Healthy Blender Banana Muffins (Easy and Gluten Free)
These easy, gluten-free blender banana muffins are made with simple, wholesome ingredients. Naturally sweetened with honey and packed with protein from Greek yogurt, they’re perfect for a clean eating breakfast or snack. These flourless muffins take 5 minutes to make, 15 minutes to bake and clean up is so easy! I love making these just before picking my daughter up.
These are the perfect meal prep breakfast, and you can pair them with Egg and Bean Burritos to toss into the oven to defrost in the morning. They're almost as easy as overnight oats and as quick to bake as almond vanilla granola!
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💞 Why You'll Love This Recipe
These banana oat muffins are not only easy to make, but they’re also packed with healthy, gluten-free ingredients that fuel your body. Whether you're on the go or enjoying a cozy morning at home, these muffins are a perfect, clean eating snack. They’re naturally sweetened with ripe banana and honey, so you don’t need any refined sugar. The oats provide fiber, while the Greek yogurt adds a creamy texture and protein to keep you full.
🍴Ingredients
- Old-fashioned rolled oats
- Ripe banana
- Greek yogurt
- Honey
See recipe card for all ingredients and quantities for these blender banana muffins.
🍳 Instructions
Step 1: Prep
Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly. Add all ingredients (except chocolate chips) to a blender.
Step 2: Blend
- Blend until smooth.
- Let the batter rest for 5 minutes to thicken.
- Stir in the chocolate chips (don’t blend them).
Step 3: Pour
Pour batter evenly into 6 muffin cups. There is not a lot of rise, so you want to fill them up about 75% of the way to the top.
Sprinkle a few extra chocolate chips on top if desired.
Step 4: Bake
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
You'll want to wait until these are fully cool to dig in.
Hint: For extra moist and fluffy blender banana muffins, make sure to use an overripe banana with plenty of brown spots. The riper the banana, the sweeter the muffins!
📋 Substitutions
- Dairy-Free: Swap Greek yogurt for coconut yogurt or unsweetened applesauce.
- Vegan: Use dairy free substitutions and maple syrup instead of honey.
♨ Variations
- Nutty Twist – Stir in chopped walnuts or pecans for extra crunch.
- Cinnamon Banana Oat Muffins – Add ½ teaspoon cinnamon for warmth.
- Double Chocolate – Mix in 1 tablespoon cocoa powder for a richer flavor.
🍲 Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw at room temp or warm in the microwave.
⭐ Top tip
Let the batter rest for 5 minutes before baking. This allows the oats to absorb moisture, leading to a better muffin texture.
🍶 Pairing
Try these muffins as a midday snack after some lunch:
💭 FAQ
Absolutely! These banana oat muffins freeze really well. Just let them cool completely, wrap them individually, and store them in an airtight container in the freezer for up to 3 months. Simply thaw at room temperature or pop them in the microwave for a quick breakfast!
If you want your muffins a little sweeter, try increasing the honey or adding a few more chocolate chips. You can also mix in a tablespoon of maple syrup or coconut sugar to adjust the sweetness to your liking.
💕 Related
Looking for other oat recipes? Try these:
📖 Recipe
Easy Blender Banana Oat Muffins (Gluten-Free & Healthy)
Equipment
- Blender or food processor
- Muffin tin
- Measuring cups & spoons
Ingredients
- 1 cup rolled oats Rolled or quick oats
- 1 banana large and ripe
- 1 egg large
- ½ cup Greek yogurt plain
- 2 tablespoons honey adjust for sweetness
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda or an additional ¾ teaspoon baking powder if omitting soda
- ¼ teaspoon vanilla extract
- 1/16 teaspoon salt a small pinch
- ⅓ cup chocolate chips mini or regular, optional
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly. Add all ingredients (except chocolate chips) to a blender.
- Blend until smooth.
- Let the batter rest for 5 minutes to thicken.
- Stir in the chocolate chips (don’t blend them).
- Pour batter evenly into 6 muffin cups. There is not a lot of rise, so you want to fill them up about 75% of the way to the top.
- Sprinkle a few extra chocolate chips on top if desired.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve!
Notes
Conclusion
These easy, healthy banana oat muffins are perfect for meal prep and great for a gluten-free breakfast on the go. Made with clean eating ingredients, they’re naturally sweetened and packed with fiber and protein. Try them today for a delicious, nutritious treat!
