Using a blender is one of the quickest and easiest ways to make muffins! And I’m all about easy-to-prepare recipes. These easy, healthy banana blender muffins with oat flour (or almond flour) are sweetened with maple syrup and bake-up tender, moist, and golden brown. A delicious breakfast muffin, or simple snack! 

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

About This Recipe

I love starting the day with something nourishing, filling, and packed with good-for-you ingredients.

Especially when it can be meal prepped and made ahead so that it’s ready to grab-and-go on busy weekdays.

And what a better place to start for a quick, delicious breakfast than muffins.

Blender muffins, to be specific.

Really, nothing describes my cooking philosophy better than these easy blender muffins.

Drop a bunch of real-food ingredients into a blender.

No junk or processed sweeteners, just wholesome goodness.

Turn on.

Pour into a muffin tin.

Bake for a few short minutes.

Serve and watch everyone gobble them up.

Done and done.

Since developing this healthy blender banana muffin recipe I’ve made them exactly twice a week, as everyone in my family seems to have become addicted.

Beyond breakfast, these maple sweetened banana muffins make the best after-school or afternoon snack, and they pack well for work and school snack, too.

If you’re nut-free, can make these oat flour muffins by using oat flour, and if you’re grain-free/paleo feel free to use almond flour.

You really can’t go wrong.

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

Gluten Free Banana Muffin Notes and Adaptations

Skip the walnuts and almond flour for a nut-free option.

If you don’t have or don’t want to use a blender, simply whisk in a bowl, as these gluten-free banana muffins will still turn out beautiful.

Want to make banana bread instead? Feel free to cook the batter in a loaf pan for about 40-50 minutes, or ry this recipe for gluten-free chocolate chip banana bread instead.

Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.

Freezing and Storing

If you’re wondering if you can you freeze banana muffins, the answer is, yes, these muffins freeze very well.

Just make sure they are completely cooled, then add to a zip-top freezer bag, remove all the air, and freeze for up to three months.

They will also last at room temperature for 2-3 days, or covered in the fridge for up to a week.

More Healthy Easy Muffin Recipes You’ll Love

Easy One-Bowl Gluten-Free Muffin Recipes

Chocolate Banana Breakfast Muffins

Easy Gluten-Free Blueberry Muffins

Gluten-Free Double Chocolate Muffins

Overhead shot of banana muffins, some topped with walnuts, on a light blue background with sliced bananas in a bowl.
Close up shot of banana muffins, some topped with walnuts, on a light blue background with sliced bananas in a bowl.
5 stars (2 ratings)

Easy Blender Banana Muffins

Drop a few simple, wholesome ingredients in the blender, whiz it up, and you'll have healthy, homemade easy blender banana muffins in a matter of minutes! Naturally sweetened, gluten-free, dairy-free, and paleo, too.

Ingredients

  • 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
  • ¼ chopped walnuts, optional

Instructions 

  • Heat the oven to 350F.
  • Add all the ingredients 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. If you don’t want to use a blender, simply whisk together the coconut oil, eggs, banana, maple syrup, and vanilla extract in a medium bowl.
  • 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.

Nutrition Information:

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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