These blender banana oat muffins are soft, moist, and delicious, making them one of the easiest breakfasts or snacks you’ll bake all week.
Banana Oat Muffins the Blender
When my kids were little, blender muffins were one of my favorite breakfast shortcuts because everything goes into the blender, including Greek yogurt for extra moisture and protein, and out comes batter that bakes up into soft banana oat muffins that are perfect for breakfast or snacks all week.
Ingredients
This recipe is made with ripe bananas (the darker they look, the sweeter they are!), old-fashioned oats, Greek yogurt (plain or vanilla are our favorites), eggs, honey (or sugar), and baking powder and baking soda for a soft muffin texture.
How to Make Blender Muffins
- Preheat the oven.
Start with this, since it’s what takes the longest. Put the oven rack in the middle position and use waxed paper liners, foil liners, or grease the pan very well. - Make the muffin batter.
When adding the ingredients in the blender, add them in the order listed, so it's easier to get a cohesive and smooth batter. Fill the muffin tin nearly to the top; they'll expand. - Bake the muffins.
They take approximately 20 minutes to bake. You'll know they're done when the tops are puffy, and a toothpick inserted in the middle comes out clean.
Laura’s Best Blender Muffin Tips
After they cool, store leftovers in an airtight container. They last 1-2 days on the counter, 4 days in the fridge, and can be frozen for up to 3 months. Reheat in the microwave for 20 to 30 seconds.
After blending, you can fold in ⅓ cup chocolate chips, ½ cup diced berries, or ⅓ cup chopped nuts.
No. If you already have oat flour, you can skip the blender. Use the same amount of oat flour in place of the oats, whisk it together with the remaining ingredients in a bowl, and bake as directed. The muffins will be just as soft and delicious.
More Banana Oat Muffins
These OG muffins have been on this site since 2017. Since then, I’ve also shared my healthy banana oat muffins (non-blender) and chocolate chip banana oatmeal muffins, which are also reader (and my family’s) favorites.
Blender Banana Oat Muffins
Watch how it’s made:
Ingredients
- 2 large ripe bananas
- 2 ½ cups old-fashioned oats
- 1 cup Greek yogurt, plain or vanilla
- 2 large eggs
- ⅓ cup honey, or sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch salt
Instructions
Prep:
- Preheat the oven to 375F and position the top rack in the middle of the oven. Grease or spray a 12-cup muffin pan. The batter doesn't have oils (fats), so the muffins tend to stick to paper liners (for cupcakes). Use foil liners, parchment liners, or spray the paper ones if that's all you have and want to use liners.
Make the batter:
- Add the ingredients to the blender in the order listed: banana, yogurt, eggs, honey, oats, baking powder, and baking soda. Blend for 30 to 45 seconds, until smooth. Depending on the blender, you might have to pause and scrape the sides.
- Fill the muffin cups ¾ of the way full with batter. Once they're all filled, divide any remaining batter among the cups. If you want to add mix-ins, add them now; they'll sink during baking.
Bake:
- Bake the muffins in a preheated oven for 22 minutes, until the tops are golden and the centers are set. Remove the muffin pan from the oven and let the muffins cool down for 10 minutes in the pan before taking them out onto a cooling rack.
Serve & Store:
- Serve and store leftover muffins in an airtight container on the counter for 2 days, or in the fridge for up to a week. They can be frozen for up to 3 months. To enjoy, reheat them for 20 to 30 seconds in the microwave.
Notes
- If using quick oats, add 2 tablespoons more.
- Add ⅓ cup of chocolate chips, ½ cup of diced fruit, or ⅓ cup of chopped nuts after the batter is mixed.
- 1 ½ teaspoons of cinnamon also work great in this recipe.
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Kathryn says
These blender banana muffins were delish! So moist and flavorful!