Healthy Banana Oatmeal Muffins

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.

❤️ 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. 

Advertisements

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!! 

👩‍🍳 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

• Vegan Banana Bread Muffins
• Chocolate Avocado Muffins
• Vegan Brownie Muffins

👝 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

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!

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Vegetarian

Cuisine Vegetarian, Dairy-Free

Servings 16 -18

Calories 122 kcal

Ingredients

  

1x2x3x

• 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!