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How to Make Healthy Muffins without Flour – Easy Oatmeal Blender Muffins made with Oats & NO Flour!

Blender Banana Oatmeal Muffins, Healthy Blueberry Muffins, Flourless Pumpkin Muffins & MORE!

Busy mornings just got a whole lot simpler, and sweeter. These flourless oatmeal blender muffins are the ultimate meal prep breakfast option! Kids and even the pickiest of eaters are sure to love healthy muffins for breakfast, and they’re great for taking on the go.

These easy oatmeal muffins combine two healthy breakfast ideas into one convenient sweet treat. All of the nutritious, whole grain goodness of a bowl of oatmeal—blended and baked into healthy breakfast muffins that are completely customizable!

Best of all, these are honestly the easiest of easy oatmeal muffins you could hope for. Just toss your oatmeal muffins batter ingredients into the blender, transfer to muffin tins, and bake!

I’ll show you how to make healthy muffins without flour and using rolled oats instead. Then, you can adjust my oatmeal blender muffins base recipe to make gluten free breakfast muffins in all sorts of different flavors! You choose the fruit purée, sweetener, and mix-ins, and your healthy blender muffins possibilities are endless.

Hungry for healthy LOW CARB muffin recipes? Check out my Gluten Free Keto Muffins video!

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Healthy Oatmeal Blender Muffins Base Recipe

Use this oatmeal blender muffins base recipe to craft ANY flavor of healthy breakfast muffins that you like. Get creative with YOUR favorite flavorings and mix-ins!

Rather than refined flours, we’re using rolled oats as the main ingredient for all of these flourless blender muffins recipes. Oats are a whole grain and a far more nutritious alternative, rich in slow-digesting complex carbs, dietary fiber, and even some protein. Plus, they’re naturally gluten free!* (See note below recipe about gluten sensitivities.)

Besides the oats, there are a few other staple ingredients in these oatmeal blender muffins that are non-negotiable: the eggs, baking powder, and baking soda. Unfortunately, that means these breakfast muffins can’t be made vegan—you need the eggs! But, everything else is totally customizable.

You can choose from a variety of fruit puree options, use whichever liquid/sticky sweetener you like, you choose the type of nut or seed butter, and use whichever kind of milk suits your lifestyle. Plus, there are TONS of different mix-ins you can add to your oatmeal muffins to change up the flavors. One basic muffin recipe, infinite easy breakfast possibilities!

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Healthy Oatmeal Blender Muffins Base Recipe

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Customize this basic oatmeal muffins recipe to make YOUR ultimate breakfast muffins – use whichever flavors & mix-ins that you like!

  • Author: Alyssia Sheikh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 blender muffins

Ingredients

Basic Oatmeal Blender Muffins Batter

1 cup fruit puree/mash (mashed bananas, applesauce, sweet potato, pumpkin purée, & more!)
2¼ cups rolled oats
2 eggs
⅓-½ cup liquid sweetener (honey or maple syrup)
½ cup nut/seed butter of choice
1 tsp vanilla extract (optional)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ – ½ cup milk of choice, adjust amount as needed for consistency

Mix-Ins

½ cup mix-ins of choice (nuts, dried fruit, berries, chocolate chips—whatever you like!)

Instructions

  • Preheat oven to 375°F (190°C).
  • Add all ingredients to a blender, except for mix-ins, and blend until a smooth, thick batter forms.
  • Add mix-ins and stir to integrate. (Stir mix-ins right into batter in blender to save a dish!)
  • Transfer batter into a sprayed muffin tin, filling each cavity about ⅔ full. (I use a ¼-cup ice cream scoop to make portioning easy.)
  • Bake 18-20 minutes.
  • Allow to cool about 15 minutes before removing muffins from tin and enjoying!
  • Lasts 5 days stored in an airtight container in the fridge.

Recipe yields 12-14 oatmeal blender muffins baked in standard muffin tin.

Notes

*To ensure that your gluten free blender muffins are 100% GLUTEN FREE: 

Choose a brand of oats that’s “certified gluten free.” This is especially important if you have celiac disease or any kind of gluten sensitivity or intolerance! Some brands come with a risk of cross-contamination because of equipment shared with what-containing Ingredients.

To keep your blender muffins DAIRY FREE / LACTOSE FREE: 

Simply use the non-dairy milk of your choice—like almond milk, cashew milk, coconut milk, soy milk, etc.

