frozen blueberries when they thaw during the baking process. If you don’t want the blueberries to sink to the bottom of the muffin while baking, be sure to lightly toss them in a bit of flour/ cornflour beforehand (although do bear in mind, that by doing so – the recipe will no longer be gluten-free).

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