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Vegan Banana Blender Muffins (Flourless + Oil Free)

February 17, 2020 By Lisa Kitahara 52 Comments

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banana oatmeal muffins on a white plate

These Banana Blender Muffins are moist, fluffy and so easy to make in under 30 minutes. Made with 9 wholesome ingredients, these healthy banana muffins are also vegan, low in sugar, gluten free, flourless and oil free.

vegan banana oatmeal muffins with oats on top

Continuing on with my current Muffin obsession...

Say helllloooo to the most perfect banana blender muffins! They're moist, fluffy, made with oats, naturally sweetened and vegan friendly. They're also gluten free, oil free, flourless, eggless and low in sugar-- basically as healthy as a muffin can be.

vegan banana muffin ingredients

Ingredients for these Banana Blender Muffins

Adapted from my OG tahini banana muffins, the ingredients in these Banana Blender Muffins are simple, wholesome and pretty much pantry staples:

  • Bananas: ripe n' spotty for naturally sweet muffins.
  • Cashew Milk + Apple Cider Vinegar: for moisture + helps the muffins rise.
  • Cashew Butter: any nut butter can be used here but cashew butter is the most neutral letting the natural banana flavours stand out and keeps these healthy muffins oil free!
  • Coconut Sugar: you can omit the sugar all together for sugar-free muffins but its crucial you use super ripe bananas
  • Gluten Free Oats: oats will act as our base so no flour is needed for these muffins.
  • Baking basics: vanilla, baking powder, baking soda, salt & cinnamon

Muffin Mix-in Variations

This healthy banana oatmeal muffins recipe is customizable just by adding in any of you favourite muffin mix-ins:

  • Chocolate: my top choice- you can never go wrong with chocolate chip banana oatmeal muffins!
  • Nuts / Seeds: copped walnuts, pecans, almonds, sunflower seeds, pumpkin seeds, sesame seeds... etc.
  • Fruit: preferably dried fruit but blueberries or black berries would work using fresh.
step by step how to make healthy banana oatmeal muffins

How to Make Banana Blender Muffins

These vegan banana muffins are so easy to make all in one blender:

  1. First blend all the wet ingredients together until smooth.
  2. Then add in the dry ingredients and blend until a thick batter forms. Add in any mix-ins here to the blender and use a spatula to mix.
  3. Divide the batter into 8-9 lined or greased muffin tins.
  4. Bake at 425 F for 5 minutes. This initial super hot heat will help the muffins rise taller. To finish off the baking, reduce the temperature to 350 F and bake for another 14-15 minutes, or until golden brown at the top and the inside is cooked.

At this point, it's super important to let them cool before eating.

banana muffins in a muffin tin

Tips for Making Blender Muffins

  • Measuring Ingredients: use a food scale for accurate results of these muffins which should be moist, fluffy and not too wet or dry.
  • Rotate Muffin Tray: Rotate your muffin tray at the 10 minute mark (so after 5 minutes baking at 425 F and 5 minutes baking at 350 F). This ensures the muffins are cooked evenly.
  • How to Know When Muffins are Done: insert a toothpick into the middle of a muffin- it should come out clean or with a few cooked crumbs stuck to it.

How to Properly Store Banana Muffins

  • At Room Temperature (3-4 days): Once comepltly cooled, keep the muffins in an air tight container with a piece of paper towel lined on the bottom of the container. The paper towel will prevent the muffins from getting soggy.
  • Refrigerator (1 week): Place in a air tight container covered.
  • Freezer (2 months): Place in freezer safe containers or bags. I find freezing muffins is the best way to keep banana muffins fresh.

To reheat, simply take out of the freezer and let it thaw on the counter. You can also microwave it for 20-30 seconds, or until heated through.

muffins with oats on top

I hope you try and love these healthy banana blender muffins as much as we do! They're the perfect snack or breakfast to meal prep ahead of time and bring with you on-the-go AND they're packed with good-for-you ingredients to keep you satiated.

bite shot of oatmeal muffins

Craving More Healthy Vegan Muffins?

