Banana bread is one of my favorite muffin flavors! These blender banana oatmeal muffins make a fantastic pre-workout snack or a more nutrient dense sweet treat. Made with real food ingredients, they are also a wholesome addition to your next healthy breakfast. 

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Banana oatmeal muffins…using a blender?

As someone dedicated to meal prepping…I like to think efficiency with cooking anytime I can. And let me tall ya – these healthy banana muffins are definitely simple and efficient! Instead of spending time making our own oat flour, mashing the bananas, whisking the eggs…we’re just going to let a blender do the work for us. Say. Less.

Some Nutrition Highlights

Oatmeal: This recipe uses old-fashioned rolled oatmeal in place of traditional all purpose flour. There’s nothing wrong with flour, but we now have a whole grain muffin with 3g of fiber each! 

Ripe bananas: Using ripe bananas provides moisture + natural sweetness…the sweetness is key because we won’t be adding additional sugar to the batter. 

Peanut Butter: I like to add a healthy fat like peanut butter to this batter as opposed to something like butter or coconut oil. I prefer a natural peanut butter with a runny consistency, but any nut butter would work – even almond butter!

Chocolate chips: Okay, this one’s really just for the soul. I add a small amount of mini chips to my banana muffins. However, you could swap the chocolate chips for chopped walnuts if you wanted more of a banana walnut flavor that is completely free from refined sugar / added sugar.

Equipment Needed

• High-speed blender
• Measuring cups & spoons
• Spoon or silicone spatula
• Muffin tin

Ingredients needed

Before you start to take out your equipment and ingredients…you’re going to need some ripe – dare I say over ripe – bananas! I like to let mine develop lots of spots so they are more tender and sweet. If you feel like your bananas are ready but you’re not…just stash them in the fridge for a couple of days until you have time!

Here is what you’ll need:

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Step by Step Instructions

Step 1: Pre-heat oven to 425F – yes, you read that right! We’re going to start cooking these at a higher temperature and then reduce the heat after a few minutes. I was first introduced to this method from Sally’s Baking Addiction and it creates the perfect muffin shape every time! The higher temperature helps the tops of the muffins rise. Read more here! 

Step 2: Next, add all of your ingredients except the chocolate chips to a blender. Blend just until smooth and combined. *I reserve ~2 tbsp of oatmeal and chocolate chips for topping.

Step 3: Let the mixture sit for ~20 minutes. Initially the muffin batter will appear runny and too thin, but the oatmeal will absorb some of the water and it will thicken in a few minutes!

Step 4: Gently mix in your chocolate chips and pour batter evenly into each muffin cup of a 12-cup muffin pan. I prefer to use a silicone muffin tin since it does not require cooking spray and/or muffin liners. Top with reserved oatmeal and chocolate chips if applicable.

Step 5: Bake at 425F for 5 minutes. Then reduce the heat to 350F and bake an additional ~18 minutes or until a toothpick comes out clean from the center of a muffin. I recommend checking the consistency at 16 minutes and adding an additional 1-2 minutes at a time until done. 

Step 6: Remove from oven and cool. Enjoy immediately or store in an airtight container at room temperature or in the fridge. 

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.