Banana Blender Muffins
Published Mar 29, 2023, Updated Sep 27, 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.
- 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
- Sweet Potato 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
Banana Blender Muffins
- 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
- 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 information is automatically calculated, so should only be used as an approximation.