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}
- Total Time: 25 - 30 minutes
- Yield: 9 muffins 1x
Description
If you have a few minutes and a blender, you should totally try these!
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!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- 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
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
So good! Vegan toddler loved them, and clean ingredients makes me happy as a clam 🙂
★★★★★
These were the first muffins that I have ever been able to get my vegan 20-month old to eat! Great recipe, thank you so much! I also added some ground flax seeds and chia seeds and he did not notice at all!
★★★★★
So happy to hear that! 🙂
I REALLY wanted to like these, but they turned out so spongy and had a weird taste.I followed the recipe to a T, so I’m not quite sure what went wrong.
★
I’m sorry to hear you didn’t like this. The texture is definitely different with just oats and banana as the main ingredients giving it the structure. As for the taste, I can’t speak to what went wrong there. I love the flavor of these!