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Healthy banana blender muffins made four ways for a variety of flavors like blueberry, apple cinnamon, banana walnut, and chocolate chip! This simple blender muffin recipe is made totally gluten free and uses oatmeal as the base!
Banana blender muffins are incredible. Simply because you put everything into the blender, blend it up, bake, and then you have some seriously easy and seriously delicious muffins. Making these to have on hand for a quick and easy snack is perfect for parents and kids alike!
This recipe is the best because it’s a muffin base recipe that you can then go and add any different flavor combination that you want to it. We made these muffins four different ways but you could do any combination of ingredients that you want!
Since you have your blender out, you can also make my Spinach Banana Blender Muffins next to get some veggies in.
Easy dairy-free blender muffin recipes
Here’s what what flavor blender muffins we did:
- Healthy chocolate chip muffins
- Healthy banana walnut muffins
- Healthy apple cinnamon muffins
- Healthy blueberry muffins
All of these muffins start with one common base that is so versatile that it works great with many different flavor combinations. So what we are saying is that we use this base muffin recipe for all of the flavor combinations and then adjust it slightly for each muffin by adding in different mix-ins.
Each of the recipes calls for the same number of dry ingredients, only the toppings and mix-ins vary. You actually just pour the batter into the muffin tin and then add in whatever ingredients you would like! I then swirled it around with a toothpick in order to get the mix-ins to be evenly dispersed.
Blender muffin ingredients
oats – rolled oats are perfect for these blender muffins! They provide a fluffy, yet hearty texture and make for the perfect base. In order to ensure gluten free muffins, be sure that your oats are certified gluten free! Another good option would be to use oat flour if you have some on hand!
eggs- we use eggs as the binding agent in these muffins and have not tried with any other egg replacement. If you try with flax eggs to make them vegan, please let us know how it turns out.
banana– not only do bananas provide a serving of fruit, but they also add a touch of sweetness to these muffins. Using ripe bananas also help keep these muffins light and fluffy.
applesauce – helps to keep your muffins moist while also giving you the nutritional benefit of fruit! We used an unsweetened applesauce for these muffins.
maple syrup – adds a touch of natural sweetness. Honey can be used as an alternate for these muffins.
baking powder + baking soda – for muffins, we use the combination of both baking powder and baking soda as we find that it provides the best lift and structure that you are looking for in a muffin!
salt, cinnamon, and vanilla – these simple seasonings take our muffin base to the next level. The sweetness of the cinnamon pairs perfectly with the vanilla and salt. Don’t leave these out!
chocolate chips, blueberries, apple, walnuts – these are some of the ingredients that we decided to add to our muffins, but you can use any toppings or mix-ins that you want! To boost the protein content, sometimes I add in a scoop of vanilla protein. Just add a little more liquid to make sure it evens out.
How to make banana blender muffins
Making banana blender muffins is easy. So easy that you literally just need to throw all of your ingredients besides your mix-ins into a high powered blender, blend it up until smooth, and then pour into muffin tins.
Be careful not to over blend your muffin mixture in the blender. This will cause your muffins to rise too much and to be too chewy and gummy. You do want the batter to be smooth, but just don’t let it keep running and running. All you really need to do is pulse until everything is combined. I sometimes use a spoon to make sure everything is mixed up in the blender without actually having to turn on the blender.
Once you pour your muffin base into a lined muffin tin about 3/4 the way full, you can add in whatever mix-ins you want. I then use a toothpick or my finger to push them down into the batter so that they are evenly dispersed throughout the muffin. I then sprinkle a little bit more on top.
Then bake the muffins in the oven and voila! You now have blender muffins made in less than 30 minutes. Once they cool, eat them as is or top with peanut butter! They are also delicious crumbled over greek yogurt with a spoonful of nut butter.
We hope you enjoy these banana blender muffins as much as we did!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
Banana Blender Muffins Four Ways
Healthy banana blender muffins made four ways for a variety of flavors like blueberry, apple cinnamon, banana walnut, and chocolate chip! This simple blender muffin recipe is made totally gluten free and uses oatmeal as the base!
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 eggs
- 2 large bananas
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1 tsp vanilla
Mix-in options
- 1 cup blueberries
- 1 small diced apple + 1 tsp cinnamon
- 1 diced banana + 1/2 cup chopped walnuts
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F and line a muffin tin with muffin liners, then spray with non stick spray. Both steps are necessary unless you have silicone muffin liners.
- Add all of your ingredients to the blender, starting with the dry and working your way down the list.
- Blend until combined. You want a very smooth batter, but don’t over blend. Use a spoon to make sure all areas are mixed in.
- Pour into lined + greased muffin tins, and then add in about 2 tbsp of mix-ins.
- Using a toothpick or knife, press your mix-ins into the muffins, ensuring for even distribution throughout. Add a few more mix-ins to the top if you wish.
- Bake for 18-22 minutes or until toothpick inserted comes out clean.
