Banana Blender Muffins
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Published Mar 29, 2023
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These healthy banana blender muffins are made with a combo of oat and almond flour and sweetened with maple syrup. They’re gluten-free, dairy-free, moist, easy to make and perfect for breakfast or snacking.
I love blender recipes! They come together in no time and there aren’t a ton of dishes to clean up afterwards. I’d say that’s a win win! These protein muffins are a fan fave, but I know you’re going to love these banana blender muffins just as much!
These muffins are absolutely delicious – they’re fluffy, moist and made with almond flour and oats so they’re naturally gluten-free. I love making a batch of these during my weekend meal prep. They don’t last long in our house, but it’s a recipe the whole family loves!
Why You’ll Love These Muffins
- They come together quickly in your blender!
- Naturally sweetened with bananas and maple syrup.
- Gluten-free and dairy-free.
- Perfect for meal prep and make for a great grab-and-go breakfast or snack.
- Can easily be customized with different mix-ins and substitutions.
Ingredients Needed
- almond flour – a slightly nutty and gluten-free flour that works perfectly for these muffins. I recommend using blanched almond flour because the skins have been removed so you’re left with a fine-textured, light-colored flour that works perfectly for baked goods.
- old-fashioned rolled oats – when blended the rolled oats turn into oat flour! My go-to brand is Bob’s Red Mill rolled oats. Make sure to grab certified gluten-free if needed.
- maple syrup – one of my favorite natural sweeteners. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
- almond milk – I love using unsweetened almond milk. You can use store-bought or try making your own almond milk at home!
- bananas – about 2 large very ripe bananas are what you’ll need. Bananas add nutrition, a delicious flavor and help keep the muffins light and moist without a ton of oil.
- eggs – helps bind the ingredients together.
- coconut oil – helps keep the muffins moist.
- vanilla extract – a flavor enhancer.
- baking soda and sea salt – two baking essentials!
- cinnamon – a nice warming spice that pairs well with bananas.
- chocolate chips – banana + chocolate = the best combo! I really like Lily’s chocolate chips because they’re dairy-free, lower in sugar and still have a great flavor. I also like the Enjoy Life dark chocolate chips which are vegan + allergen-friendly.
How to Make
These banana blender muffins couldn’t be easier to make!
Preheat your oven to 350°F. Line a 12-cup muffin pan with silicone liners and spray with cooking spray. Add all the ingredients except the chocolate chips to a high-powered blender and blend until smooth.
Gently fold in the chocolate chips. Pour or scoop the batter into the lined muffin cups and top with additional chocolate chips. Bake for 22-25 minutes, until the tops are golden brown and a toothpick comes out clean.
Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.
Substitutions & Notes
- Eggs: I haven’t tried a vegan version of this recipe, but flax eggs might work. Let me know if you try it in the comments below!
- Flour: These muffins were specifically tested with almond flour and oats and I haven’t tested any substitutions so I don’t recommend using a different flour.
- Almond milk: You can substitute with your favorite nut milk or cow’s milk.
- Maple syrup: You can use another liquid sweetener, like honey or agave.
- Bananas: I haven’t tried any substitutions for the bananas, but you could experiment with applesauce, pumpkin puree or sweet potato puree.
- Mix-ins: Feel free to swap the chocolate chips for whatever mix-in you like! Coconut shreds, dried cranberries, raisins or chopped nuts are all great options. You can also skip mix-ins all together and keep these banana muffins plain, especially if you’re serving them to kiddos.
How to Store Banana Blender Muffins
Fridge: Store the muffins in an airtight container in the fridge for up to 5 days.
Freezer: These muffins freeze well! Simply store them in a freezer-safe bag or container for up to 3 months.
More Muffin Recipes
- Protein Muffins
- Yogurt Muffins
- Healthy Carrot Raisin Muffins
- Banana Oatmeal Muffins
- Coconut Flour Muffins
- Healthy Zucchini Muffins
- Flourless Pumpkin Muffins
- Vegan Blueberry Muffins
- Healthy Apple Cinnamon Muffins
More Banana Recipes
- Strawberry Banana Bread
- Banana Bread Baked Oatmeal
- Vegan Banana Bread
- Chocolate Chip Coconut Flour Banana Bread
- 3-Ingredient Banana Oatmeal Cookies
- One Ingredient Banana Ice Cream
- Banana Protein Shake
Check out all of the banana recipes as well as the full collection of muffin recipes on EBF!
