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

4.73 from 171 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. One of my all time favorite recipes. So simple, easy, and healthy. They are absolutely delicious! I make them pretty much every week. Thank you!5 stars

  2. These don’t work. I think they need flour. You just get a raw pudding texture no matter how long you bake them. Good flavor but not a muffin AT ALL2 stars

    1. Hi Tracy! 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!

  3. My family loved these! I’m wondering though, if anyone has tried subbing out the banana for pure pumpkin. Do you think that would work? Maybe add in a bit of pumpkin pies seasoning with it?5 stars

    1. Hi Heidi! I’ve only tested this recipe as written, so I wouldn’t be able to advise if this substitution works. If you decide to experiment, let me know how it goes!

  4. Probably wont make again. Liked they were so easy to make and not to much sugar but hubby and kids didnt like.3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Kathy. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  5. I enjoy these. I find grinding 1 cup of the oatmeal in my Ninja gives a better texture. Sometimes if I have the time I will toast my oatmeal in the oven before using it. Surely cranks up the flavor a notch. I often add blueberries or cranberries or walnuts or pecan. Very versatile recipie and gives our body a whole grain that is good for us.5 stars

  6. Such an easy recipe to whip up when you have a hangry toddler (hypothetically, ha!) all the ingredients were things we normally keep on hand, which was great. I used Skyr in place of yogurt just because that’s what was in the fridge and they still turned out great. Highly recommend – we are eating all week for breakfast!5 stars

  7. These muffins are so delicious and I love that they are so easy to make. The texture is so soft and tender. I love making them plain and then adding the different mix ins on top- that way there is something for everyone in the family. I also add vanilla protein powder sometimes for a little boost. Highly recommend!5 stars

  8. I don’t comment on recipe blogs often, but I’m just here to say that I have been living off these muffins for the past few months, ever since I got my new Vitamix blender and was looking for an easy healthy muffin recipe for breakfast. This is the one. I just can’t get enough! I replaced the vanilla (since I don’t have any) with some cinnamon, and don’t add any mix-ins… 100 calories a piece! So quick and easy! Thank you for this recipe gold!5 stars

  9. Didn’t have yogurt, so we did a cup of milk and 1/3 cup of chia seeds. An easy recipe to make with my 4 & 2 year old, and they enjoyed the outcome!5 stars

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