Happy Monday, friends! It’s no secret that I’m not a food blogger, because, well… I’m not a food blogger. However, I am a mommy blogger and these muffins that I’m going to share with you today are one of my favorites for mom life. I’ve come across many recipes on Pinterest for healthy, blender muffins. I noticed though that almost all of the recipes called for added sugar or honey. I challenged myself to tweak the recipe to be sweetened with only fruit. Hence, my easy and healthy blueberry oatmeal blender muffins!
I usually run out of ideas for healthy breakfast foods that don’t require lots of prep and clean-up. Oatmeal is a great choice, but Josie and Margo, my twin two-year-olds, make such a mess with oatmeal that it’s a hassle to give it to them. Oatmeal blender muffins are the perfect alternative! They have all of the fiber of oatmeal with none of the mess.
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These blender muffins are both hearty and moist. Since there is no added sugar, they taste completely different than a regular blueberry muffin. If your children are used to store bought or traditional blueberry muffins, these will taste a bit different. Just tell them they’re banana oatmeal muffins! They do have a slight banana flavor, but it isn’t overwhelming. I don’t love banana flavored things and I still enjoy these muffins.
They are also perfect on the go snacks. Just pop them into a Ziplock bag and you have something that is both filling and delicious.
These will also be the easiest muffins you will ever make. Literally, dump everything into the blender… (I have the Ninja Professional 1000 watts and I absolutely love it.)
Blend until smooth, then pour into a lined muffin tin and top with blueberries (or other toppings!).
Final version is kid approved!
Table of Contents
Oatmeal Blender Muffin Recipe
- 2 cups oats
- 1 cup unsweetened applesauce
- 2 medium ripe bananas
- 2 eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- fresh or frozen blueberries
- apple cinnamon: diced apples and cinnamon
- coconut almond: coconut flakes and slivered almonds
- chocolate chip: mini chocolate chips
I have tried and loved all of the above combinations. You can use your imagination and add in truly whatever you want!
- Pre-heat oven to 400
- Put all ingredients except for toppings in blender and blend until smooth
- Stir in toppings (or you can just sprinkle them on top of the muffins before going into the oven)
- Pour into a muffin tin with liners (link to my favorite reusable silicone baking cups that I completely forgot to use this time!)
- Bake for 15-20 minutes or until a toothpick comes out clean
- Let cool completely before removing from muffin liners
They can be left in an airtight container on the counter for a day or two, but after that, they should be stored in the fridge. I usually just put mine in the fridge right away to be safe!
Let me know if you make these and what you think!
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