Life is busy. It’s not going to get any less busy for us for at least for another, say, 15 years, when our youngest graduates high school. I won’t allow myself to use busy as an excuse to let our diets suffer. Eating healthy, homemade, and unprocessed foods doesn’t have to be overly complicated or time consuming. When life hands you busy, fight back with blender muffins.
Yes, that’s right. This is a muffin recipe where you can just throw the ingredients in the blender and–poof!–you have your batter ready in a matter of minutes.
This latest version of blender muffins is vegan, gluten-free, and nut-free! How’s that for an allergy-friendly muffin? I wish I would have had these when I was on my restricted diet while breastfeeding Luke.
The strawberry and banana flavor really shine in these blender muffins. It’s one of my favorite flavor combinations and if you like strawberry+banana together, you’ll love these muffins. The texture isn’t exactly like a regular muffin. They are super moist (sorry, that’s the only word that works here) and have an almost fudgy texture. They don’t have the same airiness as regular muffins, but I love them for what they are. 
No matter how busy life gets, I know I can take a few minutes to whip up quick and healthy recipes like this one. These blender muffins are perfect to have on hand for portable breakfasts or quick snacks. If you have a few minutes and a blender, you should totally try these!
Strawberry Banana Blender Muffins {Gluten-free, Vegan, Nut-free}
If you have a few minutes and a blender, you should totally try these!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25 - 30 minutes
- Yield: 9 muffins 1x
- Category: Dessert
- Method: 1 cup mashed banana (about 2 medium bananas) 1 cup strawberry chunks (4-8 strawberries) 1 1/2 cup old-fashioned oats 1 tablespoon maple syrup 1 teaspoon vanilla extract 1/4 teaspoon salt 1 teaspoon baking powder
- Cuisine: American
Ingredients
1 cup mashed banana (about 2 medium bananas)
1 cup strawberry chunks (4–8 strawberries)
1 1/2 cup old-fashioned oats
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
Instructions
Preheat the oven to 400 degrees. Line a muffin pan with silicone baking cups or grease the pan.
Place all of the ingredients in a blender and blend until very smooth, scraping down the sides of the blender if necessary.
Transfer the batter from the blender into the muffin cups. Each cup should be filled about 2/3 to 3/4 of the way to the top. Put the muffin pan in the oven and reduce the temperature to 350 degrees. Bake until a toothpick comes out clean, 15-20 minutes. Mine were perfect after 17 minutes. Allow to cool completely before removing from the pan. Enjoy!
Nutrition
- Serving Size: 1 muffin
- Calories: 76
- Sugar: 5.2g
- Sodium: 63.9mg
- Fat: 0.8g
- Carbohydrates: 16.1g
- Protein: 1.8g
Keywords: blender muffins
If you like the idea of blender muffins, check out my other blender muffin recipes:
5-ingredient Blender Muffins, 15 Ways
15-minute Apple Peanut Butter Blender Muffins
Healthy Living Playbook!
Alexis @ Hummusapien says
May 26, 2015 at 10:01 pmI was SO obsessed with your original version and I’m sure this one will be no different! NOM.
Maryea says
May 27, 2015 at 3:48 pmI think you’ll love these!
Millie says
June 21, 2016 at 4:14 pmHi Maryea, im so excited to try these. Do you know how many caiories each of these would be? Thanks, Millie.
Maryea says
June 22, 2016 at 6:19 amEach muffin is 128 calories, 1.9 grams of fat, and 4.7 grams of protein. 🙂
jeanette boerner says
February 1, 2016 at 5:47 pmHi,
oat is not glutenfree. Have a really intolerant Child. This is not a receip for celeak intolerant people . !!!!
