Flourless Blueberry Banana Muffins
Flourless Blueberry Banana Muffins- a wholesome treat to enjoy for breakfast or a snack. They’re made easy in a blender and are gluten-free, oil-free, dairy-free and refined sugar-free!
I’m currently writing this from the passenger seat of the car as we make the drive to Lake Tahoe. The roads are starting to wind through the mountains, making me feel slightly nauseous while I try to focus on the computer screen.
But I know once we arrive I’m going to be way too distracted to open my computer aaaannnd I couldn’t wait until we got back to share these muffins with you so it’s totally worth the dizziness.
Some of you might remember my Flourless Peanut Butter Banana Muffins which is exactly what this recipe is based of off.
They have the same perfectly moist texture but instead of using peanut butter, this time we’re working wonders with almond butter!
The flavor of almond butter is much milder compared to peanut butter so these have less of an obvious nut butter taste to them.
Instead the main highlights are the banana and the fresh blueberries which offer just enough natural sweetness without making them feel too sugary.
Just the other muffin recipe, all you have to do to make them is throw everything into the blender, blend until smooth,and stir in the blueberries at the end.
Then you bake them for just 20 minutes and they’re ready to be stuffed in your face.
They’re a great alternative to the last recipe if you’re not that into peanut butter or if you happen to have some ripe blueberries laying around. Although, you can always use frozen blueberries if you don’t have access to fresh!
Flourless Blueberry Banana Muffins
Ingredients
- 2 ripe medium-size bananas
- ½ cup almond butter, ingredients should be just roasted almonds and salt
- ¼ cup unsweetened dairy-free milk
- 2 eggs
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2¼ cup rolled oatmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ teaspoon salt, depending on your preferences
- ½ cup fresh blueberries, or frozen and defrosted
Instructions
- Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
- Starting with the wet ingredients first, place everything except the blueberries into a blender or a food processor and blend for about 30 seconds, or until smooth.
- Using a spoon, stir the blueberries into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full.
- Bake in the oven for 20 minutes, until light golden brown.Allow to to cool for at least 10-15 minutes before shoving in your mouth. :)
Ah yes, trying to focus on something stationary while you’re driving through the mountains is definitely a challenge. Thanks for taking one for the team on these muffins – they look suuuupah fabulous in their banana-blueb splendor! I love how healthy they are and am fantasizing about eating a baker’s dozen while we hike today ;) See ya soon, love!
Do these freeze well? Anyone try ?
This recipe is one of my favorites. I added lemon zest and used honey instead of syrup and it was delicious! Thanks for sharing!
Flourless muffins have the best texture! Loving how healthy these are- almond butter was a great swap :)
You have baking soda in there twice? Is one supposed to be baking powder?
Yes, one is supposed to be baking powder. Sorry! I will update it right now. Thanks for noticing!
Yay! Another awesome recipe that my kids will LOVE! The last flour-less recipe you posted was a huge hit and I know these will be as well. We also made your oatmeal peanut butter and jelly thumbprint cookies this past weekend and OMG, they were exceptional!
I can’t tell you how good that makes me feel, Suzanne! Imagining you enjoying my recipes with your little ones is pretty much the best thing ever! xoxo
Just reading this made me dizzy — I instantaneously get queasy if I read/write while driving! I hope that you have a blast in Tahoe! :)
On another note, LOVE that pic of the blueberries getting washed. I’m a big fan of banana muffins!
Love, love, love that you just throw everything into a blender and go! Also, not sure I could follow step 4 in your recipe properly. I may just shove immediately into my mouth. :)
How great are these, Sarah!! And I actually have most of the ingredients on hand to make them! I’ve been going through a muffin phase lately and I think I need these ones! I hope you are having an awesome time in Lake Tahoe! It looks like such a beautiful place :)
Flourless???! Yup, need these!!
Thank you for a great and healthy recipi. My kids love them a lot. Even my neighbours love them.
Thank you so much, Linda! I’m happy your family and your neighbors enjoy my recipes! :)
Hope you had a great time at Lake Tahoe!! These muffins look amazing…love that they are flourless!
