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

4.77 from 117 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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653 Comments

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  1. These muffins might actually be the thing i bake the most often, because they make an excellent and delicious snack and i feel good about every ingredient (well, except maybe the honey but it needs so little). I made it with apples yesterday for a fall treat and they were wonderful!5 stars

  2. This is a great muffin recipe, i have made them over and over! So healthy, tasty and my 1 year old LOVES these! I can make them in 5 mins!5 stars

  3. This has been a frequently used recipe at our house for a couple years now. Yesterday I really wanted to make them, but didn’t have greek yogurt. I stubbornly made them with cottage cheese instead (just decreased the salt to compensate) and they turned out great! I wanted to report my successful substitution.5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Sara! Thank you for sharing this kind review and your substitution results!

  4. Love this recipe, it’s such a hit with my friends and I don’t feel guilty eating them. I’ve made the recipe as is, and also used homemade applesauce instead of yogurt when I was in a pinch. Both turned out great, probably because the the chocolate chips don’t hurt!

    I’ve been craving making blueberry muffins and was wondering if you can straight sub blueberries into this recipe instead of bananas?5 stars

    1. Hi Daisy! I (and many other readers) have had no issues with using our blenders to make the muffins. I hope you enjoy the recipe if you try it!

  5. Went back to find the date this recipe was posted so I’d have an idea how long I’ve been making these, but the date is an edit date… Anyway, at least a couple years…..I make a batch almost every week, at least every other week. I make the recipe as written except leave out the honey, we find them sweet enough with the banana and probably too many chocolate chips. I use the tall muffin liners and fill them really full. They look beautiful, are relatively healthy, and most importantly, my son, who despite my best efforts, is drawn to every unhealthy food out there, LOVES these! Straight out of the oven these are kind of like eating delicious steamed oatmeal. We love them, thank you for sharing the recipe! :)5 stars

  6. These muffins were a huge hit at my house! They were so simple to make (helloooo just threw them in the blender!) and everyone loved them. I’ll be making them again for sure!5 stars

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