blender muffins

Need an easy and delicious banana oat muffin for breakfast? These are easy to make, they come together in the blender, the oven does the rest! They are a perfect breakfast recipe!

Healthy Banana Oatmeal Muffins

bananas

oats

plain low-fat Greek yogurt

eggs

honey, or sugar

baking powder

baking soda

Preheat oven to 400F. Line a muffin pan with waxed paper or foil liners or, grease it so the muffins don’t stick.

Inside a blender, place banana, oats, yogurt, eggs, honey, baking powder, and baking soda. Blend until smooth.

Divide batter among cupcake liners, and bake for 18-20 minutes, or until a toothpick comes out clean.

I made these muffins last night and they are delicious and filling. I am going to freeze them for easy grab and go breakfasts on school days.

Thanks for sharing this Laura. I am a big fan of Momables. My 7 year old has LOTS of food allergies and intolerances, gluten being one of the main offenders. I make these muffins for her all the time for quick easy breakfasts. I normally do a double batch and freeze them. :-)

I made these today substituting coconut milk for the yogurt and added mini chocolate chips. They raised well, and tasted good. I had trouble mixing in the blender with my basic blender but after “helping” mix with a scraper it was able to blend well.

Awesome recipe. The kid in me, loves chocolate so I added 4 tablespoons of Hershey's special dark cocoa

This recipe is so easy and the muffins are DELICIOUS 

Thank you MOMables, needed something fast to eat tonight and I saw your post. It tasted amazing. Thank you. Luckily, had all ingredients at home 

These easy low carb blender muffins are bursting with tart cranberries. A deliciously healthy way to start a chilly fall morning! Grain-free.

Easy Low Carb Cranberry Muffins

sour cream

tsp vanilla extract

almond flour

Swerve Sweetener

tsp baking powder

cinnamon

tsp salt

cranberries

pecans (optional)

Preheat oven to 325F and line a muffin tin with parchment or silicone liners.

Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.

Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).

By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.

Remove and let cool completely.

https://www.youtube.com/watch?v=bYkQpAjywpo

How to make the easiest low carb keto muffins. Totally customizable, add your own favourites. Berries, chocolate chips, you name it! Grain-Free LCHF

Get the full recipe: https://alldayidreamaboutfood.com/best-low-carb-cranberry-muffins/

Easy Low Carb Blender Muffins

Chocolate black bean muffins have black beans blended right into the batter - promise, you can't taste them. They are fudgy, dark chocolate, and so delicious. They are quite a bit healthier than your average chocolate muffin.

Healthy Chocolate Black Bean Muffins

can black beans,

plain, full fat, Greek yogurt (see notes)

coconut oil, melted

espresso powder

salt

sugar

cocoa powder

vanilla extract

dark chocolate chips, divided

Prepare

Preheat the oven to 400 degrees Fahrenheit. Grease a 12 cup muffin tin, and set aside.

Blend the batter

To a high speed blender, add the can of drained, and rinsed black beans, whole eggs, egg yolks, Greek yogurt, melted coconut oil, cinnamon, instant espresso powder (if using), baking powder, baking soda, kosher salt, granulated sugar  (or coconut sugar), cocoa powder, and vanilla extract &#8211; blend on medium-high speed, stopping to scrape down the sides once or twice, until the batter is smooth. Note: if you&#8217;re not using a high speed blender, then you might need to stop the blender a few times to give everything a really good stir, it may take a few minutes to get it there, but it will blend eventually. Just make sure the batter is nice and smooth.

stir in the chocolate chips

Use a spatula to stir the 3/4 cup of the chocolate chips into the batter (reserving 1/4 cup of them for topping). Even though it adds an extra dish to wash, I do like to transfer the batter into a large mixing bowl, and mix the chocolate chips in there. I found too many of the chocolate chips got left behind under the blade. However, either method works fine.

Portion out the batter

Measure out 1/4 cup of the batter into each muffin cavity of the muffin pan. I like to use a spring loaded ice cream scoop to make it extra easy. Top the muffins with a few of the reserved 1/4 cup of chocolate chips.

Bake

Bake the muffins for 9 minutes at 400 degrees Fahrenheit. Reduce the oven to 325 degrees Fahrenheit and bake another 8 to 9 minutes, or until a skewer comes out clean when inserted into the center of the muffins.

Cool

Allow the muffins to cool for at least 20 minutes before gently removing them from the pan.

Serve

The muffins are great served slightly warm, with the chocolate chips still melty. Or, if saving them for later allow them to cool completely, and for the chocolate chips to solidify and completely cool, on a wire cooling rack.

