Quick, healthy, and delicious muffins made entirely in a blender—great for busy mornings or a satisfying afternoon treat.
Ingredients (Makes 10–12 muffins)
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2 ripe bananas
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2 large eggs
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120 ml (½ cup) Greek yogurt (plain or vanilla)
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80 ml (⅓ cup) honey or maple syrup
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1 tsp vanilla extract
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240 ml (1 cup) rolled oats
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1 tsp baking soda
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1 tsp ground cinnamon
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¼ tsp salt
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Optional: 60–80 g (½ cup) chocolate chips, chopped nuts, or blueberries
Instructions
1. Preheat and Prepare
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Preheat oven to 180°C (350°F).
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Line a muffin tin with paper liners or lightly grease with oil or butter.
2. Blend the Batter
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In a blender, add the bananas, eggs, yogurt, honey (or syrup), and vanilla.
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Blend for 10–15 seconds until smooth.
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Add oats, baking soda, cinnamon, and salt.
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Blend again until the mixture is smooth and creamy (about 20–30 seconds more). You may need to scrape down the sides.
3. Add Optional Mix-Ins
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If using chocolate chips, nuts, or berries, stir them in by hand (do not blend, or they’ll break up too much).
4. Fill and Bake
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Pour the batter into the prepared muffin tin, filling each cup about ¾ full.
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and Serve
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Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
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Enjoy warm or at room temperature. These store well in an airtight container for 3–4 days or freeze beautifully.
Why This Recipe Works for Online Cooking Class Vibes
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All-in-one blender method: No bowls, mixers, or whisks required.
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Wholesome ingredients: Oats, banana, and yogurt = protein + fiber + natural sweetness.
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Fast & flexible: Great for kids, meal prep, or post-workout fuel.
Variations & Tips
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Swap Greek yogurt for applesauce to make it dairy-free.
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Use gluten-free oats for a gluten-free option.
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Add 1 tbsp of chia seeds or flaxseeds for a nutrition boost.
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Make mini muffins: Bake for 10–12 minutes.