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.
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.
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.
How to Make Banana Blender Muffins
These vegan banana muffins are so easy to make all in one blender:
- First blend all the wet ingredients together until smooth.
- 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.
- Divide the batter into 8-9 lined or greased muffin tins.
- 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.
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.
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.
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)
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!
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Vegan Banana Blender Muffins
- Total Time: 25 minutes
- Yield: 9 muffins 1x
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
- 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
- Preheat oven to 425 F (210 C). Line or grease 9 muffin cups.
- 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).
- 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.
- 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
SAVE IT FOR LATER! ↓
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Vicky says
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
Lisa Kitahara says
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! 🙂
Kim says
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!
Kym says
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.
★★★★★
Lisa Kitahara says
Hi Kym!
Chocolate chips are always a good choice in muffins. I'm glad you enjoyed them, thank you!
Meli says
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!
Lisa Kitahara says
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 🙂
Tori says
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!
★★★★★
Cherese says
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!
★★★★★
Ursula says
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.
★★★★★
Lisa Kitahara says
I'm so happy you loved them!! <3
Dina says
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 🙂
★★★★★
Lisa Kitahara says
So glad it worked with the substitutions! Thank you for sharing 🙂
Jenny | Organicallyblissful says
This muffin looks so delicious! I love making the batter in a blender. It makes everything so much easier.
Holly says
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!💞
★★★★★
Mai says
Hi Lisa would love to try it , Can i use regular oats? I don't have GF oats
Lisa Kitahara says
Hi Mai!
Yes you can use regular oats 🙂
Chiharu says
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!
★★★★★
Lisa Kitahara says
I'm so glad he enjoyed! Thanks so much 🙂
SophiA says
Love this recipe! So easy and quick to make, I didn’t even use the blender because I like them more chewy!
★★★★★
Stephanie says
Sounds great!! Are you able to use frozen bananas for this recipe, if i let them thaw first?
★★★★★
Lisa Kitahara says
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! 🙂
sela says
Highly suggest these muffins! perfect texture, really nice flavor. I make them for my family all the time. I suggest dark chocolate chips 🙂
★★★★★
Itzel says
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.
★★★★★
Jordan Elbaum | Prickly Fresh says
These muffins are perfect. The browning on top looks so good!
★★★★★
Lisa Kitahara says
Thank you so much Jordan!
Ruby says
Hi Lisa,
Can I use instant oatmeal and white vinegar to replace rolled oats and ACV?
Lisa Kitahara says
quick oats are okay but not instant oatmeal but yes white vinegar is fine 🙂
Nyla says
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!
★★★★★
Lisa Kitahara says
Hi Nyla,
I'm so glad to hear you enjoyed! I love the addition of the cranberries and pepitas 🙂
Jenna says
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.
★★★★★
Nicole says
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! 🙂
★★★★★
Megan says
These turned out very delicious! Everyone ate them all up! Thanks for sharing this recipe
★★★★★
Emily says
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!
★★★★★
Oanh says
These came out great! Thanks for sharing the recipe!
★★★★★
Gaurika Mediratta says
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.
★★★★★
Lindsay says
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 :).
★★★★★
Kaitlyn says
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.
★★★★★
Mandi says
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!
★★★★★
Sandra Mast says
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!!! 🙂
Mimi says
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!
★★★★★
Mirta Veber says
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! ❤️
★★★★★
Stacey says
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.
★★★★★
Leena Chen says
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!
★★★★★
Marcie says
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
★★★★★
Stephanie says
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!!
★★★★★
Alocasia says
These came out delicious, and they're so easy to make. Thanks!
★★★★★
Santa Simo says
Super easy to make. Can’t wait to add some chop nuts in the batter next time. Thanks for such wonderful recipe. Thanks.
★★★★★
Claire says
Delicious. Will be making these regularly!! 🙂
★★★★★
Teresa says
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
★★★★
Jaclyn says
These could not be easier to make! Quick cleanup with only the blender is so nice too! I even lined my 1/4 cup with parchment paper to measure the nut butter to avoid cleaning that!
I love mixing in walnuts and mini chocolate chips! And sprinkling cinnamon, nutmeg and ginger on top after I fill the cups too!
★★★★★