One of the questions I receive most often is “What’s the most popular recipe on your site?” I think people expect me to answer something especially fancy or foodie, because when I reveal that it’s this recipe for Banana Oatmeal Muffins, I’m typically met with an immediate, unmistakable Double Eyebrow Raise.

3 banana oatmeal muffins topped with chocolate chips, baked into white cupcake liners

You are a FOOD BLOGGER and your most beloved recipe is for something as easy as banana oat muffins?” the arched eyebrows say. To which my answer is yes, yes it is.

And after all, since these banana oatmeal muffins contain no flour, no butter, are gluten free, naturally sweetened with honey, and made ENTIRELY in your blender, what’s not to love?

Did I mention that there are chocolate chips too?

muffin pan full of clean eating banana oatmeal muffins with chocolate chips

Healthy Banana Oatmeal Muffins with CHOCOLATE

Yep. These are healthy Banana Oatmeal CHOCOLATE CHIP Muffins. Pull out your blender. It’s time to find out what this flourless banana oatmeal muffins fervor is all about.

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 on hand right now: oats, Greek yogurt, honey, and ripe bananas.

Ingredients needed to make a blender recipe for banana chocolate chip muffins

To make the muffins, simply toss all of the goodies into the blender (I’ve made them in both a high-powered, pricey blender and the more economical one you see pictured below—both work fabulously for the muffins) and hit go. You may need to stir the batter a few times, but it will soon become smooth and pourable. (I love blender breakfast ideas like this Whole Wheat Waffles recipe too!)

Different Muffins Mix-ins

This tasty banana oatmeal muffins recipe is easily adaptable to any of your favorite muffin mix-ins (and readers have offered many suggestions in the comments section).

  • Fruit. Try any of your favorite fruits (dried or fresh).
  • Nuts + Seeds. Nuts, chia or flaxseeds would be tasty.
  • Chocolate. Of course, chocolate chips are always delicious! 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. Or both. I opted for both, because…chocolate. If you also love chocolate in your muffins, you have to try these Chocolate Banana Muffins!
    • 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 oatmeal banana muffins clock in at just 120 calories. By comparison, a banana muffin from Starbucks has 440 calories. I’d rather have four of these banana muffin beauties instead! Plus, dark chocolate = antioxidants. I like this math.

Blender full of ingredients to make Banana Oatmeal Muffins

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 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!

How to Store and Freeze These Muffins

  • To Store. Place muffins in a paper towel-lined storage container and store at room temperature for up to 4 days.
  • To Freeze. Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.
  • Don’t miss my guide How to Store Muffins to keep your leftover muffins fresh for longer.

More Favorite Muffin Recipes

close up image of healthy chocolate chip banana oatmeal muffins

Recommended Tools to Make Blender Banana Oatmeal Muffins

  • Blender. It’s much more affordable than many high-powered blenders and purées even thick smoothies (and muffins!) quickly and easily.
  • Muffin Pan. It’s durable, easy to clean, and comes with a lid so that you can easily transport the muffins too.


Blender Banana Oatmeal Muffins topped with chocolate chips

Blender Banana Oatmeal Muffins

4.78 from 152 votes
With no flour, no butter, and no oil, these banana oatmeal muffins with chocolate chips are made in the blender and are moist, healthy, and delicious!

Prep: 5 mins
Cook: 15 mins
Total: 40 mins

Servings: 12 muffins


  • 2 cups oats quick cooking or old fashioned
  • 2 large very ripe bananas
  • 2 large eggs
  • 1 cup plain nonfat Greek yogurt
  • 2 to 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 and rinsed)


  • Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease 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 among the prepared muffin cups, filling each no more than three-quarters 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 are 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. They will deflate but still taste delicious. 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, How to Store Muffins, or wrap tightly in plastic and freeze for up to 2 months.


Serving: 1muffin with mini chocolate chipsCalories: 120kcalCarbohydrates: 20gProtein: 6gFat: 4gSaturated Fat: 2gCholesterol: 36mgFiber: 1gSugar: 6g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Just cooling so can’t rate until I try them 😄. One question……..these looked amazing when they came out of the oven….very fluffy and high! 2 minutes later, they deflated…. 😣. Any suggestions as to why this happens? Thank you!

    1. Hi Alanda! Some collapsing is normal with this recipe. Although they were flatter than you’d expected, I hope they still tasted great!

  2. These are our now go to recipe! They taste delicious, super easy to prepare and are a favorite with all!
    Thank you so much for this.5 stars

  3. Just made these- they are delicious! Tans so healthy, especially if you skip the choc chips. My only complaint is the baking time was way off. I had to bake mine for 35 minutes for them to finish baking in the middle- and we just got a new oven last month so I know it isn’t a bad oven causing the issue. Not a big deal though- they were still yummy! 😋4 stars

    1. Hi, Thank you for your feedback. There are lots of reasons as to why the baking time for you could of been off. The type of pan used, or even how much batter was in each muffin cup. (Every oven is a little different as well)

  4. Not only have I made this recipe I absolutely love this recipe and it is a staple for us every week. I mix in whatever I want, flaxseed, hemp seed, blueberries, raspberries, apples, chocolate chips everything goes good with it.5 stars

    1. Thanks for the feedback Lisa! So glad you enjoyed these muffins! Thank you for this kind review!

  5. These came out so fluffy and moist, can’t believe they have no flour or oil! I ground the oats in the blender before adding the other ingredients. Two teaspoons of light Agave nectar. Added a little more vanilla than called for. My kids loved them.5 stars

  6. I tried this recipe for the first time in my Oster high speed blender and it didn’t mix well at all. I’ve made many thick smoothies but could not get the wet to mix with the dry. After 2 min and the motor labouring, I tried mixing with a spatula to pull up the dry. Another two attempts and finally poured it into a bowl and finished it by hand. I had a Vitamix before we moved; it was stolen and now I have to rely on my blender. Has anyone else had this problem??

    1. Hi Helen, I’m sorry this didn’t turn out as expected. It’s hard to know what went wrong without being in the kitchen with you. I have a different blender and never have any problems with mine.

  7. My kids beg for these! And I love how quick and easy these are, I can have all the “mess” cleaned up before they are done cooking! Also for those who may be dairy free I use almond yogurt and they come out just fine! Tonight I switched it up and used maple syrup instead of honey and added cinnamon. Delicious!5 stars

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