Healthy Banana Oatmeal Muffins

Breakfast

Healthy Banana Oatmeal Muffins

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Prep

10 minutes

Cook

12 minutes

Yield

16 -18

These healthy 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 Healthy 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 make these muffins hearty and filling

🍲 Ingredients

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!! 

Pile of healthy banana oatmeal muffins

👩‍🍳 How to Make Healthy 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 and be thick + smooth. Transfer to a large bowl.
  3. Fold in the dark chocolate chips.
  4. Scoop the batter evenly into 16 – 18 prepared muffin 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 comes 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 delicious!!

🪄 Tips and Tricks

  • Add Spices: For an extra delicious punch, add 1 tsp of cinnamon or even other spices!
  • Meal Prep: Make a big batch and freeze these for a quick grab-and-go snack you can just thaw out the night before or heat up

🗒 Variations

  • Get Creative: Don’t be afraid to add some raisins/dried fruits, nuts, seeds, chopped chocolate, or anything you wish to your muffins. Make sure to stir these types of ingredients in after blending. 
  • Vegan: To make vegan, use Bob’s Red Mill 1:1 egg replacement and add 1 tsp extra of the baking powder


🗒 Other muffin recipes you’ll love

👝 How to Store Leftovers

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 before serving.

🤔 Common Questions

Can you freeze muffins?

Absoultely! Let them cool down first then freeze. This makes a great option for quick grab-and-go breakfasts or snacks.

Are muffins healthy?

When you make homemade muffins and you know what ingredients are being added to them, they definitely can be healthy. However, many storebought ones are pumped with sugar.

 

Easy Blender Banana Oatmeal Muffins

4.91 from 20 votes
These healthy banana oatmeal muffins are easy-to-make and can be made in under 25-minutes in a blender!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Vegetarian
Cuisine Vegetarian, Dairy-Free
Servings 16 -18
Calories 122 kcal

Ingredients
  

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!
    Cindy

    5 stars
    These look incredible, Maria! I’m going to make these just to eat one with my morning coffee!

    Maria Koutsogiannis

    you’re going to love them!

    Averie

    5 stars
    I keep buying bananas faster than I can eat them – guess I know what I’m making!!

    Maria Koutsogiannis

    such a great way to use up bananas!

    Sarah

    5 stars
    I don’t have vanilla, will they still taste as good? should I add something else?

    Maria Koutsogiannis

    you’re fine if you don’t have vanilla but grab some next time you’re at the store because you will be hooked on these muffins!

    Kendra

    5 stars
    These look so gooey and delicious. How long will the juiciness last?

    Maria Koutsogiannis

    well the muffins themselves won’t last more than 24 hours in your house…. but I would say around 3-4 days for sure! Just follow the storage instructions in the notes!

    Liz

    5 stars
    Whats the difference between ripe and known ripe??

    Maria Koutsogiannis

    You mean by appearance or the taste benefits or a non-ripe vs ripe banana?

    Maria Koutsogiannis

    thank you!!!

    Nicole

    5 stars
    These look absolutely delicious and I wish I had had one with me at my lunch break.

    Maria Koutsogiannis

    go home and make them!

    Jenny

    5 stars
    Yummy recipe, delicious muffins, and made in less than 1 hour! Thank you

    Maria Koutsogiannis

    You’re so welcome!

    Izzy

    5 stars
    I always come back to simple recipes like this, I’m all of a sudden hungry for muffins!

    Maria Koutsogiannis

    please let me know if you try them!

    Holly

    5 stars
    I really love your recipes with the easy blender, these were really tasty!

    Maria Koutsogiannis

    thanks for the love, Holly!

    Julianna

    5 stars
    Making these for the second time this week. Perfect muffins! Thanks for posting!

    Maria Koutsogiannis

    thank you for your support!

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