  • Healthy Blueberry Oatmeal Muffins (gluten free + no oil)
  • The Best Vegan Banana Protein Muffins (low sugar, gluten free + no oil)
  • Healthy Vegan Pumpkin Muffins (gluten free + no oil)
  • Vegan Egg Muffins (high protein, gluten free + no oil)
  • 1-Bowl Chocolate Chip Tahini Muffins (gluten free + no oil)
banana oatmeal muffins with peanut butter

If you recreate this Vegan Banana Blender Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

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bite shot of oatmeal muffins

Vegan Banana Blender Muffins


★★★★★

5 from 32 reviews

  • Author: Lisa Kitahara
  • Total Time: 25 minutes
  • Yield: 9 muffins 1x
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Description

These Banana Blender Muffins are moist, fluffy and so easy to make in under 30 minutes. Made with 9 wholesome ingredients, these healthy banana muffins are also vegan, low in sugar, gluten free, flourless and oil free.


Ingredients

Units Scale
  • ½ cup + 2 tablespoon cashew milk (150ml // or any non-dairy milk or choice)
  • 1 tbsp apple cider vinegar
  • ¼ cup cashew butter (64g // or any nut butter of choice)
  • ¼ cup coconut sugar (50g)*
  • 2 medium bananas (1 cup mashed // approx. 260-280g)
  • 2 tsp vanilla extract
  • 2 cup gluten free rolled oats (200g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon, optional

Instructions

  1. Preheat oven to 425 F (210 C). Line or grease 9 muffin cups.
  2. Into a high speed blender add in the ingredients in the order listed above (wet ingredients first). Slowly increase the blending speed. Turn off the blender and use a spatula to sweep the sides and help with the blending. Blend until a thick batter forms (see video for consistency).
  3. Divide the batter into 9 muffin cups, about 90g per muffin. Bake for 5 minutes. Drop the temperature to 350 and bake for another 18-20 minutes (mine were perfect at 19 minutes) or until muffins are cooked all the way through.
  4. Allow the muffins to cool in the pan for 3-5 minutes. Carefully transfer the muffins onto a cooling rack and allow them to cool completely before eating.

Notes

  • *If substituting with maple syrup, replace 1:1 ratio and reduce non-dairy milk to just ½ cup
  • Recipe adapted from this Chocolate Chip Tahini Banana Muffins recipe.
  • Helpful Equipment: high speed blender, spatula, 9 or 12 cup muffin tin, muffin liners
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free

Nutrition

  • Serving Size: 1 muffin
  • Calories: 214
  • Sugar: 11.7g
  • Sodium: 234mg
  • Fat: 6.1g
  • Saturated Fat: 0.8g
  • Unsaturated Fat: 3g
  • Trans Fat: 0
  • Carbohydrates: 35.3g
  • Fiber: 1.5g
  • Protein: 6.1g
  • Cholesterol: 0

Keywords: blender muffins, vegan banana muffins, gluten free banana muffins, banana oatmeal muffins, breakfast muffins, healthy banana muffins

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Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

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vegan banana  blender muffins pinterest graphic

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Vicky

    February 19, 2020 at 12:29 pm

    Hey Lisa!

    This recipe sounds so delicious! I want to make them verry soon for my colleagues at my brithday. Since I want to prevent doing it wrong... could you give some more information about why these muffins should be baked like that? Is it necessairy to bake them that hot in the beginning and to bake them longer with less heat? I want them to be as fluffy as yours on the pictures so I'll try my best to recreate your wonderful recipe 😀
    Lots of love,
    Vicky

    Reply
    • Lisa Kitahara

      February 23, 2020 at 11:41 pm

      Hi Vicky!
      Yes, so the initial high temperature helps the baking soda react creating a night tall muffin. But baking it at a high temperature for long may burn the tops and not cook all the way through so we want to drop the temperature for even cooking. Hope that helps! 🙂

      Reply
    • Kim

      December 15, 2020 at 3:10 am

      My toddler and I have made these so many times now I can't keep count! They are delicious, we usually sub almond butter. I usually add a couple tbsp of hemp h
      earts or ground flax without running into them being too dry, and recently we subbed the bananas for 2 chopped apples. This recipe is so versatile! Thanks so much!

      Reply
  2. Kym

    February 20, 2020 at 3:43 am

    I just made these delicious muffins. They are so good I added chocolate chips to them and I am in love. I had to add a bit more milk to the blender but my blender is kinda old. I highly recommend these muffins.