Store

To store the muffins, make sure they are completely cooled, and store them in an air tight container that has been lined with paper towels on the bottom, and on top of the muffins to soak up any excess moisture. Store at room temperature for 4 to 5 days.

Easy, quick, and healthy baby-friendly mini muffins made from banana, applesauce, and oats. Mixed in the blender and poured into muffin liners, this make-ahead recipe couldn't be easier.

Baby (Mini) Apple Banana Oat Muffins

banana

(60 grams) unsweetened applesauce

add-ins

Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray or use mini muffin liners. If using liners, grease the liners.

Place all of the ingredients in a blender or food processor, in the order listed, except for the 3/4 cup of add-ins. Blend or process until combined. Stir in the add-ins. Divide evenly between muffin liners. Top with a few oats, if desired.

Bake for 13-15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool for 10 minutes in the pan. Remove and cool completely before serving.

Muffins stay fresh covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.

I doubled the recipe with half banana half pumpkin and my one year old loves them!

Hi, I came across your recipe after many failed attempts using few other recipes online. 
First time I  followed Your recipe  it came out PERFECT.. I doubled the ingredients 2nd time and it came out sticky inside with an uncooked texture even cooking for extra time. 
Any suggestions to making a bigger batch?

I love this recipe. Just made for the second time. Followed the instructions for full-size muffins and got 7. Added 1 grated apple, a handful of dessicated coconut and raisins and a glug of olive oil at the end. They have a lovely crumb and really moist.

We made these for our 11 month old and they are a huge hit for her and the rest of the family with maple syrup apple sauce and chopped apple. Thank you so much!!

Great recipe! I omitted the coconut sugar because I didn’t find it at the grocery store. My food processor didn’t do a good job of breaking down the oats so I think the texture of my muffins are a little weird. But next time I’ll just process the oats separately. Glad to have found a baby friendly recipe!

We lovelovelove this and make it whenever we somehow wind up with a banana that hasn't gotten gobbled up.  Has all ingredients we have all the time in our house.  My 3yo can help me put ingredients into teh blender and loves to cook this special treat.  We actually just pour the batter into our big cast-iron pan and bake it as a cake for much longer because we use reusable muffin liners that are kind of a pain to clean!  Makes it such a fun adn easy treat and activity!

These muffins turned out perfectly! I generally avoid baking because things just don’t turn out so well when you’re trying to be a little healthy. But these were perfect. My (blueberry obsessed) 2year old loves them and my husband and I actually like them too (we both have a major sweet tooth and found these to be pleasantly sweet enough). I did have to extend baking time, but changes in baking time should always be expected since ovens vary. I also used frozen blueberries, so that could account for the difference.

Followed the recipe for standard size muffins.  My addin was diced apple.  These muffins were so dry.  I ended up throwing them out.  The idea of eliminating oils was appealing, at first, but now it seems that they need some fat to keep them moist.

Another perfect recipe. A solid yet soft and moist muffin, you feel like you’re eating something healthy and still delicious.  I rarely have apple sauce on hand so I chop up a small apple and heat it up in a small pot until it’s soft and then add it to the blender and it works perfectly. The entire family loves this recipe. it’s especially great when we’re in a rush and don’t have time to sit down for a proper breakfast, the kids (and grown ups too) can eat it on the go. It’s now in my regular baking rotation.

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.

Healthy Banana Muffins (with Oatmeal!)

bananas (1 1/2 cups mashed)

rolled oats,

neutral oil (sunflower, vegetable

maple syrup

allspice (optional)

Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.

Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.

Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

These little gems are made with only 5 ingredients! A great way to use ripe bananas!

Biscoff Blender Muffins

biscoff spread butter

Tablespoons honey

chocolate chips

Combine

Add bananas, Biscoff spread, eggs, vanilla extract, honey, and baking soda to a blender.

Blend

Blend thoroughly until the mixture is super creamy.

Fill

Fill a mini muffin tray with mixture and top with chocolate chips.

Bake at 400 degrees Fahrenheit for 13-15 minutes, until muffins are golden.

Let sit for a few minutes before moving onto a cooling rack.

Please in metric, I love all your recipes but difficulties with cups. Thank you

These spinach muffins with blueberries are made in the blender and come together so fast!

Easy Spinach Blender Muffins with Blueberries

applesauce

cooking oil

tsp baking soda

½ tsp baking powder

baby spinach

blueberries

Preheat your oven to 350 degrees F.

Add all of your ingredients to a high powered blender, except for the blueberries.

Process the batter on high for about 60-90 seconds.

Add 1/2 of the blueberries to the batter and mix gently.

Pour the batter into muffin tins. This recipe will make about 16 muffins.

Drop the remaining blueberries evenly on to the top of the muffins.

