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.
“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?
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.
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.
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
- Healthy Banana Muffins
- Healthy Banana Chocolate Chip Muffins
- Healthy Blueberry Muffins
- Maple Healthy 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
- 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.
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