Blender Banana Oat Muffins (EASY and Gluten Free)

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Coming up with quick and healthy breakfasts that kids will love can be a challenge, but look no further. These blender banana oat muffins make for an easy breakfast or tasty snack.

We are big fans of nourishing muffin recipes around here. From butternut squash muffins and blueberry buckwheat muffins to chocolate beet muffins, there’s a muffin for every occasion and season in our home. But these banana oat muffins are the most popular breakfast recipe frequently requested by our kids.

While we try to stick with ingredients we grow here on our homestead or can source locally, our kids love the occasional banana. Our son recently requested these chocolate peanut butter banana scones for his birthday and then the kids strongly urged that the rest of the bananas in the bunch be used to make these blender banana oatmeal muffins. I happily obliged when they agreed to make them (mostly) themselves.

Simple Ingredients

These banana oatmeal muffins are great because they are completely flourless muffins. They only use nutritious ingredients that we always have on hand.

Eggs – With the abundance of eggs our chickens give us on our homestead, we’ve always stuck with our homegrown eggs in this recipe. I would not recommend substituting flax eggs because of how this recipe comes together in the blender.

Oats – Our favorite oats are the certified gluten-free and glyphosate free rolled oats from One Degree. But any sort of oats—rolled or quick oats—will work!

Overripe Bananas – The riper, blacker and spottier, the better.

Yogurt – Either plain Greek yogurt or regular yogurt will work in these healthy banana blender muffins.

Pure Maple Syrup – You could substitute honey if needed but we love the way that maple syrup compliments the bananas in these muffins. This recipe only needs a little bit of sweetness with no other added sugar.

Baking Powder – We always buy aluminum free baking powder from Bob’s Red Mill.

Baking Soda

Sea Salt

Vanilla Extract (optional) – We usually omit but if you are a big fan of vanilla extract, it can definitely enhance the flavor.

Options for Mix In’s

There are so many different ways you can go here! Our kids love adding cinnamon and raisins but other great mix-in options include:

• Chocolate or dark chocolate chips
• Chopped walnuts or other nuts
• Cinnamon
• Raisins
• Fresh blueberries or frozen

Whatever different flavor combination you choose—from banana walnut to chocolate chip banana served with a bit of almond butter, or even completely plain—you’ll love these blender banana oat muffins.

The Process

As a busy homesteading and homeschooling Mom, the best part about this recipe is how quick and easy it is! In fact, it’s a great one to invite your kids into and, before you know it, they will be able to make it all by themselves. All you do is gather ingredients, blend, pour, and bake—no mixing bowl necessary!

Step 1 – Add all ingredients to the blender pitcher besides any mix in’s you plan to add into your muffins.

Step 2 – Blend all of the ingredients (minus the mix-ins) until a smooth batter is formed.

Step 3 – Pour batter from the blender into prepared muffin cups, scraping down the sides of the blender to get all of the banana goodness. You can use a standard muffin tin with paper liners, use an olive oil cooking spray to grease muffin cups, or our favorite method is to use muffin form silicone liners in our muffin pan.

Step 4 – Gently add mix-ins to the muffins directly. You could alternatively add your mix-ins to the batter in the blender, hand mix, and pour them into the muffin cups. But we’ve found that the mix-ins tend to sink to the bottom. To distribute them evenly throughout, we prefer to add mix-ins directly to the already poured muffin cup.

Step 5 – Bake muffins at 350°F for 15-20 minutes until muffins are fully cooked. The tops of the muffins tend to stay pretty light yellow without turning more of a golden brown.

Step 6 – Once the muffins cool to room temp, remove onto a wire rack and enjoy!

Blender Banana Oat Muffins Recipe

Makes 12 Muffins

Ingredients:

2 Cups Oats
1 Cup Plain Yogurt (Greek or regular)
2 Eggs
2 Ripe Bananas
2 tbsp Maple Syrup (or honey)
1.5 tsp baking powder (aluminum free)
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract (optional)
½ Cup Mix-ins (i.e. chocolate chips, chopped nuts, raisins or dried fruit, blueberries, shredded coconut, etc.)

Directions:

1. Add oats, yogurt, eggs, bananas, maple syrup, baking powder, baking soda, vanilla and salt to the blender container.

2. Blend until the muffin batter is completely smooth.

3. Pour batter into prepared muffin cups.

4. Gently add mix-ins directly to muffin cups. Use a small spoon to stir them in. (Alternatively, you could add mix-ins to the batter and pour into muffin cups. However, we’ve found that the mix-ins are distributed more evenly when we add them to the muffin cups directly.)

5. Bake at 350°F for 15-20 minutes.

6. Remove from oven once the muffins are fully cooked and set on top. Allow to cool and remove.

Serve and enjoy or store in an air tight container for 3-5 days.

Banana Oat Muffin Questions

What if I don’t have a blender? A food processor would work great instead of a blender. If neither are an option, you can use oat flour instead of the whole grain oats and mix the batter together in a standard mixing bowl.

How should I store these blender banana oat muffins? They store best in an airtight container at room temperature for 3-5 days. If you want to store them for longer term, we like to make a double batch and store them in the freezer to use as needed.

Best way to serve these muffins? We find that these make a great snack or breakfast along with a couple of hard-boiled eggs or some yogurt.

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For similar recipes, check out:

The Best Soaked and Baked Oatmeal, Gluten Free
Simple Gluten Free Butternut Squash Muffins
Cinnamon Maple Roasted Almonds
Easy Buckwheat Muffins (Gluten Free and Dairy Free)
Gluten Free Chocolate Beet Muffins
Easy Chocolate Peanut Butter Scones with Banana (Gluten Free)

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