Bake the muffins for 25-30 minutes until a toothpick inserted in the center comes out clean.

Store leftover muffins in an airtight container or freeze for up to 6 months.

These are very easy to make &amp; both my grandkids (1 &amp; 2 yo) love them.  It is a great way to get some greens in them.  They didn’t love the whole blueberries on top, so I go put a few more in the mix &amp; leave the ones on top off.

These are so delicious! Thank you for a great recipe can’t wait to try more!

Sweet Potato Blueberry Protein Muffins made in the blender with oats, sweet potato, yogurt, protein powder, and blueberries! 130 calories, 7 grams of protein, and 3 grams of fat per muffin!

Sweet Potato Blueberry Protein Muffins

old fashioned rolled oats

yogurt

scoops, packed vanilla protein powder ((1/2 cup, packed/64 grams))

blueberries (205 grams)

Preheat oven to 350 degrees Fahrenheit.

Add the oats to your blender and process until a flour forms (about 30 seconds).

Add the sweet potato, yogurt, eggs, protein powder, cinnamon, baking powder, baking soda, and salt and blend again until well combined and smooth. The batter will be very thick. Carefully stir in the blueberries. Or you can transfer the mixture to a bowl and stir in the blueberries that way.

Distribute into 12 silicone muffin liners (or regular muffin liners that are greased). Top with some rolled oats if desired.

Bake for 25-30 minutes or until a toothpick comes out clean. Remove and let cool for 5 minutes. Enjoy!

These came out very good. I use sweet potatoes a lot for baking. I did use chia eggs in place of large eggs. This adds more protein and fiber. As far as using the blender, I will not do this next time as the batter was challenging to scrape out of the blender then into another bowl to fold in the blueberries. I will use my stand mixer next time and only dirty one bowl. IMO, the recipe ingredient list would be nice to note next to the 1 1/2 cup of berries "divided". Or, at least within the instructions state 1 cup of berries to fold in then at the last before baking top with remaining berries. I caught this so it was not an issue for me. Just a thought. Thank you for sharing.

I enjoyed the muffins, as did my husband. I love that we can both eat them without having to worry about “is it healthy enough?”. It had a bit too much blueberry for me, however . I think I would cut it to 1/2 for my personal preference, next time I make this recipe… and I WILL be making it again.

This recipe turned out wonderful and the muffins taste so good!
It’s the first time that I really enjoyed eating a paleo style recipe. 
I have recommended them to my social media community without hesitation.

I wasn't sure how these would turn out but I love experimenting with baking &amp; I had some already cooked sweet potato so I thought, why not! I was not disappointed!! I love that they are sweetened only with the sweet potato + vanilla protein powder. I kept the skin on with the sweet potato &amp; I used frozen blueberries. Oh, and I subbed fat free cottage cheese instead of the yogurt 'cause I had 1 more cup I wanted to use up! My husband would've wanted it a bit sweeter, but it was easy for him to just put some honey on top. I love that we can adjust to our personal taste buds. Great hit, Kelly! I will definitely make these again. :)

🫐🍌😍 Gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free! Only 100 calories each and made without oats, butter, or added sugar! Easy to make, these muffins are perfectly poppable and addictively delicious!

Flourless Blueberry Banana Blender Muffins

medium/large ripe banana (peeled)

almond butter)

honey (agave

blueberries (I used frozen;

Preheat

Preheat oven to 400F. Spray mini muffin pans very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free, simply use cooking spray or grease the pan.

To the canister of a blender, add the banana, egg, almond butter, honey, vanilla, baking soda, baking powder, and blend on high speed until smoothy and creamy, about 1 minute.

Stir

Add the blueberries and stir in by hand. Work quickly and don’t overmix as blueberries have a tendency to ‘stain’ batters.

Portion

Using a tablespoon or small cookie scoop, add 1 rounded tablespoon of batter to each muffin pan cavity, filling to 3/4 full.

Bake for about 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. If using fresh blueberries, you’ll likely need to reduce baking time since batter won’t be as cold going into the oven. Due to their small size, and oven and muffin pan variances, watch your muffins closely and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins will sink slightly as they cool.

I mistakenly omitted he vanilla and Intentionally omitted the salt and they still turned out great.  I  used the mini muffins and mini muffin papers I pushed three frozen floured blueberries in each muffin. I will try the other recipes soon.

An easy recipe for banana cottage cheese muffins that&#39;s sure to become your new go-to.

Banana Cottage Cheese Muffins

oats*

cornstarch (optional but recommended*)

bananas (about 2 medium)

cottage cheese

vanilla

Preheatthe oven to 350°F and position the oven rack in the center. Grease a 12-cup muffin pan well. Do not use paper liners; they&#39;ll stick.

