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.
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.
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)
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!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Vegan Banana Blender Muffins
- Total Time: 25 minutes
- Yield: 9 muffins 1x
Description
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.
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
Instructions
- Preheat oven to 425 F (210 C). Line or grease 9 muffin cups.
- Into a high speed blender add in the ingredients in the order listed above (wet ingredients first). Slowly increase the blending speed. Turn off the blender and use a spatula to sweep the sides and help with the blending. Blend until a thick batter forms (see video for consistency).
- Divide the batter into 9 muffin cups, about 90g per muffin. Bake for 5 minutes. Drop the temperature to 350 and bake for another 18-20 minutes (mine were perfect at 19 minutes) or until muffins are cooked all the way through.
- Allow the muffins to cool in the pan for 3-5 minutes. Carefully transfer the muffins onto a cooling rack and allow them to cool completely before eating.
Notes
- *If substituting with maple syrup, replace 1:1 ratio and reduce non-dairy milk to just 1/2 cup
- Recipe adapted from this Chocolate Chip Tahini Banana Muffins recipe.
- Helpful Equipment: high speed blender, spatula, 9 or 12 cup muffin tin, muffin liners
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1 muffin
- Calories: 214
- Sugar: 11.7g
- Sodium: 234mg
- Fat: 6.1g
- Saturated Fat: 0.8g
- Unsaturated Fat: 3g
- Trans Fat: 0
- Carbohydrates: 35.3g
- Fiber: 1.5g
- Protein: 6.1g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
super easy and tasted great! i added chocolate chips to mine. they also last well in the fridge if you don’t plan on eating them right away! thanks for the recipe! 🙂
Can I just say… HOLY MOLY these are amazing. Thank you for this recipe! It was exactly what I was looking for to use up a few old bananas.
Recipe is very accurate and if instructions are followed you will have perfect muffins. Really enjoyed making and eating these muffins. I added dried cranberries and pepitas and they were great. Thanks so much!
Hi Nyla,
I’m so glad to hear you enjoyed! I love the addition of the cranberries and pepitas 🙂
Hi Lisa,
Can I use instant oatmeal and white vinegar to replace rolled oats and ACV?
quick oats are okay but not instant oatmeal but yes white vinegar is fine 🙂
These muffins are perfect. The browning on top looks so good!
Thank you so much Jordan!
SO GOOD! And easy. I can see how it may have been a little unsweet, but it was perfect for me! A perfect breakfast snack.
Highly suggest these muffins! perfect texture, really nice flavor. I make them for my family all the time. I suggest dark chocolate chips 🙂
Sounds great!! Are you able to use frozen bananas for this recipe, if i let them thaw first?
Hi Stephanie!
I wouldn’t use frozen bananas because they release a lot of juice when thawed. You could try letting them thaw and removing the liquid but I’m not sure how it would turn out, sorry! If you do give it a shot, let me know how it goes– goodluck! 🙂
Love this recipe! So easy and quick to make, I didn’t even use the blender because I like them more chewy!
This was the best gluten-free muffins I’ve made and they’re so healthy! I really appreciate a recipe like this oil-free, gluten-free, not much sugar because I can happily give it to my 2 year old! He loved it very much and so did my husband! Thank you Lisa!
I’m so glad he enjoyed! Thanks so much 🙂