To keep your oatmeal blender muffins NUT FREE:

Use sunflower seed butter instead of nut butter, and use the non-nut milk of your choice.

7 Oatmeal Breakfast Muffins Flavors + FREE Blender Muffins Recipe eBook!

To give you some flavor inspiration, I’ve got 7 deliciously healthy oatmeal muffins recipes for you below. Or, you can download my FREE healthy blender muffins eBook with all of these recipes—just click the eBook cover below!

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How to Make Healthy Muffins without Flour

Whichever flavor of oatmeal blender muffins you’re craving, they’re all just as easy to make: blend the batter, add the mix-ins, fill your muffin tins, and bake! We’ll walk through the process together so you can see for yourself, and it’s the same process for any flavor of oatmeal muffins you choose to make.

I’m showing you how to make healthy muffins without flour using one of my FAVORITE breakfast muffins flavors—my flourless peanut butter banana oatmeal chocolate chip muffins recipe! (Yes, it’s a mouthful…but they’re basically blender banana oatmeal muffins with a peanutty, chocolaty twist.)

#1 BLEND your Oatmeal Blender Muffins Batter Ingredients

First things first, grab your blender and get your oven preheated to 375°F (190°C). These oatmeal blender muffins only take about 10 minutes to prep, so they’ll be ready to bake by the time your oven’s warmed up!

Any old blender should do the trick for these recipes, you may just need to scrape down the sides a bit as you go. Personally, I made all of these blender muffins in my trusty Vitamix blender, which is pretty heavy-duty. Or, you can also use a food processor—whichever you prefer! 

(TIP: I actually recommend using a food processor when making prune puree for your fruit mash, as well as when making blender muffins with prune puree, like my healthy lemon poppy seed muffins recipe. Prunes can be pretty sticky, and blending them can be a bit of a challenge!)

Into your blender, add your base oatmeal muffins batter ingredients—but don’t add your mix-ins just yet! The amount of milk you’ll need can vary, so start with less at first and add more as you go as needed. 

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For my peanut butter banana muffins example recipe, I add mashed banana as my fruit mash, rolled oats, eggs, honey as my liquid/sticky sweetener, peanut butter for my nut butter, vanilla, baking powder, baking soda, salt, and I used almond milk as my milk of choice to keep my breakfast muffins dairy free.

Then, just blend it all up until you’ve got a nice, thick batter without any clumps! If it’s too thick or your blender is sticking, add a bit more milk to adjust the consistency. 

#2 MIX IN your Mix-Ins of Choice

Once you’ve got a smooth, thick batter, mix in those mix-ins! (See what I did there?)

You can transfer your oatmeal blender muffins batter to a bowl to do this if you prefer, but I don’t bother. I just stir those mix-ins right into the blender and spare myself washing an extra dish!

Then, my batter is ready to scoop straight from the blender and into my muffin tin. 

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#3 Portion into Muffin Tin

Before filling up your muffin tin, make sure it’s greased well or sprayed with cooking spray so your breakfast muffins don’t get stuck! Portion the batter into your prepared muffin tin, filling each cavity about ⅔ full. 

To make portioning easier on me, I use a ¼-cup ice cream scoop—but it doesn’t need to be exact! Just know that each of these recipes yielded 12-14 blender muffins for me, depending on how much batter I loaded into my muffin tins. 

(It will also depend on the kinds of mix-ins you’re using, how heaping your ingredient measurements are, etc. Doesn’t hurt to have a second muffin tin ready just in case!)

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#4 Bake, Cool & Devour!

Now, all that’s left to do is pop those bad boys in the oven for 18-20 minutes, until a toothpick comes out clean!

After baking, leave your blender muffins in the tin to cool for about 15 minutes before removing them. 

Then, they’re ready to serve fresh for a healthy breakfast or nourishing snack! Or, package into airtight containers for a meal prep breakfast and store in the fridge for up to 5 days. 

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Flourless Oatmeal Blender Muffins 7 Tasty Ways!

Now, you can take that healthy breakfast muffins base recipe and run with it! Or, if you’re craving some flavor inspiration, I’ve included 7 flourless oatmeal blender muffins recipes below to get you started.

