We had some ripe bananas on the counter—again—so I tried a new, simple recipe: Banana Oatmeal Blender Muffins.
These muffins are quick, healthy, and easy to make. They’re similar in convenience to peanut butter banana blender muffins: you add the ingredients to a blender, pulse until smooth, pour into a muffin tin, and bake. The texture is hearty from the oats and naturally sweet from ripe bananas. They store well in the fridge or freezer and are a great grab-and-go breakfast or snack.
Banana Oatmeal Blender Muffins
Banana Oatmeal Blender Muffins are a straightforward, nutritious option for busy mornings. They are filling, family-friendly, and adaptable—add chocolate chips, nuts, or dried fruit, or swap ingredients to suit your pantry.
Recipe Details
- Prep Time: 10 mins
- Cook Time: 15 mins (regular muffins)
- Total Time: 25 mins
- Course: Breakfast
- Cuisine: American
- Servings: 6 (approximately)
- Author: Mique Provost (recipe slightly adapted)
Ingredients
- 2 ½ cups old-fashioned oats (not instant)
- 1 cup plain low-fat Greek yogurt
- 2 eggs
- ½ cup honey
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 ripe bananas
- Mini chocolate chips, nuts, or dried fruit — as many as you like
Instructions
- Preheat the oven to 350°F (175°C).
- This recipe makes enough batter for one regular 12-cup muffin tin and one mini 12-cup tin. Grease the tins or line with paper liners.
- Add all ingredients to a blender and blend until smooth. The oats will break down into a thick batter.
- If using mix-ins like chocolate chips or nuts, gently fold them into the batter after blending so they remain dispersed rather than fully blended.
- Pour the batter into prepared muffin cups, filling each about two-thirds full.
- Bake regular muffins for about 15 minutes, or until a toothpick inserted in the center comes out clean. Mini muffins typically take 10–12 minutes. Baking times can vary by oven—check visually and test with a toothpick.
- Allow muffins to cool slightly in the pan, then transfer to a wire rack to cool completely.
Storage and Make-Ahead Tips
- Refrigeration: Store cooled muffins in an airtight container in the refrigerator for up to 5 days. They make an easy breakfast or snack throughout the week.
- Freezing: Freeze muffins in a sealed bag or container for up to 3 months. Thaw overnight in the fridge or warm briefly in the microwave or toaster oven.
- Reheating: Warm a muffin for 15–20 seconds in the microwave for a soft, fresh-out-of-the-oven texture.
Variations and Substitutions
- Yogurt: Swap plain Greek yogurt for vanilla Greek yogurt if you prefer a sweeter result.
- Sweeteners: Replace honey with maple syrup or a liquid sweetener of choice, adjusting to taste.
- Oats: Use certified gluten-free oats if you need a gluten-free option, but do not use instant oats; old-fashioned oats give a better texture.
- Add-ins: Stir in mini chocolate chips, chopped nuts, dried cranberries, or a spoonful of peanut butter for variety.
Nutrition (approximate per serving)
Calories: 452 kcal | Carbohydrates: 78 g | Protein: 11 g | Fat: 11 g | Saturated Fat: 5 g | Cholesterol: 61 mg | Sodium: 271 mg | Potassium: 466 mg | Fiber: 5 g | Sugar: 48 g | Vitamin A: 195 IU | Vitamin C: 3.7 mg | Calcium: 181 mg | Iron: 2.4 mg
Recipe slightly adapted from The Well Traveled Wife.
You can make these muffins plain or customize them with mix-ins to suit preferences—chocolate chips, nuts, or dried fruit are all excellent additions. They’re a great way to use up ripe bananas and to prepare easy breakfasts ahead of a busy week. If you like muffin recipes, try making batches with different add-ins so you always have a few flavor options on hand.
