So quick and easy, these Healthy Banana Oatmeal Blender Muffins are a perfect for make ahead breakfast for you or the kids. Naturally gluten-free, dairy-free, and refined sugar free, too. And updated with a high protein option!.
This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% mine. Thank you for supporting the brands that help make Confessions of a Fit Foodie possible.
I’ve been wanting to make a blender muffin for quite some time now. While there are TONS on Pinterest, so many of them call for Greek yogurt, and because my son is dairy free, we could never make them.
And while I love to cook, I definitely wouldn’t call myself a baker. But I have a couple very popular recipes on my blog for breads and muffins…Banana Bread and Baked Oatmeal Cups, I’m looking at YOU!
And, so I kind of merged those two recipes together and added a blender component to make this new one. I grabbed a bag of my FAV Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats and some ripe bananas and got to work.
How to Make Banana Oatmeal Blender Muffins
It’s really easy to use your blender to make muffins!
Unlike my Baked Oatmeal Cups, I decided to blend the oats in this recipe to give the muffins more of a, well, muffin-y texture. This is perfect for people who want to enjoy the health benefits of Oatmeal, but don’t love the taste or texture of it.
And I love how easy it is to blend them up right in my Ninja – you are basically making an oat flour without needing to use your food processor.
Then you add the remaining ingredients and pulse. So freaking simple!
Mix in options
I decided to borrow a page from my Baked Oatmeal cups and make these with different fun toppings! These have a very similar taste to my banana bread, so clearly dark chocolate chips are a perfect choice. But I actually really enjoyed the fruit and nut combinations, too! You can also mix fruit or chocolate chips right into the batter if you want.
Are these Healthy Banana Oatmeal Blender Muffins good for the 21 Day Fix or Weight Watchers?
Of course! You can have TWO of these blender muffins as a serving for breakfast. They are only 5 Weight Watchers Freestyle points per serving, and for the 21 Day Fix, you will use 1 yellow, 1 purple, and 2 sweetener teaspoons for BOTH muffins!
Meal Prep
I love prepping anything that is quick and easy, but saves me tons of time in the morning. If I make a batch of these on a Sunday, I know I have a quick grab and go breakfast or snack for both me and the kids!
Storage
You should keep these muffins in your refrigerator and eating within 3-5 days. If you want to keep them longer, they freeze very well! I like to thaw overnight in the fridge and warm in the microwave for a few seconds before eating.
Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and use in my kitchen daily!
Healthy Banana Oatmeal Blender Muffins
Ingredients
- 2 cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats for higher protein, use Protein oats and/or sub 1/2 cup of the oats for vanilla protein powder.
- ½ teaspoon salt
- 1 teaspoon gluten-free baking soda
- ½ teaspoon ground cinnamon
- 1/2 cup unsweetened applesauce for higher protein, swap with Greek yogurt
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 cup mashed ripe bananas about 3 medium or 2 large bananas – and get them super ripe and sweet
- ¼ cup unsweetened vanilla almond milk for higher protein, swap with Greek yogurt
- 1 teaspoon vanilla extract
- Cooking oil spray
Optional Toppings
- Dark chocolate chips
- Blueberries
- Diced strawberries
- Dced bananas
- Walnuts
Instructions
- Preheat oven to 350.
- Place GF Old Fashioned Oats in your blender and blend on high until a flour forms. Place blended oats in a small bowl and mix in salt, baking soda, and cinnamon. If using protein powder, add it now. Set bowl aside.
- Place the remaining ingredients in the blender and blend on low until combined. (except toppings)
- Pour oats back into blender and pulse a few times just until combined, using a rubber spatula to scrape sides as needed.
- Line a cupcake tray with liners – I LOVE using parchment liners – and spray with coconut oil cooking spray.
- Pour batter evenly into cupcake liners – about ¾ full.
- Top each muffin with 1 Tablespoon of the fruit toppings or ½ Tablespoon of the chocolate chips.
- Bake for 20-24 minutes or until toothpick comes out clean.
- Store in the refrigerator or freezer after cooling.
Theresa says
This recipe is easy enough for a school morning and I don’t say that often! The kids love this and I love how quickly it comes together! We also love mixing up the toppings!
Nancylynn says
Whoa. That’s saying something! Thanks, Theresa!
Amber says
I bulk blend my oats and store them. Would it be 2 cups oat flour or would it be less?
Donna says
I make these every week. I eat them for my snacks . How long can I freeze them?
Nancylynn says
Holy yum! Great snack idea!
They will be best in the freezer for 3-4 months, but can be kept up to 6 months without a problem.
