Mixed entirely in a blender, without flour, and studded with sweet morsels of chocolate, would you believe me if I told you these blender Banana Oatmeal Muffins are perhaps the most popular Well Plated recipe of all time?

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

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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 (like an over-the-top Flourless Chocolate Torte) 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 these Strawberry Oatmeal Bars might be my second most popular).

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

5 Star Review

“I’m just here to say that I have been living off these muffins for the past few months. I just can’t get enough!”

— Jess —

What’s not to love? These banana oatmeal muffins contain no flour, no butter, are gluten free, naturally sweetened with honey, and made ENTIRELY in your blender (like these Blender Whole Wheat Waffles).

I want to be clear that the texture of these banana oatmeal muffins is different than most muffin recipes (like these Coffee Cake Muffins). 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 not particular about your muffin texture and are looking for a muffin option that’s tasty, easy to make, and healthy, (or if you need Gluten Free Muffins), these banana oatmeal muffins are THE ONE.

So, bust out your blender. It’s time to find out what this flourless banana oatmeal muffins fervor is all about.

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

How to Make Banana Oatmeal Muffins with CHOCOLATE in a Blender

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.


The Ingredients

  • Bananas. Those brown bananas may have been shunned from your cereal but they were destined for banana oatmeal muffin (or Cream Cheese Banana Bread) greatness.
  • Oats. My healthy, gluten free, and fiber-filled swap for flour. The blender does all the work grinding the oats into coarse oat flour (as seen in Healthy Oatmeal Muffins) that gives these muffins texture and body while they bake.
  • Greek Yogurt. Keep these muffins low in fat and high in moisture while also packing in a little protein.
  • Chocolate Chips. Of course, chocolate chips are always delicious!

Dietary Note

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 158 calories. By comparison, a banana muffin from Starbucks has 440 calories. I’d rather have three of these banana muffin beauties instead! Plus, dark chocolate = antioxidants. I like this math.
  • Eggs. Add just enough fat to keep these muffins soft and moist and provide the batter with essential structure.
  • Honey. Naturally sweeten the muffins and infuse them with a light honey flavor.
  • Baking Powder + Baking Soda. Act as leaveners to help the muffins rise.

Banana Oatmeal Muffin 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. Blueberries, cranberries, raisins, or cherries. Try any of your favorite fruits (dried or fresh).
  • Nuts. Chia, hemp, or flaxseeds would all be tasty.
  • Seeds. Walnuts, pecans, pistachios are nice ways to add crunch and texture.
Blender full of ingredients to make Gluten Free Banana Oatmeal Muffins

The Directions

  1. Toss all of the goodies (other than your mix-ins) into the blender and hit go.
  2. Once smooth, stir in any mix-ins by hand.

TIP!

If you’re adding the chocolate chips, you can either stir them into the batter or you can sprinkle them on top before baking. (Note that, if the batter is warm from the blender, it may melt the chips a bit, creating a light and lovely chocolate swirl.)

I opted for both, because…chocolate. (If you also love chocolate in your muffins, you have to try these Chocolate Banana Muffins!)

  1. Transfer to a greased standard-size muffin tin and sprinkle on any toppings.
  2. Bake until golden and toothpick comes out clean when inserted into the center.
  3. Remove, let cool, and ENJOY!

Storage Tips

  • 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.

Storage Tips

Don’t miss my guide How to Store Muffins to keep your leftover muffins fresh for longer.

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.

Frequently Asked Questions

Can I Swap the Greek Yogurt for Applesauce?

Yes. Countless readers have reported success making these healthy banana oatmeal muffins by swapping the Greek yogurt for an equal amount of their favorite applesauce.

Are All Oats Gluten Free?

All oats are naturally gluten free. However, not all oats are manufactured and processed in a certified gluten free facility. Therefore, if you are sensitive to gluten, I always recommend checking your labels and purchasing from a brand that certifies their oats are free from any gluten contamination during processing.

What Other Sweeteners Can Be Used in These Muffins?

To make these banana oatmeal muffins without honey, you may swap for an equal amount of maple syrup or agave. Some readers have also tried swapping it for honey or Stevia with success.

Blender Banana Oatmeal Muffins topped with chocolate chips

Banana Oatmeal Muffins {Blender Recipe}

4.90 from 279 votes
With no flour, no butter, and no oil, these blender banana oatmeal muffins with chocolate chips are moist, healthy, gluten free, and tasty!

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

Servings: 12 muffins

Ingredients
  

  • 2 cups oats quick cooking or old fashioned
  • 2 large bananas very ripe
  • 2 large eggs
  • 1 cup plain nonfat Greek yogurt
  • 2 to 3 tablespoons honey (you may adjust the amount to suit your preferences for sweetness)
  • 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)

Instructions
 

  • 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 all of the 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!

Notes

  • TO STORE: Place muffins in a paper towel-lined storage container and store at room temperature for up to 4 days. Don’t miss my How to Store Muffins for more tips.
  • TO FREEZE: Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.

Nutrition

Serving: 1muffin with mini chocolate chipsCalories: 158kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgPotassium: 220mgFiber: 2gSugar: 15gVitamin A: 77IUVitamin C: 2mgCalcium: 62mgIron: 1mg

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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 wellplated.com 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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753 Comments

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  1. Hi! I would love to try this recipe, and I’m wondering if you think it might work if I just mashed the bananas and mixed the ingredients together instead of using a blender. Thanks!

    1. Hi Emily! I recommend blending the oats up first, then you could experiment with mixing the ingredients by hand. I’ve never tried it myself, but other readers have had success with it.

  2. How can I make this recipe non-dairy? Can I substitute a plant-based yogurt for the Greek yogurt? Thanks

    1. Hi Olga! Yes, you can experiment with using a non-dairy yogurt instead. I hope you enjoy the muffins!

  3. We love these moist and oh so chocolatey muffins.The recipe is most welcome in our home. Our blender is older, yet preparing in small increments has been a key to its success. Thanks.5 stars

  4. Made it with honey and 2nd time around used 12 dates in place of the honey. Both versions wonderful! Also added a dash of cinnamon both times. Thank you for the inspiration!5 stars

  5. Amazing recipe, thank you so much! I blitzed the oats into powder before adding the rest of the ingredients. Also scooped a teaspoon of nutella in each tin before popping it in the oven and they came out perfect, the nutella sank perfectly in the middle of the muffin leaving the top nice and rounded. Super healthy muffins with a naughty surprise. :D5 stars

  6. LOVE LOVE LOVE this recipe!!!
    Is our new favorite breakfast and after workup snack.
    I usually heat it up in a cup for a few seconds and then add 2 spoons of yogurt on top
    BAMM perfection!

    Just bought some silicone cups for the airfryer and you can bake them at 360 degrees for 8 minutes and they are golden.5 stars

    1. Hi Yomarie! So glad you enjoyed the recipe! Thank you for this kind review and feedback on making them in the air fryer!

  7. I had to come here and comment. This recipe is soooo good!! Thank you so much my boyfriend loves it to and keeps on asking me to make some. 3rd time doing this and WOW! Thank you!5 stars

  8. Delicious! I added a little salt and a half teaspoon of maple extract as well. Had to use Kefir instead of yogurt. Very moist, not super sweet. Will definitely make again!5 stars

  9. So easy and so good! I used flax eggs and apple sauces instead of Greek yoghurt as well as blueberries instead of chocolate chips! This will be on repeat!5 stars

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