Some of these are classic, must-have muffins flavors, like my blender banana oatmeal muffins, healthy blueberry muffins, flourless pumpkin muffins, and a gluten free lemon poppy seed muffins recipe. Plus, a simple 2 ingredient glaze that you can drizzle on your healthy lemon muffins for even MORE lemony goodness!

And, there are a few deliciously different blender breakfast muffins here…like my healthy apple oatmeal muffins with chopped dates, flourless peanut butter banana oatmeal chocolate chip muffins, and mysterious blue oatmeal cupcakes of some kind?! Their gorgeous color is all-natural—but can you guess how I made my healthy sweet potato muffins turn BLUE??

Healthy BLENDER Muffins | 7 Gluten Free Breakfast Oatmeal Muffins

Flourless Peanut Butter Banana Oatmeal Chocolate Chip Muffins Recipe

(a.k.a. ‘Chunky Monkey’ Muffins)

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These flourless peanut butter banana oatmeal chocolate chip muffins are a bit of a tongue-twister… But every flavoring and all of the mix-ins are so dang delicious, I couldn’t bear to leave any out! (And I STILL couldn’t squeeze in ‘walnuts!’)

If that’s too much of a mouthful to say, call them healthy peanut butter banana muffins if you like—or chunky monkey muffins for short. Whatever you call ‘em, these oatmeal blender muffins make for the ULTIMATE mouthful, and they’re hard to put down!

The classic trio of bananas, peanut butter, and chocolate chips is just plain unbeatable. PLUS you get the satisfying crunch of walnuts in every bite! Sweet and hearty like banana bread, but with a nutty, chocolaty twist.

With SO much indulgence baked in, it’s hard to believe these flourless peanut butter banana oatmeal chocolate chip muffins are healthy enough to enjoy for breakfast! And, in my eyes, all of that fuel-filled indulgence deserves to be honored with an excessively long title.

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“Chunky Monkey” Healthy Peanut Butter Banana Muffins with Chocolate Chips & Walnuts

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Flourless Peanut Butter Banana Oatmeal Chocolate Chip Muffins Recipe

  • Author: Alyssia Sheikh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 peanut butter banana muffins

Ingredients

Healthy Peanut Butter Banana Muffins Batter

1 cup mashed banana (about 2 bananas)
2¼ cups rolled oats
2 eggs
⅓ cup honey
½ cup peanut butter
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ – ½ cup milk of choice

Mix-Ins

¼ cup chocolate chips
¼ cup walnuts

Nutrition

  • Serving Size: 1 muffin
  • Calories: 187
  • Sugar: 11g
  • Fat: 9g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 5g

Basic Blender Banana Oatmeal Muffins with Walnuts

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Get your banana bread fix—baked into healthy breakfast muffin form! These gluten free blender banana oatmeal muffins offer the same scrumptious comfort as an indulgent slice of banana bread, and they’re an easy breakfast to take on the go.

Traditionally, banana bread is made with refined flours and sugars, and it can be hard to stop eating… But, these blender oatmeal muffins are perfectly pre-portioned and made with wholesome, fuel filled ingredients!

Low in added sugars, rich in healthy fats, and with plenty of slow-digesting carbs to keep your full and satisfied. The ripe, sweet bananas paired with crave-ably creamy cashew butter and crunchy walnuts makes these healthy banana nut muffins truly IRRESISTIBLE!

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Healthy Banana Nut Muffins with Walnuts & Rolled Oats, No Flour

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Basic Blender Banana Oatmeal Muffins Recipe

  • Author: Alyssia Sheikh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 banana nut muffins

Ingredients

Blender Banana Oatmeal Muffins Batter

1 cup mashed banana (about 2 bananas)
2¼ cups rolled oats
2 eggs
½ cup maple syrup
½ cup cashew butter
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¾ tsp cinnamon
½ tsp salt
⅓ – ½ cup milk of choice

Mix-Ins

½ cup chopped walnuts

Nutrition

  • Serving Size: 1 muffin
  • Calories: 185
  • Sugar: 10g
  • Fat: 9g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 4g

Healthy Blueberry Muffins without Flour, Low-Sugar

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Sweet and fruity, fluffy and satisfying, and those tangy bursts of vibrant purple in every bite. These healthy blueberry muffins have everything you love about the classic recipe, except for the sugary guilt!

