MuffinsAmericanEasy

Banana Oat Blender Muffins

Name: Banana Oat Blender Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 medium (about 1⅓ cups mashed) (300 g) very ripe bananas, peeled and broken into chunks; 2 large (100 g) large eggs, at room temperature; ⅓ cup (113 g) honey; ⅓ cup (80 ml) milk (dairy or unsweetened plant-based), at room temperature; ¼ cup (60 ml) coconut oil or neutral oil, melted and slightly cooled; 2 tsp (10 ml) pure vanilla extract; 2 cups (180 g) old-fashioned rolled oats; 2 tsp (8 g) baking powder; ½ tsp (3 g) baking soda; 1½ tsp (4 g) ground cinnamon; ½ tsp (3 g) fine sea salt; ½ cup (85 g) mini chocolate chips or chopped walnuts (optional)

From the MyKitchenBank Kitchen

Soft, tender banana muffins made with no flour and no mixing bowl drama: everything goes into the blender, then straight into the tin. Sweetened with ripe bananas and honey and warmly spiced with cinnamon.

Prep: 10 min
Cook: 20 min
Wait: 20 min
Total: 50 min
Makes: 12 standard muffins

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Ingredients

12 servings

3 medium (about 1⅓ cups mashed) (300 g) very ripe bananas, peeled and broken into chunks
2 large (100 g) large eggs, at room temperature
⅓ cup (113 g) honey
⅓ cup (80 ml) milk (dairy or unsweetened plant-based), at room temperature
¼ cup (60 ml) coconut oil or neutral oil, melted and slightly cooled
2 tsp (10 ml) pure vanilla extract
2 cups (180 g) old-fashioned rolled oats
2 tsp (8 g) baking powder
½ tsp (3 g) baking soda
1½ tsp (4 g) ground cinnamon
½ tsp (3 g) fine sea salt
½ cup (85 g) mini chocolate chips or chopped walnuts (optional)

Equipment (7)

12-cup standard muffin tin (½-cup / 120 ml cups)
12 paper or silicone muffin liners
High-speed or standard countertop blender (at least 6-cup / 1.4 L capacity)
Rubber spatula
Large spring-loaded scoop (about ¼ cup / 60 ml) or a spoon
Wire cooling rack
Instant-read thermometer (optional)

Steps

Before you start

Use bananas with plenty of brown speckles; they are sweeter and blend smoother than yellow ones.
Take the eggs and milk out of the fridge 20 minutes ahead so the melted coconut oil doesn't solidify into flecks when blended.
Check that your oats are certified gluten-free if serving someone who avoids gluten.
Plan for a 10-minute batter rest before baking. It lets the oats absorb liquid so the muffins set up properly.

1
Heat oven, line tinOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Line all 12 cups of a standard muffin tin with paper or silicone liners.
- If your liners are paper, lightly spray them with oil so the muffins release cleanly.
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Ready when: Oven reaches 375°F (190°C) and the tin is fully lined.
Tip: Start the oven now; it will be fully hot by the time the batter finishes resting.
2
Blend the wet ingredients
- Add the banana chunks, eggs, honey, milk, melted oil and vanilla to the blender jar in that order.
- Blend on high for 30 seconds.
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Ready when: The mixture is completely smooth, pale golden and pourable, with no visible banana lumps.
Tip: If the oil is hot it can scramble the eggs. It should feel barely warm to the touch.
3
Add oats and dry goods
- Add the oats, baking powder, baking soda, cinnamon and salt on top of the liquid.
- Pulse 8 to 10 times in 1-second bursts, stopping to scrape down the sides once with a spatula, until the oats are chopped into a coarse, porridge-like batter.
- Don't run the blender continuously.
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Ready when: Batter is thick and speckled with small oat pieces; no dry oat clumps or pockets of baking powder remain.
Tip: Over-blending turns the oats to flour and makes the muffins gummy. Short pulses keep some texture.
4
Rest the batter
- Leave the batter in the blender jar (or pour it into a bowl) and let it stand for 10 minutes.
- The oats will soak up liquid and the batter will thicken to a spoonable, thick-pancake-batter consistency.
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Ready when: Batter mounds slightly when scooped instead of running flat.
Tip: Skipping the rest gives wetter, flatter muffins that can stay gummy in the center.
5
Stir in mix-ins
- If using, add the chocolate chips or walnuts and fold in with a spatula with 4 to 5 gentle strokes, just until evenly distributed.
- Reserve a spoonful to sprinkle on top if you like.
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Ready when: Mix-ins are evenly spread through the batter.
Tip: Mini chips stay suspended better than full-size chips, which tend to sink.
6
Fill the muffin cups
- Scoop about ¼ cup (60 ml) of batter into each lined cup, filling them about three-quarters full (roughly 70 g each).
- Scatter any reserved mix-ins on top.
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Ready when: All 12 cups are filled evenly with slightly domed batter.
Tip: Fill evenly so every muffin finishes baking at the same time.
7
Bake the muffinsOven 375°F / 190°C
- Bake at 375°F (190°C) for 18 to 20 minutes, rotating the tin front to back after 12 minutes for even browning.
- Muffins are done when the tops are golden and spring back when lightly pressed, and a toothpick inserted into the center comes out clean or with a few dry crumbs (melted chocolate streaks don't count).
- An instant-read thermometer in the center should read about 205°F (96°C).
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Ready when: Golden tops that spring back, toothpick clean or with dry crumbs, center about 205°F (96°C).
Tip: Avoid opening the oven door before the 12-minute mark, or the domes may sink.
8
Cool and release
- Set the tin on a wire rack and cool for 10 minutes so the muffins firm up.
- Then lift them out of the tin onto the rack and cool for at least 5 more minutes before eating.
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Ready when: Muffins lift out of the tin easily and feel warm, not hot, to the touch.
Tip: Leaving muffins in the hot tin longer than 15 minutes traps steam and makes the bottoms soggy.

Good to know

Tips

Weigh the bananas if you can: 300 g peeled gives the right moisture. Extra banana makes muffins dense and wet.
Pulse rather than blend continuously after adding the oats so the muffins keep a hearty, tender crumb.
For a bakery-style top, sprinkle 1 teaspoon of rolled oats or coarse sugar over each muffin before baking.
Every blender differs; if yours struggles, add the oats in two batches and pulse between additions.

Make ahead

"The batter can be blended, covered and refrigerated up to 12 hours; stir briefly and add 1 to 2 minutes to the bake time. Alternatively, bake the muffins a day ahead and reheat before serving."

Storage & reheating

"Room temperature: cool completely, then store in an airtight container for up to 2 days. Fridge: up to 5 days in an airtight container. Freezer: wrap individually and freeze up to 3 months. Reheat from the fridge in a microwave for 15 to 20 seconds, or from frozen for 45 to 60 seconds (or thaw overnight). A 350°F (175°C) oven for 8 to 10 minutes also works."

Substitutions

honey → Pure maple syrup. Use the same amount by volume (⅓ cup / 80 ml). Flavor is slightly less floral; texture is the same. Also makes the recipe vegan-friendly honey-wise, though eggs remain.
coconut oil or neutral oil → Melted unsalted butter. Use the same amount for a richer, buttery flavor.
milk (dairy or unsweetened plant-based) → Plain yogurt thinned with a splash of water. Use ⅓ cup (80 g) yogurt; muffins will be a little more tender and tangy.
old-fashioned rolled oats → Quick-cooking oats. Use the same amount; the batter may need only 5 minutes of rest.