I’m actually still in Tahoe and I’m having a great time!! Thanks Taylor! :)
The winding mountain roads actually remind me of the road to Hana, which was literally one of the most difficult drives I’ve ever taken in terms of getting motion sickness. Totally worth it, though :D And you know I’m all about the almond butter loving <3 Love these!
Hooray for quick and healthy eats!! These muffins would make a perfect grab and go breakfast for those crazy mornings – love the blender method. Hope your feeling better now that you’re no longer in the car winding through the mountains! I’m with Amanda, the Road to Hana was brutal!! But by now you’re having a blast on your vaca, with a dozen or so of these muffins in hand! Thank you for this delicious recipe, Sarah! :D
Can I use coconut milk instead of almond milk and sun butter instead of almond butter? Can’t have almonds, lol…
Sunbutter should be fine but please note that it might turn the muffins green. And coconut milk is much higher in fat so it might change the texture of the muffins. If you give it a try, please let me know how it turns out!
Wow – these look so fluffy – and they are flourless!!! I cannot wait to try this recipe! Thanks so much!
LOVE. These little golden bites look so delicious! I’m obsessed with blender muffins and I love the use of oats here, the flavor combo sounds so good.
Hi I’m a bit confused trying this for the 1st time. I see when you blend all the wet ingredients but when does the rolled oats go in? Do you blend their or just mix them in the blended batter? Thanks
The rolled oats go in the blender
firstlast. Layer the wet ingredients first, add oats and blend until smooth.Wow this looks really great, in theory this recipe does contain flour, it’s oat-flour, however you’re making it from scratch so it’s equally natural and healthy. I can’t wait to make these!! Thank you so much for sharing :)
Pingback: Healthy Flourless Pumpkin Muffins – Making Thyme for Health
Specifically what kind of oats do you use in your recipes? I’m assuming old-fashioned rolled oats, but want to verify. All of your recipes sound delicious!
Hi Susan! Yes, they are regular rolled oats. Sorry, I will update the ingredients to specify that. Thank you! :)
Hi Sarah! Could you recommend another type of nut butter other than almond that is also lighter in flavor than PB? (possibly sunflower seed butter?…I am allergic to almonds!) And can regular milk substitute without changing the flavor? Thanks!
Yes! Cashew butter would be a great option! Sunflower seed butter would also work, however, it will turn them green. It doesn’t alter the flavor but they probably won’t look as appetizing. :)
I just tried these last night and they were phenomenal! I tweaked a few things for my dietary needs. Instead of using almond butter I used light peanut butter and instead of 2.25 cups of oats I used 2.5. I also didn’t add any salt and didn’t put it in a blender because I don’t have one but they turned out wonderfully! They have an oat cake texture which is so perfect for a breakfast muffin! Thank you for the recipe!!
I’m so glad they worked out for you, Tamara! I’ll have to try them unblended. The texture sounds delicious! :)
Pingback: Healthy Apple Almond Butter Muffins – Making Thyme for Health
Pingback: Flourless Lemon Poppy Seed Muffins – Making Thyme for Health
Pingback: Banana walnut muffin – lynn
Pingback: 5 zuivelvrije ontbijtjes om de dag goed mee te beginnen
If using rolled oats are they gluten free
Hi Donna, As long as you are using certified gluten-free oats then yes, they are! :)
Pingback: 5 Healthy Blueberry Recipes: – Emmy Katz Wellness
Pingback: $15 Chambray Off the Shoulder Dress |Zaful Review| - Glam Life Living
These are THE BEST FLOURLESS MUFFINS I have ever had! My husband who refuses all “healthy” options have been loving these! I’ve made FOUR dozen of them this week because they go so fast lol I’ve made two with blueberries, one with chopped strawberries and chocolate chips and one with a chunk of peanut butter in the middle and chocolate chips. SO GOOD!
