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.

Blender Banana Oatmeal Muffins. NO butter, sugar, or oil. This skinny recipes uses Greek yogurt and honey instead. I can't believe how good these tasted!

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!

Clean Eating Banana Oatmeal Muffins. Less than 120 calories with NO butter or oil. These are amazing

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.
Banana Oatmeal Muffins made without butter or oil! These taste amazing

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.

Blender Banana Oatmeal Muffins

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.

Skinny Banana Oatmeal Muffins. Less than 120 calories each and so moist and 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

Ingredients:

  • 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)

Directions:

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

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

Recipe adapted from Running with Spoons.

If you like these Blender Banana Oatmeal Muffins, don’t miss these other healthy muffin recipes!

The best ever blueberry muffins! You'll love this healthy blueberry muffin recipe made with oats and cinnamon

Best Ever Healthy Blueberry Muffins

Chocolate Chip Peanut Butter Muffins. So moist and fluffy, you'd never believe these peanut butter muffins are healthy too!

Peanut Butter Muffins with Chocolate Chips

Healthy Oatmeal Muffins with Maple and Cinnamon Topping

Maple Oatmeal Muffins

Healthy Banana Muffins with Walnuts and yogurt

Healthy Banana Nut Muffins

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

263 comments

  1. these are definitely my kind of muffins too..i made waffles like this last weekend..i need to try this soon. 

  2. I’m drooling over how perfect these muffins look! I may have to eat my words about never using a blender to make baked goods – though in my defense, this is what I told my college roommate after I found her trying to make chocolate chip cookie dough in my blender…

  3. These look awesome! I’ve never made baked goods or any batter in a blender or processor but I have GOT to try :) Loving that overhead prep shot of your ingredients :)

  4. Muffins in a blender? YES! Sounds good to me! 

  5. Delicious and healthy muffins, wow!! I would love to eat one right now:)

  6. Oh, gosh…muffins made in the blender?! You just blew my mind. These look so moist and perfect, and it’s totally a-ok that I eat the whole batch since they’re healthy, right?!

  7. Blender muffins?! You’ve just started a trend. 

  8. I’ve made a similar muffin before (but not all done in the blender) but would grind up the oats in the blender before adding the ground oats and other dry ingredients to the batter.
    Look forwarding to trying your recipe.
    thx

  9. It’s like deconstructed oatmeal, but in muffin form!

  10. I always struggle to throw away birthday/Christmas cards long after the occasion is over, too!  
    I really love that these are made in the blender, and that they’re healthy.  They truly look delicious :)

  11. I love that these are so easy to throw together and healthy!

  12. Yum – those muffins look perfect for breakfast time!! :)

  13. I’m sold. Love that these are made in a blender. Could they be any easier?? So much better that the bakery “cupcakes” haha 

  14. This is delightful!  I love things that can be made in one pot or blender! We leave birthday cards up for a pretty long time here, too.  It’s nice to see them up!  Seeing what you like in your birthday cards, I think you would have liked what I got a friend of mine a few weeks back!  It was a Hallmark card with a fish in a bowl filled with vodka.  The fish goes – this is awesome!! lol  

    Happy belated birthday!

  15. Yummy!! These look amazing and sounds delish!!

  16. These muffins look incredible! I love that they’re healthy and that you made them in the blender! They sound perfect for breakfast!

  17. All you need is blender? Sign me up! As always, you impress me with your recipes Erin. :)

  18. Does anyone know the calorie count per muffin?

  19. hinerin 

    Hi Erin , iv Made these today , I did it step by step and there in oven 30 min later and they are very soggy on inside . What do you think I did wrong ? Thanks 

  20. I have tons of bananas frozen for smoothies.  Do you think it would turn out if I made the batter with frozen bananas?

  21. Celiacs beware – oats have gluten!!! I am an Australian and they are not gluten free. Please make note.
    Otherwise great if you are not celiac.

  22. I made these today and my whole family loved them. So easy to make. 
    Mine were really difficult to get out of the cupcake wrappers. Any idea what I may be doing wrong? Quite a bit of muffin was just stuck to the paper. 

  23. Can you please tell me why there is an asterisk next to the honey? Didn’t see where you explained that. Thanks!

  24. Noticing I had a surplus  of very ripe banans,  I just finished making these… YUM! I added walnuts on top too. Now the true test will be when my sugar addicted son comes home, my guess is he will probably eat them all :-) Thanks for the great recipes!

