Banana Oatmeal Muffins are a quick and easy breakfast or snack on-the-go. You can whip up the batter in just minutes in your blender, without using any flour.
Why You’ll Love Them
They are easy to make. Just add the ingredients to a blender, and blend for about 60 seconds. The blender pitcher makes it easy to pour directly into your muffin tin! No stirring required.
They have the perfect texture. This recipe calls for rolled oats instead of flour, but they still have a classic, fluffy muffin texture you’ll love.
They’re gluten-free & dairy-free. Oats are naturally gluten-free, but if be sure to buy a bag that is certified gluten-free to make sure there’s no cross-contamination during the manufacturing process. Serve them with a glass of almond milk for a tasty snack!
They’re nourishing. Made with rolled oats, eggs, and bananas, these muffins are a good source of fiber, protein, and nutrients.
They are easy to customize. Just like a traditional muffin recipe, you can add any mix-ins you love, such as blueberries, chocolate chips, cinnamon, walnuts, and more. Feel free to get creative!
Ingredients You’ll Need
This recipe calls for old-fashioned rolled oats, but feel free to use quick-cooking oats, if that’s what you have on hand. I use olive oil in this recipe, because it’s easy to blend and the flavor goes unnoticed, but feel free to use any other mild-flavored oil that you keep on hand.
How to Make Banana Oatmeal Muffins
1. Blend the batter.
Add the oats, ripe bananas, eggs, coconut sugar, olive oil, cinnamon, baking powder, and salt to a blender, and blend until the mixture is smooth.
You may need to use your blender’s tamper to help keep things blending at first, or stop and scrape down the sides of the blender with a spatula, if needed.
Preheat the oven to 350ºF and line a muffin tin with 12 paper liners, or alternatively you can grease the pan generously with cooking spray. Pour the batter evenly between the 12 muffin cups, then add a few chocolate chips on top, if you’d like. (You can also add a few walnuts, or any other mix-ins you like.)
Press the chocolate chips down into the batter if you’d like them to be mixed into the center. Bake until the muffins rise in the center, about 25 minutes.
Remove the muffin pan from the oven and let them cool for 15 minutes, then transfer them to a wire rack to finish cooling completely.
You can serve these muffins at room temperature, or store them in an airtight container in the fridge for up to a week.
Frequently Asked Questions
You can use any other granulated sugar you like, but using a liquid sweetener, like honey or maple syrup, will give these muffins a more gummy texture. If you want to experiment with it, I’d start with half the amount of sugar (so a 1/4 cup of honey or maple syrup) since their sweetness is more concentrated.
Yes, muffins tend to freeze well when you store them in an airtight container or freezer bag for up to 3 months. To thaw, place them in the fridge at least 24 hours before you plan on enjoying them again.
You can usually replace the oil in a recipe with yogurt or mashed banana, so feel free to experiment with it. I kept the oil minimal in this recipe, but it does improve the texture of the muffins, so they might be slightly more gummy without it.
You can replace it with 3/4 teaspoon of baking soda, plus 1 teaspoon of vinegar to help the muffins rise.
Blender Banana Oatmeal Muffins
Banana Oatmeal Muffins make a healthy snack or breakfast on-the-go! They are made without flour, and come together quickly in a blender for easy meal prep.
Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. Into a blender, add the bananas, eggs, olive oil, oats, sugar, cinnamon, baking powder, and salt. Blend until the batter is relatively smooth, about 60 seconds.
Pour the batter into the 12 muffin cups. They should be about ¾ of the way full. Add a sprinkle of rolled oats or chocolate chips on top, if you like. You can also add in any other mix-ins you like, such as chopped walnuts or pecans, by pressing them into the muffins.
Bake the muffins for 25 minutes at 350ºF, or until the center of the muffins feel firm to a light touch. Remove the pan from the oven and let the muffins cool completely, then they will be ready to serve.
Store leftover muffins in an airtight container for up to 1 week. Or you can freeze them for up to 3 months. To thaw frozen muffins, transfer them to the fridge at least 24 hours before you plan on serving them again.
Need an egg-free recipe? Try my Gluten-Free Banana Muffins, instead. You can also try swapping mashed banana for the pumpkin in my Vegan Pumpkin Muffins recipe, if you would rather use oat flour.
For more substitution tips, be sure to check the FAQ in this post!
Calories: 119kcal, Carbohydrates: 18g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 47mg, Sodium: 78mg, Potassium: 191mg, Fiber: 2g, Sugar: 7g, Vitamin A: 78IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 1mg
Update Note: This recipe was updated in January 2023, because the original recipe didn’t consistently produce good results. (The texture was far too gummy.) If you prefer the original recipe, which was made with peanut butter instead of oil, you can find that here.
If you try these Banana Oatmeal Muffins, please leave a comment and star rating below letting me know how you like them!