Recipes Wellness & Nutrition

Banana Oatmeal Blender Muffins

If your like me you always have bananas going bad and are looking for a quick healthy way to use them up. Here’s a recipe that’s easy, kid friendly and you can send with your kids to school for their lunches.

This recipe is her most popular on‘s site and we can see why. They are moist as muffins should be, healthy and uses only basic things most of us have in our fridge. It really couldn’t be more simple. Just toss everythign into a blender until it’s smooth and pourable.

If you don’t like chocolate chips (really who doesn’t…) but anyway, if you want to try something else add in your favorite fruit (fresh or dry), nuts, chia or whatever you want. I suggest adding the items like fruit and chocolate chips in by hand (you don’t want your chips melted from the heated batter from the blender), or sprinkle them on top. You can also get even healthier with dark chocolate rather than milk chocolate.

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Blender Banana Oatmeal Muffins

With no flour, no butter, and no oil, these banana oatmeal muffins with chocolate chips are made in the blender and are moist, healthy, and delicious!

YIELD: 12 muffins     ~ PREP TIME: 5 minutes     ~ COOK TIME: 15 minutes     ~ TOTAL TIME: 40 minutes


  • 2 cups oats (quick cooking or old fashioned)
  • 2 large very ripe bananas
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 2 to 3 tablespoons honey*
  • 1 1/2 teaspoons baking powder (I prefer aluminum free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)


  1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
  2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
  3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!
  • *Feel free to adjust the honey to your preferred sweetness. Two tablespoons was enough for me with the chocolate, but if you prefer a sweeter muffin, add more.
  • Store leftover muffins according to’s guide, How to Store Muffins, or wrap tightly in plastic and freeze for up to 2 months.

About the author

Paige McEachren

Paige McEachren worked for 15+ years as a Corporate Communications Manager for world-leading technology and Pharmaceutical companies until she decided to leave the workplace and stay at home to help her two kids navigate life.

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