I LOVE the idea to put peanut butter chunks in the center. Sounds so delicious! Thanks for the feedback, Chantelle! :)
Hi, am on a dairy free, no refined sugar, no wheat plan at the moment and was missing my weekly blueberry muffin treat till I found this recipe! Very easy to make and tasted good! One question, can you freeze these?
Hi Linda! I haven’t tried freezing them so I’m not 100% sure how they would hold up but I think it should be fine. Let me know if you give it a try!
They froze perfectly :) just making another batch :)
So happy to hear that! Thanks Linda! :)
Pingback: Gezonde tussendoortjes to go - Follow Fashion
Can these be store in the freezer to maintain freshness?
Hi Brooke! I haven’t tried freezing them but I think that would work okay. Let me know if you give it a try!
I was wondering what the calorie count is or the exchange – such as carbs/fruit/etc..
we calculated 93 cal for a mini muffin so probably 186 for a full size muffin
Made these today and they are great! Had more batter than expected, so I made 12 mini muffins (10 mins in oven) along with the 12 regular ones (17 mins in oven). I also doubled the berries, as the half cup didn’t seem like much. Glad I did that! Thanks for creating and sharing a great recipe!
Glad to hear you enjoyed them! Thanks Amanda!
Can other fruits be used?
Do you mean in place of the blueberries? If so then yes! The banana is more of a necessity although I have had good results with pumpkin puree in its place.
These are the best! Great texture, you don’t miss the flour at all. I’ve shared them with friends and they were a big hit. Love your recipes!
That makes me so happy to hear! Thanks Hannah!
Can I use peanut butter? Rice milk?
Hi Mari! Either of those will work the same. Just keep in mind that peanut butter has a much stronger flavor so they will taste like PB. :)
If I want to make this in bread form, is it same time and temp required?
Hi Taylor! You can cook it at the same temperature but it will probably have to be for longer. Let me know how it turns out if you give it a try!
These are delicious! Approved by my 2 and 3 yr old. My husband told me to make these everyday, so I guess I’ll be trying some variations to mix it up!
Wow, that’s such a compliment! I’m so glad everyone loves them. Thanks Sarah!
Just made them! Yum, Yum, Yum! Definitely saving this recipe! Can’t wait until my fiance gets home to try them :)
Awesome! Thanks Lisa!
OMG!! These muffins are healthy, easy and gluten free! It really doesn’t get any better than that. I’m really excited to add this to my “go to” muffin recipes.
The only change I made was I used flax egg because I’m vegan… worked perfectly.
Thank you!
I’m so glad to hear they work with flax eggs! Thanks for the comment, Tammy! <3
Can you sub quick oats? I don’t have enough rolled oats and don’t want to run to the store
Or coconut flour?
I haven’t tried it with quick oats but it seems like it should work. Coconut flour, however, will definitely not work. It would need like 4 more eggs to even come close. I don’t like baking with it for that reason.
Great recipe! The husband and I love them. Thank you!
My three-year-old son loves helping in the kitchen and these have become our favorite breakfast muffins to make together. He loves pouring everything in the blender and I love how hearty, healthy and quick these are! My only change up is I add 2 tablespoons of ground flax and substitute the syrup by adding an extra half banana.
Thank you so much for this wonderful recipe it’s a household favorite!
I’m so happy to hear that, Stephanie! Thanks for the tip on replacing the maple syrup with banana too! :)
Could you sub normal syrup for maple syrup? Or honey?
Hey Allie! I’m not sure what you mean by normal syrup but you can sub honey if prefer. Thanks!
Made it and accidentally forgot the eggs – still fantastic.
Hi Sarah , Thank you for this recipe, these are my favorite, I made them so many times, share with my family and friends, we love them so much, and rite now, go make again with blueberries and raspberry. Best muffins, what I ever eat! You deserve a 10 stars! Highly recommended!!! Thank you!
Hi Sarah, Thank you for the recipe, this is my favorite muffins. I bake them tonight again, and I added extra raspberry. Cannot wait till tomorrow have them with my coffee. I baked them so many times . Best muffins I ever have! Highly recommend this excellent muffins! Thank you!
I’m so glad you liked them! Thanks Maria! :)
Excellent!
