Description
These healthy, vegan banana oat blender muffins are made with just a few simple ingredients and require zero mixing bowls. They are naturally gluten-free, oil-free optional, and come together in under five minutes for a moist, fluffy, and delicious snack or breakfast.
Ingredients
Scale
- 2 large ripe bananas (about 350g)
- 1.5 cups old-fashioned rolled oats (120g)
- 1/2 cup unsweetened almond milk or plant milk (120ml)
- 2–3 tablespoons maple syrup (30-45ml)
- 2 tablespoons neutral oil (e.g., melted coconut oil or light olive oil)
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- Optional: 1/3 cup dark chocolate chips, 1/3 cup chopped walnuts or pecans, or 1/3 cup dried cranberries/blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Pulse half of the rolled oats (about 3/4 cup) in a blender until they form a coarse flour. Set aside.
- Add the peeled ripe bananas, oat flour, plant milk, maple syrup, melted oil, and prepared flax egg to the blender. Blend on high for 30-45 seconds until smooth and liquidy.
- Add the remaining whole oats, baking powder, baking soda, cinnamon, and salt to the blender. Pulse just until combined, ensuring some oat chunks remain for texture.
- Pour the batter into a large bowl and gently fold in any optional mix-ins like chocolate chips or nuts.
- Divide the batter evenly among the muffin cups, filling them about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas with brown or black skins for maximum sweetness. Do not over-blend the whole oats at the end, or the muffins will become dense. The flax egg must sit for 5 minutes to become gelatinous. Muffins can be stored at room temperature for 3 days, in the fridge for 1 week, or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 7
- Sodium: 100
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: vegan muffins, banana oat muffins, blender muffins, healthy breakfast, gluten-free snacks, oil-free baking, easy vegan recipes