You can enjoy these flourless blueberry oatmeal muffins as a healthy breakfast or snack that you feel good about eating. I’ve health-ified this oatmeal blender muffins recipe so it’s filled with nutritious fuel—using rolled oats instead of refined flours and just a bit of maple syrup instead of loads of refined sugar.

Less sugar means these healthy blueberry muffins are more satisfying and won’t send your blood sugar skyrocketing. And, the complex carbs and fiber from the whole grain oats provide lasting energy to get you through the morning.

Plus, this is a naturally gluten free blueberry muffins recipe since oats are the main ingredient! (Just sure to use certified gluten free oats for 100% gluten free blender muffins if you have a gluten sensitivity or intolerance.)

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Dairy Free Gluten Free & Flourless Blueberry Oatmeal Muffins

Healthy Blueberry Muffins Without Flour, Low Sugar

  • Author: Alyssia Sheikh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 blueberry muffins

Ingredients

Healthy Blueberry Oatmeal Muffins Batter

1 cup applesauce
2¼ cups rolled oats
2 eggs
⅓ cup maple syrup
½ cup cashew butter
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ – ½ cup cashew milk

Mix-Ins

½ cup blueberries

Nutrition

  • Serving Size: 1 muffin
  • Calories: 147
  • Sugar: 7g
  • Fat: 6g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 4g

Healthy Pumpkin Oatmeal Muffins with Chopped Pecans

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Have you ever wished pumpkin season could be a year-round event? I definitely have—and with this healthy pumpkin oatmeal muffins recipe, it can!

All the comforting, pumpkin-y goodness of a sweet holiday treat, but nutritious enough to enjoy anytime. With plenty of energizing complex carbs and a dose of satiating protein, these flourless pumpkin muffins are perfect for a healthy breakfast on the go or a satisfying snack!

Using real pumpkin puree and applesauce provides natural sweetness and flavor, while also keeping your healthy pumpkin oatmeal muffins deliciously moist. They’re hearty and luscious like a sweet slice of pumpkin bread, but far lower in added sugars, and with NO refined sugars.

With some chopped pecans thrown into the mix, each of these gluten free pumpkin muffins tastes like a fluffy piece of pumpkin pie!

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Gluten Free Dairy Free Flourless Pumpkin Muffins with Pecans

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Healthy Pumpkin Oatmeal Muffins Recipe

  • Author: Alyssia Sheikh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 pumpkin muffins

Ingredients

Healthy Pumpkin Oatmeal Muffins Batter

½ cup canned pumpkin
½ cup applesauce
2¼ cups rolled oats
2 eggs
½ cup maple syrup
½ cup peanut butter
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp salt
⅓ – ½ cup milk of choice

Mix-Ins

½ cup chopped pecans

Nutrition

  • Serving Size: 1 muffin
  • Calories: 169
  • Sugar: 9g
  • Fat: 8g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 5g

Healthy Lemon Poppy Seed Muffins + Easy 2 Ingredient Glaze

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You won’t believe how sneaky these healthy lemon poppy seed muffins are… Not only are they flourless oatmeal blender muffins with NO refined flours or sugars, but they’re also hiding a sneaky super food ingredient: PRUNES!

Say whaaat?! Trust me, the prunes’ natural sweetness and subtle tartness pairs perfectly with the tangy bite of citrus in this gluten free lemon poppy seed muffins recipe. And, all of that satisfying, natural sweetness means you can start with less honey in this recipe and sweeten to taste.

Best of all, prunes pack a sneaky boost of fiber into these healthy lemon poppy seed muffins, along with loads of bone-building nutrients! With their rich potassium, magnesium, and vitamin K content, prunes are a super-fruit when it comes to bone health. Studies have shown that prunes not only prevent bone loss, but they can also increase bone mineral density.

Comforting, nutritious, and a scrumptiously simple meal prep breakfast idea. For an extra bit of indulgence, finish off these gluten free lemon poppy seed muffins with a drizzle of my easy 2 ingredient glaze!

