These banana oat blender muffins are super fluffy, moist, and ready in 30 minutes! Choose from three flavors: blueberry, chocolate chip, or banana walnut. They're gluten-free, seriously delicious, and perfect for meal prep breakfasts and snacks!
I originally published this healthy baked oatmeal muffins recipe in July 2021. I'm now updating the photos, adding more step-by-step shots, and sharing new tips to make it even easier for you to bake!
If you love baked oatmeal, you're going to be obsessed with these baked oat muffins! They're fluffy, delicious, and so easy to make. Just toss oats, a banana, baking powder, cinnamon, eggs, coconut oil, maple syrup, milk, and vanilla into a blender, blend it up, and pour into a lined muffin tin. Bake, and you're done!
I've included three variations—blueberry, banana walnut, and chocolate chip—so you can switch it up. I love doing a row of each to keep things interesting throughout the week. Plus, they're perfect for meal prep, and this recipe is totally freezer-friendly!
This is my go-to whenever I need a quick breakfast or snack. Seriously, it doesn't get easier (or yummier) than this!
Why you'll love this easy recipe:
- Healthy: Made with simple, wholesome ingredients like oats and bananas.
- Fluffy & Soft: Light, moist, and melt-in-your-mouth delicious.
- Meal Prep Friendly: Make a batch and freeze for quick breakfasts or snacks.
- One Blender: Just blend, pour, and bake—no extra dishes!
- Many Flavors: Choose from blueberry, banana walnut, or chocolate chip.
The Ingredients
Here is a list of everything you need to make these delicious banana oatmeal blender muffins:
- Rolled Oats: The base of the muffins, making them gluten-free. You can also use quick oats.
- Baking Powder & Baking Soda: Help the muffins rise and get fluffy.
- Cinnamon: Adds a warm, cozy flavor.
- Salt: Balances the sweetness.
- Eggs: Binds everything together and helps with fluffiness.
- Maple Syrup: Sweetens the muffins naturally.
- Coconut Oil: Keeps the muffins moist. You can also use melted butter or oil.
- Ripe Bananas: Add sweetness and moisture. The riper, the better! Pick ones with extra brown spots.
- Milk: Any milk works. I like to use almond milk.
- Vanilla Extract: Adds extra flavor.
- Blueberries, Chocolate Chips, or Walnuts: Your choice of mix-ins for flavor and texture!
Step-by-step how to make Banana Oatmeal Blender Muffins
Blend Dry Ingredients: Blend oats, baking powder, baking soda, cinnamon, and salt for 30–45 seconds.
Make Batter: Add eggs, bananas, maple syrup, coconut oil, almond milk, and vanilla to the blender.
Blend: Blend for 20–30 seconds until smooth.
Add Mix-Ins: Fold in blueberries, chocolate chips, or walnuts.
Fill Muffin Tin: Divide batter between muffin cups and top with extra mix-ins.
Bake & Cool: Bake for 17–20 minutes. Let cool before enjoying!
Top Tips
- Don't Overblend: Blend the batter just until smooth to keep the muffins fluffy and light.
- Use Ripe Bananas: The riper the banana, the sweeter and moister the muffins will be. Pick ones with extra brown spots.
- Let Them Cool: Allow the muffins to cool for 5 - 10 minutes. This makes sure that hold together!
Equipment Needed
- High-speed blender
- Muffin tin
- Muffin liners
- Spatula
- Measuring Cups
Substitutions & Variations
- Rolled Oats: You can swap rolled oats for quick oats if needed.
- Coconut Oil: Use melted butter as a substitute.
- Almond Milk: Any milk (dairy or non-dairy) works in place of almond milk.
- Maple Syrup: Honey or agave syrup can be used as a substitute for maple syrup.
- Mix-Ins: Get creative with your add-ins! Try dried fruit, seeds, or shredded coconut instead of blueberries, walnuts, or chocolate chips.
- Apple Cinnamon Muffins: Add 1 cup of chopped apples and a little extra cinnamon for a fall-inspired muffin.
Storage & Freezing Instructions
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freezing: Let muffins cool completely, then place them in a single layer in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before enjoying.
Frequently Asked Questions
These muffins are made with rolled oats, making them naturally gluten-free. Just be sure to check your oats are certified gluten-free if needed!
Simply skip the walnuts in the banana walnut variation, or use a different mix-in like seeds or dried fruit!
It might be due to overfilling the muffin tins or adding too much liquid. Fill the tins about ¾ full and measure the ingredients carefully for the right balance.
Yes, these muffins are great for meal prep! You can bake them ahead of time and store them in an airtight container for up to 3 day, or freeze them for up to 3 months.
More healthy muffin recipes!
Looking for other recipes like this? Try these:
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!
📖 Recipe
Banana Oat Blender Muffins
Ingredients
Baked Oat Muffin Base:
- 2 ½ cups rolled oats, or quick oats (NOT STEEL CUT)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil
- 2 medium spotty bananas
- ⅔ cup unsweetened almond milk, plain or vanilla (can use regular milk too)
- 2 teaspoon vanilla extract
Mix-In Options (for a full batch):
- Blueberry Muffins: 1 ¼ cups fresh or frozen blueberries
- Chocolate Chip Muffins: ½ cup chocolate chips
- Banana Walnut Muffins: ⅔ cup chopped walnuts
Instructions
- Preheat & Prep: Preheat your oven to 350°F and line a muffin tin with liners.
- Make Oat Flour: Add rolled oats, baking powder, baking soda, cinnamon, and salt to a high-speed blender. Blend for 30–45 seconds until it reaches a flour-like consistency.
- Blend the Batter: Add eggs, bananas, maple syrup, melted coconut oil, almond milk, and vanilla extract to the blender. Blend for 20–30 seconds until smooth—don’t overblend!
- Add Mix-Ins: Transfer the batter to a mixing bowl or leave it in the blender. Gently fold in your chosen mix-in (blueberries, chocolate chips, or walnuts). If making a combination batch, divide the batter into thirds and reduce mix-in amounts accordingly.
- Bake: Divide the batter evenly between the muffin cups and top with extra blueberries or chocolate chips if desired.
- Bake & Cool: Bake for 17–20 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the tin for a few minutes before transferring to a wire rack.
Notes
Nutrition
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KJ says
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! 🙂
Tati Chermayeff says
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!
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!
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?
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
Saskia Chermayeff says
My new favorite breakfast!!!
Ashley says
my favorite was the banana nut but I love all three! This is for sure a go-to easy breakfast