    ★★★★★

    Reply
    • Lisa Kitahara

      February 21, 2020 at 10:43 pm

      Hi Kym!
      Chocolate chips are always a good choice in muffins. I'm glad you enjoyed them, thank you!

      Reply
  3. Meli

    April 14, 2020 at 3:32 am

    Hello, if I wanted to use agave syrup instead of coconut sugar, would you recommend the same amount? Also, do you think this substitution would work? Thanks so much, I’m excited to try this recipe tomorrow!

    Reply
    • Lisa Kitahara

      April 15, 2020 at 1:32 pm

      Hi Meli!
      I haven't tried with liquid sweetener so I can't guarantee results but I would swap it 1:1 and try to reduce the amount of liquid overall. Blend-able but not too runny 🙂

      Reply
  4. Tori

    April 16, 2020 at 12:23 am

    These are amazing, they’re the perfect texture and moistness! Super easy to make, and my mom loved them too. Definitely adding this recipe to my go-to’s!

    ★★★★★

    Reply
  5. Cherese

    April 20, 2020 at 5:04 pm

    These muffins were quick, delicious and enjoyed by everyone at home. This recipe is a great way to use up older bananas and avoid waste. I love that they are made from whole food and refined oil free! Thank you for sharing!

    ★★★★★

    Reply
  6. Ursula

    May 03, 2020 at 6:49 pm

    Found this recipe on Pinterest while trying to find something easy and allergy friendly. This is the best recipe I have made for muffins. My husband and I were both shocked at how good they are with no gluten, egg or oil. And..... only using one device to mix and pour, I will be making these often. Can’t wait to try some of the other recipes.

    ★★★★★

    Reply
    • Lisa Kitahara

      May 07, 2020 at 11:49 am

      I'm so happy you loved them!! <3

      Reply
  7. Dina

    May 04, 2020 at 2:45 pm

    I have made this muffin with some substitution to the ingredients because I don't have them all in hands and some of them are expensive in my country (I'm from Indonesia btw). So here is the change I've made:
    Cashew milk = soy milk
    Apple cider vinegar = fresh lime juice
    Coconut sugar = palm sugar
    Cashew butter = peanut butter
    The rest are the same. The muffins turned out great and delicious. Will definitely make this again 🙂

    ★★★★★

    Reply
    • Lisa Kitahara

      May 07, 2020 at 11:57 am

      So glad it worked with the substitutions! Thank you for sharing 🙂

      Reply
  8. Jenny | Organicallyblissful

    May 19, 2020 at 11:28 pm

    This muffin looks so delicious! I love making the batter in a blender. It makes everything so much easier.

    Reply
  9. Holly

    June 17, 2020 at 8:46 am

    Such a yummy recipe & a great way to use up some super ripe bananas. I added some dark chocolate chips and they were sooo lush, I would 100% make these again!💞

    ★★★★★

    Reply
  10. Mai

    July 02, 2020 at 9:05 pm

    Hi Lisa would love to try it , Can i use regular oats? I don't have GF oats

    Reply
    • Lisa Kitahara

      July 03, 2020 at 12:33 am

      Hi Mai!
      Yes you can use regular oats 🙂

      Reply
  11. Chiharu

    July 20, 2020 at 9:23 am

    This was the best gluten-free muffins I've made and they're so healthy! I really appreciate a recipe like this oil-free, gluten-free, not much sugar because I can happily give it to my 2 year old! He loved it very much and so did my husband! Thank you Lisa!

    ★★★★★

    Reply
    • Lisa Kitahara

      July 21, 2020 at 10:56 am

      I'm so glad he enjoyed! Thanks so much 🙂

      Reply
  12. SophiA

    July 29, 2020 at 10:59 am

    Love this recipe! So easy and quick to make, I didn’t even use the blender because I like them more chewy!

    ★★★★★

    Reply
  13. Stephanie

    August 01, 2020 at 9:30 pm

    Sounds great!! Are you able to use frozen bananas for this recipe, if i let them thaw first?

    ★★★★★

    Reply
    • Lisa Kitahara

      August 02, 2020 at 1:12 pm

      Hi Stephanie!

