Made with ripe bananas, oat flour or almond flour, and maple syrup, these blender banana muffins come together in 25-minutes for a healthy breakfast or snack. Flourless, naturally gluten free and dairy free, with no refined sugar required!

Six baked muffins, some topped with walnuts, arranged in a white ceramic muffin tray with a geometric pattern.

My Favorite Banana Muffins in the Blender

These blender banana muffins are the recipe I’ve been making on repeat since I first developed them waaaaaay back in 2018. The texture is perfectly moist, the banana flavor is rich and pronounced, and the blender does all the heavy lifting, which means no mixing bowl required. Just ripe bananas, pantry staples, and a spin in the blender for muffins that taste like a treat but land squarely in the healthy snack category!

Now, in terms of making these, be sure to use bananas with deep brown spots to give the muffins their signature sweetness and tender crumb. Also, avoid overmixing! Once the batter looks smooth, stop. Letting the blender run too long develops the gluten in oat flour and breaks down the eggs, which results in dense, gummy muffins instead of fluffy ones. Oat flour and almond flour both work here, with oat giving a slightly chewier crumb and almond a more tender, cake-like finish.

Serve these blender banana muffins warm with a smear of nut butter, alongside coffee for an easy breakfast, or packed into lunch boxes for an after-school snack. So good! They keep at room temperature for 2 to 3 days, in the fridge for a week, and freeze for up to 3 months in a sealed bag. And for another spin on a flourless muffin made with the same wholesome approach, my one bowl turmeric flourless muffins are a reader favorite! And, when you want to lean into the banana and chocolate combination, reach for my one bowl double chocolate banana breakfast muffins.

Overhead shot of banana muffins, some topped with walnuts, on a light blue background with sliced bananas in a bowl.

Testing Notes for Flourless Banana Blender Muffins

  • Measure the mashed banana by the cup, not by the number of bananas. Banana sizes vary widely, and a recipe calling for “2 bananas” can give you anywhere from ¾ cup to 1¼ cups depending on what you grabbed at the store. When I tested with too much banana, the muffins turned out wet and underbaked in the middle.
  • Use silicone or parchment muffin liners rather than standard paper ones if you can. Almond flour and oat flour muffins hold more moisture than wheat flour, and paper liners tend to stick stubbornly to the bottoms.
  • Fill the muffin cups no more than ¾ full. Flourless batters don’t dome as dramatically as wheat flour does, so overfilling leads to flat-topped muffins that spread out of the pan instead of rising up.
Overhead shot of banana muffins, some topped with walnuts, on a light blue background with sliced bananas in a bowl.
Six baked muffins, some topped with walnuts, arranged in a white ceramic muffin tray with a geometric pattern.
5 stars (3 ratings)

Blender Banana Muffins (Healthy)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 12 muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
These healthy blender banana muffins are easy, flourless, and made with oats and maple syrup. Gluten free, dairy free, perfectly moist and tender!
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Ingredients

Add to the Blender

  • ⅓ cup avocado oil, or other neutral flavored oil
  • 2 large eggs
  • 1 cup very ripe mashed banana
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups almond or oat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt

Add to the Muffins Before Baking (Optional)

  • ¼ chopped walnuts, optional

Equipment

Instructions 

  • Heat the oven to 350F.
  • Add all the ingredients (other than the walnuts, if using) to a high-speed blender, and blend until just smooth. Do not over-blend. You may need to stop blending to scrape the sides once or twice.
  • Grease or line a 12-cup muffin pan.
  • Spoon or pour 3-4 heaping tablespoons of batter into each cup. Sprinkle with walnuts, if using.
  • Bake the muffins for 20-25 minutes, or until the tops are slightly browned and a toothpick comes out clean when inserted into the center of a muffin.
  • Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.

Notes

  • If you are gluten-free be sure to buy oats/oat-flour that are specifically labeled gluten-free.
Course: Breakfast, Dessert, Snack
Cuisine: American

Nutrition Information:

Serving: 1 (of 12), Calories: 228kcal, Carbohydrates: 22g, Protein: 8g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 151mg, Sodium: 152mg, Potassium: 213mg, Fiber: 2g, Sugar: 7g, Vitamin A: 231IU, Vitamin C: 2mg, Calcium: 42mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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