Banana Oat Blender Muffins

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!

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Serving 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

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!

Rolled Oats: You can swap rolled oats for quick oats if needed.

Coconut Oil: Use melted butter as a substitute.

Maple Syrup: Honey or agave syrup can be used as a substitute for maple syrup.

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.

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!