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Mixed entirely in a blender, without flour, and studded with sweet morsels of chocolate, these blender Banana Oatmeal Muffins are one of the oldest and most popular Well Plated recipes! Beloved by toddlers and adults, they are a healthy grab-and-go breakfast or snack that’s so easy to make, even the littlest hands can help.

the best banana oatmeal muffins made in a blender

What’s not to love? These banana oatmeal muffins contain:

  • No flour
  • No butter
  • No gluten
  • PLUS, they are naturally sweetened with honey.

Sound too be good to be true? Just check out all of the 5-star reviews!

I want to be clear that the texture of these banana oatmeal muffins is different than most muffin recipes, like these Healthy Banana Muffins or Banana Bran Muffins.

While moist, they are somewhat dense and chewy (this is due to their low fat content), and they are certainly less sweet than anything you’d find in a bakery.

If you are not particular about your muffin texture and are looking for a muffin option that’s tasty, easy to make, and healthy, (or if you need Gluten Free Muffins), these banana oatmeal muffins are THE ONE.

healthy banana oatmeal muffins made in a blender

5 Star Review

“I’m just here to say that I have been living off these muffins for the past few months. I just can’t get enough!”

— Jess —

How to Make Banana Oatmeal Muffins

These healthy, gluten-free banana oatmeal muffins use basic ingredients that you probably have on hand right now, all whizzed up in the blender.

They are ultra-moist, healthy, and wholesome.

The Ingredients

  • Bananas. Those brown bananas may have been shunned from topping your Steel Cut Oats, but they were destined for banana oatmeal muffin (or Healthy Banana Bread) greatness. No need for mashed bananas, the blender does it all.
  • Oats. My healthy, gluten-free, and fiber-filled swap for flour. The blender does all the work grinding the oats into coarse oat flour (as seen in Healthy Oatmeal Muffins and Banana Oatmeal Pancakes). Old fashioned rolled oats and quick oats both work here. Do not use steel cut oats, which won’t soften or blend (save those for Overnight Steel Cut Oats instead).
  • Greek Yogurt. Keep these muffins low in fat and high in moisture while also packing in a little protein.
  • Chocolate Chips. Of course, chocolate chips are always delicious!

Dietary Note

In the interest of banana oatmeal muffin honesty, the chocolate chips do add a small amount of sugar and fat to the recipe, but it’s quite minimal.

  • Even with the chocolate chips, these healthy oatmeal banana muffins clock in at just 158 calories. By comparison, a banana muffin from Starbucks has 440 calories. I’d rather have three of these banana muffin beauties instead! Plus, dark chocolate = antioxidants. I like this math.
  • Eggs. Add just enough fat to keep these muffins soft and moist and provide the batter with essential structure.
  • Honey. Naturally sweetens the muffins and infuses them with a light honey flavor.
  • Vanilla Extract. Throwing in a teaspoon vanilla extract is never a bad idea for any baked good.
  • Baking Powder + Baking Soda. Act as leaveners to help the muffins rise.


If you’re adding the chocolate chips, you can either stir them into the batter or you can sprinkle them on top before baking. (Note that, if the batter is warm from the blender, it may melt the chips a bit, creating a light and lovely chocolate swirl.)

I opted for both on top and in the muffins, because…chocolate. (If you also love chocolate in your muffins, you have to try these Chocolate Banana Muffins!)

The Directions

banana oatmeal muffins made in a blender
  1. Place all of the ingredients (other than mix-ins) into the blender.
blender banana oatmeal muffins
  1. Blend until smooth.
easy banana oatmeal muffins batter in a blender
  1. Stir in any mix-ins.
banana oatmeal muffin batter in a muffin tin
  1. Transfer to a greased standard-size muffin tin and sprinkle on any toppings.
baked banana oatmeal muffins in a muffin tin
  1. Bake banana oatmeal muffins at 400 degrees F until golden and toothpick comes out clean when inserted into the center. Remove, let cool, and ENJOY!

Banana Oatmeal Muffin Mix-Ins

This tasty banana oatmeal muffins recipe is easily adaptable to any of your favorite muffin mix-ins (and readers have offered many suggestions in the comments section). You could also add cinnamon to the batter for a little warmth.

  • Fruit. Blueberries, cranberries, raisins, or cherries. Try any of your favorite fruits (dried or fresh).
  • Nuts. Chia, hemp, or flaxseeds would all be tasty.
  • Seeds. Walnuts, pecans, pistachios are nice ways to add crunch and texture.

Storage Tips

  • To Store. Place muffins in a paper towel-lined, airtight container and store at room temperature on counter for up to 4 days.
  • To Freeze. Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.

Storage Tips

Don’t miss my guide How to Store Muffins to keep your leftover muffins fresh for longer.

blender banana oatmeal muffins recipe on a plate

What to Serve with Banana Oatmeal Muffins

These banana oatmeal muffins are a healthy snack for toddlers and adults alike (and everyone in between). For a full breakfast, here are a few ideas of what to serve with banana oatmeal muffins.

  • Smoothie. Like superpowers in a cup, this Green Smoothie will start your day off strong.
  • Smoothie Bowl. A fun variation on a smoothie, it is sprinkled with favorite toppings and then scooped with a spoon, rather than sipped through a straw.
  • Eggs. For more of a protein punch, pair your muffins with Egg White Frittata or Instant Pot Boiled Eggs.
banana oatmeal muffins with chocolate chips
  • Blender. It’s much more affordable than many high-powered blenders and purées even thick smoothies (and muffins!) quickly and easily.
  • Muffin Pan. It’s durable, easy to clean, and comes with a lid so that you can easily transport the muffins too. If you don’t need a lid, this muffin pan is top-notch.
  • Measuring Cups. These heavy-duty measuring cups clean beautifully and store easily with their magnetic handles.

