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?
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).
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.
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.
- 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!
- 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.
- Toss all of the goodies (other than your mix-ins) into the blender and hit go.
- Once smooth, stir in any mix-ins by hand.
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!)
- Transfer to a greased standard-size muffin tin and sprinkle on any toppings.
- Bake until golden and toothpick comes out clean when inserted into the center.
- Remove, let cool, and ENJOY!
- 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.
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
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.
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.
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.
Banana Oatmeal Muffins
- 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)
- 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!
- 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.
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Easy to make. Delicious, healthy, quick breakfast. I used buttermilk instead of yoghurt (because it was leftover from another recipe) and it worked well. When my bananas are extra ripe, I will use this recipe.
Hi Patricia! So glad you enjoyed the recipe! Thank you for this kind review!
I don’t have a muffin pan; does this recipe work as a dutch baby in a cast iron pan?
Hi Elisabeth! I’ve only tested it out in a muffin pan so I couldn’t say. If you decide to experiment, I’d love to know how it goes!
I’ve made these a couple times and they seem like a good base that can go any direction. Today, as suggested in the comments, I whipped the egg whites and folded in at the end. Huge change in texture, very different from original and every bit as good. I also added a dollop of peanut butter to the centers of the muffins this time. So good! This recipe has me thinking I could do a million different things with it. The whipped egg white version could make a great waffle. Adding some apples cooked with cinnamon spice would be great too. Great recipe! Try it today!
Hi David! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
Love these. So easy to make too! Thanks
Hi Lauren! So glad you enjoyed the recipe! Thank you for this kind review!
Would nonfat regular yogurt work in place of nonfat Greek yogurt?
Hi LBRown! I think I would use sour cream to substitute the nonfat Greek yogurt. The consistency is the same. For regular yogurt you’ll find the consistency is runnier which might result in your muffins having more moisture. If you decide to experiment, let me know how it goes!
Can’t stop won’t stop making these! They’re soo good and so easy. Thanks for sharing it!!
Hi Christina! So glad you enjoyed the recipe! Thank you for this kind review!
We enjoy these healthy lil clean muffins! And love how easy it was to put together. Added some PBfit powder and an extra banana (probably will just do the 2 as instructed next time). Definitely will make often, thanks!
Hi Kat! So glad you enjoyed the recipe! Thank you for this kind review!
Great recipe! I didn’t have Greek yogurt so used plain. First time I followed the recipe and second time I added in some flax, Chia and Grated carrot. Toddler loved them just as much and hidden vegies is always a plus! Will hide zucchini next time too!
Hi Morgan! LOVE the additions! Thanks for the feedback on how it worked!
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