Banana Oat Blender Muffins
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12 muffins
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Calories
147 kcal
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Cuisine
American, International
Banana Oat Blender Muffins
Description
The recipe starts by transforming rolled oats into a fine oat flour using a blender, combined with baking powder, baking soda, cinnamon, and salt for leavening and spice. Wet ingredients including eggs, ripe bananas, maple syrup, melted coconut oil, almond milk, and vanilla extract are blended with the oat flour to form a smooth batter. Optional mix-ins can be gently folded in to add texture and flavor. The batter is portioned into muffin cups and baked until a toothpick comes out clean.
The resulting muffins offer a softly crumbed texture with notes of banana and cinnamon. They can be enjoyed at room temperature or warmed, serving well as a nutritious snack or breakfast choice.
For best results, avoid overblending the batter to maintain fluffiness. Use ripe bananas for natural sweetness and moisture. Muffins should cool for 5 to 10 minutes after baking to set properly. These can be stored at room temperature or refrigerated for a few days, and freeze well for up to 3 months. Maple syrup can be substituted with honey or agave syrup, and coconut oil can be replaced with melted butter.
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 egg
- ⅓ cup pure maple syrup
- ¼ cup coconut oil melted
- 2 medium banana spotty
- ⅔ cup almond milk plain or vanilla (can use regular milk too, unsweetened
- 2 teaspoon vanilla extract
Mix-In Options (for a full batch):
- blueberries fresh or frozen, 1 1/4 cups
- chocolate chips 1/2 cup
- walnuts chopped, 2/3 cup
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
- Blend batter just until smooth to keep muffins fluffy and light.
- Use ripe bananas with brown spots for sweeter, moister muffins.
- Allow muffins to cool 5–10 minutes before handling to help them hold together.
- Rolled oats can be swapped for quick oats if needed.
- Substitute melted butter for coconut oil if desired.
- Maple syrup may be replaced with honey or agave syrup.
- Store muffins in an airtight container at room temperature up to 2 days or in the fridge up to 5 days.
- Freeze cooled muffins for up to 3 months; thaw at room temperature or warm briefly before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 157mg | 7% |
| Potassium | 176mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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