Fully blended in a blender, no flour, and spiked with sweet chocolate chips, this blender Banana Oatmeal Muffins are one of the oldest and most popular Well Plated recipes! Loved by toddlers and adults alike, they make a healthy, on-the-go breakfast or snack that’s so easy to make, even the smallest hands can help.
What’s not to love? These Banana Oatmeal Muffins contain:
- no flour
- no butter
- Gluten free
- PLUS, they are nNaturally sweetened with honey.
Sounds too good to be true? Just look at all the 5-star reviews!
I want to clarify that the texture of these Banana Oatmeal Muffins is different than most muffin recipes like these Healthy Banana Muffins or Banana Bran Muffins.
While moist, they’re a bit dense and chewy (that’s due to their low fat content), and they’re certainly less sweet than anything you’d find in a bakery.
If you’re not particular about your muffin texture and are looking for a muffin option that’s delicious, easy to make, and healthy (or if you need gluten-free muffins), these Banana Oatmeal Muffins are THE ONE.
5 star rating
“I’m just here to say that I’ve been living on these muffins for the past few months. I just can’t get enough!”
—Jess—
How to make Banana Oatmeal Muffins
These healthy, gluten-free banana oatmeal muffins use basic ingredients you probably have on hand right now, all spun in the blender.
They are ultra moist, healthy and digestible.
The ingredients
- bananas. These brown bananas might have been avoided to top your steel cut oats, but they were meant for banana oatmeal muffins (or healthy banana bread). No need for mashed bananas, the blender does it all.
- Oats. My healthy, gluten-free and high-fiber flour swap. The blender does all the work of grinding the oats into coarse oatmeal (as seen in Healthy Oatmeal Muffins and Banana Oatmeal Pancakes). Both old-fashioned oatmeal and quick oatmeal work here. Don’t use oats that won’t soften or mix (save those for Overnight Steel Cut Oats instead).
- Greek yogurt. Keep these muffins low in fat and high in moisture while packing in a little protein.
- Chocolate crisps. Of course, chocolate chips are always delicious!
- eggs. Add just enough fat to keep these muffins soft and moist and give the batter the texture it needs.
- Honey. Naturally sweetens the muffins and gives them a light honey flavor.
- vanilla extract. It’s never a bad idea to add a teaspoon of vanilla extract for baked goods.
- baking powder + baking soda. Act as a leaven to help the muffins rise.
TOP!
When you add the chocolate chips, you can either stir them into the batter or sprinkle them on top before baking. (Note that when the batter comes out warm from the mixer, it may melt the chips a bit, creating a light and beautiful chocolate swirl.)
I went for both the top and the muffins because…chocolate. (If you also love chocolate in your muffins, you have to try these Chocolate Banana Muffins!)
The directions
- Place all ingredients (except mix-ins) in blender.
- Mix until smooth.
- Stir in all mix-ins.
- Place in a greased standard sized muffin pan and sprinkle any toppings on top.
- Bake Banana Oatmeal Muffins at 400 degrees F until golden and toothpick comes out clean when inserted in center. Remove, let cool and ENJOY!
Banana Oatmeal Muffin Mix-ins
This delicious Banana Oatmeal Muffins recipe is easy to adapt to all of your favorite muffin mix-ins (and readers have had plenty of suggestions in the comments section). You can also add cinnamon to the batter for a little warmth.
- fruit. Blueberries, cranberries, raisins or cherries. Taste your favorite fruits (dried or fresh).
- nuts. Chia, hemp, or flaxseed would all be delicious.
- seed. Walnuts, pecans, pistachios are good ways to add crunch and texture.
storage tips
- To store. Place the muffins in an airtight container lined with kitchen paper and store on the counter at room temperature for up to 4 days.
- Freeze. Wrap the muffins individually in plastic wrap and place in an airtight, freezer-safe storage container for up to 2 months.
storage tips
Don’t miss my guide to storing muffins to keep your leftover muffins fresher for longer.
