baking · Breakfast · gluten free · Recipes · Snacks

Healthy Gluten Free Blender Banana Muffins

These muffins only have three tablespoons of honey as the sweetener. Perfect for a snack or even breakfast.


Guys. BLENDER BANANA MUFFINS. One blender, dairy free, gluten free and healthy. This is literally epic. They are chocolatey and a perfect breakfeast.

You know, because eating dessert for breakfast is a must.

We are going to start by throwing oats, bananas, baking powder, baking soda, applesauce and eggs into a blender.

DSC_0281Then we are going to blend it up for about 2-3 minutes. You want the oats to be almost completely pulverized. As you can see there were some air bubbles. Now, it might be a little warm because of the blender moter. If that happens, let it cool down for 5 minutes.


Then we’re going to mix in 1/2 cup of add-ins. You can use chocolate chips, nuts, etc… I don’t have a photo.

Scoop the batter into a muffin pan lined with cupcake liners. It’s VERY important you use liners or they will stick. Top with more add-ins.


Bake at 400 degrees F until a toothpick comes out clean. They will sink a bit as they cool.




Healthy Blender Banana Muffins

  • Servings: 12
  • Print


2 cups quick cooking oats

2 medium over-ripe bananas

2 eggs

1 cup applesauce

3 tablespoons honey

1/2 teaspoon baking soda

1-1/2 teaspoons baking powder

1/2 cup add-in’s, plus more for topping. I used chocolate chips.


  1. Preheat the oven to 400 degrees F. Line a muffin tin with cupcake liners. It’s important or the muffins will stick.
  2. Add all ingredients except add-in’s to a blender. Blend until the oats are almost completely pulverized, about 2-3 minutes. The batter may be warm from the blender moter. If it is, let it cool for 5 minutes.
  3. Mix in the add-in’s. Pour batter evenly between the twelve cupcake liners, filling them about 3/4 full. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes.

  4. Recipe notes:

    How to store your muffins: Let the muffins cool for 2 hours before storing. Place a paper towel on the bottom of a Tupperware. Place muffins in a single layer. Put another paper towel on top. Seal shut. The muffins can be stored like this for 5 days without getting soggy.




*The nutrition facts are based off the products I used.


23 thoughts on “Healthy Gluten Free Blender Banana Muffins

  1. Those look scrumptious, and what a great recipe for the sad little brown bananas on my counter! Would old-fashioned oats work? (IF the bunnies will share their oats with me.)


  2. Looks good. Is the blender necessary to turn the oats into oat flour? I made banana muffins in a bowl with a wooden spoon last week with walnuts, dried cranberries, oats, and chocolate chips.


    1. Hello! It is pretty necessary, 1) to make them taste less “healthy” 2) so there are not whole oats in the muffins. You can use a food processor, but I don’t recommend not using the blender.

      Liked by 1 person

  3. I am SUCH a chocolate freak, and your recipe is right up my alley. There is truly nothing more pleasing than some good old melted chocolate. Plus, anything made in the blender is an immediate win in my book! I bet this tastes absolutely incredible. Gorgeous photography, too! I’ve made something similar before, and my pics certainly do not compare. I cannot wait to give this a shot. Thank you for sharing.


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