there is a study that only certain celeiak people can eat this , it is still not recomanded for celaic people. Because the gluten test is for what made and oat is in some way different . Oat some people can eat it , only when it is made on special fields and special maschiens , transportation and so on . Only if it never came in contact with wheat and thats for most farmers impossible . Have a girl and it took her 18 months to recover and gain weight , not to meatione to grow and have teeth and hair. So do not claim it gluten free , there might be one who can´t eat it have cramps all day long , blood and the germs will be like a hose and the body will need a lot of time to recover and all the minerals or calories will flush trough.
maja & Jeanette grom germany
Kellie says
September 2, 2016 at 11:04 amYou can buy gluten free oats at any grocery store. Problem solved.
jeanette boerner says
February 1, 2016 at 5:48 pmHi,
oat is not glutenfree. Have a really intolerant Child. This is not a receip for celeak intolerant people . !!!!
there is a study that only certain celeiak people can eat this , it is still not recomanded for celaic people. Because the gluten test is for what made and oat is in some way different . Oat some people can eat it , only when it is made on special fields and special maschiens , transportation and so on . Only if it never came in contact with wheat and thats for most farmers impossible . Have a girl and it took her 18 months to recover and gain weight , not to meatione to grow and have teeth and hair. So do not claim it gluten free , there might be one who can´t eat it have cramps all day long , blood and the germs will be like a hose and the body will need a lot of time to recover and all the minerals or calories will flush trough.
maja & Jeanette grom germany
Maryea says
February 5, 2016 at 6:00 amI’m so sorry you’ve had to deal with such severe reactions with your little one. I call this gluten-free because if you use certified gluten-free oats, it is technically gluten-free and for those with less-severe sensitivities this recipe would work. I hope that people with celaic or those who can’t handle oats will use discretion and not make this.
Tonja says
May 27, 2015 at 2:20 pmI made these today. They are gone now, of course! Super yummy! Thanks for the great and EASY recipe!
Maryea says
May 27, 2015 at 3:47 pmAwesome! Thanks for letting me know! 🙂
Vicki says
May 27, 2015 at 8:55 pmThanks for sharing. Look yummy
Maryea says
May 28, 2015 at 9:15 pmYou’re welcome! I hope you give them a try. 🙂
mryjhnsn says
May 27, 2015 at 9:44 pmWow! These look amazing and so easy! I can’t wait to try them.
Maryea says
May 28, 2015 at 9:15 pmI hope you love them!
thenesslife says
July 8, 2015 at 2:16 pmwow these look fantastic, I am always on the look out for simple and easy to prepare, nutritious meals and snacks and these tick every box. I cant wait to make them, what a great treat and I could even have muffins for breakfast. Thanks for sharing. http://www.thenesslife.com
Maryea says
July 8, 2015 at 3:58 pmThank you! I hope you enjoy these. 🙂
Deborah Kruger says
July 13, 2015 at 9:58 amThanks for sharing your creative, awesome ideas. I am new to gluten free meals as my daughter has just been put on a gluten free diet. I see you use oats in the muffin recipe. are they gluten free if they are more natural?
Petra Gioconda says
August 8, 2015 at 7:05 pmSorry but I can’t add to the rave reviews here. These are gummy and awful. Terrible texture. Do not recommend.
Maryea says
August 10, 2015 at 7:36 amIf you were expecting a regular muffin texture I can see how you would be surprised. That’s okay if these aren’t for you. For people who can’t have gluten and want a simple recipe without having to add gums (which are what help mimic the texture gluten usually provides) these are great.
Tiffany says
November 9, 2015 at 1:04 pmI’m excited to try these with my boys! Have you tried freezing? I’m always on the look out for easy, freezable food for their lunch boxes.
Maryea says
November 9, 2015 at 4:25 pmYes, I have frozen these and it does work!
Laura says
January 8, 2016 at 8:09 pmHave you ever tried making these (or similar blender muffins) with any kind of protein powder added? I know that may throw off the vegan/gluten free aspect depending on the protein used, but I was just wondering how they would turn out. Thanks!