Jill Hewitt says
Hello! What does it mean when you say count as a treat swab if adding the chocolate chips? Thanks so much! I have used your recipes exclusively over the past two weeks. So easy for our busy life!
Nancylynn says
Ahh! Thank you for trusting my recipes in your menu planning!
Do you follow the 21 Day Fix/Ultimate Portion Fix? The treat swap pertains to some of the guidelines in that program. Let me know if you need me to elaborate more!
Chelsea says
These are amazing!! I love that they’re gluten free. I will definitely make them again!
Nancylynn says
One of our favorites too! Thank you!
Brandi says
We are currently in a camper and no room for a blender at the moment, when you have to pick and choose the small appliances you use on a more regular basis. I would love to make these but not sure how? I do have Pamela’s GF baking mix to help with my rolled oats if needed, but not sure how to incorporate it all?
Nancylynn says
Hi! So fun! Since you don’t have space for a blender right now, try one of these two recipes instead that share a lot of the same ingredients as the muffins.
https://confessionsofafitfoodie.com/21-day-fix-banana-bread-2/
https://confessionsofafitfoodie.com/21-day-fix-customizable-baked-oatmeal/
Diana says
I made these yesterday and they are really good!! Just getting my family started on the 21 day fix and your recipes really help!!! Just curious how many muffins are in a single batch? Because if you made 12 and I made 18 that effects the serving size of 2.
Nancylynn says
The recipe makes about 12 muffins. You may have a little extra batter, depending on how “rounded” your cup of banana was, etc. As long as you fill the muffins 3/4 of the way full, even if your batch yields more muffins, the serving size should still be 2 muffins. More muffins is a good thing in my book! I hope your family enjoyed them!
Amy says
Hi, first I just want to say my family loves all of your recipes! You site has been a game changer for us. Quick question. I don’t have a big blender just one of the ninja bullet type ones for single serve shakes. Could I still use that? Not sure how much actually needs to go in. Or is there an alternative to use instead of a blender.
Laurie A Schultz says
what does 1 and 3/4 cup oats equal when pulverized?
Nancylynn says
it should be 1:1!
Maria says
These are so good and healthy. Thank you for the recipe! I top each muffin with frozen berries. Also I do not put the dry mixture back into the blender. I did that the first time and it was so tough to blend and then remove. I just pour the wet mixture on top of the dry in the mixing bowl and give it a little hand blend and it works great!
Kristen says
I don’t have almond milk, will 1% work? It’s for hubby, he’s not doing the fix & I’m allergic to banana so these are for him!
Also, I do have eggs but what if I just wanted to use the applesauce? How much total?
Jennifer says
Do I use baking soda or baking powder?
Nancylynn says
Baking soda
Julie Andrzejczak says
Do you know the calorie count per muffin?
Nancylynn says
I don’t – but I love MyFitnessPal for this!
Briana says
I thought these were great! Just FYI, the muffins with no toppings are 107 calories per muffin. I spread 1/4 chopped walnuts over all 12 muffins and it bumped the calorie value to 123 per muffin. Needed the calories for my Noom! Thanks for the awesome recipe; can’t wait to try out more!
Nancylynn says
This is so helpful! Thank you!
Deb says
Are they suppose to be soft and gooey in the middle? Baked for 1/2 hr. Still gooey
Nancylynn says
No – something sounds off! Did they improve as they cooled?
Cheryl says
What could I use in place of the eggs?
Nancylynn says
You can try applesauce!
Mel says
You can make chia egg replacement.
https://minimalistbaker.com/make-chia-egg/
Danielle says
One more question, sorry, could you substitute pumpkin purée for the bananas for something different?
Nancylynn says
Yes, but they won’t be as sweet!
Danielle Woodley says
So I don’t have applesauce, could I swap out with plain Greek yogurt? And do you think it would affect my container count? Thanks! Love your recipes and blog, absolutely the best!
Danielle
Nancylynn says
I think that could totally work! Let me know how it goes!
Nancylynn says
And thank you <3
Danielle Woodley says
Turned out perfect! So delicious, another win!!
Presley Sherwood says
does using water effect the recipe at all??
Nancylynn says
I haven’t tried it, but I would guess it would alter it at least a little! If you try it, let us know!
Sade says
I have a giant container of quick oats instead of the old fashioned oats. Will these work okay?
Nancylynn says
yes!!!!
Jocelyn says
These are SO good and so easy to make. I wonder if this could be made in a loaf pan, like banana bread?
Nancylynn says
I don’t see why not! And I am SO happy you enjoyed these!
Nicole says
Just made a double batch because my kids ate the last ones too quickly! So yummy!