Healthy gluten free banana nut blender muffins made with oats and greek yogurt are so easy to make in the blender and a delicious make ahead breakfast or snack! (gluten-free, vegetarian)
Love banana nut muffins? Me too! They're the cutest little mini banana breads that are perfectly portable! If you love banana bread and banana muffins but don't get along with gluten (or if you do!), you'll be happy to know that these muffins are naturally gluten-free thanks to one of my favorite pantry staples - oats!
Why You'll Love These Gluten-Free Banana Nut Blender Muffins
These blender gluten-free banana nut muffins are:
- Super easy to make in about 30 minutes from start to finish with just a blender and a muffin tin!
- Made with non-fussy ingredients that you'll find in your pantry. Just without wheat flour so they're naturally gluten-free.
- Healthy. They are full of wholesome ingredients like oats, bananas, greek yogurt, and walnuts, and low in sugar. So you can feel good about eating them for breakfast or a quick snack.
- Meal prep and freezer friendly, so you're never without muffins!
How To Make Banana Nut Muffins In The Blender
One of the great things about blender muffins is how easy they are to make!
- Add all of the dry ingredients to a high-powered blender (I love my Vitamix) and blend into a powder.
- Add the wet ingredients and blend until a smooth batter forms.
- Stir in the walnuts.
- Pour the batter into a prepared muffin tin (I love these ones!) and bake at 375°F for 10-15 minutes.
Tips For Gluten-Free Blender Muffin Success
- I like to line my muffin tin with paper or silicone liners and spray the liners. Because these muffins have no added oil, they need a little bit of help not sticking to the paper.
- Blend up the dry ingredients, then add the wet. Stop to scrape down the edges as needed to get a smooth batter.
- The muffins are done when a toothpick inserted into the center comes out clean. Try not to over bake them so that they stay moist and tender.
- Extra-ripe (read: brown) bananas will give you the best texture and flavor.
Ingredient Substitutions
- You can use coconut sugar in place of the brown sugar if you'd like.
- The flaxseed can be omitted if you don't have it.
- Make sure to use certified gluten-free oats if necessary.
- Feel free to switch the walnuts for pecans or another favorite nut.
How To Store Muffins
Because these muffins don't have a lot of sugar, they won't keep at room temperature for more than a couple of days. Store them in an airtight container in the refrigerator, or freeze them to take out and thaw as needed.
Did you make this recipe? Please leave a star rating in the comments!
PrintHealthy Gluten Free Banana Nut Blender Muffins
Healthy gluten free banana nut blender muffins made with oats and greek yogurt are so easy to make in the blender and a delicious make ahead breakfast or snack! (gluten-free, vegetarian)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 14 muffins 1x
- Category: Breakfast
- Method: baked
- Cuisine: American
Ingredients
- 2 medium bananas
- 2 cups rolled oats
- 2 large eggs
- ½ cup plain greek yogurt
- ¼ cup brown sugar
- 1 tablespoon ground flax
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ c walnuts, roughly chopped
Instructions
- Preheat oven to 375° F. Lightly grease or line a muffin tin with liners.
- Place all muffin ingredients except for walnuts in a food processor or blender. Blend until smooth and well combined.
- Stir in nuts. Scoop batter into cupcake pan using a large scoop or small measuring cup (about ¼ cup per muffin). Top with additional walnuts if desired.
- Bake muffins at 375° F for 10-15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly before removing muffins to a cooling rack.
Notes
- Storage: Because these muffins don't have a lot of sugar, they won't keep at room temperature for more than a couple of days. Store them in an airtight container in the refrigerator, or freeze them to take out and thaw as needed.
- I like to line my muffin tin with paper or silicone liners and spray the liners. Because these muffins have no added oil, they need a little bit of help not sticking to the paper.
- Blend up the dry ingredients, then add the wet. Stop to scrape down the edges as needed to get a smooth batter.
- The muffins are done when a toothpick inserted into the center comes out clean. Try not to over bake them so that they stay moist and tender.
- Extra-ripe (read: brown) bananas will give you the best texture and flavor.
Ingredient Substitutions
- You can use coconut sugar in place of the brown sugar if you'd like.
- The flaxseed can be omitted if you don't have it.
- Make sure to use certified gluten-free oats if necessary.
- Feel free to switch the walnuts for pecans or another favorite nut.
Keywords: gluten-free banana nut muffins, banana nut blender muffins, easy gluten-free banana muffins
Marcie says
This recipe looks great and I will definitely try it. I calculated the nutritional values as they didn't look right to me. I knew there couldn't be 28 grams of protein in one of these muffins! For those of you that care, I calculated 5 grams of protein and only 144 calories (but I used 0% greek yogurt and the recipe may have been calculated with full fat).
Kaleigh M says
Hi Marcie, thanks for catching my calculation error. I saw where my calculations went wrong and have fixed it. I hope you love them! 🙂