I happened to stumble upon these blender muffins when my son wanted to “cook” with me. He loves baking cookies, muffins, or anything else that uses my stand mixer. We also had a few bananas that desperately needed to be used. This time, I found a recipe that uses the blender. Intriguing!

Turns out, this recipe was super simple, gluten free (there is no flour!) with mostly healthy ingredients. And of course, pressing buttons on the blender was a huge hit with my son! He asks to make these blender muffins often!

The original recipe can be found here at Iheartnaptime.net 

I made a few changes and added whatever mix-ins we had to the muffins. Chocolate chips and blueberries made the list, but really, any type of nuts, berry, or even adding some peanut butter would work!

The recipe makes about 12 regular size muffins.


  • 2 ripe bananas (I usually keep overripe bananas in the freezer. Once thawed, these make excellent, moist muffins!)
  • 2 cups old fashioned oats
  • ½ cup unsweetened applesauce
  • ¼ cup Greek yogurt
  • ¼ cup brown sugar
  • 1 egg
  • 2 tbsp honey
  • 1 ½ tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon

Mix-in options – almonds, walnuts, blueberries, raspberries, chocolate chips, butterscotch chips, peanut butter chips, raisins, coconut, etc.


  1. Place bananas, oats, and applesauce to the blender. Pulse for a few seconds until oats are slightly more smooth. Add all other ingredients and blend until well combined and mostly smooth.
  2. Add in any mix-ins that you would like and stir with a spatula (so the mix-ins don’t get crushed up!)
  3. Pour batter into muffin liners two thirds to three fourths full. You can add more mix-ins to the top of the batter if you would like! The muffins will rise as they  bake, but flatten out once they come out of the oven.

Bake muffins at 400 degrees for 13 – 15 minutes, or until a toothpick comes out clean.

While you can eat the muffins right out of the oven, they freeze well too, which makes a great grab and go breakfast on those busy mornings. Make sure you allow the muffins to cool completely, then put them in a Ziploc bag or wrap with a few pieces of plastic wrap. You can thaw in the fridge or by zapping them for a few seconds in the microwave.


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