Home Muffins Banana Blender Muffins
Published Mar 29, 2023
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These healthy banana blender muffins are made with a combo of oat and almond flour and sweetened with maple syrup. They’re gluten-free, dairy-free, moist, easy to make and perfect for breakfast or snacking.
I love blender recipes! They come together in no time and there aren’t a ton of dishes to clean up afterwards. I’d say that’s a win win! These protein muffins are a fan fave, but I know you’re going to love these banana blender muffins just as much!
These muffins are absolutely delicious – they’re fluffy, moist and made with almond flour and oats so they’re naturally gluten-free. I love making a batch of these during my weekend meal prep. They don’t last long in our house, but it’s a recipe the whole family loves!
These banana blender muffins couldn’t be easier to make!
Preheat your oven to 350°F. Line a 12-cup muffin pan with silicone liners and spray with cooking spray. Add all the ingredients except the chocolate chips to a high-powered blender and blend until smooth.
Gently fold in the chocolate chips. Pour or scoop the batter into the lined muffin cups and top with additional chocolate chips. Bake for 22-25 minutes, until the tops are golden brown and a toothpick comes out clean.
Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.
Fridge: Store the muffins in an airtight container in the fridge for up to 5 days.
Freezer: These muffins freeze well! Simply store them in a freezer-safe bag or container for up to 3 months.
Check out all of the banana recipes as well as the full collection of muffin recipes on EBF!
Nutrition information is automatically calculated, so should only be used as an approximation.
Breakfast Dairy Free Gluten-Free Kid-Friendly Meal Prep Muffins Recipe Snacks
Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.
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Hi! Thank you so much for this recipe. I ended up using whole wheat flour (it was what I had on hand) and flax eggs (my son has an egg allergy) and they turned out wonderfully!! Sooo delicious! <3< p="">
YUM! Sounds delicious, I am so glad these turned out for you with those subs, Megan. Thank you for coming back and sharing your review + star rating, I really appreciate it!
These muffins were great! The texture was perfect and the blend of almond flour and oats made a better texture than just almond flour alone.
Yay! I am so excited to hear that you are loving this recipe, Katy. Thank you so much for giving them a try and for coming back to share your review + star rating, I really appreciate it!
Has anyone made these as mini-muffins? Just wondering on cooking time. Maybe about half?
Hi Karen – I have not tested this recipe as mini-muffins, but I am sure it will work. Yes, I would suggest cutting down the time, possibly by half, but keeping an eye on them so they don’t over bake. Let me know how they turn out and I hope you enjoy!
I have made a lot of GF/DF banana muffins, but this one is my new favorite!! A lot of the other recipes end up rather crumbly & needing a spread of peanut butter, but these are soooo good as is! It’s like eating a deliciously moist chocolate chip banana bread in muffin form. Thank you, Brittany, for a new go-to recipe!
Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, and health coach. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.
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