Warm, wholesome, and naturally sweet, these Banana Oat Muffins are the perfect grab-and-go breakfast or snack. Made with ripe bananas, rolled oats, and no flour, they’re light, hearty, and full of flavor. You’ll love how easy they are to make in a blender with everyday ingredients you probably already have. Plus, they’re kid-friendly, meal prep–ready, and can easily be made gluten-free or vegan. Each muffin has that cozy, oatmeal-like texture that keeps you full and happy every morning.
Table of Contents
Why You’ll Love These Banana Oat Muffins
These Banana Oat Muffins are healthy, easy, and satisfying. They’re made without refined flour, so they’re naturally gluten-free if you use certified oats. The sweetness comes from ripe bananas, which also make the muffins soft and moist. You can add chocolate chips, nuts, or berries for variety. They’re also high in fiber, low in fat, and have just the right balance of protein for energy. If you love quick blender recipes, this one will be your new favorite for busy mornings or snack time.
Ingredients You’ll Need
To make these muffins, you’ll need very ripe bananas for sweetness, rolled oats for structure, and milk for moisture. Use any milk you like—dairy or plant-based such as almond or soy. Add one egg, or make a flax egg if you prefer vegan baking. Baking powder helps the muffins rise, while vanilla and cinnamon add warm flavor. A pinch of salt balances the sweetness, and dark chocolate chunks bring a touch of indulgence.
How to Make Banana Oat Muffins
Prep the Oven and Pan
First, preheat your oven to 350°F. Grease or line a 12-cup muffin pan so your muffins bake evenly and release easily.
Blend the Batter
Next, place all ingredients except the chocolate chunks into a blender. Blend for about 30 to 60 seconds until the oats are fully broken down and the batter looks smooth. This step gives your muffins a light and tender texture.
Fill and Bake
Pour the batter evenly into each muffin cup—about ½ cup per section. Sprinkle chocolate chunks on top, then bake for 30 to 35 minutes until the edges turn golden and the centers are firm. To check doneness, insert a toothpick into the center; it should come out clean.
Cool and Enjoy
Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature. Each muffin has around 140 calories, 4 grams of protein, and 3 grams of fiber, making it a balanced and filling treat.
Tips for Perfect Muffins
Baking Tips
Use very ripe bananas for the best sweetness and moisture. Avoid overbaking so your muffins stay soft. Always use rolled oats instead of steel-cut oats, as they blend better and give a smoother batter.
Recommended Tools
A high-speed blender such as a Vitamix or NutriBullet makes the batter silky and lump-free. Use a standard 12-cup muffin pan for even baking and the perfect muffin size.
Storage and Reheating
Store your muffins in an airtight container in the refrigerator for up to 5 days. Reheat them in a toaster oven for a warm, fresh-baked texture any time of day.
Vegan and Dietary Options
To make these muffins vegan, swap the egg for a flax egg and use plant-based milk. If you need them gluten-free, choose certified gluten-free oats. These simple swaps make the recipe flexible for everyone.
Flavor Variations
Mix things up with blueberries, raspberries, or chopped walnuts. For extra flavor, stir in a spoonful of peanut butter or sprinkle coconut flakes on top. You can even use white chocolate or dried cranberries for a fun twist.
Other Recipes You May Enjoy
- Chewy Maple Cinnamon Cookies
- Gluten-Free Pumpkin Muffins
- Blueberry Cottage Cheese Muffins
- Pumpkin Chocolate Chip Protein Muffins
- Air Fryer Chocolate Chip Cookies
- Whipped Shortbread Cookies
Final Thoughts
These Banana Oat Muffins are simple, healthy, and absolutely delicious. They’re perfect for meal prep or a quick breakfast when you’re on the go. You’ll love how easily they come together with just a blender and a few pantry staples. Make a batch today, then share your favorite add-ins or topping ideas with friends. For more recipes and inspiration, check out my Pinterest page for cozy breakfast ideas you’ll want to make again and again.
Banana Oat Muffins
Equipment
- High speed blender Vitamix, Ninja, or NutriBullet work well
- 12 cup muffin pan Metal pan preferred for even baking
- Muffin liners or cooking spray
- Measuring cups and spoons
- Spatula For scraping blender
- Toothpick For doneness check
- Wire cooling rack
Ingredients
- 3 very ripe bananas
- 2 cups old fashioned rolled oats
- 0.75 cup milk, dairy or plant based
- 1 egg or flax egg for vegan
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.5 tsp kosher or sea salt
- 0.33 cup dark chocolate chunks or chips
Instructions
- Preheat the oven to 350°F. Grease or line a 12 cup muffin pan.
- Add bananas, oats, milk, egg, baking powder, vanilla, cinnamon, and salt to a blender. Blend 30 to 60 seconds until smooth and the oats are fully broken down.
- Divide the batter evenly between the 12 cups, about 1/2 cup each. Top with chocolate chunks.
- Bake 30 to 35 minutes until centers are set and edges are golden. A toothpick should come out clean.
- Cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature.
