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Mixed entirely in a blender, without flour, and studded with sweet morsels of chocolate, these blender Banana Oatmeal Muffins are one of the oldest and most popular Well Plated recipes! Beloved by toddlers and adults, they are a healthy grab-and-go breakfast or snack that’s so easy to make, even the littlest hands can help.

the best banana oatmeal muffins made in a blender

What’s not to love? These banana oatmeal muffins contain:

  • No flour
  • No butter
  • No gluten
  • PLUS, they are naturally sweetened with honey.

Sound too be good to be true? Just check out all of the 5-star reviews!

I want to be clear that the texture of these banana oatmeal muffins is different than most muffin recipes, like these Healthy Banana Muffins or Banana Bran Muffins.

While moist, they are somewhat dense and chewy (this is due to their low fat content), 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.

healthy banana oatmeal muffins made in a blender

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 —

How to Make Banana Oatmeal Muffins

These healthy, gluten-free banana oatmeal muffins use basic ingredients that you probably have on hand right now, all whizzed up in the blender.

They are ultra-moist, healthy, and wholesome.


The Ingredients

  • Bananas. Those brown bananas may have been shunned from topping your Steel Cut Oats, but they were destined for banana oatmeal muffin (or Healthy Banana Bread) greatness. No need for mashed bananas, the blender does it all.
  • 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 and Banana Oatmeal Pancakes). Old fashioned rolled oats and quick oats both work here. Do not use steel cut oats, which won’t soften or blend (save those for Overnight Steel Cut Oats instead).
  • 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 sweetens the muffins and infuses them with a light honey flavor.
  • Vanilla Extract. Throwing in a teaspoon vanilla extract is never a bad idea for any baked good.
  • Baking Powder + Baking Soda. Act as leaveners to help the muffins rise.

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 on top and in the muffins, because…chocolate. (If you also love chocolate in your muffins, you have to try these Chocolate Banana Muffins!)

The Directions

banana oatmeal muffins made in a blender
  1. Place all of the ingredients (other than mix-ins) into the blender.
blender banana oatmeal muffins
  1. Blend until smooth.
easy banana oatmeal muffins batter in a blender
  1. Stir in any mix-ins.
banana oatmeal muffin batter in a muffin tin
  1. Transfer to a greased standard-size muffin tin and sprinkle on any toppings.
baked banana oatmeal muffins in a muffin tin
  1. Bake banana oatmeal muffins at 400 degrees F until golden and toothpick comes out clean when inserted into the center. Remove, let cool, and ENJOY!

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). You could also add cinnamon to the batter for a little warmth.

  • 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.

Storage Tips

  • To Store. Place muffins in a paper towel-lined, airtight container and store at room temperature on counter 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.

blender banana oatmeal muffins recipe on a plate

What to Serve with Banana Oatmeal Muffins

These banana oatmeal muffins are a healthy snack for toddlers and adults alike (and everyone in between). For a full breakfast, here are a few ideas of what to serve with banana oatmeal muffins.

  • Smoothie. Like superpowers in a cup, this Green Smoothie will start your day off strong.
  • Smoothie Bowl. A fun variation on a smoothie, it is sprinkled with favorite toppings and then scooped with a spoon, rather than sipped through a straw.
  • Eggs. For more of a protein punch, pair your muffins with Egg White Frittata or Instant Pot Boiled Eggs.
banana oatmeal muffins with chocolate chips
  • 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. If you don’t need a lid, this muffin pan is top-notch.
  • Measuring Cups. These heavy-duty measuring cups clean beautifully and store easily with their magnetic handles.

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

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 to make them dairy free.

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 Stevia with success.

Can I Make These Oatmeal Muffins as Mini Muffins?

Yes, you can use this same oatmeal muffin recipe for a mini muffin tin. Bake time would be lower, so check early for doneness.

Banana Oatmeal Muffins

4.91 from 323 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 minutes
Cook: 15 minutes
Total: 40 minutes

Servings: 12 muffins

Ingredients
  

  • 2 cups old fashioned rolled 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°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!

Video

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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879 Comments

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  1. These are perfect “healthier” muffins! Fully cooked at 15 min at higher elevation. I only changed honey to maple syrup and added mini chocolate chips, walnuts, cinnamon & nutmeg.5 stars

  2. This recipe is odd. I should have read comments before baking, and I’m a seasoned baker. 400 degrees had the tops of my muffins dark after like 8 minutes minutes. And the inside was still so gooey. Not a good recipe at all. Would not recommend and won’t be making again.1 star

    1. I’m sorry to hear you had trouble with the recipe, Dee. It sounds like your oven runs hotter than mine, which might lead these to being darker than expected. If you’ll see in the comments, you see lots of other readers satisfied with how these have come out. I’d suggest using a lower rack in the oven to cook them. Also which kind of muffin tin are you using, dark or light? That will sometimes make a difference as well.

    2. U tried these muffins and the result was super! They are very delicious indeed.
      I have a question though, and not sure how healthy they actually are.

      In the Nutrition section, is the 13g you wrote found in one single muffin? That’s 3 teaspoons of sugar per muffin, which is way much. Or is it per tray of 12 muffins?5 stars

      1. Hi Maria, glad you enjoyed them. For each recipe, it is based on the information available in the calculators themselves. These numbers are meant to be a guide, not a statement of fact. Many elements can cause the dish I make at home to vary nutritionally from the iteration you create, including brands of ingredients, measuring styles, and final serving size. Further, the accuracy is limited by the information available in Wordpress Recipe Maker databases. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps!

  3. Absolutely delicious!!! I love how simple these were to make especially being able to dump all of the ingredients into the blender. I didn’t have yogurt on hand so I substituted for 12oz of unsweetened apple sauce (3 small packaged cups). I also added 2 scoops (35 grams) of unflavored plant protein. These came out super moist and the perfect amount of sweetness. My husband and toddler loved them! Thank you for this delicious recipe. We will be making these over and over again!! 😊5 stars

  4. These were great. Added 1/4 cup of ABC (Almond, Brazil and Cashew nut butter) and used maple syrup instead of honey. I’ve already had 2! Going to freeze for healthy quick breakfasts on the go. Thanks Erin.

  5. Flavor was good but texture was strange. A bit like eating your morning oatmeal. The oatmeal and the banana/yogurt , but I didn’t use a food processor I just used a mixer. I’ve guessing I should have used my oat flour instead of oatmeal because the food processor probably turns the turns the oatmeal to oat flour. Now that I figure that out I might try again.3 stars

    1. Hi Peggy, I can definitely see why there were off. For these you really must blend it to get the right consistency.

  6. My favorite recipe for banana muffins! I just ran out of Greek yogurt and was wondering if there is anything else I could use instead?5 stars

    1. Hi Chereise, so glad you enjoyed it! If you are in a jam, you could try sour cream. Sometimes that replaces greek yogurt well. Hope this helps!

  7. Super recipe! I added some vanilla protein powder but these muffins were really tasty and fluffy! I usually don’t bake with bananas but these were devoured within minutes :D5 stars

  8. Thanks for this recipe, Erin! Perfect for a preschool breakfast event. I had a bit of leftover batter (I added an extra banana since I used frozen ones). The leftover batter made great pancakes!5 stars

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