Healthy Blender Banana Muffins (Dairy-Free, Flourless)

These flourless Healthy Blender Banana Muffins are dairy-free and gluten-free. They are quick and easy to make in your blender! These banana oat chocolate chip muffins freeze well for meal prep breakfasts and snacks!

These flourless Healthy Blender Banana Muffins are dairy-free and gluten-free. They are quick and easy to make in your blender! These healthy muffins freeze well for meal prep breakfasts and snacks!

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Have you tried making muffins in your blender? It is the EASIEST way to make muffins! These flourless banana oatmeal muffins take 10 minutes to make, tops. And since everything is mixed together in your blender, clean up is quick and easy, too!

Based on the popularity of these Chocolate Black Bean Blender Muffins and these One Bowl Cinnamon Banana Muffins, you guys like muffins that are both healthy and EASY to make! These Healthy Blender Banana Muffins are a fun after school snack for the kids. I often eat them for snacks, too. A healthy muffin, a handful of almonds, and a cup of coffee or tea is one of my favorite morning snacks.

These flourless Healthy Blender Banana Muffins are dairy-free and gluten-free. They are quick and easy to make in your blender! These healthy muffins freeze well for meal prep breakfasts and snacks!

These easy, healthy banana muffins freeze well, making them great for meal prep. You can make a batch and freeze the leftovers in a zip-top bag for easy breakfasts and snacks. You can also put frozen muffins in the kids’ lunchboxes. By lunchtime, they will defrost and be ready to eat.

These gluten free banana oatmeal muffins are made with oats rather than wheat flour. Be sure to use certified gluten free oats if you are serving the muffins to someone with a gluten intolerance, as some oats may contain a small amount of gluten.

These Healthy Blender Banana Muffins are also dairy free, so long as you use dairy free chocolate chips. Or, leave the chocolate chips out. Even without the chocolate, these muffins are plenty sweet. They are made with just 1/4 cup of honey (or pure maple syrup), but the ripe bananas add a lot of natural sweetness.

These flourless Healthy Blender Banana Muffins are dairy-free and gluten-free. They are quick and easy to make in your blender! These healthy muffins freeze well for meal prep breakfasts and snacks!

What is the texture of these Healthy Blender Banana Muffins? It’s a bit hard to describe. They are soft, and have an almost custard-like texture. But not in a weird way. Since they are flourless, the texture is different than your usual banana bread or muffin made with wheat flour. How about I’ll just say that we love the taste and texture, and the small bits of oats are delicious in these muffins.

Tips for making these Healthy Blender Banana Muffins:

  • For the best flavor, use very ripe bananas as they are the sweetest.
  • Stop blending the batter before it is fully smooth. You want to see a few small pieces of oats left.
  • A mini silicone spatula helps to remove muffins gently without scratching your muffin tin.

These flourless Healthy Blender Banana Muffins are dairy-free and gluten-free. They are quick and easy to make in your blender! These healthy muffins freeze well for meal prep breakfasts and snacks!

Healthy Blender Banana Muffins (Dairy-Free, Flourless)

These flourless Healthy Blender Banana Muffins are dairy-free and gluten-free. They are so quick and easy to make in your blender! These healthy muffins freeze well for meal prep breakfasts and snacks!

Ingredients:

  • 3 ripe medium bananas
  • 2 cups old fashioned oats*
  • 2 eggs
  • ¼ cup almond milk*
  • ¼ cup honey or pure maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/3 cup dairy free chocolate chips, I used mini*

Directions:

  1. Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray (I use coconut oil spray), or set 12 silicone muffin cups on a baking sheet.
  2. Place bananas, old fashioned oats, eggs, almond milk, honey or pure maple syrup, baking soda and vanilla in a blender. Blend until well combined but not completely smooth. You still want to see some small pieces of oats in the batter.
  3. Add the chocolate chips and blend for a few seconds to mix them in.
  4. Divide the batter evenly between 12 muffins cups. I pour the batter directly from my blender, using a small rubber spatula to catch the drips between muffin cups.
  5. Bake for 15-17 minutes, until a tester inserted into the center of a muffin comes out clean. Let cool in the pan for 10 minutes and then carefully transfer to a wire rack to finish cooling. A mini spatula helps to remove the muffins without scratching your muffin tin.
  6. Muffins freeze well. Freeze in a zip-top bag for up to 3 months.

*Use certified gluten-free oats to make muffins gluten-free.

*You may substitute other types of milk as desired. Use non dairy milk to keep the muffins dairy-free.

*Use dairy-free chocolate chips to make muffins dairy-free.

Nutrition information calculated using an online calculator and may vary based on brands/ingredients used.

Nutrition Information

Yield: 12 muffins, Serving Size: 1 muffin

  • Amount Per Serving:
  • Calories: 149 Calories
  • Total Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 31mg
  • Sodium: 120mg
  • Carbohydrates: 26g
  • Fiber: 3g
  • Sugar: 13g
  • Protein: 4g
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Rating: 5

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