Blender Banana Oatmeal Muffins
These Blender Banana Oatmeal Muffins combine two of my greatest loves: healthy eating and minimal dishes. Factor in the chocolate chips, and we have ourselves a trio onto which breakfast recipe dreams are built.
These are not your typical banana oatmeal muffins. Yes, they are ultra moist as any self-respecting muffin should be. Yes, they are healthy and wholesome, another (for me) desirable trait in my breakfast muffins. Yes, they use basic ingredients that you probably have in your pantry right now: oats, Greek yogurt, honey, and ripe bananas.
What makes these banana oatmeal muffins special is what they lack: this recipe is flourless, free from refined sugars and added fats, AND it’s even toddler approved! Don’t believe me? Check out the testimony in the comments section. This recipe has been made hundreds of times and continues to be a reader favorite!
In place of butter or oil, the mega moisture in these muffins (and they are not one bit dry, I promise!) hails from protein-packed Greek yogurt and the sweet mashed bananas. The “flour” is actually fiber-rich ground oats. Hello super-filling, super-powered muffin breakfast and snack-age! For those of you with dietary restrictions, these banana oatmeal muffins are also gluten free.
To make the muffins, simply toss all of the goodies (less the chocolate chips) into the blender (I have and love this one) and hit play. You may need to stir the batter a few times, but it will soon become smooth and pourable.
If you’re adding the chocolate chips, you can either stir them into the batter—if the batter is warm from the blender, it may melt the chips a bit, which creates the light and lovely chocolate swirl as you see here—or sprinkle them on top. I opted for both.
In the interest of banana oatmeal muffin honesty, the chocolate chips do add a small amount of sugar and fat to the recipe, but it’s quite minimal. Even with the chocolate chips, these healthy banana oatmeal muffins clock in at 120 calories. By comparison, a banana muffin from Starbucks has 440 calories. I’d rather have four of these banana beauties instead!
Plus, dark chocolate = antioxidants. You could also swap your favorite dried fruits, nuts, or even blueberries.
I want to be clear that the texture of these banana oatmeal muffins is different than most muffin recipes. While moist, they are somewhat dense and chewy, and they are certainly less sweet than anything you’d find in a bakery. If you prefer a more traditionally textured banana muffin recipe, I and dozens of readers highly recommend these Healthy Banana Nut Muffins. They are still a wholesome option and unquestionably delicious.
If, however, you are a little less particular about your muffin texture and are looking for a muffin option that’s both tasty and the ultimate in easy to make, healthy to eat, and big banana flavor, (or if you need a muffin recipe that’s gluten free), these Banana Oatmeal Muffins are ideal. Bust out the blender, and let’s bake!
My favorite blender muffin baking equipment:
- This trusty blender: It’s much more affordable than many high power blenders and purees even thick smoothies (and muffins!) quickly and easily.
- This brilliant muffin tin: It’s durable, easy to clean, and comes with a lid so that you can easily transport the muffins too.
Store your muffins properly: Don’t miss my guide to How to Store Muffins to keep your leftover Blender Banana Oatmeal Muffins fresh for longer.
Blender Banana Oatmeal Muffins
Made without butter or oil, these moist and healthy banana oatmeal muffins are made in the blender and are a delicious breakfast or snack!
Yield: 12 muffins
Cook Time: 15 minutes
Total Time: 40 minutes
- 2 cups oats (quick cooking or old fashioned)
- 2 large very ripe bananas
- 2 large eggs
- 1 cup plain Greek yogurt
- 2-3 tablespoons honey*
- 1 1/2 teaspoons baking powder (I prefer aluminum free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen)
- Preheat the oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly greasing them as well. Set aside.
- Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
- Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Remove from the pan and enjoy!
*Feel free to adjust the honey to your preferred sweetness. Two tablespoons was enough for me with the chocolate, but if you prefer a sweeter muffin, add more.
Store leftover muffins according to my guide to How to Store Muffins or wrap tightly in plastic and freeze for up to 2 months.
Recipe adapted from Running with Spoons.// All images and text © /Well Plated.
Serving Size: 1 muffin with mini chocolate chips
- Amount Per Serving:
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 36mg
- Sodium: 405mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 13g
- Protein: 4g
If you like these Blender Banana Oatmeal Muffins, don’t miss these other healthy muffin recipes!