  25. I am using jumbo muffin tins. How much longer should I add to my cooking time?

  26. Is there a suitable replacement for Greek yogurt for those who cannot have dairy?  

  27. I made theses today for my 1 year old daughter and they are delicious! My husband ate 4 of them before my daughter even had a chance to try them! Wonderful recipe.

    Mine collapsed after they cooled. Any insight as to what I could have done wrong? 

  28. best muffins ive ever made! i used crushed walnuts instead of chocolate chips and i added cinnamon and peanut butter and wow! i love this recipe, so simple, healthy and delicious! a perfect treat for my new sugar-free diet 

  29. Amanda Rodriguez Reply

    I woke up this morning seeing my bananas were rotting. I quickly went onto Pinterest (of course) and found your recipe. I am now sending you this comment as I devour my warm delicious banana oat muffin with my coffee! Thank you so much for sharing! Super easy to follow and I feel guilt free eating these delightful muffins! 

  30. Jessica bradley Reply

    Made these this morning and they are so delicious! My kids devoured them and told me I needed to make a whole bunch and keep them for school! Thanks for the recipe!

  31. These are really yummy and my toddlers loved them too! Mine didn’t look as pretty as yours (they collapsed after I took them out of the oven), but that didn’t effect the flavor at all. Thank you for the recipe – it is definitely a repeater! 

  32. Thanks for a FABULOUS healthy and EASY recipe. My husband and I are busy people and we both loved them

  33. How many calories 

  34. Just made these with my Vitamix – added chocolate chips and walnuts. They are so delicious! I can’t believe they’re actually healthy :D Thanks for the recipe!

  35. Hello! Could you tell me, how much you mean by cups in milliliters or grams? I am not from the US, therefore I am not familiar with this kind of measurement option. Thank you in advance :)

  36. As soon as I found this recipe my daughter (3) and I made these. They are amazing!! We used blueberries instead of chocolate chips, and we also added some organic shredded coconut we folded in the mix. Great healthy start to the day, thank you for the recipe!! I will definitely make more to freeze! 

    -Jamie

  37. Hi Erin,

    I just made these AGAIN today (for the third time!) and I can’t thank you enough. My little brother has never touched an oat in his life, and he is devouring these muffins before soccer practice because he doesn’t think they are good for him. I’ve shared this recipe with basically everyone I know. Love love love.

    -Sim

    P.S. Thank you for featuring my previous comment on your newsletter! It means a lot :)

  38. I made these today for a quick breakfast throughout the week. They are so good! My picky 3 year old even likes them!!!

  39. These are amazing, have made them twice, using GF oatmeal. Do you think it would work with regular, fat free yogurt (not Greek)?

  40. Yummy! What is the nutrition info for the delectable little goobers?

  41. Is there a good substitute for the yogurt by any chance?  These look fantastic…finally something different that just banana, nut butter, and baking powder in the blender.  Can’t wait to try but can’t have dairy.

  42. I just made these and LOVE them!!! No, they are not a cupcake, muffin but I think they are a wonderful healthy snack!! Thanks so much!!!

  43. made these tonight for breakfast tomorrow and we tried them and they are SO good!! We loved them so much they will be in my regular rotation!! So easy!! Thanks for this recipe!

  44. What temperature do you use to cook them?

  45. I’d love to make the blender muffins for my son however, he is allergic to eggs…Do you know what I can substitute for eggs in the recipe? TIA

  46. hi, 
    why do you need baking soda if you got baking powder, isn’t it exactly the same?
    because if i want to make it and i only have baking powder, can i use that instead of baking soda?
    its like 1 1/2 baking powder twice. i hope you understand me  :)

  47. Hi Erin,

    How exactly would you freeze these muffins and how long will they keep in the freezer? Also, is it possible to skip the baking soda and the baking powder for this recipe? Thanks!

  48. I substituted unsweetened applesauce for the yogurt. They turned out great.

  49. Hi Erin! I tried these, but they weren’t fluffy like normal muffins. They were pretty moist and wet, even though I was sure they were cooked. Any ideas? 

  50. Hello!
    I tried these, but they just deflated immediately, and ended up like this! http://imgur.com/a/MtdcK
    What did I do wrong?
    Thanks

  51. These sound easy and delicious! I wonder if I add a scoop of protein powder, they will become dry? Have any experience with this?

