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    Home » By Meal » Breakfast

    Published: July 26, 2021

    Blender Baked Oatmeal Muffins (3 Ways!)

    5 from 8 votes
    Jump to Recipe Pin Print

    Healthy and moist blender baked oatmeal muffins three different ways: blueberry, banana walnut, or chocolate chip. Made in a blender from real and simple ingredients like rolled oats, banana, and almond milk, this oatmeal muffin recipe is the perfect healthy breakfast, snack, or dessert. Choose your favorite toppings and enjoy these gluten free, refined sugar free, and dairy-free baked oats muffins!

    three blender baked oatmeal muffins stacked on top of each other

    Baked oatmeal muffins three different ways

    I love baked oats, especially the kind made in a blender that taste like a mini cakes. Honestly, they never disappoint because they are so moist, fluffy, and made with good-for-you ingredients that leave you feeling fueled for the day ahead.

    So why not make my favorite breakfast into a muffin form so you can enjoy them all week long!

    These baked oat muffins are so easy to make; all you need is a blender, a muffin tin, and an oven. They are also FLOURLESS because you are just using rolled oats. Plus, they make for the best quick and healthy breakfast or a snack.

    Let’s not forget that this recipe allows for three different types of muffins: banana walnut oatmeal muffins, chocolate chip oat muffins, and blueberry oatmeal muffins. I love all three types of muffins and enjoy having a few of each type for every batch I make! But, you can choose to make whatever type of muffins you prefer! Everyone will love them and beg you to make more.

    Why you’ll love these flourless muffins:

    1. Simple ingredients. These delicious muffins only use whole, simple ingredients. 
    2. No flour, just oats. This recipe doesn’t rely on refined flours and instead calls for blended oats to give you the healthiest breakfast or snack. 
    3. No added refined sugar. Rather than refined sugar these muffins rely on pure maple syrup and banana for their sweetness.
    4. Super fluffy and light. I absolutely love the texture of these muffins. They are light and fluffy and taste amazing. 
    5. Easy to make. With only a few simple ingredients these muffins are easy to make and can be enjoyed throughout your week! 
    6. Perfect for kids. Kids will absolutely love these oatmeal muffins and are the perfect snack for them.
    healthy blender oatmeal muffins with three toppings

    Ingredients in flourless baked oats muffins

    This delicious blender baked oatmeal muffin recipe only requires a few healthy ingredients that will leave you feeling good after enjoying this incredible breakfast or snack. From rolled oats to a dash of maple syrup to spotty bananas, here is what you will need to make a batch of these delicious muffins:

    • Rolled oats: first, 2 and 1/2 cups of oats are used instead of flour for the base of your batter. Use gluten free certified oats if you need to!
    • Baking powder: add in 1 teaspoon of baking powder to make sure your muffins rise correctly. 
    • Baking soda: plus 1/2 teaspoon of baking soda.
    • Cinnamon: then, add 1 + 1/2 teaspoon of cinnamon to make your muffins taste and smell amazing!
    • Eggs: you’ll be using 2 eggs to help bind all the ingredients together. 
    • Maple syrup: 1/3 cup of pure maple syrup is used to naturally sweetens these oatmeal muffins.
    • Coconut oil: next, add 1/4 cup of melted coconut oil to give these muffins the perfect moist texture.
    • Bananas: 2 spotty bananas are needed for some natural sweetness and to make these blender muffins super fluffy.
    • Almond milk: next, add in 2/3 cups of unsweetened almond milk to keep the baked oats muffins moist and light. You can use vanilla or plain almond milk.
    • Vanilla extract: finally, add in 2 teaspoons of vanilla extract for the best flavor.
    • Mix-Ins: plus, you will need either 1 and 1/4 cup of fresh blueberries, 1/2 cup of chocolate chips, or 2/3 cups of walnuts.

    Kitchen tools used

    This healthy muffin recipe is so simple and easy to make. Clean up will be really easy because this healthy breakfast recipe only calls for 4 tools! You’ll need a blender to combine everything, a spatula to mix in the toppings, a muffin tin and liners to make the muffins, and measuring tools: 1/2 teaspoon, 1 teaspoon, 1/4 cup, 1/3 cup, and 1/2 cup.

    ingredients in blender baked oatmeal muffins
    how to make homemake oat flour in blender
    oatmeal muffin batter

    How to make blender baked oatmeal muffins

    These oatmeal muffins are so easy to make and sure to become a go-to breakfast or treat for you and your family. Here is how to make the best ever blender oat muffins. 

    First, start by preheating your oven to 350°F and line a muffin tin with liners.

    To prepare the muffin batter, add the rolled oats, baking powder, baking soda, cinnamon, and salt to a high-speed blender and blend together for 30 – 45 seconds until they reach a flour-like consistency.

