Why You’ll Love Them
They are easy to make. Just add the ingredients to a blender, and blend for about 60 seconds. The blender pitcher makes it easy to pour directly into your muffin tin! No stirring required. They have the perfect texture. This recipe calls for rolled oats instead of flour, but they still have a classic, fluffy muffin texture you’ll love. They’re gluten-free & dairy-free. Oats are naturally gluten-free, but if be sure to buy a bag that is certified gluten-free to make sure there’s no cross-contamination during the manufacturing process. Serve them with a glass of almond milk for a tasty snack! They’re nourishing. Made with rolled oats, eggs, and bananas, these muffins are a good source of fiber, protein, and nutrients. They are easy to customize. Just like a traditional muffin recipe, you can add any mix-ins you love, such as blueberries, chocolate chips, cinnamon, walnuts, and more. Feel free to get creative!
Ingredients You’ll Need
This recipe calls for old-fashioned rolled oats, but feel free to use quick-cooking oats, if that’s what you have on hand. I use olive oil in this recipe, because it’s easy to blend and the flavor goes unnoticed, but feel free to use any other mild-flavored oil that you keep on hand. Need a vegan recipe? Flax eggs aren’t a great swap with gluten-free baking, so you might want to try my Vegan & Gluten-Free Banana Muffins, which are already egg-free.
How to Make Banana Oatmeal Muffins
- Blend the batter. Add the oats, ripe bananas, eggs, coconut sugar, olive oil, cinnamon, baking powder, and salt to a blender, and blend until the mixture is smooth. You may need to use your blender’s tamper to help keep things blending at first, or stop and scrape down the sides of the blender with a spatula, if needed.
- Bake. Preheat the oven to 350ºF and line a muffin tin with 12 paper liners, or alternatively you can grease the pan generously with cooking spray. Pour the batter evenly between the 12 muffin cups, then add a few chocolate chips on top, if you’d like. (You can also add a few walnuts, or any other mix-ins you like.) Press the chocolate chips down into the batter if you’d like them to be mixed into the center. Bake until the muffins rise in the center, about 25 minutes.
- Enjoy! Remove the muffin pan from the oven and let them cool for 15 minutes, then transfer them to a wire rack to finish cooling completely. You can serve these muffins at room temperature, or store them in an airtight container in the fridge for up to a week. Looking for more muffin recipes? Try Healthy Chocolate Muffins, Apple Muffins, Vegan Pumpkin Muffins, or Almond Flour Muffins, for more delicious options. Update Note: This recipe was updated in January 2023, because the original recipe didn’t consistently produce good results. (The texture was far too gummy.) If you prefer the original recipe, which was made with peanut butter instead of oil, you can find that here. If you try these Banana Oatmeal Muffins, please leave a comment and star rating below letting me know how you like them!