Pingback: All Things Blueberry | PreviMedica
Very lovely taste and texture! Thank you and all the best with your site here, I will come back again.
Julie
Thank you, Julie!
Can I use regular milk?
You can but I personally don’t recommend it for health reasons.
Worked out great for me! I substituted honey for the maple syrup and they still turned out awesome!
Glad to hear they work well with honey. Thanks Rich!
I had some bananas laying on the counter and decided to try this recipe and oh my gosh, am I so glad I did. I’m going to make another batch today! They’re so fluffy and light, which I did not expect without flour. Thank you so much!!
I’m so happy to hear you like them, Alexis! Thank you!
These are the best version of flourless muffins I’ve made yet! I didn’t have maple syrup or almond milk so I used honey and regular milk instead. Absolutely delicious and great moist texture! Thank you for sharing this recipe!
So happy you like them! thanks Heather!
I have made these a few times and they are really tasty! I use peanut butter instead. How many carbs are in a muffin?
Hi Lisa! You can enter the link to the recipe in MyFitnessPal (it’s completely free) and then adjust the ingredients according to what brands you used. That will give you the most accurate nutrition information, including carbs. I hope that helps!
I just made these but with a few substitutions. I used peanut butter instead of the almond butter, 1% milk instead of the almond milk and honey instead of maple syrup. Not sure I blended the mixture as smoothly as you did but I loved the texture of them once baked! I also love that they are not overly sweet although that may have been from my adjustments to the recipe? Not sure. I will definitely be making these muffins again although next time I may substitute the blueberries for raspberries! Thank you for such a simple, delicious, versatile recipe!
I didn’t use a blender, used the Kitchen Aid, and they turned out great! Just a different texture and didn’t raise as much as the photo. Doubled the blueberries. Thanks!
Glad to hear they work in the Kitchen Aid, Leslie! Thank you!
These were awesome! I did tweak the recipe a little- only put 1/4 of almond butter and added a scoop of protein powder! Also added the zest and juice of one lemon!! Love blueberry/ lemon combo! They were delicious! Great recipe!
I’m out of bananas. Is there something else I can use instead?
Hi Ana! I haven’t tested the recipe with anything else so I can’t say for sure. But you might try applesauce? Let me know if you figure something out!
can I use frozen bananas?
No, they need to be defrosted.
I’ve made this recipe with both bananas, as well as applesauce for the banana substitute, and both versions turned out delicious! This is one of my go-to muffin recipes. Super simple, quick and yummy.
I was very confused by the 1/2 cup of berries, I used 2 cups for the amount of muffin batter I had and that seemed much more appropriate. Maybe that’s a typo in the recipe?
Pingback: Banana Oat Muffins- Yummm – Beauty, Grace, Health, Style and Taste
These sound yummy!
Perhaps update your graphic to read “Flourless” because right now it reads “Flouress”
Thanks for the tip, Margaret! If you’re referring to a graphic on Pinterest, I’m not able to update it, I can only delete the pin altogether. I did update the graphic that you can pin from my site though. I wish it would automatically update all of them but that would be too easy, haha! :)
Hey, would love to try this recipe. Can I sub out the almond milk for whole cows milk? And if so is it the same quantity?
Hi Lara! You can sub equal amounts. Hope you enjoy them!
All your recipes work out great! Same for this one! I always replace half cup of oats with coconut flour and its really nice!
That’s good to know! Thanks Katerina!
Just made these and ate two a soon as they were cool enough to handle. Truly fabulous recipe. I followed recipe exactly with the exception of using a little less maple syrup (my bananas were SUPER ripe and sweet) and they are just perfect! I’m so happy to have a quick, healthy recipe to use up the last two bananas that always get too ripe before we eat them. Thank you!!
I made these muffins and love them. My husband loves them too (and he’s picky about baked goods) ! The only thing I changed (because we were running out of maple syrup) is that I put in 1/4 cup of maple syrup and 1/4 cup of granulated white sugar. We will make these again!
Hi Sarah,
Can I use preground oat flour instead of blending the whole flakes as the recipe calls for? And would I be using the same amount?
Jan
Hi Jan, yes I think oat flour would work and you would sub equal parts. I haven’t tried them with flax eggs but I’ve had others comment and say they’ve had good results. Please let us know if you give it a try!
Hi again Sarah,
I forgot to ask you if I could sub flax eggs for the eggs to make this a vegan recipe?
Jan
I am pregnant, celiac, dairy free, and just went off all sugar and added sweeteners, which has been extremely hard when combined with major carb cravings due to pregnancy, on top of my regular sugar cravings!! I needed something to fill the void, and these muffins were absolutely perfect!! I substituted an extra banana and left out the maple syrup completely. They were amazing!! Thank you so much for a good, gluten free, dairy free, sweetener free option to fill my cravings!!
So happy they worked out for you, Sabrina! Thank you for the review!
This recipe is amazing! Very filling and delicious! This is my go to blueberry muffin recipe from now on thank you!!
YUM! Just made these and ate one and they are super good. I used a nut butter mix and you can’t even taste it! I am trying to go more flourless/gluten free and this will definitely go in my muffin rotation. So delish!
So good! I made these as mini muffins. The bake time gets cut down to about 10-12 min. Next time I do this I’d add the blueberries after I pour the batter into the tins. Because the mini muffins were so small, a few of mine came out berryless.
These are delicious! I used chocolate almond milk in an additional batch I made. My toddler daughter was trying to eat the batter with a spoon and we even had a picky eating grandfather promote them to his favorite snack! Great recipe and a new favorite in our home! Thanks so much!
Pingback: 101 Gluten-free Dairy-free Muffin Recipes - Rachael Roehmholdt
Yum! First time making these, didn’t need use a blender and they turned out perfectly! Added a bit of cinnamon too.
Made these earluer for the 1st time & even though I was a but confused when to add the rolled oats (thank you Sarah) & put them last instead of 1st they were sooooo yummy. Next time I will follow what you said Sarah but can’t imagine them any better. I’ll be dreaming of these tonight lol.
I’m so sorry, Joyce! You actually made them correctly. I said it backwards, lol. The oats go in last. I’m glad you made them the right way and enjoyed them! :)
Made them everyone loves them even my grandchildren and l made them with flaxseed egg and used less maple syrup turned out extremley well Everyone wants the recipe l am also glutton free and use lots of recipes combining vegan
Super yummy. I replaced with peanut butter since I was out and they were a hit ! Can I freeze the muffins ?
I haven’t tried freezing them myself but I’ve had others comment and say it works well!
I ran out of fresh blueberries and had lots of batter left over so I added orange marmalade. Probably not as healthy but delicious nonetheless.
Oh yum, that sounds incredible!
I had a ton of blueberries I wanted to get rid of and I wanted a recipe that was flourless, with no sugar added and this was great. I did not have all ingredients on hand so I subbed the almond butter with peanut butter, maple syrup with honey, doubled up on the blueberries and VOILA….just as yummy and moist. This was my first time making this and nervous taking them to work but they were a hit. My boys liked them too! This is a keeper.
So glad to hear that! Thank you!
Just made these last week and OMG! My entire family really enjoyed them and I have PICKY eaters! Thank you for this amazing recipe! Just curious, could I substitute honey for the maple syrup? Would it be the same amount?
So happy they were a hit! I’ve found most honey to be very thick so it doesn’t blend as well as the maple syrup. Maybe if you melt the honey first so that it’s very pourable that could help?
I’ve used honey without any problem! I just cut down on it a bit because it’s sweeter than syrup.
Pingback: Healthy Flourless Blueberry Banana Nut Muffins - jennapettigrew
I just made these last night. They are delicious! I doubled the blueberries. I only made half of a batch because there are only 2 of us, wish I would have made the whole batch. This recipe is a keeper. Thank you.
Pingback: Healthy Apple Spice Crumb Muffins | Good Cookery
Thanks for the great recipe! I made it nut-free by substituting the almond butter with coconut butter. I also ended up having to replace a cup of the oats with a cup of coconut flour … this part wasn’t intentional I just went to add the oats and realized I was almost out! The muffins were still very tasty, although I imagine with just oats they would be a little more moist. They got gobbled up in any case :)
Hello, I’m excited to find a healthy recipe that’s actually worked well for so many! Im looking for guilt-free snacking for me and my family. We are trying to totally turn away from processed foods esp sugars. I’m an intermediate level baker who does everything by weight. The easiness of this sounds wonderful :) Would love some clarification pls:
Do the oats/soda/powder all go into the blender?
Do you measure the oats in cup msmts? Eyeing it?
Do you use quick oats or old fashioned rolled?
Thank you Sarah!
Hi Faye! Yes, everything goes into the blender. I measure the oats using cups and they are rolled oats.
As a side note, I have a high speed blender that helps me get a nice smooth batter. If you are using a less powerful blender you may want to blend the oats alone into a flour and pour them in a bowl. Then add the wet ingredients to the blender, blend until smooth and then add them to the bowl with the flour and stir to combine. I hope that helps!
I love your pumpkin chocolate chip muffins and am excited to try this one! In the PCC recipe you say you can sub 3 tbsp melted coconut oil for 4 tbsp almond butter-can you do that with the almond butter in this recipe?
Yes it should work the same!
My new favorite muffin. I love how easy it is put everything in blender except blueberries. I used egg replacer which worked very well. love the texture of how light and airy. Going to have to restrain myself already gobbled down two.
Glad to hear the egg replacer worked! Thanks for the feedback, Amy!
I made these recently and wondered if you had a calorie count for them. I just like to know per muffin what I am eating when possible.
I made these recently and wondered if you had a calorie count for them. I just like to know per muffin what I am eating when possible. Loved the flavor and texture.
Hi that sounds delicious but what how to make those nut free please? Thanks Chris
You can sub with any nut-free milk and any kind of oil, such as coconut oil or grapeseed oil. I hope that helps!
Really good even with regular unsweetened almond milk. Made more that ran out of blueberries and added pecans in some and dried cranberries in others. Made mini muffins as well. Grandkids love the minis.
Today is the coldest day in the history of our SE Wisconsin city (windchill -49). I’m a teacher and schools are closed. I chose this recipe to help us warm up, and it’s delicious! The muffins were perfect! I used an immersion blender rather than food processor. Thanks for the easy to follow, good-for-you recipe!
I heard that it was crazy cold! I’m glad the muffins turned out well for you. Try to stay warm!!
In future recipes you should really address what to do with the dry ingredients –
They go in the blender after the wet ingredients. The directions say: “Starting with the wet ingredients first, place everything except the blueberries into a blender or a food processor and blend for about 30 seconds, or until smooth.”
That means you put the wet ingredients in the blender first then add the rest, hence “everything except the blueberries”. Sorry for the confusion!
Pingback: FLOURLESS BLUEBERRY BANANA MUFFINS Recipes - Best Recipes Collection | All Favourite Recipes
Absolutely loved the texture of them!! Will definitely make again. Rylee Many Blossoms
I just made these muffins and they are great thank you for sharing it!
These are absolutely delicious! We are trying to eat healthier and these definitely are going into rotation. They are so moist and full of flavour. So very glad I found this recipe!
Such an amazing recipe! I will make these again and again. Curious if you have the nutritional/calorie breakdown?
Thanks!
Super easy recipe and tastes great! I actually don’t include the oats in the food processor, but just mix them in like you do the blueberries. They are sweet, filling and soft. I freeze them and take one out one at a time when I am ready for a snack. Perfect for breakfast!
Pingback: #153 The Female Body's 'Role' w Brittney of Foreverland Farm - Mother's Day Special - Live Planted
These are so good! Didn’t make any alterations to the recipe. Definitely adding to my personal recipe book.
Amazing… change nothing !
These were great! I didn’t have blueberries on-hand, but made them anyway. I imagine they are even better with blueberries.