    Next, add in the eggs, maple syrup, melted coconut oil, bananas, almond milk, and vanilla extract to the blender. Blend the mixture again for 20 – 30 seconds until fully combined. Do not over blend, or the muffins will not be fluffy!

    Next, transfer the batter to a mixing bowl or keep it in the blender and use a spatula to gently fold in your chosen mix-in: either blueberries, chocolate chips, or walnuts. Divide the batter evenly between the muffin cups and sprinkle extra blueberries, chocolate chips, or walnuts on top.

    Bake the muffins for 22 – 24 minutes until a toothpick comes out clean and golden brown. Let cool before enjoying!

    chocolate chip, blueberry, and walnut banana blender oatmeal muffin batter
    healthy bender oatmeal muffins in tin

    Are these oatmeal muffins healthy?

    These muffins are completely gluten-free, refined sugar-free, and dairy-free. They are made from real, nutritious ingredients that taste amazing and will make you feel your best to start the day.

    In fact, oats are a great source of fiber, protein, and carbs. They are full of vitamins and one of the most nutrient dense foods you could eat. This muffin recipe also uses eggs, an amazing source of protein and nutrients. The addition of bananas, coconut oil, and pure maple syrup makes the flavor and some healthy fats. Kick your day off with these nutritious and moist blueberry oatmeal muffins!

    Baked oatmeal muffin variations

    There are few different ways to make the best ever blender oatmeal muffins. You can make classic like blueberry oatmeal muffins, or something fun like banana walnut muffins, or even raspberry if you are feeling adventurous! Here are a few of my favorite variations.

    Blueberry Oatmeal Muffins

    You can either use frozen or fresh blueberries. They give the best fruity taste and add moisture to the muffins. 

    Chocolate Chip Oatmeal Muffins

    Who doesn’t love chocolate chip muffins? Try this version for a great snack or dessert. 

    Banana Walnut Oatmeal Muffins

    This is my personal favorite! I love the crunchy nut texture in combination with the fluffy muffin. Banana walnut muffins are sure to be one of your favorites!

    Raspberry Oatmeal Muffins

    If you love fruity muffins, I highly recommend this version. 

    Strawberry Oatmeal Muffins

    Strawberries are a great addition to the muffins because they add the perfect sweetness.

    fluffy chocolate chip baked oatmeal muffin

    Frequently Asked Oat Muffin Questions

    Can you substitute quick oats for old-fashioned oats in muffins?

    Yes! If you prefer, you can easily sub out quick oats for old-fashioned oats instead. 

    How to meal prep muffins

    Meal prepping muffins is easy! All you need to do is bake them, let them cool, then transfer them to an airtight container for storage. Store them in the fridge or at room temperature (even freeze them). They are the perfect on-the-go snack, breakfast, or dessert. When you are ready to enjoy, grab and muffin or two!

    Can I refrigerate muffins?

    Yes! If you want to store any leftover muffins, you can keep them in the fridge until you are ready to enjoy. Just store any extras in a tupperware container and reheat them when you want to enjoy them or eat cold.

    Can I freeze muffins?

    Yes! If you want to freeze these muffins, place them in a freezer safe container or ziplock bag for up to 3 months. When you are ready to enjoy thaw at room temperature, then place them in the oven at 350F for 5 – 10 minutes or in the microwave for the best taste. 

    Can I make these muffins into a traybake?

    These muffins are so easy to make in a traybake as well. Simply pour the batter into the tray and bake the exact same (give or take 2 – 4 minutes). Once done, let them cool before cutting them into individual bar shapes.

    How to store leftover oatmeal muffins

    You can store these muffins in any airtight container at room temperature for up to a week. Enjoy them as they are, or warm them up in the microwave if you prefer. 

    blueberry baked oats muffin

    If you loved this healthy Muffin recipe, check these out!

    Need some more healthier, easy, and simple muffin recipes? Here are some of my favorite Healthful Blondie recipes to try out….

    • Healthy Peanut Butter & Jelly Banana Muffins
    • Spiced Carrot Orange Muffins
    • Healthy Peanut Butter & Jelly Banana Muffins
    • Paleo Cinnamon Toast Crumb Muffins
    • Protein Chocolate Chip Baked Oats (Single Serve)

    Did you make this recipe?

    If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

    healthy blender baked oatmeal muffins three ways

    Blender Baked Oatmeal Muffins (3 Ways!)

