Banana Oat Breakfast Muffins
Wholesome blender muffins made with oats, ripe bananas and maple syrup, with no flour, no butter and no dairy. They're naturally gluten-free and perfect for meal prep.
- Prep
- 15 mins
- Cook
- 22 mins
- Total
- 50 mins
- Yield
- 12 muffins
- Level
- easy
These are the muffins we bake most often. They’re not a treat, just a dependable breakfast. Everything goes into the blender, and twenty minutes later you have a dozen soft, banana-sweet muffins that freeze beautifully for busy weeks.
There’s no flour and no butter. The blender grinds rolled oats into flour as it mixes, ripe bananas do most of the sweetening, and a little maple syrup rounds out the flavor. They’re naturally dairy-free, and gluten-free when you use certified gluten-free oats.
Oat muffins have a softer, moister crumb than wheat muffins, and they need a short rest in the blender before baking. The method below explains why that step matters.
Tips for success
- The riper the bananas, the sweeter the muffins. Use bananas with plenty of brown spots.
- These are softer and moister than flour-based muffins and firm up as they cool, so let them cool before you judge the texture.
Substitutions & variations
- Egg-free
- Use 2 flax eggs (2 tablespoons/14 g ground flaxseed mixed with 6 tablespoons water, rested 5 minutes). The muffins will be denser and more delicate.
- Honey
- Use the same weight (80 g) of honey in place of maple syrup. The muffins will brown a little faster.
Frequently asked questions
Are these muffins gluten-free?
They're gluten-free when made with oats labeled certified gluten-free and baking powder that's also gluten-free. Regular oats are often contaminated with wheat during processing.
Can I use quick oats?
Yes. Use the same weight (225 g). They blend even more easily.
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The recipe
Banana Oat Breakfast Muffins
Wholesome blender muffins made with oats, ripe bananas and maple syrup, with no flour, no butter and no dairy. They're naturally gluten-free and perfect for meal prep.
- Prep
- Cook
- Total
- Yield
- 12 muffins
By The Breakfast Bake Kitchen · https://breakfastbake.com/recipes/banana-oat-breakfast-muffins/
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
Equipment
- High-speed or standard blender
- 12-cup muffin tin and paper liners
Instructions
Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease them, since oat muffins can stick.
Put everything except the chocolate chips into a blender in this order, liquids first: bananas, eggs, maple syrup, oil, vanilla, then oats, baking powder, baking soda, salt and cinnamon.
Blend on high until completely smooth and no whole oats remain, about 1 minute. Let the batter rest in the blender jar for 10 minutes to thicken.
Stir in most of the chocolate chips or berries with a spatula. Divide the batter among the liners, about three-quarters full, and dot the tops with the remaining chips.
Bake for 20 to 24 minutes, until domed and golden and a toothpick comes out clean. Cool in the tin for 10 minutes before removing. They firm up as they cool.
Storage & make-ahead
Storage: Keep in an airtight container at room temperature for 2 days, in the fridge for up to 5 days, or frozen for up to 3 months. Microwave a frozen muffin for 30 to 40 seconds.
Make ahead: Bake a batch on Sunday and freeze. Take one out the night before and it'll be thawed by breakfast.
Nutrition
per serving (1 muffin)
- Calories
- 180
- Fat
- 8g
- Saturated fat
- 2g
- Carbohydrates
- 26g
- Sugar
- 11g
- Fiber
- 3g
- Protein
- 4g
- Sodium
- 170mg
- Cholesterol
- 30mg
Nutrition is an estimate calculated from the ingredients with an online tool and will vary by brand and portion. See our disclaimer.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
Rate & review
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