Easy Blender Banana Oat Muffins (Gluten-Free & Healthy)
These easy, gluten-free banana oat muffins are made in the blender 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.
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
For extra moist and fluffy muffins, make sure to use an overripe banana with plenty of brown spots. The riper the banana, the sweeter the muffins!
Let the batter rest for 5 minutes before baking. This allows the oats to absorb moisture, leading to a better muffin texture.
Dairy-Free? Swap Greek yogurt for coconut yogurt or unsweetened applesauce. No Honey? Maple syrup works just as well!