Banana Oatmeal Blender Muffins

These Banana Oatmeal Blender Muffins are a quick and delicious breakfast option packed with flavor!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 servings

Course: Breakfast

Cuisine: American

For the Muffins:

2 large very ripe bananas
1.5 cups traditional rolled oats
0.5 cup oat bran or wheat bran (use oat bran for gluten-free)
1 cup sour cream or Greek yogurt
2 large eggs
0.25 cup honey
3 tablespoons peanut butter (optional)
0.5 teaspoon quality pure vanilla extract
1.5 teaspoons baking powder
1/8 teaspoon salt
0.5 cup chocolate chips or your choice of mix-ins (nuts, apples, cinnamon, blueberries, etc.)

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
In your blender, combine the two large ripe bananas, rolled oats, oat bran, sour cream or Greek yogurt, eggs, honey, peanut butter (if using), vanilla extract, baking powder, and salt. Blend on high until the mixture is smooth and creamy.
Once blended, taste the batter. If it's to your liking, pour it into a mixing bowl and fold in the chocolate chips or any other mix-ins you desire.
Using a spoon or spatula, fill each muffin cup about ¾ full with the batter.
Place the muffin tin in the preheated oven and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire cooling rack.

Store muffins in an airtight container at room temperature for up to three days.
For longer storage, freeze muffins wrapped in plastic wrap for up to three months.
Experiment with seasonal mix-ins like blueberries in summer or chopped apples in fall.