What to serve with banana oatmeal muffins
These Banana Oatmeal Muffins are a healthy snack for toddlers and adults (and everyone in between). For a complete breakfast, here are a few ideas for what to serve with banana oatmeal muffins.
- smoothies. Like superpowers in a cup, this green smoothie will start your day off strong.
- smoothie bowl. A fun twist on a smoothie, it’s sprinkled with favorite toppings and then scooped with a spoon instead of sipping through a straw.
- eggs. For more protein punch, pair your muffins with egg white frittata or boiled eggs in the Instant Pot.
- mixer. It’s a lot cheaper than many high-powered blenders, and even blends thick smoothies (and muffins!) quickly and easily.
- muffin pan. It’s durable, easy to clean and comes with a lid so you can easily transport the muffins too. If you don’t need a lid, this muffin tin is top notch.
- measuring cup. These durable measuring cups clean beautifully and are easy to store with their magnetic handles.
So out with the mixer. It’s time to find out what this flourless banana oatmeal muffin zest is all about.
frequently asked Questions
Yes. Countless readers have reported success at making these healthy banana oatmeal muffins by swapping out the Greek yogurt for an equal amount of their favorite applesauce to make them dairy-free.
All oatmeal is naturally gluten-free. However, not all oatmeal is manufactured and processed in a certified gluten-free facility. Therefore, if you are sensitive to gluten, I always recommend checking your labels and buying from a brand that certifies that their oats are free from gluten contamination during processing.
To make these no-honey banana oatmeal muffins, you can use equal amounts of maple syrup or agave. Some readers have also tried swapping it for stevia with success.
Yes, you can use the same oatmeal muffin recipe for a mini muffin pan. Baking time would be shorter, so check early to see if they’re done.
- 2 cups Oats Quick cook or old fashioned
- 2 large bananas very ripe
- 2 large eggs
- 1 Cup Easy non-fat Greek yogurt
- 2 to 3 tablespoon Honey (You can adjust the amount to suit your sweetness preferences)
- 1 1/2 teaspoon baking powder I prefer aluminum free
- 1/2 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- Up to 1/2 cup mix-ins: chocolate chips Mini or regular, chopped dark chocolate, nuts, dried cranberries or blueberries (fresh or frozen and rinsed)
-
Preheat oven to 400°F. Lightly grease a standard 12-cup muffin pan or line with paper liners. If you use liners, lightly grease them as well. Put aside.
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In a blender or the bowl of a steel-blade food processor, combine all the ingredients except the mix-ins: rolled oats, bananas, eggs, Greek yogurt, honey, baking soda, baking soda, vanilla extract, and salt. Mix or process on high, pausing to scrape ingredients once or twice as needed and stir until batter is smooth and oats are almost completely broken down; about 3 minutes.
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Stir in the mix-ins by hand. If the batter is warmed by the appliance’s motor, the chocolate chips may melt and swirl around as you stir. If this bothers you, let the batter cool for 10 minutes before adding it.
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Divide the batter among the prepared muffin cups, filling each no more than three-quarters to the brim. Sprinkle with additional chocolate chips or nuts, if desired.
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Bake 15 minutes or until tops of muffins are set and a toothpick inserted in the center comes out clean. Set the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!
- TO STORE: Place the muffins in a storage container lined with kitchen paper and store at room temperature for up to 4 days. Don’t miss my guide to storing muffins for more tips.
- FREEZE: Wrap muffins individually in plastic wrap and store in an airtight, freezer-safe container for up to 2 months.
Portion: 1Muffin with mini chocolate chipsCalories: 158kcalCarbohydrates: 28GProtein: 5GFat: 4GSaturated Fatty Acids: 2GPolyunsaturated fat: 1GMonounsaturated fatty acids: 1GTrans fats: 1GCholesterol: 33mgPotassium: 220mgFiber: 2GSugar: 15GVitamin A: 77ieVitamin C: 2mgCalcium: 62mgIron: 1mg
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