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!
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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 Healthy 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 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.
What is the texture of these Healthy Blender Banana Muffins? It’s somewhat similar to a baked oatmeal. 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.
Healthy Blender Banana Muffins (Dairy-Free, Flourless)
- 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 chocolate chips*
- 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.
- 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.
- Add the chocolate chips and blend for a few seconds to mix them in.
- 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.
- 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.
- Muffins freeze well. Freeze in a zip-top bag for up to 3 months.
These have a very good flavor, but the texture was really weird. Quite chewy. My kids picked the chocolate out and refused to eat more.
I ate them because they were still yummy, but I dont think I will make them again. They were kind of like baked oatmeal.
I’d you try them, dont expect a muffin texture and you should be fine 🙂
Hi Naomi, thank you for your honest feedback. I agree that these don’t have a regular muffin texture. Since they’re flourless and made with lots of oats they are definitely more like baked oatmeal. 🙂
Mine actually came out very similar to muffin texture. I did blend everything extremely well, so the oats probably turned to oat flour. They were delicious! My toddler gobbled them up. I loved that they were just sweet enough but not full of sugar.
So great! Were a big hit with friends and family! Added apples and PB2!
Can these be made with frozen bananas? Or would that add too much liquid? Any thoughts?
Hi Crystal, That is a good question! I haven’t tried it, so I can’t say for sure. My guess is that it might work if you drain as much liquid off of the frozen, thawed bananas as you can. Let me know if you try.
I’ve been following this recipe for a couple years now. My 4 year old loves them and so does the whole family. Everytime I make them they are gone within a day or two. Not like muffins but if you wisk the wet ingredients and fold in oats after if makes them more fluffy. Mix wet ingredients real well.
Love this recipe
I used coconut milk instead of almond (it’s what I had on hand) and added some unsweetened coconut. I couldn’t wait to eat them! They turned out delicious!
Made these for 4 young nephews who eat gluten and dairy free. They loved them, and so did we.
Didn’t have dairy free chocolate chips, and they were plenty sweet without the chips. I generally use frozen bananas for baking since that’s what i most often have on hand. For this recipe, as with others, I drain a little more than half of the liquid from the thawed bananas and that works out fine.
Based on the recipe I did not expect the texture to be that of a regular muffin, so I was not surprised that the texture was somewhat like baked oatmeal. They are hearty and filling and I can’t wait to make them again.
Thank you, Laura, for the wonderful review. You’re right, these are more like a baked oatmeal texture than a regular muffin. I’m happy that you enjoyed them!
Hi – could you use steel cut oats instead of the regular? Curious if anyone has tried that and what the outcome was. THanks!
Hi Mary, I don’t think the harder texture of steel cut oats would work in these. If you decide to give it a try, though, I’d be curious to know how they turned out.
These sound delicious! Thank you for this recipe! I have children with allergies. Do you think I could use an egg substitute in this recipe? Applesauce, perhaps? Thx!
I haven’t tried that so I can’t say for sure. I would try flax eggs. Let me know how it works!
I love how fast these blender recipes are. I popped these out of their silicon muffin cups and put them on a cooling rack – feels like I had only turned my back on them for a minute and poof! – they were all gone. The only substitution I made was swapping the almond milk for cashew milk. I had to bake mine a full 5 minutes longer before declaring them perfectly done. Thanks for the recipe!
I’m happy that you enjoyed these! They disappear pretty quickly in my house, too. 😉
We tried these for the first time several weeks ago and I have been making them weekly ever since. They are the perfect snack to cure a sweet tooth for kids and parents alike! This time I forgot to add the honey but it honestly wasn’t even missed. The bananas and chocolate chips made them sweet enough. Now when I make them I double the batch.
I’m so glad you’re enjoying this recipe! That’s great that they were sweet enough without the honey!
I absolutely love these. My husband even eats them and he hates anything healthy. The second time I made them i used muscle milk instead of another and put apple sauce because i wanted to bake them longer. They were great! I even use the dark chocolate Cubs cause its yummy. Lol thank you for the recipe!
I’m so happy to hear that you love these! They are one of my family’s favorites, too!
These were delicious! I followed the recipe as is except I used chopped pecans in place of chocolate chips. We have no nut allergies in our house and I love the banana and nut combo. My picky teenage boys even them.
I bet they were delicious with the pecans! Great idea! 🙂
You guys realize eggs are dairy, right?
Hi Marie, Actually, eggs are not dairy. It can be confusing since they are often found in the same area as dairy in the grocery store. Dairy refers only to fluid milk products and foods made from milk.
Eggs are definitely NOT dairy they come from a chicken lol
Great recipe– I only used 2 bananas bc that’s what I had, but added a 1/3 cup of natural applesauce. Turned out just fine. I may throw in some walnuts next time. I bet you could also switch up chocolate chips for raisins & maybe add a little cinnamon to mix it up. Awesome for a quick breakfast!
