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

Why You’ll Love This Recipe

This recipe is perfect for busy mornings or when you need a fast, no-fuss bake. It’s a great way to use up overripe bananas, and because everything is blended, the batter is smooth and easy to work with. These muffins are freezer-friendly, kid-approved, and can be customized with mix-ins like chocolate chips, nuts, or berries.

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 added sweetness)
Salt
Optional add-ins: chocolate chips, chopped nuts, or berries

Directions

Preheat 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 to a blender.
Blend until the batter is smooth and well combined.
Fold in any optional add-ins like nuts or chocolate chips.
Divide the batter evenly among muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins 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 flavor.
Make them dairy-free by skipping sweeteners or using dairy-free chocolate chips.
Swap oats for almond flour for a grain-free version.
Stir in shredded coconut or dried fruit for texture.
Use a swirl of nut butter for a protein boost.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze for up to 3 months in a sealed container or freezer bag. 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, just be sure to use certified gluten-free oats.

Do I need a high-speed blender?

No, any blender works, but a high-speed blender creates a smoother batter.

Can I use frozen bananas?

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

How ripe should the bananas be?

The riper and spottier, the better—they’ll add more natural sweetness.

Can I substitute eggs?

Yes, flax eggs or chia eggs work as a vegan alternative.

Can I skip the sweetener?

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

How do I make them extra moist?

Don’t overbake and store them in an airtight container once cooled.

Can I make mini muffins?

Yes, reduce the baking time to 10–12 minutes.

Are these muffins kid-friendly?

Absolutely—they’re naturally sweet and great for lunchboxes.

Can I add protein powder?

Yes, blend in a scoop of protein powder and adjust with a splash of milk if the batter is too thick.

Conclusion

Blender banana muffins are a simple, nutritious, and delicious way to enjoy overripe bananas. With just a blender and a handful of ingredients, you can whip up fluffy muffins in no time. Whether for breakfast, snacks, or dessert, these muffins are a versatile recipe you’ll want to make again and again.