Blender Baked Oatmeal Muffins (3 Ways!)

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 12 votes

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Prep Time 5

Cook Time 20

Total Time 25

Serving 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

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!