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!
These could not be easier to make! Quick cleanup with only the blender is so nice too! I even lined my 1/4 cup with parchment paper to measure the nut butter to avoid cleaning that!
I love mixing in walnuts and mini chocolate chips! And sprinkling cinnamon, nutmeg and ginger on top after I fill the cups too!
I accidentally left out the milk, because an add was placed between that and the rest of the ingredients. Shame, as they are tasty, just a little dry
Delicious. Will be making these regularly!! 🙂
Super easy to make. Can’t wait to add some chop nuts in the batter next time. Thanks for such wonderful recipe. Thanks.
These came out delicious, and they’re so easy to make. Thanks!
I made these–and what a great concept! Instead of cashew milk, I used Forager’s Cashewmilk Yogurt (kefir, basically) and used tahini as the butter. Oh, and I did the maple syrup version. They were DREAMY. I can’t believe how well the baking recommendations work in this one to create a lightly dense, moist muffin! Sometimes, these “healthy” muffins are just too dense or too dry. This one was not! Also, I found the tahini and yogurt gave it a delightfully complex flavor. Today, I’m gonna do the same thing with a cup of pumpkin (instead of banana) and with an extra tsp of pumpkin pie spice. Wish me luck!!
A great healthy way to start the day! Love having some wonderful whole food muffins as a “go to”. I used Nutmeg instead of the cinnamon to make it allergy friendly for my best friend
Another great muffin recipe! I used almond butter instead of the peanut butter. We are not vegan, but my kid is allergic to wheat and egg so this was great! Used regular cows milk. I also replaced coconut sugar with maple syrup. It was so pillowy soft even my 3 year old was like..mama this is so soft! Thumbs up! Would love to see more muffins, cakes, dessert from you, Lisa!
I’ve been skeptical of blender muffins, but decided to give it a go with these and I’m so glad I did!! I did Mini muffins — 3 minutes at the high heat and 9 at the lower. We added chocolate chips because kids, and I’d love to say that they stayed fresh overnight, but they didn’t last that long.