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Blender banana muffin cooling on a wire rack.
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Healthy Blender Banana Muffins

These Healthy Blender Banana Muffins are soft, fluffy, and incredibly easy to make in less than 30 minutes. Naturally sweetened and made with oats, bananas, peanut butter, and chocolate chips, they’re an easy breakfast or snack that both kids and adults will love!
Course Breakfast
Cuisine American
Keyword blender banana muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 217kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Wet ingredients

  • 3 small-medium ripe bananas, It should be ~1 cup when mashed
  • 2 large eggs, room temperature
  • 1/4 cup milk of choice, I use cow’s usually
  • 1/4 cup pure maple syrup, or granulated sugar works too
  • 2 Tbsp. avocado oil
  • 1/4 cup creamy peanut butter, or almond butter
  • 2 tsp. vanilla extract

Dry Ingredients

  • 1 cup quick oats
  • 1 cup all-purpose flour
  • 2 Tbsp. ground flaxseed
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • ~1/3 cup dark chocolate chips or mini chocolate chips, plus more for topping (honestly I don’t really measure I just pour into the batter until it feels right haha)
US Customary - Metric

Instructions

  • Prep: Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease with cooking spray or my favorite silicone muffin liner!
  • Blend the wet ingredients: To a high-powered blender, add all wet ingredients and blend until completely smooth.
    3 small-medium ripe bananas, 2 large eggs, 1/4 cup milk of choice, 1/4 cup pure maple syrup, 2 Tbsp. avocado oil, 1/4 cup creamy peanut butter, 2 tsp. vanilla extract
    Side-by-side of adding all the wet ingredients to a blender and blending until completely smooth.
  • Add the dry ingredients: Then add all of the dry ingredients. Blend for 20-30 seconds, just until the oats are mostly broken down and the batter is smooth. Avoid over-blending.
    1 cup quick oats, 1 cup all-purpose flour, 2 Tbsp. ground flaxseed, 2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. ground cinnamon, 1/2 tsp. salt
    Side-by-side of adding dry ingredients to a blender then blending until just combined, being careful to not over-blend.
  • Fold in the chocolate: Gently stir in the chocolate chips.
    ~1/3 cup dark chocolate chips or mini chocolate chips
    Side-by-side photo of adding chocolate chips to blender and folding in with rubber spatula.
  • Fill: Divide the batter evenly among the muffin cups, filling each about ¾ to almost full. I just pour straight from the blender, into the cups. If batter is a little thick use a rubber spatula to get every last drop! Sprinkle a few extra chocolate chips on top.
    Side-by-side image of pouring muffin batter evenly into muffin tin then sprinkling more chocolate chips on top.
  • Bake: Bake for ~18-22 minutes Start Timer, or until the tops are lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Start Timer
    Blender banana muffins baked in muffin tin.

Notes

  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • These muffins freeze beautifully for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.

Nutrition

Serving: 1muffin | Calories: 217kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 260mg | Potassium: 242mg | Fiber: 3g | Sugar: 12g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg