Healthy Oatmeal Banana Muffins: Allergy Friendly And Minutes To Make

I’m always on the lookout for healthy snack that is quick and easy to assemble.  When I found this oatmeal banana recipe, I loved all the ingredients and the method of using the blender.  The blender made the whole process less messy and easy to pour into the muffin cups.  I’ll definitely use this technique in the future and as you can see in the images below, my little kitchen helper loved piling up all the ingredients inside the jar.  The original recipe called for a mini-muffin tin, which would be super cute and a great size for your toddler, but it also makes 32 muffins, which I didn’t need.  I used a standard muffin tin and divided the recipe in half.   Try these for a school snack or weekend baking activity! Fun!

Recipe Adapted: Running with Spoons


Products Used:

Blendtec Total Blender

6 Cup Muffin Pan

di Oro Living Silicone Spatula

Measuring Cups

Measuring Spoons

Good Cook Cake Rack, Square

My Recipe

Prep Time: 10 mins
Cook Time: 10 mins
Yields: 6


  • 1 - Ripe Banana
  • 1/2 Cup - Plain Greek Yogurt
  • 1 Egg
  • 1/2 Cup - Rolled Oats
  • 1-2 Tablespoons - Honey
  • 1 Teaspoon - Vanilla Extract
  • 1/2 + 1/4 Teaspoon - Baking Powder
  • 1/4 Teaspoon - Baking Soda
  • 1/4 Cup - Mini Chocolate Chips


  1. Heat oven to 190°C/fan 170°C/gas 5
  2. In your blender add the banana, yogurt, egg, rolled oats, honey, vanilla extract, baking powder and baking soda
  3. Blend until the oats have fully broken down and is smooth and creamy
  4. Stir the 3/4 chocolate chips by hand and pour the batter 3/4 full into the 6 muffin cups
  5. Sprinkle the remaining 1/4 chocolate chips on top of each muffin cup
  6. Bake for 20 minutes until the tops of your muffins are set and a toothpick comes out clean
  7. Allow to cool prior to removing from pan

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