      I wouldn't use frozen bananas because they release a lot of juice when thawed. You could try letting them thaw and removing the liquid but I'm not sure how it would turn out, sorry! If you do give it a shot, let me know how it goes-- goodluck! 🙂

      Reply
  14. sela

    August 17, 2020 at 2:51 am

    Highly suggest these muffins! perfect texture, really nice flavor. I make them for my family all the time. I suggest dark chocolate chips 🙂

    ★★★★★

    Reply
  15. Itzel

    August 17, 2020 at 4:28 pm

    SO GOOD! And easy. I can see how it may have been a little unsweet, but it was perfect for me! A perfect breakfast snack.

    ★★★★★

    Reply
  16. Jordan Elbaum | Prickly Fresh

    August 17, 2020 at 7:47 pm

    These muffins are perfect. The browning on top looks so good!

    ★★★★★

    Reply
    • Lisa Kitahara

      August 17, 2020 at 8:40 pm

      Thank you so much Jordan!

      Reply
  17. Ruby

    October 02, 2020 at 1:37 am

    Hi Lisa,

    Can I use instant oatmeal and white vinegar to replace rolled oats and ACV?

    Reply
    • Lisa Kitahara

      October 03, 2020 at 11:23 am

      quick oats are okay but not instant oatmeal but yes white vinegar is fine 🙂

      Reply
  18. Nyla

    November 03, 2020 at 6:56 pm

    Recipe is very accurate and if instructions are followed you will have perfect muffins. Really enjoyed making and eating these muffins. I added dried cranberries and pepitas and they were great. Thanks so much!

    ★★★★★

    Reply
    • Lisa Kitahara

      November 04, 2020 at 11:31 am

      Hi Nyla,
      I'm so glad to hear you enjoyed! I love the addition of the cranberries and pepitas 🙂

      Reply
  19. Jenna

    November 05, 2020 at 3:22 pm

    Can I just say... HOLY MOLY these are amazing. Thank you for this recipe! It was exactly what I was looking for to use up a few old bananas.

    ★★★★★

    Reply
  20. Nicole

    November 21, 2020 at 6:10 am

    super easy and tasted great! i added chocolate chips to mine. they also last well in the fridge if you don't plan on eating them right away! thanks for the recipe! 🙂

    ★★★★★

    Reply
  21. Megan

    November 26, 2020 at 2:13 am

    These turned out very delicious! Everyone ate them all up! Thanks for sharing this recipe

    ★★★★★

    Reply
  22. Emily

    January 27, 2021 at 4:54 pm

    These are a staple in our house! My toddler nieces love them so I make sure to keep them in the freezer at all times! I also feel great about giving these to them because they’re so healthy! I sub applesauce in for the nut butter and they are perfect. Thanks for a wonderful recipe!

    ★★★★★

    Reply
  23. Oanh

    February 13, 2021 at 3:12 pm

    These came out great! Thanks for sharing the recipe!

    ★★★★★

    Reply
  24. Gaurika Mediratta

    March 11, 2021 at 6:17 am

    This was such an amazing recipe! Easy, quick and incredibly tasty. Everyone in my family enjoyed it a lot; the muffins were over in seconds. Thank you for sharing this great recipe.

    ★★★★★

    Reply
  25. Lindsay

    March 23, 2021 at 5:14 pm

    Delicious! We aren't vegan, but I have one kid that can't have egg and one that can't have dairy, so breakfast can be challenging. These were a nice treat, even for the 18 month old that doesn't typically enjoy bananas. Changes included granulated sugar instead of coconut sugar, macadamia nut milk, peanut butter, and lemon rather than ACV (was all out). They turned out great! Thanks :).

    ★★★★★

    Reply
  26. Kaitlyn

    April 03, 2021 at 3:59 am

    This is my favorite go-to recipe. Not only is it vegan, but so allergy friendly AND quick to make AND you probably already have the ingredients. I am so grateful. Just grab your blender and food scale and you’ll have these deliciously fluffy muffins within 30 minutes. I can’t believe they have no gluten, they are so fluffy and perfectly sweet.

