Vegan Banana Blender Muffins (Flourless + Oil Free)

Name: Vegan Banana Blender Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 9 muffins
Cuisine: vegan
Ingredients: 1/2 cup + 2 tbsp cashew milk (150ml // or any non-dairy milk or choice); 1 tbsp apple cider vinegar; 1/4 cup cashew butter (64g // or any nut butter of choice); 1/4 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; 1/4 tsp salt; 1 tsp cinnamon, optional

February 17, 2020 By Lisa Kitahara 52 Comments

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.

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:

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)

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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