Banana Oatmeal Muffins

Name: Banana Oatmeal Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 serving
Ingredients: 2 ripe bananas; 3 large eggs; 2 tablespoons olive oil; 1 ½ cups old-fashioned rolled oats; ½ cup coconut sugar; 1 teaspoon ground cinnamon; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 tablespoons old-fashioned rolled oats; ⅓ cup chocolate chips

User Reviews

4.9

144 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
12
Calories
119 kcal
Course
Breakfast
Cuisine
gluten-free

Banana Oatmeal Muffins

Dana Benson

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Blender Banana Oatmeal Muffins make a healthy snack or breakfast on-the-go! They are made without flour, and come together quickly in a blender for easy meal prep.

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Ingredients

Servings

2 ripe bananas
3 large eggs
2 tablespoons olive oil
1 ½ cups old-fashioned rolled oats
½ cup coconut sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 teaspoon salt

Optional Toppings

2 tablespoons old-fashioned rolled oats
⅓ cup chocolate chips

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Instructions

Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. Into a blender, add the bananas, eggs, olive oil, oats, sugar, cinnamon, baking powder, and salt. Blend until the batter is relatively smooth, about 60 seconds.
Pour the batter into the 12 muffin cups. They should be about ¾ of the way full. Add a sprinkle of rolled oats or chocolate chips on top, if you like. You can also add in any other mix-ins you like, such as chopped walnuts or pecans, by pressing them into the muffins.
Bake the muffins for 25 minutes at 350ºF, or until the center of the muffins feel firm to a light touch. Remove the pan from the oven and let the muffins cool completely, then they will be ready to serve.
Store leftover muffins in an airtight container for up to 1 week. Or you can freeze them for up to 3 months. To thaw frozen muffins, transfer them to the fridge at least 24 hours before you plan on serving them again.

Equipments used:

Notes

Nutrition information is for 1 of 12 muffins, without any optional toppings. This information is automatically calculated, and is just an estimate, not a guarantee.
Need an egg-free recipe? Try my Gluten-Free Banana Muffins, instead. You can also try swapping mashed banana for the pumpkin in my Vegan Pumpkin Muffins recipe, if you would rather use oat flour.
For more substitution tips, be sure to check the FAQ in this post!

Nutrition Information

Show Details

Calories 119kcal (6%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 47mg (16%) Sodium 78mg (3%) Potassium 191mg (5%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 78IU (2%) Vitamin C 2mg (2%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 119 kcal

% Daily Value*

Calories	119kcal	6%
Carbohydrates	18g	6%
Protein	3g	6%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	47mg	16%
Sodium	78mg	3%
Potassium	191mg	4%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	78IU	2%
Vitamin C	2mg	2%
Calcium	43mg	4%
Iron	1mg	6%