These blender banana oatmeal muffins are soft, lightly sweet, and incredibly easy to make using simple pantry staples. Everything comes together in one blender, making them perfect for busy mornings, meal prep, or a wholesome snack for the whole family.

Why You’ll Love This Recipe

You’ll love how quick and fuss-free these muffins are, with no mixing bowls required. They’re naturally sweetened with ripe bananas, made with oats instead of refined flour, and easy to customize with your favorite add-ins. They bake up moist, tender, and satisfying, making them ideal for breakfast or a grab-and-go snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large ripe bananas
2 cups rolled oats
2 large eggs
1/3 cup milk (dairy or unsweetened plant-based)
1/4 cup honey or pure maple syrup
2 tablespoons olive oil or melted butter
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

Optional add-ins:
1/3 cup chocolate chips
1/3 cup chopped walnuts or almonds

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Add all ingredients except the optional add-ins to a blender.
Blend until the batter is completely smooth and oats are fully broken down.
If using chocolate chips or nuts, stir them into the batter by hand.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard-size muffins.
Prep time is about 5 minutes.
Blending time takes 2 minutes.
Baking time is 18 to 22 minutes.
Total time is approximately 25 to 30 minutes.

Variations

You can add blueberries or diced apples for a fruity version.
Use pumpkin spice instead of cinnamon for a fall-inspired flavor.
Replace honey with dates blended into the batter for a different natural sweetener.
Add a tablespoon of cocoa powder for a chocolate banana version.
Make mini muffins and reduce baking time to about 12 to 14 minutes.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
These muffins also freeze well for up to 3 months.
To reheat, warm in the microwave for 15 to 20 seconds or let thaw at room temperature.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats work well and will blend even faster than rolled oats.

Do I need a high-powered blender?

A standard blender works fine as long as you blend until the batter is smooth.

Are these muffins gluten-free?

They are gluten-free if you use certified gluten-free oats.

Can I make these without eggs?

Yes, replace each egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 2½ tablespoons water.

Are these muffins sweet enough without added sugar?

Ripe bananas provide natural sweetness, and honey or maple syrup enhances it without being overpowering.

Can I make this batter ahead of time?

It’s best to bake the batter right after blending for the best texture.

Why are my muffins dense?

Overfilling the muffin cups or using underripe bananas can result in denser muffins.

Can I make these as a loaf instead?

Yes, pour the batter into a greased loaf pan and bake for about 40 to 45 minutes.

Are these suitable for kids?

Yes, they’re soft, mildly sweet, and made with simple, wholesome ingredients.

Can I reduce the sweetness?

You can reduce the honey or maple syrup to 2 tablespoons if preferred.

Conclusion

Blender banana oatmeal muffins are a simple, nourishing recipe that fits effortlessly into a busy lifestyle. With minimal cleanup, flexible ingredients, and reliable results, they’re a recipe you’ll find yourself making again and again for breakfast, snacks, or meal prep.

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