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Gluten Free Lemon Poppy Seed Oatmeal Blender Muffins with Prune Puree

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Healthy Lemon Poppy Seed Muffins Recipe

  • Author: Alyssia Sheikh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 lemon poppy seed muffins

Ingredients

Healthy Lemon Poppy Seed Muffins Batter

1 cup prune puree/mash (~6 oz or ¾ cup prunes, blended with ¾ cup water)
2¼ cups rolled oats
2 eggs
½ cup honey (start with less and sweeten to taste)
½ cup almond butter
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¾ tsp salt
⅔ cup milk of choice
½ cup lemon juice

Mix-Ins

1 Tbsp lemon zest
¼ cup poppy seeds

2-Ingredient Lemon Glaze

1 cup powdered sugar
1-2 Tbsp lemon juice
pinch of salt

Notes

To make 2-ingredient glaze:

  • Combine glaze ingredients in a bowl and whisk together until you get a glaze consistency. (Start with less lemon juice, and add more to thin it out and adjust the texture as needed!)
  • Drizzle glaze onto healthy lemon poppy seed muffins and enjoy!

Nutrition

  • Serving Size: 1 muffin (without glaze)
  • Calories: 192
  • Sugar: 15g
  • Fat: 8g
  • Carbohydrates: 29g
  • Fiber: 4g
  • Protein: 6g

Healthy Apple Oatmeal Muffins with Chopped Dates

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I’m a blueberry muffins fanatic at heart, but these healthy apple oatmeal muffins turned out to be my FAVORITE of the bunch. They’ve got real apple flavor from the applesauce and chopped apples, along with a sweet cinnamon-y fragrance that smells SO good—and tastes even better!

Not only does the applesauce add all-natural flavor and sweetness, but it also keeps these gluten free apple cinnamon muffins perfectly moist and luscious. With tender, baked-in apple pieces and sweet, chewy chopped dates in every bite, they’re apple-solutely irresistible!

They’re equally delicious when fresh or even days after baking, but I highly recommend enjoying these apple cinnamon oatmeal muffins WARM. Seriously, they taste like like indulgent apple pie meets comforting bowl of oatmeal—all baked into healthy blender muffins for breakfast!

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Easy Gluten Free Apple Cinnamon Muffins with Chopped Dates

Healthy Apple Oatmeal Muffins Recipe

  • Author: Alyssia Sheikh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 apple cinnamon muffins

Ingredients

Healthy Apple Oatmeal Muffins Batter

1 cup applesauce
2¼ cups rolled oats
2 eggs
½ cup maple syrup
½ cup almond butter
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
⅓ – ½ cup milk of choice

Mix-Ins

½ cup diced apple
2-3 Tbsp chopped dates

Nutrition

  • Serving Size: 1 muffin
  • Calories: 162
  • Sugar: 11g
  • Fat: 6g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 5g

Mysteriously Blue Healthy SWEET POTATO Muffins with Shredded Coconut?!

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These mysterious blue blender muffins look AND taste like festive oatmeal cupcakes of some sort…but they’re secretly fuel-filled! Believe it or not, these are actually healthy SWEET POTATO muffins that I made using purple sweet potato. And, thanks to its anti-oxidizing purple pigments, my oatmeal blender muffins turned out this all-natural blue color!

If you’ve never come across purple sweet potato, it IS a real thing—and it’s pretty much the same in taste and texture as regular ol’ sweet potato. So, you can totally make these flourless sweet potato oatmeal muffins with regular sweet potato mash instead of purple! They’ll still be just as comforting, naturally sweet, and nutritious.

But, if you can find purple sweet potato, it’s a great way to make your breakfast blender muffins more fun! And you’ll be sneaking in some superfood antioxidants that many of us don’t get enough of in our diets.

Top these healthy sweet potato muffins off with coconut flakes for maximum dessert-like indulgence—and even more superfood nutrients!

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Flourless Sweet Potato Oatmeal Blender Muffins made with PURPLE Sweet Potato

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Mysteriously BLUE Healthy Sweet Potato Muffins with Shredded Coconut

  • Author: Alyssia Sheikh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 sweet potato muffins

Ingredients

Healthy Sweet Potato Muffins Batter

1 cup purple sweet potato mash
2¼ cups rolled oats
2 eggs
½ cup maple syrup
¼ cup cashew butter
¼ cup coconut butter
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ – ½ cup milk of choice

Mix-Ins

½ cup coconut shreds/flakes
additional coconut shreds sprinkled on top

Nutrition

  • Serving Size: 1 muffin
  • Calories: 189
  • Sugar: 8g
  • Fat: 10g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 4g

FREE Healthy Blender Muffins eBook Download!

Again, to get all of these breakfast muffins recipes in one convenient file, click the cover below to download my FREE flourless blender muffins recipe eBook! 

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