Banana Blender Muffins
Ingredients
- 1 cup fine blanched almond flour
- 1 cup old-fashioned rolled oats
- ⅓ cup pure maple syrup
- ¼ cup unsweetened almond milk
- 2 large ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Pinch ground cinnamon
- ¼ cup chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with silicone liners and spray with cooking spray.
- Combine all the ingredients, except for chocolate chips in a blender and blend until smooth.
- Gently fold in chocolate chips.
- Pour or scoop the batter into the lined muffin cups and top with additional chocolate chips.
- Bake for 22-25 minutes, until the tops are golden brown and a toothpick comes out clean.
- Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Thank you so much for this recipe. I ended up using whole wheat flour (it was what I had on hand) and flax eggs (my son has an egg allergy) and they turned out wonderfully!! Sooo delicious! <3
YUM! Sounds delicious, I am so glad these turned out for you with those subs, Megan. Thank you for coming back and sharing your review + star rating, I really appreciate it!
These muffins were great! The texture was perfect and the blend of almond flour and oats made a better texture than just almond flour alone.
Yay! I am so excited to hear that you are loving this recipe, Katy. Thank you so much for giving them a try and for coming back to share your review + star rating, I really appreciate it!
Has anyone made these as mini-muffins? Just wondering on cooking time. Maybe about half?
Hi Karen – I have not tested this recipe as mini-muffins, but I am sure it will work. Yes, I would suggest cutting down the time, possibly by half, but keeping an eye on them so they don’t over bake. Let me know how they turn out and I hope you enjoy!
I have made a lot of GF/DF banana muffins, but this one is my new favorite!! A lot of the other recipes end up rather crumbly & needing a spread of peanut butter, but these are soooo good as is! It’s like eating a deliciously moist chocolate chip banana bread in muffin form. Thank you, Brittany, for a new go-to recipe!
Aw yay! I am excited to hear that this recipe turned out great for you and you are loving it, Windee. Thank you so much for coming back and sharing your review + star rating, I truly appreciate it!
These muffins are delicious!! Fun recipe to make with little ones—my kiddos enjoyed helping me and LOVED the muffins. We made 24 mini muffins and baked them 15 minutes—they were perfect. Thanks for this amazing recipe!
Yay! I am so glad you and the kiddos are loving this recipe, Nathalie. Thank you so much for sharing how you baked these in a mini pan, I appreciate your review + star rating, it means a lot to me!
Made these with my 2 year old who is afraid of the blender at the moment (lol) so we used a mixing bowl instead. Definitely eager to try when I can grind down the oats a little more, but man these were still so delicious and so easy to whip up! Yet another favorited and bookmarked EBF recipe!
Yay! I am so glad you made these and they turned out great for you, Becca. Thank you for sharing your review & star rating, I appreciate it!
I would love to send these with my son to school, but it needs to be but free. Has anyone subbed the almond flour for anything else? Thx!
Hi Ashley – I would not recommend subbing the flour in this recipe, but you could make my Chocolate Chip Yogurt Muffins, they are very similar bit make with whole wheat pastry flour instead. Hope you enjoy!
These are so good and so easy! It’s my go to muffin recipe!
Yay! I am so excited to hear that you are loving these muffins, Katie. Thank you so much for sharing your review & star rating, I really appreciate it!
So delicious! My kids loved them! Easy to make too!
Ah yay! I am so excited to hear that you and the kids are loving this recipe and it turned out great for you. Thank you for coming back and sharing your review & star rating, I appreciate it!
Love these muffins! I cut them in half, spread on some natural peanut butter, put the top back on. Yummy! Thank you for the recipe!
Perfect! I am so excited to hear that you are loving these muffins, Deb. Thank you for sharing your review & star rating, I truly appreciate it!