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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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 147 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American , International
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.
Cup of Yum
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 Information
Calories
147kcal
(7%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
157mg
(7%)
Potassium
176mg
(5%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
61IU
(1%)
Vitamin C
3mg
(3%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 147
% 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.