  52. I bake all the time and thought this looked like a fun recipe for the kids to help throw together. I made these exactly as directed and after 25 min in the oven-checking every 3 min after the initial 15 as stated, these were raw in the middle (no clean toothpick) and burnt on the outside ;( I use all organic ingredients so it breaks my heart to waste all these wonderful ingredients. I don’t usually see a baked item cooked at such high heat, all I can think is it seems more appropriate these cook lower and slower to ensure proper heat distribution? Gosh I am bummed.

  53. Yummy! I made these yesterday 😀 I’ve put half in the freezer to stop myself eating them all in two days! 

  54. I’ve been looking for something easy for breakfast that has a base of oatmeal, and this fits the bill wonderfully.  Oatmeal, eggs, greek yogurt, bananas… it is pretty much all the healthy breakfast food made into one muffin, with chocolate to boot.  I’m sure this will become a well used recipe of mine.

    Oh, and for those wondering, I put it into Calorie count’s calculator, and it has about 140 calories per muffin.  Obviously I’m not a dietitian or anything, so don’t sue if I’m wrong, but that is a good ballpark figure.

  55. I just found these on Pinterest. I’m making healthy breakfast/brunch for a mommy group
    & although I think these will be great, I’m wondering if I could make them as drop cookies instead of muffins. Any thoughts?

  56. I am gluten sensitive and my husband is diabetic with a terrible sweet tooth.  We have tried so many muffin recipes and nothing has appealed to both of us until we tried these.  They are AMAZING!  I love the texture and the fact that they are healthy!  Normally GF stuff can be too dry and crumbly or, when I try paleo recipes, too moist.  These are perfect.  And, extra bonus, these were super easy to make.  Thanks!!

  57. I’m a mess in the kitchen. I used 1/2c quick oats and 1 1 2c old fashioned. I only had just over 1/2c Greek yogurt, so I used unsweetened applesauce to total 1c. I tossed in about 1 1/2tbsp almond butter, because I felt like it. No other add-ins were used as I was afraid I’d get carried away. 

    I grabbed my muffin liners and realized I had 4 left, but a crazy number of minis. So, I made 36 minis baked at 400 for about 12min. They came out good! I did spray the lines fairly generously with oil and they still stuck, but they’re the really thin paper liners so I’m not shocked. I wish I had added a little cinnamon, but other than that I’m very happy with how these turned out. 

    Thank you for sharing :o)

  58. This is a great recipe, but I have the same problem as Emily has, they just deflate imediatelly after I take them out of the oven. Do you have any idea, what I could be doing wrong? Too much soda or backing powder? Too much blender time? I have to convert the recipe to matric units, maybe something got lost in translation? I would to get this right, becuse its such a great recipe!

  59. I made these for my gluten intolerant  son, he loves them. Thank you so much for posting this recipe.
    It’s nice I’m making him something that doesn’t taste nor look like cardboard. 
    I plan on making many more of your recipe. Thanks agin.

  60. I made them but they did not come out quite like yours they didn’t seem too done on the inside bit the tops were starting to brown and they kind of deflated a little bit. Any suggestions on what I did wrong.  

  61. Delicious! Followed the recipe and added PB2 peanut butter powder. 

  62. 400 degrees? My oven goes only max 220

  63. Thank you SO much for the recipe! Just made these and I love the flavor! I also enjoy the consistency of these muffins with the oats. Unfortunately I undercooked mine despite baking for 16 minutes and testing with a clean toothpick. Not sure why they were raw in the middle – but 100% my own fault and I plan on making these again and possibly altering the cook time. Thank you! 

  64. Hi I was wondering how many calories each muffin is an how many can you eat for breakfast? 

  65. I couldn’t find an oven temp or baking time

  66. Just made these since I had all the ingredients on hand and who can say no to throwing everything into the blender and baking??!! …I have one word for these muffins…AMAZING!! Foolproof and easy. I only had about 6oz of yogurt so I threw in 1/4 of an avocado for the fats. Tossed in flax just because, and they came out perfect!!! My four year old helped with prepping and has downed one already! Rave reviews all around. Thanks for sharing this great recipe. Perfect for my on-the-go, weekly meal-planning family!!!

