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!
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:
- Simple ingredients. These delicious muffins only use whole, simple ingredients.
- 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.
- No added refined sugar. Rather than refined sugar these muffins rely on pure maple syrup and banana for their sweetness.
- Super fluffy and light. I absolutely love the texture of these muffins. They are light and fluffy and taste amazing.
- Easy to make. With only a few simple ingredients these muffins are easy to make and can be enjoyed throughout your week!
- Perfect for kids. Kids will absolutely love these oatmeal muffins and are the perfect snack for them.
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.
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!
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.
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.
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!
Blender Baked Oatmeal Muffins (3 Ways!)
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
Nutrition
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Ashley says
my favorite was the banana nut but I love all three! This is for sure a go-to easy breakfast
Saskia Chermayeff says
My new favorite breakfast!!!
A. Ramos says
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.
Tati Chermayeff says
Step 3! 🙂 I will make sure to update the recipe card
Jen says
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?
Bridgette Sellers says
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!