Pingback: White Flour Substitutions for Lower Carb Intake and Healthy Living | 1AND1 Life
These muffins were pretty good, and I would definitely make them again. They were a great, non flour less muffins because now due to covid-19, no stores have flour in stock. When I made the muffins, I decided to use peanut butter, and substituted chocolate instead of the blueberries. In other words, I was trying to make them more peanut butter chocolate muffins. However, I don’t know why, but I found that they were a little bit too peanut buttery. Is that because peanut butter has a stronger taste than almond butter?
Pingback: Blueberry Banana Baked Oatmeal - Making Thyme for Health
These were just awesome ! My husband loved them ! And our 17 year old . Wondering if I can substitute unsweetened chocolate chips for variety ?
Sure!
Pingback: Top 5 Healthy Desserts - Everyday with Mae
These are really good. I left out the blueberries and added pecans on the top for a nice crunch. My husband is sometimes skeptical of my other ‘healthy baking’ recipes, but enjoyed these!
I made banana strawberry oatmeal muffins. Taste great during strawberry season. What is the nutritional value for these muffins?
Can you tell me the fat and calorie count in these muffins?
These muffins are delicious. My husband has eaten one or two every day and he usually won’t eat my “healthy” food.
We LOVE these muffins so much! My sister came to visit and texted me the link so I could throw them together. My parents loved them so much and I swear I’ve made them at least 15 times in the last 2 years for my own family. My 19 y/0 asks for
them all the time and coorced me into getting up early to make them this morning before his shift. I always grind the oats into flour in my vitamix before hand because I like the texture better that way. I also cut back a little on the maple syrup, but slowly so they don’t notice. ;) I also add extra blueberries and end up with 13 muffins which is great!
Thanks so much for sharing they will always be a favorite in our home!
Wow awesome blueberry muffin! I will be making them again and again. Thank you!!
I made these and they don’t at all resemble the recipe photos. They did not rise, they were kind of like oatmeal porridge in a sweet sauce. I used food processor (very awkward and messy to spoon out), large flake oatmeal and followed the recipe. I can’t image how this recipe got 5 stars.
Hey Susan! Sounds like something went very wrong for you. Maybe I can help you figure out why. I’m not sure what large flake oatmeal is but if it is the same as rolled oats then that shouldn’t have changed the results. Is it possible that you made any other changes?
I subbed the eggs for flax egg but these completely sunk in the middle. They still taste good at least
Aw yeah, unfortunately these can’t be made vegan that easily. Next time give this recipe a try: https://www.makingthymeforhealth.com/vegan-banana-oatmeal-blender-muffins/ You can sub almond butter for the peanut butter and replace the chocolate chips with blueberries :)
I made these delicious muffins yesterday. They were the easiest recipe ever! My husband and I both enjoyed them. I will make these again! Thanks for the recipe!
Have made this recipe countless times. Everybody loves it! Couple of changes I make: adding fresh Cranberries adds a little tartness and texture, nuts add texture too and I don’t blend the batter; I leave them natural looking.
These are so good!! Would never know there’s no flour or sugar in them. Have been enjoying these muffins as a healthy breakfast. Thank you!!!
I am so disappointed. I am the only one with a fail and I am not sure why. Should I have pulverized the oats first to get a fine texture? I had a mixed nut butter instead of almond butter so I used that and I used frozen bananas because i always freeze my ripe bananas to use in banana bread. I did add extra nuts and berries but others did as well. My texture was grainy not at all like the pretty photos above and they didn’t rise much but I used the powder and soda.
Hi there! There recipe calls for fresh bananas, not frozen. Frozen bananas will be too watery which is likely what weighted them down. Using both baking powder and soda helps them rise more as well. I’m not sure what the nut butter is mixed with but depending on the ingredients, that could cause a grainy texture. Also if your blender can’t break down the oats properly, they will be grainy. If you stick the recipe as it is written you will likely have better results!
Delicious muffins! Do you happen to have the macros for these? Thanks so much!
I’ve just updated the recipe so that it includes the nutritional information! :)