- Store at room temperature for up to two days, or fridge for up to one week.
Notes
Nutrition is for muffins without any mix-ins (just the base)
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Dana says
Is there anything I can use to substitute for banana?
Erin says
more applesauce, or pumpkin.
Erin says
Hi Dana! You can try applesauce! Let me know how it goes!
Grace says
This recipe is one of my favorites. So good and easy. I make these almost weekly for on-the-go breakfasts. You have to try these!
★★★★★
Erin says
Thanks for sharing Grace – so happy you’re enjoying them!
Jessica says
These are AMAZING. Definitely listen to the title and prep in the blender. I used a food processor and the batter was not as smooth as I think it was supposed to be. Regardless, they stayed fresh all week and were so good!
★★★★★
Erin says
Hi Jessica, I am so happy you enjoyed them and hope you cane make them again! 🙂
Madison Cantrell says
Made these with chocolate chips and froze them! I like to reheat them in the morning for breakfast or at night for dessert ?
★★★★★
Erin says
Hi Madison! Yum! Great for any time of the day or night!!
Rachel says
LOVED this recipe! So easy and tastes amazing! A great breakfast item to meal prep for the week.
★★★★★
Erin says
Hi Rachel! Thanks for your kind words! I am so happy you like them!!
Kyler says
Made these for the first time recently, and there are a few reasons I love them:
1. Requires little effort and every thing can be thrown into a blender.
2. Great for breakfast or a snack.
3. Moist and flavorful!
Thanks for another awesome recipe, Erin!
★★★★★
Erin says
Hi! I am so happy you loved the muffins for all those reasons!!
Christina says
This is the first Erin Lives Whole recipe I ever made. Easy to make and delicious whole ingredients!
★★★★★
Erin says
Hi Christina, thank you so much for trying my muffins! I am thrilled you loved them so much! 🙂
Nicole says
First let me say the avocado frosting was amazing! The muffins not so much. The color of the inside of mine were a murky grey (tops were brown) and they were dense and definitely not like the photo. Each muffin stuck to the bottom and sides of the liner so much so that I lost 1/4 of the muffin. I’ve made some of the other recipes in the past and have never gotten such different results than description. Really wanted to love this!
★★★
Erin says
Hey Nicole, Sorry to hear that. First off, I wrote that the muffin cup liners need to be sprayed, so if you did not do that, the muffins would stick.
Also, it sounds like you over blended them. Like I stated in the recipe, do not over blend. This causes them to be dense and not fluffy.
Hopefully you will give them another try!
Katie says
I didn’t have eggs so I did an extra 1/2 cup of applesauce and they turned out great!
Erin says
Thanks for sharing that tip! Glad it worked!
hla says
i would like to make these sugar-free using a sugar substitute for the maple syrup. do you have a suggestion for the conversion?
Adrienne says
Delish. Can’t wait to eat them tomorrow for brekkie.
★★★★★
Erin says
SO glad you liked them!!
Karla says
Do you happen to know the fiber content for this recipe? I have to carb count and need to subtract the fiber content. Thanks!
Erin says
I don’t know it unfortunately, but I suggest putting it into an online calculator on google.
Haley says
These are amazing! Perfect to grab while on the go or in between classes!
★★★★★
Erin says
Thanks for sharing, Haley! So glad you like them.
Adrienne says
I made these last night. So yummy. Thanks Erin.
★★★★★
Erin says
Thanks for sharing, Adrienne! So glad you liked them.
Roseann says
Ran out of applesauce can i omit that and the baking soda ?
Erin says
You need baking soda to give them a lift! They will not rise without it. If need to replace the applesauce, add more banana.
Saba says
That saved my “baken’!
Ran out if applesauce – Thank you!!!
Maureen says
Made these last night after dinner, super quick and easy! We added chocolate because chocolate is life. They are amazing, highly recommend!
★★★★★
Erin says
YAY! Thank you so much Maureen, I really appreciate you taking the time to comment. So glad you loved them.
Allie says
I just made these and they are SO good I can’t stop eating them!! Thank you
★★★★★
Erin says
That makes me so happy! Thank you for sharing 🙂 Enjoy!
Olivia says
Can I use frozen blueberries? can’t wait to try them!
Erin says
Yes! Should work great.
Adrienne Carr says
Looks delish. Can you use a unripe banana?
Erin says
Sure! Just may not be as sweet
Cami says
These sound amazing! Cant wait to try. How can I make these vegan…
Wondering if I can use a flex egg or maybe more applesauce?
Erin says
A flax egg might work! I would hand stir them in after you blend.
Anna says
I don’t know for sure whether aquafaba (it’s the water where legumes have been cooked if someone didn’t hear about it) will work the same way, but I always replace eggs with it in recipes. Probably, this will help you 🙂
★★★★★
Erin says
Hi Anna, thanks for your tips!!
Tom says
Delicious!
★★★★★
Erin says
Hi Tom! So glad you enjoyed them!