So, bust out your blender. It’s time to find out what this flourless banana oatmeal muffins fervor is all about.

Frequently Asked Questions

Can I Swap the Greek Yogurt for Applesauce?

Yes. Countless readers have reported success making these healthy banana oatmeal muffins by swapping the Greek yogurt for an equal amount of their favorite applesauce to make them dairy free.

Are All Oats Gluten Free?

All oats are naturally gluten free. However, not all oats are manufactured and processed in a certified gluten-free facility. Therefore, if you are sensitive to gluten, I always recommend checking your labels and purchasing from a brand that certifies their oats are free from any gluten contamination during processing.

What Other Sweeteners Can Be Used in These Muffins?

To make these banana oatmeal muffins without honey, you may swap for an equal amount of maple syrup or agave. Some readers have also tried swapping it for Stevia with success.

Can I Make These Oatmeal Muffins as Mini Muffins?

Yes, you can use this same oatmeal muffin recipe for a mini muffin tin. Bake time would be lower, so check early for doneness.

Banana Oatmeal Muffins

4.88 from 374 votes
With no flour, no butter, and no oil, these blender banana oatmeal muffins with chocolate chips are moist, healthy, gluten free, and tasty!

Prep: 5 minutes
Cook: 15 minutes
Total: 40 minutes

Servings: 12 muffins


  • 2 cups old fashioned rolled oats quick cooking or old fashioned
  • 2 large bananas very ripe
  • 2 large eggs
  • 1 cup plain nonfat Greek yogurt
  • 2 to 3 tablespoons honey (you may adjust the amount to suit your preferences for sweetness)
  • 1 1/2 teaspoons baking powder I prefer aluminum free
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • Up to 1/2 cup mix-ins: chocolate chips mini or regular, chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)


  • Preheat the oven to 400°F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
  • Place all of the ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely; about 3 minutes.
  • By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
  • Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired.
  • Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!



  • TO STORE: Place muffins in a paper towel-lined storage container and store at room temperature for up to 4 days. Don’t miss my How to Store Muffins for more tips.
  • TO FREEZE: Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.


Serving: 1muffin with mini chocolate chipsCalories: 158kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgPotassium: 220mgFiber: 2gSugar: 15gVitamin A: 77IUVitamin C: 2mgCalcium: 62mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Easy to make. Delicious, healthy, quick breakfast. I used buttermilk instead of yoghurt (because it was leftover from another recipe) and it worked well. When my bananas are extra ripe, I will use this recipe.5 stars

    1. Hi Elisabeth! I’ve only tested it out in a muffin pan so I couldn’t say. If you decide to experiment, I’d love to know how it goes!

  2. I’ve made these a couple times and they seem like a good base that can go any direction. Today, as suggested in the comments, I whipped the egg whites and folded in at the end. Huge change in texture, very different from original and every bit as good. I also added a dollop of peanut butter to the centers of the muffins this time. So good! This recipe has me thinking I could do a million different things with it. The whipped egg white version could make a great waffle. Adding some apples cooked with cinnamon spice would be great too. Great recipe! Try it today!5 stars

    1. Hi LBRown! I think I would use sour cream to substitute the nonfat Greek yogurt. The consistency is the same. For regular yogurt you’ll find the consistency is runnier which might result in your muffins having more moisture. If you decide to experiment, let me know how it goes!

  3. We enjoy these healthy lil clean muffins! And love how easy it was to put together. Added some PBfit powder and an extra banana (probably will just do the 2 as instructed next time). Definitely will make often, thanks!5 stars

  4. Great recipe! I didn’t have Greek yogurt so used plain. First time I followed the recipe and second time I added in some flax, Chia and Grated carrot. Toddler loved them just as much and hidden vegies is always a plus! Will hide zucchini next time too!5 stars

  5. I had a couple of ripe bananas on hand so decided to try this recipe- These are so delicious and moist! And easy to make with ingredients you probably already have on hand! Love a healthy muffin with so much flavor!5 stars

  6. Wonderful!! Followed recipe exactly but threw in a generous amount of chard I had picked and didn’t know what to do with on top, and it blended all together perfectly. Going to freeze the rest of them and take the advice of peanut butter add in next time. Thank you!5 stars

  7. Question…didn’t want to scroll through all 700+ comments to see if this has been answered….

    Can these be made in a Vitamix??? I don’t feel like pulling out my blender since my Vitamix is on the counter….lol

    1. Hi Margiemi! It’s my understanding that a Vitamix is a high power professional-grade blender so it should work!

  8. Good texture for gluten free and came out clean from the muffin tin which is a HUGE positive in my book. They were a little bland. Next time I’ll add cinnamon or a fall spice blend to pep them up. Base is right, flavor just wasn’t as bright as I prefer.4 stars

  9. Um, fantastic recipe! I only had vanilla yogurt and agave, so I cut the agave down by a tablespoon and did just a splash of vanilla extract. Stirred in mini chocolate chips before baking. I will absolutely be making these again! My kids love them maybe even more than I do!5 stars

    1. Hi JoAnn! Unfortunately, I’m not familiar with calculating Weight Watchers points, so I’m not sure what this recipe would be. I hope you enjoy the muffins if you try it!

  10. We loved these. I used sour cream because I ran out of yogurt. They do have a different texture but are so delicious warm !

  11. Delicious and easy to make! These are going on my list of make for week day breakfast muffins.5 stars

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