  67. Made exactly per the recipe but mine sadly sunk as soon as I removed them from the oven,  even with the room being really hot today.
    Oh well the taste was still good! Hopefully not too chewy when cooled.

  68. Just tried these and are in the oven at the minute. So quick and easy to make. I can’t wait to taste the finished product!

  69. Do you have the nutrient value for the banana oat muffins?

  70. I just made these and changed the Greek yogurt to coconut cream and added dried cranberries and they turned out awesome.  Very tasty and healthy….a great thing. :)

  71. I just made these muffins today and although they are very tasty they stuck to the paper muffin cups so badly that half of the muffin was wasted. I used all organic ingredients so I was very disappointed that they didn’t work out for me. I followed the recipe exactly as it said. I think the kids were more disappointed as they smelled so yummy when they were in the oven ! :(

  72. Made these for the second time today, added some raisins and crushed pecans. My mother, daughter and I loved them the first time I made them. Thanks for the delicious recipe! It made my mornings much easier this week :)

  73. Made these muffins today.  They were so delicious! I feel like this is the first “healthy” recipe (no butter, flour, oil) that I’ve tried where the end result is so good. You weren’t lying, there were so moist and fluffy. Will definitely be making a second batch later this week as this batch isn’t going to last long.  Thanks for sharing!

  74. What would you change if using silicone mini muffin pans? Thanks for the great recipe! 

  75. So I made these tonight and they turned out pretty good.  I doubled the recipe.  some modifications i made based on other similar recipes I saw online:  i put 2/3 of the oats through the food processor to make the flour.  the other 1/3 of the oats i left intact (i used quick oats).  also, i put only the wet ingredients in the blender and then folded in the dry ingredients. i filled the muffin tins pretty much all the way and ended up with 22 muffins.  they didn’t rise a lot but they have a nice rounded top like a cupcake.  they are very moist and overall great consistency.  in terms of flavor, they definitely taste healthy.  im thinking of adding cinnamon next time?  how much would you suggest?  thanks! 

  76. Omg these are my all time favourite banana bread muffins hands down! I made them last weekend and loved them-knowing they were virtually fat free and had no flour made me feel so much less guilty when I ate one. I’m now making some more to devour this weekend (or tonight) 😂 I used half the mixture to make cakes and half to make a mini loaf which turned out great-I’d definitely recommend this recipe to anyone that loves banana and muffins! 

  77. I can’t believe they turned out!  I pushed chocolate chips and walnuts on top after they were in the muffin pan.  I had to add a little milk to get the blender to start going.  Too much volume for my tiny food processor.  Because after adding the milk, I was worried about it being too liquidy, I then added some flax meal.  Family loved them!  Lesson: chocolate chips make everyone happy.  Going to try adding peanut butter next time.  Banana, chocolate and peanut butter are always yummy!  Also, I happened to use duck eggs and baked for 20 minutes.

  78. Husband was impressed they had no refined sugar or oil/butter.  That is the problem with any whole wheat  muffins.  You have to add so much sugar, brown sugar and oil to get it to taste good.  A side note, I just gave up the whole wheat olive oil tortillas I used to buy at TJ’s because I finally noticed the 330 mg’s of sodium in each tortilla!  It’s corn tortillas only from now on.

  79. This sounds so easy, making it a blender and best of all healthy!! I am trying these babies right now! Thank you! 

  80. Tried these this morning. My 1 yr old and my husband loved them, but probably not as much as I did! Yum

  81. Can’t wait to make these. Can I use agave instead of honey? And full fat greek yogurt instead of nonfat? I think (hope!) even my picky 3 year old will like them!

  82. Thank you Erin! Making them now! Will let you know…

  83. Has anyone tried adding peanut butter to the mix???

  84. I plan on making these in the morning…Any ideas on a dairy substitute?  Avacado is the only thing I have baked with in the passed but if anyone has any other ideas please let me know.

  85. Love these! Made them a couple times already and even made them into PANCAKES and they were delicious!! A little hard to handle with the spatula but with practice, anything is possible 😄 thank you for the yummy recipe!! Xo

  86. These were so easy to make, and made the house smell amazing! I love that these are healthy but definitely taste like they aren’t :)  Definitely a new staple in my recipe book! 