Mayra says
February 12, 2016 at 12:25 amCan we use honey instead of syrup? If so, what’s the portion ratio? Thank you 🙂
Rachel says
February 12, 2016 at 12:15 pmHave you used frozen strawberries?
Julie says
February 16, 2016 at 7:00 amCan you use frozen fruit? I have a lot for smoothies which would be easy to use!
christina says
March 8, 2016 at 9:26 pmCould I use honey instead of maple syrup?
Maryea says
March 9, 2016 at 5:27 amYes, that should work fine.
DonnaT says
April 19, 2016 at 9:07 pmI just made these. So easy. As you noted, don’t expect the texture of a regular muffin. These have their own thing going and lots of good, guilt-free stuff. My husband immediately asked for another and he’s picky. I’ll be trying some of your other versions. Thank you for sharing.
MichelleT says
April 20, 2016 at 2:09 pmI just made these, they are cooling right and are a little gummier than expected. 1 of my 3 boys is gluten free, is there anything that could be added so it isn’t as “gummy” in texture? Maybe xantham gum? I am fairly new to GF baking for my 2 year old.
Maryea says
April 21, 2016 at 11:00 amYes, xantham gum does help with gumminess of GF baked goods. I tend to avoid the extra ingredients and just deal. 😉
Abraham Sanchez says
May 3, 2016 at 9:26 amIooks yummy… Now is that a dry container or wet blender container.??
Maryea says
May 3, 2016 at 10:08 pmI use the wet container for these.
Lily says
May 4, 2016 at 5:36 amThis looks delicious! I’d like to make it for my daughter who is allergic to egg and dairy, but can eat gluten. Could I replace the oats with flour or some of it? What would the ratio be? Would love to know if you have other vegan recommendations. Thanks!
Maryea says
May 4, 2016 at 4:32 pmI would try 1 cup of flour and if it seems to liquid-y add a bit more. Good luck! Check my vegan recipes category for lots more ideas! 🙂
Shannon says
August 15, 2016 at 1:36 pmMaking these for the second time today but making mini muffins. My 12 month old LOVED them, as did I. I threw a few dark chocolate chips in a couple to see if my three year old would prefer. Awesome recipe. Can’t wait to try some others. The apple peanut butter blender muffins will be next I think.
Thanks!
Maryea says
August 16, 2016 at 10:13 pmDark chocolate sounds like a delicious addition! Thanks for letting me know you tried and liked these. 🙂
Lynn says
February 27, 2017 at 1:37 amHi, is the batter meant to be hard and dry? I hand mix them after blending the fruits and oats separately as my blender can’t contain that much. i squeeze the batter into the muffin case and send the first batch for baking and real;ised the batter does not settle down “flat’ as show on your pictures. Is that normal?
Maryea says
February 27, 2017 at 8:20 amI’m not sure I 100% understand what you are saying, but no, the batter should not be hard or dry. How did they turn out after baked?
Lynn says
February 27, 2017 at 7:32 pmHi Mary,
I gave up half way through baking in the oven as I find the batter unusually hard. Because I can literally roll the batter into a ball shape and it will remain like a ball shape when baking, that’s how hard and dry the batter is. I can’t think of what went wrong but probably I will try this recipe again. But what kind of consistency should bI e expecting of the batter if I’m doing the right thing? Something like thick milk shake where the batter is still watery?
Ashley Plath says
June 9, 2018 at 7:52 pmi gave these a try. i recently had to change my diet to gluten free, dairy free and sugar free. a few things… my blender was suffering!! poor thing!! i switched to a food processor. worked a lot better. i added an extra 1/2 banana and some more strawberries… the dough was so dry without. i also threw in some chai seeds, just because i like them with strawberry banana smoothies lol once i got the smoother texture with the extra fruit, it was easier to work with. and with the sugar stuff, i switched to honey instead of the maple syrup. baked just fine, 17 minutes on the dot! really yummy. it is a gummier texture like you said, like fudge. kids liked them as well. will have to try different fruits and such! thank you for sharing!
★★★