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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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 blender muffins
Author Alyssia Sheikh

Ingredients

Basic Oatmeal Blender Muffins Batter

  • 1 cup fruit puree/mash mashed bananas, applesauce, sweet potato, pumpkin purée, & more!
  • 2 ¼ cups rolled oats
  • 2 eggs
  • 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
  • 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.

Video

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.