  87. Do you know how many calories and carbs are in each of the muffins?!

  88. These are great!!! After making them as written once, I am going crazy on the chocolate with the following additions: 1.5 tbsp cocoa powder, 1/4 tsp hazelnut extract, and 1/2 tsp chocolate extract instead of vanilla.  I had no trouble with them rising. These are lovely gems! Can’t wait to try new variations.

  89. Helle Erin!
    I just found this recipe on Pinterest yesterday and  decided to try it immediately as it is pretty much VERY EASY and looks delicious. I was skeptical first about the texture … And i baked them for about 30min or even more. But but but those are not the point. I mean… THEY ARE DAMN GOOD ERIN!! I just can’t believe that something sooo easy to make can be these tasty! By the way, my husband didn’t believe me when i tell him it was sugar and butter/oil free. He was like “ok stop lying” yes dear, It is healthy AND so goood! Definitely one of my favorite clean eating recipe! Thank you for sharing!
    ( i live in Madagascar,  your recipe really travelled ;) )  

  90. LOVE the recipe!  Thank you!  But, I made these in my Vitamix blender and had to stop and mix several times.  I’ll definitely make this recipe again but in a bowl and with a hand mixer.  Thanks again!

  91. This looks so delicious! What would you recommend as a substitute for the eggs?

  92. Just tried these and other than sinking a little, they are really good and moist. I added fresh blueberries for extra sweetness. Thank you for this recipe.

  93. Erin – I have been meaning to give you an update! Not only do I love these but my 3-year old son ADORES them and eats one every day (more if I let him). I definitely find it easier to use my food processor rather than blender. Tried it with blender and it really was impossible to get all of the ingredients combined. Food processor works much better for me for this recipe. I use 2% or full fat yogurt and usually add a little more banana than called for to add even more moisture. Agave rather than honey and I always add cinnamon too. Delish. Thank you!!

  94. I made them several times. They are my favorites. I put frozen blueberries and pecans  comes out delicious. 

  95. Hi there,

    Thanks so much for this recipe! I’m preparing them every Sunday- to have them for me and my boyfriend for the whole week at work:) I’m adding many strange stuff inside like flax seed, poppy seed (poppy seed cakes are popular in Poland), grated coconut, dactyl, raisins, dried apricot, different types of nuts, cranberries.. actually whatever I can find in my kitchen. Sometimes I’m adding a bit of whole wheat flour because of big amount of additives. The muffins are always awesome together with coffee for the second breakfast :)

    Thanks a lot, greetings from Warsaw:)

  96. Just made these as a little treat for myself and boy are they tasty! I used Oikos Triple Zero Plain Greek yogurt to up the protein count and baked them in silicon liners with a touch of coconut oil. These will definitely become a staple in my kitchen! 

  97. We are Americans living in Spain, and needed a healthy snack for an event at my child’s international school. I found your recipe on Pinterest, and it turned out perfectly! People were AMAZED that they had no butter/oil or sugar and were gluten free, yet they tasted so moist and delicious!

    It really helped that the ingredients were easy to find in non-US stores, although some items (like liquid vanilla and oats may be in the international section.
    I smeared coconut oil on the cupcake liners, which was tasty. And before I added the other ingredients, I blended the oats first to create the oat flour. They looked just like yours, and were easy to make, even for the first time we made them. Gracias!!
    p.s. Sorry I can’t help the people using metric because I have my US measuring cups and spoons. This is the only negative that I foresee if the US ever moves to the metric system… what will we do with our recipes!?!??! :-)

  98. Turned out great! was so nice to just use the blender as it was way less dishes to do, just poured it right from the blender to the muffin tin. Easy peasy.

  99. Genius! Who knew you could make muffins in a blender? These are DELICIOUS!

  100. Just made these and they are so good! It’s hard not to eat them all at once. I have been wanting to make healthy pumpkin muffins as well, could I swap out the bananas in this for pumpkin purée instead? How much pumpkin do you think would equal the two bananas?

  101. Without flour? How can it be possible? It looks like more than a cookie? Can you explain me please… Thank you. 

  102. Hello Erin! Chanced upon your recipe on a lazy Sunday and I was so glad I went ahead to bake them! They were so yummy and guilt free :)

  103. Hi Erin, I’ve been playing with similar recipes since I’ve cut out sugar for a month.  I love using bananas as a sweetener – I sometimes use oats, some times not, same goes with pb.  Definitely love using yogurt in the place of butters.  I sometimes use unsweetened apple sauce as well although it changes the flavor a bit.  Thanks for your post – I will def be giving your blender muffins a whirl!

