Banana Oatmeal Muffins

Course: Breakfast

Cuisine: gluten-free

Keyword: banana oatmeal muffins

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 119kcal

Author: Megan Gilmore

Blender Banana Oatmeal Muffins make a healthy snack or breakfast on-the-go! They are made without flour, and come together quickly in a blender for easy meal prep.

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Equipment

Ingredients

2 ripe bananas
3 large eggs
2 tablespoons olive oil
1 ½ cups old-fashioned rolled oats
½ cup coconut sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 teaspoon salt

Optional Toppings

2 tablespoons old-fashioned rolled oats
⅓ cup chocolate chips

Instructions

Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. Into a blender, add the bananas, eggs, olive oil, oats, sugar, cinnamon, baking powder, and salt. Blend until the batter is relatively smooth, about 60 seconds.
Pour the batter into the 12 muffin cups. They should be about ¾ of the way full. Add a sprinkle of rolled oats or chocolate chips on top, if you like. You can also add in any other mix-ins you like, such as chopped walnuts or pecans, by pressing them into the muffins.
Bake the muffins for 25 minutes at 350ºF, or until the center of the muffins feel firm to a light touch. Remove the pan from the oven and let the muffins cool completely, then they will be ready to serve.
Store leftover muffins in an airtight container for up to 1 week. Or you can freeze them for up to 3 months. To thaw frozen muffins, transfer them to the fridge at least 24 hours before you plan on serving them again.

Video

Notes

Nutrition information is for 1 of 12 muffins, without any optional toppings. This information is automatically calculated, and is just an estimate, not a guarantee.

Need an egg-free recipe? Try my Gluten-Free Banana Muffins, instead. You can also try swapping mashed banana for the pumpkin in my Vegan Pumpkin Muffins recipe, if you would rather use oat flour.

For more substitution tips, be sure to check the FAQ in this post!

Nutrition