Healthy Flourless Blender Muffins

5 from 1 vote
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Healthy Flourless Blender Muffins are moist and healthy muffins packed with oats and bananas and whipped up in the blender. SO delicious, you won’t believe these banana oatmeal muffins are 110 calories each!

A stack of three blender banana oatmeal muffins.


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 blender 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!

Blender Muffins

These muffins are, what I like to call, the lazy girl muffins. But, before the blender, they were the muffins that took too long to prepare every other morning prior to bus pick-ups and school drop-offs, and my kids didn’t even like them! Because of their texture. Sidenote: I learned that kids do not like texture! The oats – they hated them.

So, I did what some of my friends did: I combined all the ingredients in a blender, and voila! No whipping, stirring, overmixing, or funny, grainy texture. Yet, super soft and healthy muffins packed with good-for-you ingredients. I honestly feel like a winner.

Overhead image of blender muffins topped with chocolate chips.

Why You’ll Love These Muffins

  • 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 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.
Blending ingredients for muffins in a high-powered blender.

How To Make Blender Muffins

Whip up these gluten-free banana oatmeal 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.


  • 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.


  • 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 muffins out of the oven and let them cool briefly.
  • Serve and enjoy your freshly baked healthy muffins.
Overhead image of a muffin pan with baked muffins in it.

Tips and 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: 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.

Frequent Questions About Blender Muffins

Can I Make These Banana Oatmeal Muffins as Mini Muffins?

Absolutely! Pour the batter into a mini muffin pan and reduce the bake time.

What Other Sweeteners Can Be Used in Blender Muffins?

Swap honey for maple syrup, agave, or even Stevia!

What Other Mix-Ins Can I Add to These Muffins?

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.

What Can I Serve with Banana Oatmeal Muffins?

Pair these muffins with a Kale Smoothie, Acai Bowl, Egg White Frittata, or Hard Boiled Eggs for a balanced breakfast.

A stack of three blender banana oatmeal muffins.

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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5 from 1 vote

Healthy Flourless Blender Muffins

Super soft and healthy banana oatmeal muffins packed with oats and bananas and whipped up in the blender. So delicious you won't believe they are only 110 calories each!
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
Servings: 12 Muffins


  • 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.
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  • 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.


  • Use Ripe Bananas: For a sweeter flavor and smooth texture.
  • Customize Toppings: Experiment with nuts, chocolate, or berries.
  • Blender: A high-powered blender is preferred for a smooth blend.
  • Check Doneness: Test a bit earlier with a toothpick to ensure they’re ready and not overcooked.
  • Grease Well: Spray liners with baking spray for easy removal.
  • Mini Muffin Option: If using a mini muffin pan, reduce the bake time.
  • Sweetener Options: Swap honey for maple syrup, agave, or Stevia.
  • Mix-Ins and Toppings: Try fruits, nuts, seeds, coconut shavings, or cinnamon.
  • Storage: Keep in an airtight container at room temperature for up to 4 days.
  • Freezing: Individually wrap the muffins in plastic wrap, place them in a freezer-safe container, and freeze for 2 to 3 months.


Serving: 1muffin | Calories: 110kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 199mg | Potassium: 183mg | Fiber: 2g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

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.

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  1. Judy says:

    Hi! These look tasty – do they freeze well?

    1. Katerina Petrovska says:

      Yes, these muffins freeze well. You can put them in a ziploc bag and freeze for up to 3 months.

  2. Melissa says:

    Great recipie! If i add some coconut flour that i have extra from making coconut milk will they still turn out? Thanks

    1. Katerina Petrovska says:

      Coconut flour requires a lot more liquid so I don’t think it’s a good idea to add it. Coconut flakes, definitely. 🙂

  3. Evie Birch says:

    Yummy! This flourless blender muffins looks is really awesome! This recipe gives me an excuse to trying it! Thanks for share…

  4. Tami says:

    Putting them in the oven right now. 3/4 cup of batter per muffin cup is way too much. I used 1/2 cup and only got 7 muffins. It’s probably more like 1/3 cup.

    1. Tami says:

      P.S. They are delicious!

  5. Michelle Goth says:

    I love the idea of blender muffins! So easy and hardly anything to clean! These look so good!

  6. Michelle | A Latte Food says:

    Love a good blender recipe! These muffins have got me drooling!

  7. Dee says:

    I’ll definitely be needing these once school starts again. My kids would love them!

  8. Jessica | The Novice Chef says:

    Mind blown! I’ve never use my blender before! It’s going to start getting a work out soon!

  9. Cookin Canuck says:

    I love the ease of making the batter in the blender. And yes – muffins for breakfast, snack time or dessert!

  10. Justine | Cooking and Beer says:

    Once I started making muffins in the blender, I never looked back! Only you could make flourless muffins looks so pretty!