  104. Yes! I had 2 overripe bananas, so no excuse for not making these muffins.
    I was a little stubborn and didn’t grease the paper liners, so a big mess getting the muffins out :-( Such a shame…
    Next time I’ll use only my muffin tin and grease them a little, because I find it hard to grease the paper liners.
    But except that little mistake, they were delicious!

    Thanx again for a great (oats) recipe!

  105. These are amazing! Easy and healthy. Thanks for sharing.

  106. These are amazing! Easy and healthy. I found its best to add the eggs and banana first otherwise some of oats got stuck at the bottom of the vitamix. Thanks for sharing.

  107. I just made these and they are very tasty.  Not too sweet (I used 2 tablespoons of honey), so they are nice for breakfast.  I found that they needed far longer than the recommended baking time.  My oven is old and runs cool, but I had them in for almost 30 minutes before they were cooked through.  A very minor complaint though, especially with variables such as the size of the bananas.  I also did them in silicone liners, and they popped out very easily without being greased.  And as was mentioned in many of the other comments, mine did deflate considerably when they came out of the oven, but they are still convex.  Of course, this didn’t impact the flavour – they are lovely!
    I used a food processor to blend the mixture, and this worked well.  I added cocoa nibs instead of chocolate chips, which were very nice.  I always like a little bitterness!  It’s nice to find a healthy recipe that I can send to school with the kids, because their classes are all nut-free and many of the healthy recipes rely on nuts/nut butters.  
    Thank you for sharing!

  108. It sounds so good and easy. I don’t have honey on hand. Can I use maple syra-Syrup instead

  109. I’ve made these several times in the last few weeks and will make again today!   Very easy, healthy and economical to make! Finally a use for my very expensive commercial Waring blender!!   I like that the ingredients can be varied to make it super healthy!!  Thank you for sharing this great recipe!

  110. I made these last night and they did not come out very well. They were very dark on the outside but quite underdone inside. I was disappointed because the recipe was so easy to make in my Vitamix and I was looking forward to adding it to my regular rotation. Gluten is not a problem for me, so I may look for a version with whole wheat flour that doesn’t collapse and have the gooey inside issue. Thanks for the blender muffin idea!

    • Amy, I’m sorry that these didn’t turn out perfectly for you! Many readers have had success with the recipe as written, but depending upon the size of the bananas you used, the results can be varied. Some readers have found that they prefer baking the muffins at a lower temperature for a longer period that what is specified in the recipe, so that could be an option too. I hope you are able to find just the right balance, and I’m glad that the recipe was at least easy to make in your blender!

  111. I think they sound wonderful.  But am wondering is there any healthy substitute for bananas as I can not eat them😕. So many wonderful recipes use them.  

  112. the Sweet Potato Salad looks simple and delicious…gonna try it this weekend

  113. I love these muffins!!! They are soooo easy to make! I also love your carrot cake muffins.  Both of these recipes are keepers!  My husband loves them too!! :)

  114. These are delicious and we’re making them for the second time now. I love how low sugar and fat free they are yet they still have flavour and good texture. Thanks!

  115. These tasted absolutely delicious! Even my sugar crazy family loved them :-) One question…. The muffins were flat instead of rising and staying fluffy so they didn’t look very good. Any suggestions?

    • Ashlyn, I’m so excited to hear that! In terms of the muffins being flat, they do deflate quite a bit (that’s the lack of fat and sugar, as well as the large amount of moisture from the bananas), so it isn’t necessarily something you did wrong. I’d check the temp of your oven, and as long as they look good, try not to stress about it too much. You could also try putting a little less batter in the muffin cups.

  116. Hi.
    These look yummy. Do you know roughly how many grams are in one cup ( how many grams of oats)
    Thank you.

  117. Just made these and YUM! I will definitely be baking these again!

  118. These are a weekly tradition in our house! I make them every Tuesday when the kids are at school for an after-school snack, they have the rest the next morning for breakfast.  So super delicious, healthy, and easy to whip up! 

