These banana oat muffins are practically perfect… they’re delicious, healthy, and can be whipped up in a blender! Start to finish, I can make these in under 30 minutes. And since they are full of good stuff — bananas, oats, greek yogurt, eggs, chia seeds — they are the perfect weekday breakfast.
I send leftovers to school with the kids, or offer them up for afternoon snack. One son loves them slathered with peanut butter, another loves them with Kerrygold butter, and my daughter loves them plain. And my husband packs a few of these to snack on when he’s on the road for work. Personally, I love one of these muffins paired with eggs for breakfast.
Mix Up in a Blender
The best part about this recipe is that I can make them in a blender. I just put all the ingredients in at once, blend until smooth, and then pour straight from the blender into the muffins. Baking doesn’t get much easier than that.
About the Bananas
As with all banana bread recipes, you want your bananas to be ripe — in fact, the riper the better. When the peel is covered in brown spots, the banana will be overly ripe and extra sweet. This is what you want!
We always let our bananas get very ripe, then we peel them, pack them in large ziplocs, and freeze them. Then we always have super sweet bananas ready to go in smoothies and muffins.
And one last note about the bananas: the recipe calls for two medium-sized bananas, each about 7-8 inches long. If you have an extra large banana, just put in two-thirds. If you add too much banana, the muffins will be too dense.
Parchment Paper Liners
Another tip: muffins that are relatively low in fat, as these are, often stick to paper liners. But if you buy muffin liners made from parchment paper, they don’t stick at all. It’s magical. I get mine from Amazon.
Many thanks to Running with Spoons for coming up with the original version of these banana oat muffins. We’ve been making it for years! Over time, we’ve made a few adjustments to suit our personal tastes: I like to swap out the sugar for maple syrup instead, and then add a tablespoon of chia seeds to help absorb that extra moisture. I also reduced the amount of greek yogurt so they turn out a little less dense, and a little more fluffy. And I love to add in a few spoonfuls of hemp seeds at the last minute… they’re impossible to detect but add a boost of nutrition!
Blender Banana Oat Muffins
These banana oat muffins are practically perfect... they're delicious, healthy, and can be whipped up in a blender! Start to finish, I can make these in under 30 minutes. And since they are full of good stuff -- bananas, oats, greek yogurt, eggs, chia seeds -- they are the perfect weekday breakfast.
- 2 bananas* medium
- 3/4 cup yogurt**
- 2 eggs
- 2 cups rolled oats
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 tablespoon chia seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts
- 2 tablespoons hemp seeds
- 1/2 cup chopped chocolate or chocolate chips
- 1/2 cup dried fruit such as cranberries or raisins
- 3/4 cup fresh or frozen blueberries
Preheat oven to 400. Prepare muffin tin by inserting paper liners*** or greasing it.
Combine ingredients -- bananas, yogurt, oats, vanilla, maple syrup, chia seeds, baking powder, baking soda, and salt -- in blender (save optional add-ins such as nuts, hemp seeds, and chocolate for the next step). Blend on high until smooth.
Add chopped nuts, seeds, and/or chocolate into batter. Mix into batter briefly using a long spoon (if batter is warm from the blender's motor, the chocolate may melt a little. You can wait a few minutes or enjoy the chocolate swirl!).
Scoop batter into prepared muffin cups, filling each 3/4 way to the top.
Bake 15 minutes, or until toothpick inserted into middle of muffin comes out clean. Let cool for a few minutes, then transfer muffins to wire rack to cool.
*The recipe calls for two medium-sized bananas, each about 7-8 inches long. If you have an extra large banana, just put in two-thirds. If you add too much banana, the muffins will be too dense.**I use either 0% or 2% unsweetened Fage greek yogurt. ***Muffins that are relatively low in fat, as these are, often stick to paper liners. But if you buy muffin liners made from parchment paper, they don't stick at all.