    Healthy and moist blender baked oatmeal muffins three different ways: blueberry, banana walnut, or chocolate chip. Made from real and simple ingredients like rolled oats, banana, and almond milk, this oatmeal muffin recipe is the perfect healthy breakfast, snack, or dessert. Choose your favorite toppings and enjoy these gluten free, refined sugar free, and dairy-free muffins!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Serving 12 muffins

    Ingredients
     

    Baked Oats Muffin Base:

    • 2 ½ cups rolled oats
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 1 ½ tsp cinnamon
    • ¼ tsp salt
    • 2 eggs
    • ⅓ cup pure maple syrup
    • ¼ cup melted coconut oil
    • 2 spotty bananas, medium-large
    • ⅔ cup unsweetened almond milk, plain or vanilla
    • 2 tsp vanilla extract

    Blueberry Muffins (full-batch):

    • 1 ¼ cups blueberries, fresh or frozen

    Chocolate Chip Muffins (full-batch):

    • ½ cup chocolate chips

    Banana Walnut Muffins (full-batch):

    • ⅔ cup walnut, halved & chopped pieces

    Instructions

    • Preheat oven to 350°F and line a muffin tin with liners.
    • Add rolled oats, baking powder, baking soda, cinnamon, and salt to a high-speed blender and blend for 30 - 45 seconds until flour-like consistency.
    • Add in eggs, banana, maple syrup, melted coconut oil, almond milk, and vanilla extract. Blend again for 20 - 30 seconds until fully combined. Do not over blend!
    • Transfer to a mixing bowl or keep in the blender. Using a spatula to gently fold in your chosen mix-in: either blueberries, chocolate chips, or walnuts. If you do all three, then reduce the amount of mix-ins by a third and separate bowl (read below for exact measurements & look at pictures above for reference).
    • Divide the batter evenly between the muffin cups and sprinkle extra blueberries on top.
    • Bake for 17 - 20 minutes, until a toothpick comes out clean and golden brown.
    • Let cool before enjoying!

    Notes

    If you do all three, then reduce the amount of mix-ins to 1/2 cup blueberries, 1/4 cup chocolate chips, or 1/2 cup walnuts use 3 separate bowls (look at pictures above to see how I did the mix-ins). 
    ROLLED OATS: you can try to substitute with quick oats if needed, do not use steel cut oats.
    TO STORE: in any airtight container at room temperature for up to a 5 days or in the fridge.
    TO FREEZE: place them in a freezer safe container or ziplock bag for up to 3 months; defrost by placing at room temperature then reheating in the oven at 350F for 5 - 10 minutes or in the microwave.

    Nutrition

    Calories: 147kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 157mg | Potassium: 176mg | Fiber: 3g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg
    Course Breakfast, Dessert, Snacks
    Cuisine American, Healthy
    DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

    I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Everything counts to keep my dream afloat; thank you for supporting Healthful Blondie!

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    Recipe Rating




    Comments

    1. Ashley says

      July 26, 2021 at 9:28 pm

      5 stars
      my favorite was the banana nut but I love all three! This is for sure a go-to easy breakfast

      Reply
    2. Saskia Chermayeff says

      July 28, 2021 at 12:23 pm

      5 stars
      My new favorite breakfast!!!

      Reply
    3. A. Ramos says

      February 16, 2022 at 12:39 pm

      I’m trying these muffins for the first time. I see the bananas in the ingredients but I don’t see where they are added in the instructions.

      Reply
      • Tati Chermayeff says

        February 16, 2022 at 1:36 pm

        Step 3! 🙂 I will make sure to update the recipe card

        Reply
    4. Jen says

      March 07, 2022 at 3:41 pm

      5 stars
      Very good recipe, and easy to make. A suggestion:

      Dump the dry ingredients after they’re mixed, and put the wet ingredients in the blender. Mix those and then add the dry back in. Everything should mix better (I had clumps).

      Also, why is there baking soda with no acid to activate it?

      Reply
    5. Bridgette Sellers says

      April 27, 2022 at 6:35 pm

      5 stars
      Made these today and they are so so good! I omitted the maple syrup. I Love the ingredients, it’s so hard to find a muffin recipe with no sugar, dairy or flour. These are a staple in my kitchen now! Thank you!

      Reply
    6. KJ says

      August 30, 2022 at 10:46 am

      5 stars
      Texture is great and they bake wonderfully, I just wish they were a little sweeter! I used maple syrup but am wondering what else I could use to add more flavor/sweetness? Thanks! 🙂

      Reply
      • Tati Chermayeff says

        August 30, 2022 at 5:39 pm

        Hi! I always reccomend using super brown bananas along with the maple syrup. They add a lot of natural sweetness. If you want to add a dash more, you can always add 1/4 to 1/3 cup of coocnut or granulated sugar. Let me know what you think!

        Reply

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    Tati, founder and creator of Healthful Blondie

    I’m Tati, a foodie, recipe developer, and blogger based in Austin, Texas. I started Healthful Blondie in 2020 to celebrate life, health, and my passion for cooking and baking. If you are in search of “lightened-up,” healthier versions of classics, you are in the right spot! My recipes are easy to follow, simple, and super tasty.

    More about me →

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