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?

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!
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bite shot of oatmeal muffins

Vegan Banana Blender Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 33 reviews

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


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.


Units Scale


  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.


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free


  • 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


vegan banana  blender muffins pinterest graphic

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. 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!

  2. 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

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

  4. 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!!

  5. 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

  6. 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!

  7. 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.