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I attribute these Blender Banana Oatmeal Muffins to the birthday cards arranged lovingly my desk. Even though my birthday was more than three weeks ago, I still have every card on display, partly out of laziness to remove them, but mostly because it’s nice to look up and be reminded that I have people in my life who care about me.
Well Mom (and Hallmark), today you are correct—the blender is the best tool for the job, because it and a muffin tin are the only things we need to whip up a bountiful batch of Banana Oatmeal Muffins, complete with chocolate chips.
What makes these Banana Oatmeal Muffins different is what they lack: refined sugars and added fat.
In place of butter or oil, the mega moisture in these muffins (and they are not one bit dry, I promise!) hails from protein-packed Greek yogurt and the sweet mashed bananas themselves.
To make the muffins, simply toss all of the goodies (less the chocolate chips) into the blender (I have and love this one) and hit play. If you’re adding the chocolate chips, you can either stir them into the batter—if the batter is warm from the blender, it may melt the chips a bit, which creates the light and lovely chocolate swirl as you see here—or sprinkle them on top. I want to be clear that the texture of these muffins is different than most muffin recipes. If, however, you are a little less particular about your muffin texture and are looking for a muffin option that’s both tasty and the ultimate in easy to make, healthy to eat, and big banana flavor, (or if you need a muffin recipe that’s gluten free), these Banana Oatmeal Muffins are ideal. Made without butter or oil, these moist and healthy banana oatmeal muffins are made in the blender and are a delicious breakfast or snack! Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Store leftover muffins in an airtight container at room temperature for up to 5 days or wrap tightly in plastic and freeze for up to 2 months.
I’ve made a similar muffin before (but not all done in the blender) but would grind up the oats in the blender before adding the ground oats and other dry ingredients to the batter. Hi Erin , iv Made these today , I did it step by step and there in oven 30 min later and they are very soggy on inside . If you somehow combined a coconut macaroon with a bit of carrot cake, you might end up with a cookie like this one. Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. A remarkable healthy cookie recipe - banana-batter, shredded coconut, dark chocolate chunks, and oats. March 27, 2009 HollyThese look and sound great but as someone who doesn't like coconut, could you suggest a substitute for the coconut oil?
Since I bought your cookbook and discovered your blog, my friends always want me to cook for them. Could you suggest what I can use instead of wheat flour in these cookies, and cooking in general?
March 28, 2009 JuliaI baked these last night, using cinnamon instead of ginger because I had been craving carrot cake all week.
The first batch I simply made regular cookies sprinkled lightly with turbinado sugar for extra crunch. I tried out the suggestion of adding a bit of lemon zest in my second batch, which I really liked with these flavors.
Thank you SO MUCH for showing the general public that being vegetarian doesn't mean being a boring cook - I have known this for years, but people like you help me to prove it. We used regular veg oil, but threw in a handful of coconut and instead of oatmeal used porridge oats (our latest discovery - its oatmeal premixed with flax seed, bran and wheat germ).
However, after storing them in a tuperware container overnight, they became a little soggy and soft all the way through even though I let them cool completely (for an hour). Surprisingly, my friend's kids (the little cookie monsters) enjoyed them tremendously, too!
Made a batch earlier this week and as it turned into a hellishly busy week, they were almost like little mini energy bars we could grab and go. Anyway, very forgiving recipe if I can get away with all that, and one I'll be making for years.
Little Debbie Oatmeal Creme Pies are probably best remembered for appearing in Disney's Honey I Shrunk the Kids in giant form after the kids were shrunk. I don't think that the oatmeal cookies actually have that much oatmeal in them but I like the soft, brown sugar taste. I don't know why other companies don't put out a similar product but I'm sure glad Little Debbie continues to make Oatmeal Creme Pies. These cards are from the people who know and love me best, and hence most are related to either a) baking or b) alcohol. While moist, they are somewhat dense and chewy, and they are certainly less sweet than anything you’d find in a bakery. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes.

