These delicious blender banana oat muffins with chocolate chunks are a healthy treat! They're made by combining rolled oats, bananas, milk, and an egg in a blender.
You can top them with chocolate chunks or fresh fruit. They're hearty and filling muffins because they use 2 cups of oats. Perfect for an on-the-go breakfast or an afternoon snack.
These healthy banana oat muffins muffins are a tasty and healthy few bites! If you like oatmeal and bananas, you've got to try these muffins.
They're similar in consistency to baked oatmeal, but the baking powder gives them a little lift, so they become more muffin-shaped. They're still dense, though, thanks to the nutrient-rich oats!
Top them with dark chocolate chips or chunks, fresh berries, or chopped nuts. They're a perfect afternoon snack or sweet breakfast.
I like to enjoy two of them with a cup of tea for a sweet and savory morning treat.
Ingredients You'll Need
You'll need several pantry ingredients and some very ripe bananas to make these healthy banana oatmeal muffins.
Bananas - You'll need 3 very ripe bananas for these muffins. The riper the banana, the sweeter it will be. As you can see from the photo above, my bananas were heavily speckled!
Oats - You'll need 2 cups of old-fashioned rolled oats. Do not substitute for steel-cut oats.
Egg - You'll need one egg for this recipe. This binds the mixture, so don't leave it out. If you want this recipe to be vegan, substitute a flax egg.
Milk - You'll need ¾ cup of milk, almond milk, or soy milk. Use whatever kind of milk you prefer.
Spices & Mix-ins - You'll also need one tablespoon of baking powder, one teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and ½ teaspoon kosher salt.
How to Make Healthy Banana Oat Muffins
The key to making these muffins is to really blend the ingredients into a fine batter. Unless you want the consistency to be more like oatmeal, the oats need to be fully blended.
You'll combine everything except the chocolate chips in a blender (or food processor) and blend for at least 30 seconds (and possibly up to 1 minute) until you have a fully incorporated muffin batter.
Then, you'll add the batter to a 12-cup greased muffin pan. About ½ cup of batter will go into each cup. Then top with the chocolate chips or chunks and bake for 30 to 35 minutes at 350 degrees F.
More Healthy Baked Goods to Try
If you like this recipe, check out some of our other favorite baking recipes and healthy desserts!
- Blueberry Baked Oats (Vegan) - an easy breakfast that tastes like cake
- Peanut Butter Cookies (Vegan + Gluten-Free) - chewy peanut butter cookies that taste great
- Persimmon Bread - a delicious quick bread with fruity persimmons
Tips for Making this Recipe
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Baking Tips - Check your muffins after 30 minutes; the edges should be golden brown, and they shouldn't wobble in the center. If they seem underdone, bake them an additional 5 to 8 minutes.
Recommended Tools - You'll need a muffin pan for this recipe. Any standard 12-cup muffin tray will work. I also highly recommend a good blender for this recipe - I used a Vitamix for this recipe, but anything like a Ninja or NutriBullet will work well!
Storing Tips - You can save these muffins for up to 5 days in an airtight container. Reheat them in the oven or a toaster oven.
Diet/Allergy Alternatives - If you'd like to make this recipe vegan, substitute the egg for a flax egg and use either almond or soy milk.
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- 3 very ripe bananas
- 2 cups old fashioned rolled oats
- ¾ cup milk*
- 1 egg
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅓ cup dark chocolate chunks or chips
- Preheat oven to 350 degrees F. Grease a 12 cup muffin tray.
- Combine the bananas, oats, milk, egg, baking powder, vanilla, cinnamon, and salt in a blender and blend for 30 seconds to 1 minute or until oats are fully broken down. The batter should be smooth.
- Spread the batter out evenly across the muffin cups (about ½ cup in each).
- Top with the chocolate chunks.
- Bake for 30 to 35 minutes or until the center of the muffins has set and the edges are a golden brown.
- Allow muffins to cool for 5 minutes before removing them from the tray.
*You can sub almond milk or soy milk as well.
Amount Per Serving: Calories: 140Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 203mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 4g