I’ve tried these twice and I cannot get them to bake properly! The second time I had them in for 40 minutes and were still gooey in the middle. Any suggestions? I did use 3 bananas and wondering if I should have cut back to 2. Other than that I followed the recipe exactly.
I’m not sure why these aren’t baking correctly for you. I’ve made these a number of times and have never had that problem. Have you tested your oven temperature recently? If everything was measured correctly that’s the only thing I can think of. Did you use old fashioned oats, not quick oats? The muffins will have somewhat of a moist baked oatmeal texture (they are not dry in the middle), but they shouldn’t be gooey.
This recipe is amazing! Love it love it! I made this yesterday and my truly liked it. I added some nutmeg and cinnamon.
Made these today, I was trying to find an oatmeal muffin recipe that was dairy free, butter-free, and flourless. I used the blender for about 5 minutes for a smooth consistency, and added the chocolate chips afterwards. This was amazing. Thank you !
I used sugar free chocolate chips. I was wondering what the nutrition changes are with doing that?
I like the muffins. I was skeptical because I’m not much of an oatmeal fan and I hate bananas, but love banana bread. Anyway, I look forward to incorporating them into my food choices.
I’m glad you enjoyed these! You can use an online nutrition calculator to find the nutrition information using sugar free chocolate chips.
so good. i did some cocoa instead of choc chips.
As a broke college student I thought they were very easy to make and tasty! I used a mini blender and only had one 6 muffin tin (again.. broke. college. student. haha) so I definitely had to improvise some. I like that they are healthy (even though I added like the whole bag of chocolate chips lol.) They are a healthy snack and enjoyed these during online classes.
Yum! I don’t have a blender, but the recipe worked with a food processor just fine. Thank you!
I made a double batch this morning. What a delicious easy muffin recipe! I didn’t have enough honey and I substituted 1/2 cup of dates. Other than that I followed the recipe as written. The muffins came out sweet, moist and the texture very pleasant. Thank you for a most wonderful recipe.
Do you think I could use a Bundt pan instead of muffin pan?
No, I don’t think that would work well for this recipe. I don’t think it would bake through properly.
Great recipe. Thanks
This says dairy free but calls for eggs ?? Any ideas for egg replacement?
Eggs are not dairy, since they are not made from milk. If you cannot eat eggs you can try using flax eggs in this recipe. However, I haven’t tested these muffins with flax eggs so I can’t say how they would turn out.
These are my favourite blender muffins! Super simple, just the right amount of sweetness (I used honey), a hit with the whole family. Thank you!
Literally the most delicious oat banana muffin I have made and tasted. I didn’t have baking soda so I used 3 tsp of baking powder. I also used Lily’s dark chocolate chips and wow wow wow. I love how easy these are to make. I used silicone baking cups and they came out so perfect! A new staple snack for sure!
We make these muffins weekly and my kids love them! They are nice and filling and not super sweet!
I substituted the honey with 3 tablespoons of sugar+1/4 cup milk extra. I pulsed the oats into flour and mixed everything else by hand into it. I used frozen bananas. Turned out great 🙂
It has chewy texture, but it`s fine for us.
These were great! I only had 1 1/2 bananas so added a cooked apple to make up for the missing banana and these worked out great. Made them into mini muffins. Bake time was still a bit longer closer to 20 mins but I like crispy edges. Loved my 3 year old and 11 month old.
I make these muffins weekly now! I made them exactly as written once but found that they really are a blank canvass for add ins. I now usually throw 2 heaping handfuls of spinach in with the bananas. Sometimes I throw in cacao nibs, goji berries, chocolate chips, nuts, hemp hearts……whatever I have that I want to use up. I did find that if I blend it pretty thoroughly they do have a more muffin texture so I hold out about a quarter cup of the oats and stir those in at the end. LOVE THESE MUFFINS!
We love these muffins! I make them all the time. We have to eat gluten and dairy free. Do you think these muffins could be made with pumpkin instead of banana?
I haven’t tried using pumpkin, but I think it will work fine. If you try it let me know how the muffins turn out. 🙂
Just made a batch. It was so easy and the muffins are delicious!!
I took out half a cup of oats and added a scoop of vanilla protein powder. I also omitted the maple syrup as I find bananas, mini chips and protein powder add enough sweetness for me. They were awesome. Thank you 🙂 !
These muffins and the black bean chocolate protein muffins are absolutely delicious “healthy” muffins! (I also added some chopped pecans to the banana muffins.) They are so easy to make and my family loves them!
These are delicious 😋
My daughter had lots of food allergies but we all enjoy them. I also add some coconut and chopped almonds on one side when making a double batch in a pan. We’ve made them several times and will continue. They are so quick and easy.
LOVE these muffins and so does everyone I have baked them for. I use blueberries instead of chocolate chips and bake them at least 3x a month! I live at 6000 ft., they take about 18 min to bake.
These are amazing! So very close to banana bread in my opinion, but a little healthier and so much quicker/easier! Love these!