Blender Banana Muffins

A healthy treat made in your blender! Try these easy blender banana muffins with oats and greek yogurt for a tasty afternoon snack.

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There are few things more satisfying than a good muffin in the morning or afternoon. But as a dietitian, I know all too well that most store bought muffins are severely unbalanced. They’re usually loaded with sugar, high in calories, and probably won’t leave you feeling energized.

That’s why I love these blender banana oatmeal muffins! They’re nourishing and well-balanced, but they’re just as satisfying as a muffin you’d grab on-the-go. And they’re made in a blender so they’re incredibly easy to prepare.

Add these to your next meal prep for a sweet and nutritious snack!

Why you’ll love them

Easy: These blender banana muffins are made in a blender, which means they’re easy to make and even easier to clean up!

Healthy: The ingredients include oats, bananas, and greek yogurt. They’re full of nutrition and on the lower-calorie side, too.

Delicious: I don’t want a healthy recipe to taste too healthy. These blender muffins are nutritionally balanced but also so moist and satisfying.

Ingredient notes

Here’s what you’ll need to make this recipe:

• Bananas — make sure they’re super ripe because they help sweeten the muffins
• Old fashioned oats — also known as large flake oats or rolled oats
• Eggs — sub flax eggs if desired
• Olive oil — sub melted butter
• Maple syrup — sub honey, brown sugar, or white sugar
• Baking powder and baking soda
• Cinnamon
• Salt
• Vanilla extract
• Plain greek yogurt — skyr yogurt works too

Mix-ins

If desired, you can add some mix-ins! These blender banana oatmeal muffins would go great with a handful of added chocolate chips, walnuts, or pecans.

Simply stir any mix-ins into the batter after it’s been blended, or add on top of each muffin before baking.

Dietary restrictions

Gluten-free: Use certified gluten-free oats.

No eggs: Sub eggs for flax eggs.

Step-by-step instructions

Adjust oven rack to middle position and pre-heat your oven to 350 F. 

Line a 12-cup muffin tin with silicone or paper liners, and set aside.

In a blender, combine all ingredients except for the extra 2 tbsp of oats. Blend until completely smooth, scraping down the sides of your blender as needed. 

Pour muffin batter into liners, filling each about 3/4 of the way full. Sprinkle each muffin with a few oats before baking. 

Bake for 18-22 minutes or until a toothpick comes out clean with just a few moist crumbs. 

Let muffins cool for 10 minutes in the muffin tin before transferring to a cooling rack.

How to serve

Eat these muffins on their own, or cut in half and spread butter, peanut butter, or almond butter on top.

For a more balanced snack, serve muffins with a source of protein like greek yogurt or a handful of nuts.

Storage instructions

Let the muffins completely cool on the counter, then remove the liners. Add your blender banana muffins to a freezer-safe bag or food container with a lid.

Fridge: Store in the fridge for up to four days. Eat straight from the fridge, or microwave for 20-30 seconds or until muffins are warm.

Freezer: Store in the freezer for up to two months. Defrost in the fridge overnight before eating or heating in the microwave.

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• Blender
• 12-muffin pan
• Silicone muffin liners

Frequently asked questions