Blend the oats in the blender to make 2 cups of oat flour. Sometimes you need to add an extra tablespoon of oats since it&#39;s not exactly 1:1. Add the oat flour to a large bowl.

Fill a 1-cup measuring cup with enough banana to fill the cup. If your bananas are on the larger side, save the remaining banana and slice it to top the muffins (like in the photo).

Prep:

To the oat flour bowl, add the sugar (if using), baking powder, baking soda, cinnamon, and cornstarch*. Whisk the dry ingredients to combine.

To a blender jar, add the cottage cheese, 1 cup of banana, eggs, (add the honey here if you&#39;re using it instead of sugar), and vanilla. Blend on medium-high speed for 30 seconds, until the mixture is just combined and the cottage cheese curds are no longer visible.

Pour the blended wet mixture over the dry ingredients. Stir gently with a rubber spatula until just combined, when you no longer see dry ingredients.

Let the batter sit in the bowl for 5 minutes to let the oats absorb the moisture and thicken. Then, spoon it into the muffin cups about 3/4 of the way to the top. The batter will be airy but thick. If you have any remaining banana and want to decorate the tops with thin slices, do it now.

Make the batter:

Bake for 25 to 28 minutes, until the tops are brown and a toothpick inserted in the middle comes out clean.

Turn the oven off, crack the door open, and let the muffins sit inside for 5 minutes. This helps them transition from a hot oven into a cold room and prevents sinking. Remove from the oven and cool in the pan for another 5–10 minutes before removing.

Bake:

Keep in an airtight container on the counter for 2 days. Refrigerate for up to 5 days, or freeze for up to 3 months. To enjoy, let the muffin come to room temperature or lightly warm it up in the microwave for 20 seconds.

Storage:

My kids oved these topped with peanutbutter!

I have made these several times. The first time I followed the recipe exactly. They really did need more flavor and they were a little flat. I did then adjust for my family’s needs by adding an additional banana, 1/4 cup flax meal, 1/4 cup hemp seed, 1/4 cup flour ( we are not gluten free). I also changed the sweetener to 1/2 cup of sugar (can use some other powdered low cal sweetener if desired ie. splenda),  2 teaspoons vanilla, 2-3 tablespoons extra light virgin olive oil.  I realize these changes deviate from the original intent of the recipe, but it’s what works for us.

Put this in a loaf pan and made banana bread cooked it at 350 for 35 minutes in my toaster oven. I did have to cover it with foil after the first 20 minutes because it started to brown very fast and I didn't want the inside to be raw. Came out delicious just the right bit of sweetness so moist.

Followed the recipe as written except let my batter sit for a little over ten minutes to hopefully prevent sinking. Mine also came out dense. Measured everything using a scale. The taste is pretty good, but the texture isn’t great. Won’t be making again.

I've experimented with all sorts of cottage cheese muffin/cake recipes! I made 1/2 a recipe, used mini muffin pan sprayed with pam and added 1 pecan half to the top! These ARE SUPERB and will now be my go to muffin! 
I used my nutir bullet, wet ingredients first. They also retained their rise!

Great recipe!  I added flour after greasing the muffin pan and the muffins come out without sticking. Without the flour the muffins were great but cleaning out the pans was a nuisance.

https://content.jwplatform.com/videos/GI634JzI.mp4

These banana muffins with cottage cheese are high in protein, have a great texture, and are easy to make with this recipe.

Top 11 blender muffins recipes from across the web

The most viewed blender muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Banana Oatmeal Muffins

Easy Low Carb Cranberry Muffins

Healthy Chocolate Black Bean Muffin...

Baby (Mini) Apple Banana Oat Muffin...

Healthy Banana Muffins (with Oatmea...

Healthy Banana Muffins (with Oatmea...

Biscoff Blender Muffins

Easy Spinach Blender Muffins with B...

Sweet Potato Blueberry Protein Muff...

Flourless Blueberry Banana Blender ...

Banana Cottage Cheese Muffins

Top 11 blender muffins recipes from across the web

The most viewed blender muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Banana Oatmeal Muffins

Easy Low Carb Cranberry Muffins

Healthy Chocolate Black Bean Muffin...

Baby (Mini) Apple Banana Oat Muffin...

Healthy Banana Muffins (with Oatmea...

Healthy Banana Muffins (with Oatmea...

Biscoff Blender Muffins

Easy Spinach Blender Muffins with B...

Sweet Potato Blueberry Protein Muff...

Flourless Blueberry Banana Blender ...

Banana Cottage Cheese Muffins

The most viewed blender muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine