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These banana oatmeal muffins are a perfect blend of delicious and healthy! Made with wholesome oats and ripe bananas, they’re moist, flavorful, and easy to whip up right in the blender. At just 110 calories each, they’re proof that you can have your cake (or muffin!) and eat it too!
Something odd happens when you become a parent, especially when said parent/s has kids that are JUST starting school, daycare, or preschool, etc… Plain and simple, you find shortcuts. Let me elaborate on how these banana oatmeal muffins became my secret weapon.
First of all, let’s be real. Who has time to make freshly baked breakfast goods 5 days a week? Not this girl. If you’re one of the few who manages to do that with little kids, BRAVO! But I may have found a more efficient way that would benefit all of us: Blender Muffins. Healthy and flourless muffins made with bananas and oats. Holla!
These muffins are what I like to call the lazy girl muffins. I combined all the ingredients in a blender, gave them a whirl, and ta-dahm! No whipping, stirring, overmixing, or funny, grainy texture. Yet, super soft and healthy muffins are packed with good-for-you ingredients. I honestly feel like a winner.
Why I Love This Banana Oatmeal Muffins Recipe
- Healthy Ingredients: Made with wholesome ingredients like oats and bananas, these banana oat muffins offer a nutritious alternative to traditional bakery goods.
- No Flour or Butter: Ideal for those avoiding gluten or watching their fat intake, this recipe cuts out some typical muffin culprits.
- Kid-Friendly Fun: With a simple preparation process, the little ones can join in, making it a fun family kitchen adventure.
- Quick and Easy: All you need is a blender and some basic ingredients, making this banana oatmeal muffins recipe perfect for a fast, hassle-free breakfast or snack.
- Customizable: Add in your favorite fruits, nuts, or seeds to make these muffins your own. The options are endless!
- Great for Meal Prep: Make them in advance and have a tasty, grab-and-go option ready for busy mornings or as a snack.
How To Make Banana Oatmeal Muffins
Whip up these healthy and gluten-free muffins with some ordinary kitchen staples, all united in your trusty blender. These muffins are ultra-moist and nutritious, and nicely packed with wholesome goodness. To get the recipe in its entirety, scroll down to the recipe card.
Ingredients
- Made with old-fashioned oats, ripe bananas, applesauce, yogurt, and light brown sugar, these blender muffins are a wholesome delight. Adding in 1 large egg, some honey, vanilla, baking powder, baking soda, and a teaspoon of salt helps create a perfect base for these tasty treats.
- The beauty of this recipe is the flexibility in toppings; you can choose to add cocoa nibs, chocolate chips, nuts, shredded coconut, blueberries, or anything else that tickles your fancy.
Directions
- Begin by preheating the oven to 400°F.
- Prepare a 12-cup muffin pan by lining it with muffin liners and lightly greasing them with baking spray.
- Mix all the ingredients (except the toppings) in a blender until the mixture is smooth.
- Distribute the batter into the muffin cups, filling each one with 3/4 cup of the batter.
- Sprinkle your chosen toppings over the batter.
- Place the muffin pan in the oven, baking for 12 to 15 minutes or until a toothpick comes out clean from the center of a muffin.
- Once done, take the banana oatmeal muffins out of the oven and let them cool briefly.
- Serve and enjoy your freshly baked healthy muffins.
Recipe Tips & Variations
- Choose Ripe Bananas: Using ripe or overripe bananas will provide a sweeter flavor and smoother texture to the muffins.
- Avoid Overfilling: Be mindful to fill the muffin cups only about 3/4 full to allow room for the muffins to rise as they bake.
- Customize with Toppings: Take inspiration from my Morning Glory muffins, or feel free to get creative with the toppings. Nuts, chocolate chips, or berries can add an extra dimension of flavor and texture.
- Blender Choice: A high-powered blender will ensure that the oats are finely ground and that all ingredients are well combined. If your blender is less powerful, you might need to blend for a bit longer to achieve the right consistency.
- Check for Doneness: Ovens vary, so start checking the muffins a little earlier than the suggested time. If a toothpick inserted into the center comes out clean, they’re ready.
- Grease Well: Even if you’re using muffin liners, a quick spray of baking spray inside each liner ensures that the muffins will come out easily.
Serving Suggestions
Pair these oatmeal muffins with a Kale Smoothie, Acai Bowl, Egg White Frittata, or Hard Boiled Eggs for a balanced breakfast.
FAQs
Absolutely! Pour the batter into a mini muffin pan and reduce the bake time.
Swap honey for maple syrup, agave, or even Stevia!
You can spice up these tasty banana oatmeal muffins with your favorite add-ins. Think fruits, nuts, seeds, or even a sprinkle of cinnamon for a warm twist.
Storage Tips
- Countertop: Store the muffins in an airtight container lined with paper towels and keep them at room temperature on your countertop for a maximum of 4 days.
- To Freeze: Individually wrap each muffin in plastic wrap, then place them in a freezer-safe container and seal tightly. Keep the muffins in the freezer for 2 to 3 months.
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Banana Oatmeal Muffins Recipe
Ingredients
- 2 cups old fashioned oats
- 2 ripe bananas
- ½ cup applesauce
- ¼ cup yogurt
- ¼ cup light brown sugar
- 1 large egg
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Toppings (optional)
- Your choice of cocoa nibs, chocolate chips, nuts, shredded coconut, blueberries, etc.
Instructions
- Preheat oven to 400˚F.
- Line a 12-cup muffin pan with liners and lightly grease each liner with baking spray; set aside.
- Combine all the ingredients, except for the toppings, in a high-powered blender and blend until smooth.
- Divide the batter evenly among the prepared muffin cups, filling each muffin cup with 3/4 cup batter.
- Top each muffin with your chosen toppings and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and transfer the muffin pan to a wire rack; let the muffins cool in the pan for 10 minutes.
- Remove the muffins from the pan and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Love the recipe because it’s simple and quick. Very happy with the muffins.
I made the mistake of adding the ingredients into the blender in the order they appear in the recipe. So the blender blades were covered in dry oats, and it was a mission to try and get the machine to blend. The next time I will as the wet ingredients first and oats last.