  119. These were wonderful thank you! Enjoyed them so much I had to share them on my blog :)

  120. Me and my 3 yo daughter made this just last night on Eid’s eve and it was really good! Delicious, healthy, and has just the right sweetness level from the banana and honey. Everyone loved it. I also love that my daughter can do ALL the work herself and it was so encouraging and so much fun! (all i did was just plugged in the cables and a little clean ups after lol).
    We used regular plain yogurt and it turned out great as well. The oatmeal went first into the blender until it became smooth powder, so it’s easier to make everything blends together.
    So thank you for this recipe! Love from Jakarta!

    • Widya, I am so happy to hear that you and your daughter enjoyed this recipe so much, and that she could make the muffins all by herself! It sounds like she is on her way to being a master baker :) Thanks for the tip about the oats too!

  121. These muffins are delicious! I was a little doubtful how well they would turn out, but I am very happy with them! I added chocolate chips since I’m a bit of a sweet tooth and these just hit the spot when I’m needing something sweet. They’re very moist inside, and I think I prefer them to regular muffins!

  122. I just made these and they are SO GOOD!! I didn’t have Greek yogurt so I used full fat sour cream and it worked well. I did one batch chocolate chip and one batch with frozen Saskatoon berries. Thank you for a great recipe!

  123. Hi

    I tried this wonderful recipe but it didn’t come out too well. The inside was cooked properly, the outside stiff and it was a bit heavy. Any ideas why?

    • Hi Shireen! It sounds like they may have overbaked a bit. Next time, if the tops seem like they are getting overdone but the middle is not set, you can try tenting the pan with foil, then continue baking until they are cooked all the way though. I hope that helps

  124. These are fantastic!! Just made them this afternoon and have eaten three already. I omitted the honey as I had a hunch they might be sweet enough for me just by using chocolate chips and very ripe bananas. I was right! I will certainly make these again, I love that except for the chocolate, there is no added sugar. Thank you for the recipe!

  125. Do you think I could use oat flour instead of oats, that way they are already grounded.

  126. This was the best only-oatmeal muffin recipe! Usually they add flour or oil to it, I have been making it since 2 3 months ,24 at a time, thankyou for a great recipe!

  127. Hello from Greece! Thank you for the recipe! My almost 6 year old son approves!!! I’m happy that I will have one more healthy recipe for breakfast for him or one to take to school with him. And it’s a great breakfast snack for me too!

  128. I am addicted to banana bread and muffins. I made these today and they are a great alternative to the high calorie, store bought muffins. Absolutely delicious, very moist and the texture, though more bread-like, was perfect. I used oat flour and agave as the sweetener and added in chunks of dark chocolate with 85% cocoa. I’ll try walnuts next time.

    • I am addicted to those things too! I’m so glad you enjoyed this recipe so much. Thanks for sharing this wonderful review, as well as the changes you made. It’s very helpful for others making the muffins too!

  129. Hi Erin, if I wanted to make this recipe as either a loaf of bread or giant muffins, do you have any tips? I know I’d need to bake longer, but should I adjust the temperature or anything? My 17 yr old will eat at least 3 regular muffins at a time, so I’d just as soon make giant muffins for him (or a loaf of bread, which he’ll eat 1/4 of at a time!)

    • Hi Sara! I have never tried the recipe this way, but I think that you would be fine to bake it at 350°. My advice would be to do larger muffins, not a loaf pan. Because these muffins are denser i texture, I’m just not certain how they would bake in a 9 x 5 or even 8×4 loaf pan, since that is such a drastic to dimension change. If you decide to experiment, I would love to hear how they turn out!

  130. I made these muffins and they are delicious. I added walnuts and dried cranberries. They baked up great and nicely domed in the oven, but out of the oven they had some shrinking, almost like a souffle when it falls a slight bit. Any ideas why that happened? I used a high speed blender, similar to a vita mix. To what stage should the oat mixture be blended? Thanks!

    • Hi Rob! I’m so glad that you’re pleased with the flavor of these muffins. It is normal for them to shrink, because they are not made with regular fat and sugar, which provides texture to a more standard muffin. It sounds like you made them just right!

  131. Thanks for sharing this recipe!  My kids are fussy. But I’ve made this (12 muffins) twice in the span of 3 days! It’s a real gem! I added dessicated coconut and flaxseed meal and also blended raw pumpkin seeds into the batter. We didn’t have chocolate chips so I threw in some mini m&m at the end, and they turned  out divinely!! Thanks again. I’m pretty sure I’ll be making them again 😄

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