banana oatmeal chocolate chip blender muffins

banana oatmeal blender muffins

Thanksgiving has come and gone, and not hearing the words turkey and gravy couldn’t come soon enough. I’m still stuffed! I eat turkey pretty much once a year, so it doesn’t take much to hit my annual quota. Pumpkin pie is a whole other story. What quota? This year I’m thanksful for multiple turkey trots.

In between scarfing down the traditional holiday treats, we’re stuffing our faces with a slightly healthier version of indulgence — banana oatmeal blender muffins. Are you noticing a trend yet? I’m completely obsessed with making easy recipes that include the use of my assistants Mr. Vitamix and Mrs. Food Processor. Every once in a while we call in the Wizard living in the slow cooker. He’s pretty magical too!

banana oatmeal blender muffins

If you recall how simple it was to prepare my Pumpkin Chocolate Chip Muffins, these banana oatmeal blender muffins are even easier! Start with putting all ingredients, except the eggs and mix-ins, into the blender until combined. The blender might need a scrape down midway through. Next, add in 2 eggs and blend again until completely smooth. Finish by stirring in a half-cup of dark chocolate chips, raisins, nuts, or whatever else you can dream up! Mix well with a spoon — don’t blend.

banana oatmeal blender muffins

Fill prepared muffin cups 3/4 full and top off with a little extra mix-in if you’re feeling inspired. Here I got crazy with a little toasted coconut for a change. Bake for 10-15 minutes at 375°. Let cool in pan for 5 minutes before moving to a rack to cool completely.

banana oatmeal blender muffins

banana oatmeal blender muffins

Prep Time: 8 minutes

Production Time: 15 minutes

Total Time: 23 minutes

Yield: 12 muffins

banana oatmeal blender muffins


  • 2 cups gluten-free oats
  • 2 ripe bananas
  • 1/4 cup coconut oil, melted
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut milk (or other milk alternative)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3 pitted dates
  • 2 eggs
  • 1/2 cup mix-in: dark chocolate chips, raisins, chopped nuts, etc.


  1. Preheat oven to 375°. Grease muffin tins or place muffin liners in tins.
  2. Add oats, bananas, coconut oil, baking powder, baking soda, salt, milk, cinnamon, vanilla, and dates to a high powered blender. Pulse until smooth.
  3. Add in 2 eggs and mix again until well blended.
  4. If adding in additional mix-ins, stir them into the blender (with a spoon- don't blend).
  5. Fill prepared muffin tins ¾ full.
  6. Sprinkle any additional toppings on top of uncooked muffins.
  7. Bake for 10-15 minutes or until golden brown and an inserted toothpick comes out mostly clean. Cool 5 minutes in muffin tin before removing to completely cool on a rack.
  8. Store in airtight container for up to one week.


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>