Banana Oat Blender Muffins

These banana oat blender muffins use rolled oats instead of wheat flour and make a practical 12-muffin batch. Ripe bananas provide moisture and sweetness, while Greek yogurt keeps the crumb tender. The batter is blended until smooth, rested briefly so the oats hydrate, and baked in a standard metal muffin pan.

Ingredients

• 2 medium ripe bananas, about 8 ounces peeled
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 1/3 cup pure maple syrup
• 2 teaspoons vanilla extract
• 2 1/2 cups old-fashioned rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• Cooking spray

Equipment

• Blender with at least a 6-cup capacity
• Standard 12-well metal muffin pan
• Cooling rack and instant-read thermometer

Instructions

1. Place an oven rack in the center and heat the oven to 350°F. Coat all 12 wells of the muffin pan with cooking spray.
2. Add the bananas, eggs, yogurt, maple syrup, and vanilla to the blender. Blend for 20 seconds.
3. Add the oats, baking powder, baking soda, cinnamon, and salt. Blend for 45 to 60 seconds, stopping once to scrape the sides, until the oats are finely ground and the batter is smooth.
4. Let the batter rest in the blender for 5 minutes. Pulse twice to recombine it.
5. Divide the batter evenly among the 12 prepared wells, filling each about three-quarters full.
6. Bake for 18 to 22 minutes. The tops should spring back when lightly touched and a toothpick inserted in the center should come out without wet batter.
7. Because the batter contains egg, verify that a center muffin has reached at least 160°F. Bake longer if necessary.
8. Cool in the pan for 5 minutes, then transfer the muffins to a rack to cool completely.

Useful Details

Weighing the peeled banana keeps the moisture level consistent. Bananas vary considerably in size, so two unusually large bananas can make the centers gummy. Resting the batter is also important: the ground oats need time to absorb liquid before portioning.

Use a metal standard-size muffin pan for the stated baking range. Silicone pans and jumbo wells heat differently. Do not open the oven during the first 15 minutes, when the structure is still forming.

Substitutions

Quick oats can replace rolled oats by weight, but the batter may thicken faster. Honey can replace maple syrup in the same measured amount, producing a different flavor. A thinner regular yogurt is not a direct replacement for Greek yogurt because extra liquid can affect the crumb.

Allow the baked muffins to cool on the rack before covering them. Trapped steam can make their surfaces damp and shorten their best-texture window.

Storage

Cool the muffins fully before storing. Refrigerate them in a covered container at 40°F or below and use within three to four days. Reheat to 165°F. Freeze cooled muffins individually in a freezer-safe container and thaw them in the refrigerator before reheating.

WW Note

No points or nutrition calculation is included. Values depend on the exact yogurt, syrup, oats, spray, and 12-muffin yield. Use the current official recipe builder if needed.