Super delicious and nutritious, these Blender Muffins are the easiest muffins you’ll ever make! They’re perfect for a quick snack or on-the-go breakfast!  Made without flour, refined sugar or fat!
made these blender muffins earlier this week and out of a dozen muffins our 4 year-old daughter ate six in a two-hour period and was still wanting more! Â Her new favorite muffin? Â Apparently so! Â As she kept asking for more I hesitated and then reasoned, “you know, why not? Â We rarely let our kids eat candy or junk food. Â And these muffins have no refined flour or sugar and only a little honey per muffin…they’re healthy.” Â And so I handed her another one.
Not only are these blender muffins nutritious and delicious, these are seriously the easiest muffins ever: Â Dump all the ingredients into your blender, puree it, stir in some chocolate chips, pour it into the muffin tins and bake.
From start to finish, it takes less than 5 minutes of prep time and the result is a healthy and delicious muffin with a great texture!
Healthy Additions for Your Blender Muffins
For the bran you can use either oat bran or wheat bran.
Wheat bran has the highest fiber content, over 40%, and is rich in insoluble fiber, so it’s a great choice for preventing constipation and promoting a healthy digestive system.  Oat bran contains about 17% fiber and that’s mostly a soluble fiber called beta-glucan, which helps lower blood cholesterol and keeps your hearth healthy.  Oat bran also tastes better than wheat germ.
Both have some advantages and it just depends on what you’re looking for.
These muffins are already naturally gluten-free and if you’d like to keep them that way, use oat bran. Â Bob’s Red Mill and other brands also make GF oat bran.
Whichever route you go, you’re going to LOVE how simple and quick these blender muffins are to make, how nutritious they are, and how great they taste!
These muffins are made without flour, refined sugar or fat. Â Packed with nutrition, with a great flavor and texture, these muffins are perfect for your on-the-go breakfast or as a healthy snack.
And feel free to experiment with different mix-ins of your choice!
How to Make Blender Muffins
Let’s get started!
Place all of the ingredients, except for the mix-ins, in a blender.
Process for about a minute or until smooth, scraping down the sides as necessary.
Stir in some chocolate chips or mix-in of your choice.
Grease or line a muffin tin and pour the batter in to just over 3/4 full.
Sprinkle a few extra chocolate chips on top just to make them prettier.
Bake the muffins in an oven preheated to 400 degrees F for about 15 minutes or until golden. Â Let them cool in the muffin tins for a couple of minutes before taking them out and placing them on a wire rack to cool.
The muffins are best eaten once they’ve cooled down a little bit but are still warm.
Enjoy!
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Be sure to also try our BEST Whole Grain, Gluten Free Zucchini Muffins!
Blender Banana Oatmeal Muffins
Ingredients
- 2 large very ripe bananas the riper the better as they'll be sweeter and have far more flavor
- 1 1/2 cups traditional rolled oats
- 1/2 cup oat bran or wheat bran
- (If gluten-free use oat bran)
- 1 cup sour cream or Greek yogurt
- 2 large eggs
- 1/4 cup honey
- 3 tablespoons peanut butter optional and depending on which mix-ins you use
- 1/2 teaspoon quality pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup chocolate chips or mix-in of your choice e.g., nuts, apples, cinnamon, blueberries, etc
Instructions
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin (these muffins tend to really stick to liners)
- Place all of the ingredients except for the chocolate chips in a blender. Process for about a minute or until smooth. Stir in the chocolate chips. Pour the batter into the muffin tins just slightly more than 3/4 full. Bake for 15 minutes or until golden.
- Let the muffins sit in the muffin tins for a couple of minutes before transferring them to a wire rack to cool.
- Best eaten once slightly cooled but still warm.
karen says
Hi Kimberly, these look interesting – need your opinion on the following substitutions: – I just roasted a pumpkin and have leftover drained pumpkin puree instead of the bananas, along with coconut oil instead of peanut butter, and blueberries instead of chocolate chips . . . how much of the pumpkin puree would you recommend? (or do these changes just sound crazy?) thanks! karen
Kimberly @ The Daring Gourmet says
Hi Karen, you can use the equivalent amount of pumpkin as a direct substitute but I wouldn’t substitute the oil for the peanut butter since it’s a liquid and the other ingredients would have to be adjusted accordingly. The banana also serves as a sweetener in these muffins so you’ll need to find something to sweeten them (unless you prefer them not to be sweet of course). Blueberries instead of chocolate chips – you bet. This recipe can be changed up quite a bit. Part of the fun of cooking is doing your own experimenting and seeing what works and what you like!
Julie Jenkins says
I wanted to make these so badly last night. I didn’t have enough sour cream. 🤦 So I used some butter to substitute and some pureed white great northern beans. If you’ve never used beans as a fat substitute I highly recommend it! I add about a half cup off water to the rinsed beans and the consistency it good. It adds extra protein and fiber to baked sweets. I use is all the time in a poppyseed cake I make (I only substitute half into the cage.)
I can’t wait to make these again using more beans and some butter extract for extra flavor. Glad I was out of spot cream!
I also made them mini size and just sprinkled a free month chips on each. My husband loved them!
Kimberly @ The Daring Gourmet says
That’s awesome, Julie, thanks for that info about the butter and bean substitutes!
KitKat says
Hi! Made them with coconut spread instead of the nut butter and they were good, used wheat bran. Going to try oat bran and sunflower butter. ;)
Melanie | Melanie Makes says
I have a little muffin lover at our house too – I think these would be a hit!
Anna says
Just curious -if we don’t want to use peanut butter, what else should we use…or can we just leave it out? …looking forward to making these tomorrow!
Kimberly @ The Daring Gourmet says
Hi Anna, no substitutions needed, simply omit it. Happy baking!
Adrienne L. says
I am so looking forward to making these tomorrow!
A cautionary tale for those intending to use these as a breakfast meal, though: If my calculations are correct, the total protein content (made exactly as described, invluding the 3T of peanut butter) is something just shy of 5 grams per muffin, which is probably fine for your little ones, and as an adult snack, but even two muffins by themselves wouldn’t be enough for an adult’s breakfast meal.
Kimberly @ The Daring Gourmet says
Awesome, Adrienne! I just made another batch of them, Adrienne, this time with peanut butter. Agreed – eating these and nothing else doesn’t represent a “complete breakfast” anyway.
Cookin Canuck says
My kids eat muffins that quickly, too. I’ve learned to make a double batch so my husband and I can actually get our hands on a couple of them. Love the healthier ingredients in this recipe!
cathy | Lemon Tree Dwelling says
I love the flavor combination in these muffins!
Laura | Petite Allergy Treats says
I appreciate the ease and nutrition packed in the muffins! Perfect breakfast for kiddos!
Michelle @ The Complete Savorist says
Those look so delicious! And everybody could use a little chocolate in their breakfast…
Erin @ Texanerin Baking says
I love BRM and I love oat bran. Looks like a great recipe! I can see why your daughter ate so many. :)