Banana Oatmeal Blender Muffins
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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! Her new favorite muffin? Apparently so! As she kept asking for more I hesitated and then reasoned, “you know, why not? We rarely let our kids eat candy or junk food. And these muffins have no refined flour or sugar and only a little honey per muffin…they’re healthy.” And so I handed her another one.
Not only are these blender muffins nutritious and delicious, these are seriously the easiest muffins ever: 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. 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. 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. 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!
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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.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I can’t get enough of this recipe!!
I would love to have these for breakfast in the mornings! These are perfect!
They look amazing — who could blame your daughter for wanting a few! I need to try these. Made blender muffins once and they were a fail. Look forward to trying your recipe! Yum!
Whoa… how is it that I had no idea you could mix up muffin batter in a BLENDER?!?! Such a perfect way to do it :)
What a perfect way to start the day! I can’t believe I haven’t made muffins in the blender yet!
I am a huge fan of the blender recipes! I love that these can make a great grab and go breakfast that is easy to make!
These look so delicious! (And I’m not above making something healthy and telling my kids to go easy, that’s a snack food!) ;)
Oooh, the texture of these muffins looks perfect! I love how healthy they are, plus the fact that they’re so easy to whip up!
I love anything I can whip up in the blender! Especially these high fiber, banana, chocolatey muffins!! YUM!
I made these today and they’re terrific! So quick and easy, this will be one of my regular go-to’s for a healthy snack. Thanks for sharing this!
What is the nutritional value of one muffin?
Hi Debs, there are a few websites that will calculate the entire nutritional breakdown for you for free in a second. For example, fitday and caloriecount. You simply enter the ingredients and quantities and it generates all that info for you.
Hi, I wondered how well these keep in an airtight tin/box? Would they freeze/defrost well also?
Hi Mar, they keep for about the same length of time as any muffin – stored airtight they’ll keep for about 2 days at room temperature and for a few days in the fridge. I haven’t tried freezing them yet so I’m not sure. I recommending reheating them for a few seconds in the microwave because I prefer them a little warm.
Blender muffins?! Obsessed! This will be a great grab and go option in the mornings.
Perfect, but would a substitution additional rolled oats for the oat bran work?
Yes, Ruth, just add an extra half cup of rolled oats. Happy baking!
Greetings again from Norway! Wow, these look amazing. I’ve been looking for a good recipe for some treats to take on the next cross-country skiing trip as I’m trying to buy fewer processed chocolate bars this season, but some sugar is essential for a 6 hour skiing trip in -10 degrees Celsius. Think they could even be suitable for lunch boxes owing to the lack of flour and refined sugar. Yum! With that little bit of chocolate I’m sure the kids are going to love them. Thank you, Kimberley!
Greetings to you and Norway, Katie! Agreed, these are terrific lunch box items that you can feel good about sending with your kids. While these taste perfectly fine cold, they’re really much better fresh out of the oven once they’ve cooled slightly but are still warm. It’s a texture thing but you’ll need to judge for yourself whether you enjoy them cold as well. For some added nutrients and protein you can also add some ground or chopped nuts. I’m getting ready to make another batch and am going to add some almond meal. Happy baking, Katie! :)
Let me know how they went with the addition of mandelmehl and whether you would recommend it, evtl. how much to use ;0)