Two tablespoons was enough for me with the chocolate, but if you prefer a sweeter muffin, add more. They are more moist and soft than the average muffin, but definitely shouldn’t be soggy. This is a great question, and to be honest with you, I would be a little bit nervous to use the frozen.
I’ve never tried a non-dairy replacement—the closest I can imagine is a soy or other non-dairy yogurt. Your additions sound scrumptious—I’m definitely adding cinnamon next time, and walnuts are one of my favorites too.
I took a few carrots leftover from Bryant's Jamaican Veggies Patties, shredded them, and turned them into a batch of carrot-flecked cookies. They're not going to be as sweet as most American baked goods you're used to, but I think they're better. Lemon zest, clarified butter, and olive oil might be ingredients to play around with as well - but I haven't tested them in this recipe.
Butter-less, flour-less, egg-less, and potentially sugar-less cookies make great after school or after work treats. Tastes pretty darn close to the classic bu without all that butter, and with maple syrup in place of the white sugar. March 27, 2009 taghagnikki's cookies were a hit around here, so i'll definitely be trying these!
I made the mistake of buying Spectrum unrefined, but it seems as if they had done something to remove the coconut scent - not the same.
March 27, 2009 unconfidentialcookThese are so healthy I can't count them as a cookie--lucky me!
I noticed that my website isn't appearing well just in case you want to read what I think about food being the food buff that I also am.
My husband grated too much carrot for them, so we just threw it all in anyway, maybe 1.5 cups. Each individually-wrapped cookie consists of two soft oatmeal cookies with a vanilla creme center.
Yes, they are healthy and wholesome, another (for me) desirable trait in my breakfast muffins.
If you prefer a more traditionally textured banana muffin recipe, I and dozens of readers highly recommend these Healthy Banana Nut Muffins.
Bake for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean. These look so moist and perfect, and it’s totally a-ok that I eat the whole batch since they’re healthy, right?! It’s difficult for me to say what went wrong without being in the kitchen beside you.
You would need to thaw them first so that they blend properly, which tends to make them quite watery. Now the true test will be when my sugar addicted son comes home, my guess is he will probably eat them all :-) Thanks for the great recipes! I would just check them every couple of minutes and pull them out when the tops are set and a toothpick inserted in the center comes out clean. I am now sending you this comment as I devour my warm delicious banana oat muffin with my coffee! We used blueberries instead of chocolate chips, and we also added some organic shredded coconut we folded in the mix. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. March 27, 2009 AnnaYou're definintely inspiring me to pick up some coconut oil for my next baking adventure, as I see it here so often and clearly with such great results.
March 27, 2009 JenAnn -- yes, most health food stores carry it, and if you buy unrefined it will most definitely be fragrant! March 27, 2009 beeheidi, just wanted to say i love every one of your recipes and have tried many of them. The second batch today I kneaded in more crystallized ginger and fully dipped the tops in the turbinado as hubby was sure they needed to be sweeter. Do you have any suggestions for how to properly store the cookies in order to maintain the fresh-from-the-oven texture? I recently came down with gestational diabetes and have been looking for something to satisfy my sweet tooth without upsetting my blood sugar. The creme is a bit paste-like in texture (childhood memories right?) and isn't as strong in flavor as Oreo cookies.
They are still a wholesome option and also happen to be one of the most popular recipes on my site.

If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. It could be as simple as mismeasuring, which I have definitely done myself, or there could be many other factors at play.
One idea might be to thaw them, then place them over a strainer to drain away the excess moisture (if you do want to use the frozen ones, this is the method I would try).
I will say though that these muffins are not very sweet, so go for 3 tablespoons if you prefer a sweeter muffin.
If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.
March 27, 2009 SusanI made a version of these with what I had on hand, which meant that they're actually quite different from the original, but they were easy to make and delicious nonetheless.
April 3, 2009 mai truongHeidi, I literally just pulled my first batch of these out of the oven and just devoured my first one. For example, did you use extra large versus large eggs or regular yogurt instead of Greek yogurt?
March 28, 2009 Hot BlondeThis recipe looks delicious-I love the use of coconut oil in it! April 2, 2009 EmilyHeidi, these came out delicious and a little crunchy on the outside, soft on the inside just as Nikki's cookies did when I made them a few months ago. Kept the coconut oil the same, and used 1 tbsp of brown sugar and 2 TBSP maple syrup (on account of it is priced like liquid gold right now. It’s also possible that your bananas were especially large, which would definitely add more moisture to the batter. The oats get golden and a bit crusty-crunchy on the bottoms, but the carrots, coconut oil, and a kiss of ginger keep things nice and moist inside.
March 28, 2009 Dale These came out wonderful,I used a light olive oil added some shredded coconut and some left over currants I had. March 29, 2009 AprilI didn't have coconut oil and just used regular olive oil in its place, however, I also added a splash of orange flower water to it as well. March 29, 2009 Claudia at Weird VegetablesI was just about to make butter and sugar-laden chocolate chip cookies to end this weekend with a bam, but these seem like a much more sensible thing to make. Final thought: your muffin tins might be a little larger than usual, which would require a longer baking time. I've been trying to incorporate more sweet vegetables, like carrots, into my food in order to curb sugar cravings.
I know they love honey and maple syrup recipes and it's all kinda new to me; your site will inspire healthy exploration! March 31, 2009 LigaI made these as a healthy cookie for toddlers and they and I love them.
March 27, 2009 AnnI'd like to use coconut oil, but I'm not sure where to find unrefined, fragrant coconut oil. March 29, 2009 DeniseMade these last night exactly as presented, and they are delicious! I have a container of grated carrots in my fridge from an unsuccessful effort at carrot cake. I always love your cookie recipe, which use such natural ingredients and delicious blends of flavors. March 27, 2009 jeangraffLook forward to all of your recipes am going to get busy & bake the cookie recipe I just teceived.
I heard a couple days ago on radio that we should use maple syrup in pretty much any sweet recipe to replace cane sugar. I think I would throw in a little orange zest and maybe cranberries- and for me- swap out the pastry flour with a gluten-free.
March 27, 2009 rebeccaI've been mulling over an Easter-ish, springtime whoopie pie recipe, and this recipe looks spot on! Can't wait to try it - I think the not-super-sweet cookie will pair well with the whoopie pie filling.
March 27, 2009 ReneeAny suggestions for replacement of the whole wheat flour with a non-wheat? This recipe of yours is distracting me from my work day, because now all I can think about is a coffee break, and wishing I had one (or more) of these babies.

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