Blender Banana Oat Smoothie Muffins

Quick, healthy, and delicious muffins made entirely in a blender—great for busy mornings or a satisfying afternoon treat.

Ingredients (Makes 10–12 muffins)

• 2 ripe bananas

• 2 large eggs

• 120 ml (½ cup) Greek yogurt (plain or vanilla)

• 80 ml (⅓ cup) honey or maple syrup

• 1 tsp vanilla extract

• 240 ml (1 cup) rolled oats

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ¼ tsp salt

• Optional: 60–80 g (½ cup) chocolate chips, chopped nuts, or blueberries

Instructions

1. Preheat and Prepare

• Preheat oven to 180°C (350°F).

• Line a muffin tin with paper liners or lightly grease with oil or butter.

2. Blend the Batter

• In a blender, add the bananas, eggs, yogurt, honey (or syrup), and vanilla.

• Blend for 10–15 seconds until smooth.

• Add oats, baking soda, cinnamon, and salt.

• 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

• 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

• Pour the batter into the prepared muffin tin, filling each cup about ¾ full.

• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool and Serve

• Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

• 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

• All-in-one blender method: No bowls, mixers, or whisks required.

• Wholesome ingredients: Oats, banana, and yogurt = protein + fiber + natural sweetness.

• Fast & flexible: Great for kids, meal prep, or post-workout fuel.

Variations & Tips

• Swap Greek yogurt for applesauce to make it dairy-free.

• Use gluten-free oats for a gluten-free option.

• Add 1 tbsp of chia seeds or flaxseeds for a nutrition boost.

• Make mini muffins: Bake for 10–12 minutes.