These Easy Banana Oatmeal Blender Muffins are soft, fluffy, and packed with banana goodness! Just toss everything in a blender for a quick and easy treat that everyone will love.
Who knew muffins could be this simple? I like to whip up a batch on busy mornings and grab one on my way out. They taste great and keep me going all day! 🍌🥰
Key Ingredients & Substitutions
Ripe Bananas: Use well-ripened bananas for maximum sweetness. If you don’t have bananas, you can substitute with unsweetened applesauce; it won’t taste the same but will keep the muffins moist.
Honey or Maple Syrup: Either sweetener works well, but if you’re looking for a lower-calorie option, consider using agave nectar or coconut sugar instead. Just note that this might change the flavor slightly.
Plain Yogurt: Regular yogurt adds moisture. You can swap it for any milk (dairy or non-dairy) if you don’t have yogurt on hand, but the texture might be a bit different.
Rolled Oats: I prefer rolled oats for their chewy texture. Quick oats can be used too, but they might make the muffins softer. Steel-cut oats aren’t recommended as they won’t blend well.
Whole Wheat Flour: If you’re looking for gluten-free muffins, you can replace this with almond flour or a gluten-free baking blend. Just be cautious with the measurements, as they can differ from regular flour.
How Do I Blend Ingredients Without Making a Mess?
Blending everything together in one go is super easy but can get messy if not done right. Here’s how to keep it smooth:
- Start with the liquid ingredients (bananas, eggs, honey, yogurt) in the blender first. This helps them blend smoothly.
- Add the dry ingredients on top to avoid them flying out when you start blending.
- Blend in short bursts, starting on a lower speed, to avoid splattering. Adjust to higher speed once the mixture is well-combined.
With these tips, you’ll get a well-blended muffin batter without the hassle! Enjoy baking!
Easy Banana Oatmeal Blender Muffins
Ingredients You’ll Need:
For The Muffins:
- 2 ripe bananas
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup plain yogurt (or Greek yogurt)
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 3/4 cup whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, and 18-22 minutes to bake. You’ll have delicious, healthy muffins ready in about 30 minutes! Perfect for a quick breakfast or snack.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Blend the Wet Ingredients:
In a blender, combine the ripe bananas, eggs, honey (or maple syrup), yogurt, and vanilla extract. Blend everything together until smooth and creamy. This is where the magic starts!
3. Add the Dry Ingredients:
Next, add in the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Pulse your blender a few times until the ingredients are just combined. It’s okay if the batter is still a little chunky from the oats—this adds a nice texture!
4. Mix in the Extras:
If you want to make your muffins even more delicious, you can fold in some chopped nuts or chocolate chips by hand at this stage. This adds a delightful crunch or sweetness!
5. Fill the Muffin Tins:
Carefully pour the muffin batter into the prepared muffin cups, filling each about 3/4 full. This ensures they have room to rise while baking.
6. Bake the Muffins:
Place the muffin pan in the oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin—it should come out clean when the muffins are ready!
7. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
8. Enjoy Your Muffins!
These muffins are perfect warm right out of the oven! Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well, so feel free to make a batch ahead and enjoy them later!
With their natural sweetness from bananas and honey, these muffins are a great way to start your day or enjoy as a snack throughout the week. Enjoy your baking adventure!
FAQ for Easy Banana Oatmeal Blender Muffins
Can I Make These Muffins Vegan?
Yes! Substitute the eggs with 1/2 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Replace yogurt with a plant-based yogurt, and you’ll have delicious vegan muffins!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just let them thaw at room temperature before enjoying!
Can I Substitute the Oats or Flour?
Absolutely! You can use quick oats if you prefer, but avoid steel-cut oats as they won’t blend well. For flour, you can substitute with almond flour or a gluten-free flour blend if you’re looking for a gluten-free option. Adjust the amount as needed.
How Can I Enhance the Flavor of the Muffins?
To pack more flavor, consider adding spices like nutmeg or ginger. You can also mix in some vanilla or almond extract for an extra depth or sprinkle the tops with cinnamon sugar before baking!
