Name: Blender Banana Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 3 ripe bananas; 2 large eggs; 2 cups rolled oats (or 2 cups oat flour); 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp vanilla extract; 2–3 tbsp honey or maple syrup (optional); 1/4 tsp salt; Optional add-ins: 1/2 cup chocolate chips, nuts, or berries

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Why You’ll Love This Recipe

These muffins are ideal for busy mornings or when you’re craving something sweet yet nourishing. Because everything is blended together, cleanup is a breeze, and you’ll have warm muffins ready in under 30 minutes. They’re also freezer-friendly, customizable, and a great way to use up overripe bananas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Eggs
Rolled oats or oat flour
Baking powder
Baking soda
Vanilla extract
Honey or maple syrup (optional for sweetness)
Salt
Optional add-ins: chocolate chips, nuts, or berries

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Add bananas, eggs, oats, baking powder, baking soda, vanilla, sweetener (if using), and salt into a blender.
Blend until the batter is completely smooth.
Stir in any mix-ins like chocolate chips or nuts, if desired.
Pour the batter evenly into the muffin tin, filling each cup about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 12 standard muffins.
Preparation time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Variations

Add cinnamon or nutmeg for extra warmth.
Use dairy-free chocolate chips for a vegan-friendly option.
Stir in shredded coconut or dried fruit for texture.
Replace oats with almond flour for a grain-free version.
Swap honey for maple syrup to keep it refined sugar–free.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze muffins in a sealed bag or container for up to 3 months. To reheat, microwave for 20–30 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes.

FAQs

Can I make these muffins gluten-free?

Yes, simply use certified gluten-free oats to keep the recipe gluten-free.

Do I need a high-powered blender?

A high-powered blender makes the batter smoother, but a regular blender will also work if you blend a little longer.

Can I use frozen bananas?

Yes, just thaw them first and drain any excess liquid before blending.

How ripe should the bananas be?

The riper the bananas, the sweeter the muffins will taste. Look for bananas with lots of brown spots.

Can I substitute eggs?

Yes, you can use flax eggs or chia eggs for a vegan-friendly option.

Can I skip the sweetener?

If your bananas are very ripe, you can omit additional sweeteners for a naturally sweet muffin.

How do I keep the muffins moist?

Avoid overbaking and store them in an airtight container once cooled.

Can I make mini muffins instead?

Yes, just reduce the baking time to 10–12 minutes for mini muffins.

Are these muffins kid-friendly?

Absolutely! They’re naturally sweetened and a great healthy snack for kids.

Can I add protein powder to the batter?

Yes, you can blend in a scoop of protein powder, but you may need to add a splash of milk to keep the batter smooth.

Conclusion

Blender banana muffins are a simple, nutritious, and delicious way to enjoy overripe bananas. With just a blender and a few staple ingredients, you’ll have fluffy muffins ready in no time. Perfect for breakfast, snacks, or even dessert, this recipe is one you’ll come back to again and again.