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!

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!

• Chocolate zucchini muffins
• Healthy strawberry banana muffins
• Banana bread muffins

Erin Antoniak

Banana Blender Muffins Four Ways

4.92 from 47 votes

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!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 12 muffins

Course: Breakfast, gluten-free, nut-free

Cuisine: American

Calories: 205

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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

Method

 

1. 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.
2. Add all of your ingredients to the blender, starting with the dry and working your way down the list.
3. 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.
4. Pour into lined + greased muffin tins, and then add in about 2 tbsp of mix-ins.
5. 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.
6. Bake for 18-22 minutes or until toothpick inserted comes out clean.
7. Store at room temperature for up to two days, or fridge for up to one week.

Nutrition

Calories: 205kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 191mgPotassium: 268mgFiber: 3gSugar: 21gVitamin A: 78IUVitamin C: 5mgCalcium: 53mgIron: 1mg

Notes

Nutrition is for muffins without any mix-ins (just the base)

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