Banana Oatmeal Muffins | FoodByMaria Recipes

Vegan Breakfast

Easy Blender Banana Oatmeal Muffins

Last Updated:

Prep

10 minutes

Cook

12 minutes

Yield

16 -18

These banana oatmeal muffins are easy-to-make and can be made in under 25-minutes in a blender!

These easy banana oatmeal muffins are healthy, filling, and the perfect quick and easy breakfast or snack when you have a busy week. I love making these up on Sunday and having them ready to go for the week ahead. They’re delicious and so easy.

Banana oatmeal muffins on a cutting board

Why you’ll love these banana oatmeal muffins:

  • Quick: You can make these in less than 25 minutes 
  • Versatile: Take out the chocolate, add nuts, raisins, or dried fruit, get creative!
  • Filling: The peanut butter and banana, combined with oatmeal in this recipe really makes these muffins hearty and filling

Ingredient Notes: 

Bananas: Bananas are so versatile and this recipe for banana oatmeal muffins is a great way to use up bananas in your freezer or that are getting brown. They’re also rich in nutrients, awesome for your digestive health, and full of antioxidants. 

Peanut Butter: Peanut butter can be a great, healthy source of protein. The issue is, a lot of typical peanut butter has all sorts of ingredients and sugars that make them unhealthy. Make sure you look at the ingredient list of the peanut butter you’re buying. The only ingredient should be peanuts!! 

Banana oatmeal muffins on a cutting board

How to make banana oatmeal muffins: 

  1. Preheat the oven to 400F and prepare 2 muffin trays with liners.
  2. In a large blender, add ALL of the ingredients except the dark chocolate chips. Pulse a few times and then blend for 30 – 40 seconds on medium-high speed. The batter should have some small oat pieces while also being thick + smooth. Transfer to a large bowl.
  3. Fold in the dark chocolate chips.
  4. Scoop the batter evenly into 16 – 18 prepared muffins liners.
  5. Sprinkle a few extra dark chocolate chips on top of each muffin. 
  6. Bake for 12 minutes, until golden on top and a toothpick come out clean.
  7. Remove from the pans immediately and onto a wire rack to cool.
  8. Serve on its own, with butter, or however else you’d like! 
  9. They are absolutely delicious!!

Expert Tips & FAQ: 

How can I make these muffins vegan? To make vegan, use Bob’s Red Mill 1:1 egg replacement, and add 1 tsp extra of baking powder! 

Add Spices: For an extra delicious punch, add 1tsp of cinnamon or even other spices!

What else can I add to these muffins? Don’t be afraid to add some raisins/dried fruits, nuts, seeds, chopped chocolate, or anything your wish to your muffins. Make sure to stir these types of ingredients in after blending. 

Storage: Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. 

Banana oatmeal muffins on a cutting board

Other muffin recipes you’ll love: 

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Easy Blender Banana Oatmeal Muffins

5 from 17 votes
These banana oatmeal muffins are easy-to-make and can be made in under 25-minutes in a blender!
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Vegetarian
Cuisine Dairy-Free, Vegetarian
Servings 16 -18
Calories 122 kcal

Ingredients
  

  • 2 medium bananas
  • 2 large eggs
  • ½ cup + 2 tbsp peanut butter
  • 1/3 cup maple syrup
  • 1 tbsp vanilla
  • 2 ½ cups rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup vegan dark chocolate chips

Instructions
 

  • Preheat the oven to 400F and prepare 2 muffin trays with liners.
  • In a large blender, add ALL of the ingredients except the dark chocolate chips. Pulse a few times and then blend for 30 – 40 seconds on medium-high speed. The batter should have some small oat pieces while also being thick + smooth. Transfer to a large bowl.
  • Fold in the dark chocolate chips.
  • Scoop the batter evenly into 16 – 18 prepared muffins liners.
  • Sprinkle a few extra dark chocolate chips on top of each muffin. 
  • Bake for 12 minutes, until golden on top and a toothpick come out clean.
  • Remove from the pans immediately and onto a wire rack to cool.
  • Serve on its own, with butter, or however else you’d like! 

They are absolutely delicious!!

    Notes

    To make vegan, use Bob’s Red Mill 1:1 egg replacement, and add 1 tsp extra of baking powder! 
    For an extra delicious punch, add 1tsp of cinnamon or even other spices!
    Use any other nut/seed butter of your choice! Almond or sunflower seed butter would be delicious!
    Don’t be afraid to add some raisins/dried fruits, nuts, seeds, chopped chocolate, or anything your wish to your muffins. Make sure to stir these types of ingredients in after blending. 
    Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. 

    Nutrition

    Serving: 18 | Calories: 122kcal | Carbohydrates: 16.7g | Protein: 3.8g | Fat: 4.3g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1g | Cholesterol: 20.7mg | Sodium: 174.8mg | Fiber: 1.8g | Sugar: 6g
    Review This Recipe Let us know how it was!
    Sam S

    5 stars
    I loved these! A perfect grab and go breakfast I feel good about eating. It’s basically a bowl of oatmeal but in the form of a chocolate chip muffin! Thanks Maria, you rock!!

    Maria Koutsogiannis

    thank you so much, sam!

    Becky Freeman-Musij

    5 stars
    This recipe is so easy! I love when I only have to clean one dish and can whip them up in the blender. These are so delicious – the perfect consistency and sweetness. A great snack to have on hand for the week! I’m currently 38 weeks pregnant so I made a big batch to freeze for when babe comes.

    Maria Koutsogiannis

    SO glad these were so easy for you, Becky! Glad you love them as much as we do! Anything to keep you feeling organized while you prep for little bubba!

    Jasmine

    5 stars
    These sound absolutely delicious and I happen to have an insane amount of dead bananas in my freezer, and like 2 1L jars of oats

    Maria Koutsogiannis

    thank you so much for the love jasmine!

    Katrina

    5 stars
    Did you pre-blend the oats or is it okay to have them as they are before pulsing?

    Maria Koutsogiannis

    just add everything into the blender as it is!

    Becca

    5 stars
    These look like a perfect way to start the morning- my kids are going to be so upset if I eat them all, I reckon they will hide some so when they get home they’ll have some haha

    Maria Koutsogiannis

    hahahahah you’re totally going to have to do that!

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