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These banana nut blender breakfast muffins are one of my favorite additions to breakfast. They’re great as a side with eggs or yogurt bowls. I love to put a little pat of butter on them while they’re hot, or dunk them in coffee. Plus, these muffins are super quick and easy to make. You’ll make the batter entirely in a blender, making cleanup a breeze!

When it comes to baking, I’m pretty lazy. That’s why I love these blender muffins. You throw everything in the blender, pour into muffin tins, and bake. The only dish you have to wash is the blender (and maybe a few measuring cups). This makes the whole process super quick and easy with minimal cleanup.

I love that these muffins are a little healthier than your traditional banana nut muffin. These ones are made with oats that you blend into a flour for complex carbs and a little fiber. You’ll get extra fiber from the banana, healthy fats from the walnuts and olive oil, and a little protein from the eggs and Greek yogurt.

I would not have these on their own for breakfast because I would be hungry about 10 minutes later. Instead, I recommend pairing them with an extra protein and fiber source. For example, you could have some scrambled eggs and fruit with one of these muffins on the side. Or, make a Greek yogurt bowl with chia seeds and banana slices and crumble on of these on top! These also make a great quick pre-workout snack since they provide carbohydrates with a little bit of protein.

I hope you enjoy these easy and healthy banana nut blender breakfast muffins! If you’re looking for more breakfast ideas, feel free to explore my breakfast recipe section on the website.

Banana Nut Blender Breakfast Muffins

These healthy banana nut blender breakfast muffins are so quick and easy to make, just throw all the ingredients in a blender and bake!

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Prep 15

Cook 25

Total 40

Course Breakfast, Snack

Servings 12 muffins

Calories 154 kcal

Equipment

high speed blender

Ingredients

2 cups rolled oats
2 medium bananas (very ripe)
2 large eggs
2 tbsp olive oil
1/2 cup plain greek yogurt
1 tsp vanilla extract
1/4 cup brown sugar
1 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup walnuts, chopped

Instructions

Preheat oven to 350F and line a muffin tin with 12 liners.
Add oats to blender and blend for about 30 seconds until it becomes a mostly fine consistency. It does not need to be completely fine like flour.
Add remaining ingredients except walnuts and blend until combined. You may need to take a spatula and scoop the sides down, then blend again until the batter is uniform.
Add most of the walnuts and mix in with a spatula.
Scoop about 1/3 cup batter into each muffin cup. Distribute any remaining batter evenly. Sprinkle the remaining walnuts on top.
Bake for 20-25 minutes until muffins are slightly browned on top and a toothpick comes out clean.
Allow muffins to cool in the tin for 5-10 minutes, then move to a wire rack to finish cooling.