Few things make a morning better than waking up to the aroma of fresh, fluffy muffins baking in the oven.
But who has the time to make muffins? Now you do!
This clever Blueberry Oatmeal Muffins recipe is made in a blender and it’s easy to have scrumptious muffins any day of the week.
Just drop the oats, banana, Greek yogurt, honey, and eggs in a blender, mix, then pour the batter into a muffin pan and bake.
In slightly more time than it takes to make a smoothie, you could have a batch of blueberry muffins baking in your oven. And clean-up is quick and painless!
The best part: There’s no flour, refined sugar, or oil in these muffins.
High-fiber, old-fashioned oats take the place of flour (choose gluten free-oats to make these muffins gluten-free).
Greek yogurt makes them rich and moist, honey and fresh fruit make them naturally sweet, and walnuts provide texture and crunch.
These muffins are great for meal prep, too: Freeze the extras, then pop them in a microwave for about 30 seconds.
This muffin recipe is completely customizable: Swap in your favorite fresh fruit. Sprinkle cinnamon, cardamom, or nutmeg into the batter. Swap walnuts for slivered almonds or sunflower seeds. Or stir in 2 Tbsp. of peanut butter, or top them with coconut flakes or dark chocolate morsels.
Just remember that switching ingredients in/out will change the nutritional profile.
Blueberry Oatmeal Banana Blender Muffins
These Blueberry Oatmeal Banana Muffins are easy to make in a blender!
- Nonstick cooking spray optional
- 1 cup reduced fat (2%) plain Greek yogurt
- 3 Tbsp. raw honey
- 2 large very ripe bananas cut into chunks
- 2 large eggs
- ½ tsp. pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt (or Himalayan salt)
- 2 cups fresh or frozen blueberries
- ⅔ cup chopped raw walnuts
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.
Gently fold in blueberries and walnuts.
Evenly divide batter among prepared muffin cups.
Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.
Transfer muffins to rack; cool.
Portion Fix Containers
2B Mindset Plate It!
Makes a great FFC as part of breakfast.
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