    ★★★★★

    Reply
  27. Mandi

    April 19, 2021 at 5:17 pm

    Great Recipe! I used water instead of milk with the logic that the water+nut butter made milk anyways and they still came out great. I used tahini as my nut butter and Date paste as my sweetener. I had no idea I could make muffins in the blender. GAME CHANGER. THANK YOU!

    ★★★★★

    Reply
  28. Sandra Mast

    May 01, 2021 at 5:46 pm

    Finally taking the time to comment here. I found this recipe on Pinterest and have been making them almost weekly! I was never one to eat muffins for breakfast because they didn't seem nutritious enough for me to count it as a meal. These are a different story!! High in fiber, protein and vitamins depending what you use.
    I use this recipe as my base to all kinds of variations and EACH time they are just ridiculously delicious! Pumpkin and spices, white chocolate+blueberry... Right now I have and apple/cinnamon in my oven. I used unsweetened apple butter (not sauce) in place of banana, and I ground up a cinnamon stick in my blender with it. I also grated fresh apple and folded it into the batter. It smells absolutely divine.
    Thank you for sharing this recipe with the world. I have sent so many of my friends to your recipe!!! 🙂

    Reply
  29. Mimi

    May 31, 2021 at 1:40 am

    Would a food processor work instead of a blender? I do not own a blender or do you think I could use oat flour and just blend the rest with an immersion blender? I can’t wait to try out this simple and clean recipe!

    ★★★★★

    Reply
  30. Mirta Veber

    May 31, 2021 at 7:05 pm

    I made this muffins’ recipe and they were gone in no time!!! 😉 They are deliciously moist! My family could not believe they are free of flour, no oil and so perfect! I will make them again really soon.
    A big round of applause for Lisa! ❤️

    ★★★★★

    Reply
  31. Stacey

    June 09, 2021 at 11:21 am

    I've been skeptical of blender muffins, but decided to give it a go with these and I'm so glad I did!! I did Mini muffins -- 3 minutes at the high heat and 9 at the lower. We added chocolate chips because kids, and I'd love to say that they stayed fresh overnight, but they didn't last that long.

    ★★★★★

    Reply
  32. Leena Chen

    October 01, 2021 at 4:47 am

    Another great muffin recipe! I used almond butter instead of the peanut butter. We are not vegan, but my kid is allergic to wheat and egg so this was great! Used regular cows milk. I also replaced coconut sugar with maple syrup. It was so pillowy soft even my 3 year old was like..mama this is so soft! Thumbs up! Would love to see more muffins, cakes, dessert from you, Lisa!

    ★★★★★

    Reply
  33. Marcie

    October 03, 2021 at 4:23 pm

    A great healthy way to start the day! Love having some wonderful whole food muffins as a "go to". I used Nutmeg instead of the cinnamon to make it allergy friendly for my best friend

    ★★★★★

    Reply
  34. Stephanie

    November 11, 2021 at 3:45 pm

    I made these--and what a great concept! Instead of cashew milk, I used Forager's Cashewmilk Yogurt (kefir, basically) and used tahini as the butter. Oh, and I did the maple syrup version. They were DREAMY. I can't believe how well the baking recommendations work in this one to create a lightly dense, moist muffin! Sometimes, these "healthy" muffins are just too dense or too dry. This one was not! Also, I found the tahini and yogurt gave it a delightfully complex flavor. Today, I'm gonna do the same thing with a cup of pumpkin (instead of banana) and with an extra tsp of pumpkin pie spice. Wish me luck!!

    ★★★★★

    Reply
  35. Alocasia

    November 15, 2021 at 1:41 am

    These came out delicious, and they're so easy to make. Thanks!

    ★★★★★

    Reply
  36. Santa Simo

    January 27, 2022 at 11:50 pm

    Super easy to make. Can’t wait to add some chop nuts in the batter next time. Thanks for such wonderful recipe. Thanks.

    ★★★★★

    Reply
  37. Claire

    February 16, 2022 at 2:25 pm

    Delicious. Will be making these regularly!! 🙂

    ★★★★★

    Reply
  38. Teresa

    June 29, 2022 at 4:23 am

    I accidentally left out the milk, because an add was placed between that and the rest of the ingredients. Shame, as they are tasty, just a little dry

    ★★★★

    Reply

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