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

4.76 from 126 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

Ingredients
  

  • 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)

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 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!

Notes

  • *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.

Nutrition

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 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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678 Comments

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  1. Hi Erin.
    I liked the flavor but they didn’t grow- or lift- much in the oven, so the texture became too dense… not sure if they suppose to be like this or I should add more baking powder next time?
    or oven temperature needs to be lower?
    any suggestions?

    Thanks!

    1. I’m sorry these didn’t turn out as you hoped, Mariana. Just so you know, these aren’t ultra fluffy or super tall like regular muffins, but they should at least come out looking like the pictures in this post. It’s so hard to say what might’ve happened without being in the kitchen with you. I hope you enjoy them more next time!

  2. I followed the directions with no substitutes and no add-ins. My Vitamix sounded as if it was going to break (because of the oats on the bottom, perhaps?) I blended for the required time, ending with high but with much more stirring. The result looked great but tasted gummy which makes sense with the excessive high speed blending (as opposed to folding ingredients to minimum combination, as called for in other recipes). Expensive trial!1 star

    1. I’m so sorry to hear that these didn’t turn out as you hoped, Cyndie. I (and other readers) have really enjoyed them, so I truly wish they would’ve been a hit for you too!

  3. I would love to try these muffins? My blender is so old I don’t trust it to make these. Could I just use a mixer? Would I be able to run the oats through the blender first? I could chop them in my electric chopper?

  4. Thank you so much for this recipe! I started making it as a healthy choice for a picky carb-loving toddler and it was an immediate success. I have found that the muffins rise and stay risen and are “prettier” if I blend them a little beyond when I think they’re blended enough….also, I’ve taken to using “jumbo” cupcake liners and filling them fairly full. They turn out beautifully and don’t sink. Made the recipe in a loaf pan today 350 for 23 min and it came out great! Thank you again :)5 stars

  5. I made the recipe as directed and they turned out great. The whole family enjoyed them. Thanks for a wonderful recipe. I will definitely make them again.5 stars

  6. Amazing Recipe! It was exactly what I was looking for and I was delighted with the results. I made my muffins in my Ninja Foodi using silcon muffin cups baked at 350 degrees for 17 minutes. Perfection! Thank You5 stars

    1. Hi Amanda, I’m so sorry to hear that these didn’t turn out for you. I (and other readers) have really enjoyed them, so I truly wish they would’ve been a hit for you too!

  7. Yum! These were even better the next day (stored in a container with a paper towel, per your recommended method). To avoid blender woes, I put the oats by themselves, put the resulting flour in a bowl, then blended the other ingredients first before adding the flour back in. Used semi-sweet chocolate chips, and they sunk to the bottom of the muffins, but still tasted delicious, especially with a generous swipe of peanut butter :)5 stars

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